Development of cereal bar with baru almonds and pineaplle peels
| Autor: | Nágela Farias Magave Picanço Siqueira, Wander Miguel de Barros, Mayra Fernanda de Sousa Campos, Luciano Carlos de Arruda, Wanessa Costa Silva Faria |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Market needs
030309 nutrition & dietetics Formulação Nutritional quality Physico-chemical analysis Pineapple peel Análisis físico-químico 03 medical and health sciences Agricultural waste 0404 agricultural biotechnology Nutrient Food science General Environmental Science Mathematics 0303 health sciences Almendras baru biology Formulación Amêndoas de baru Baru 04 agricultural and veterinary sciences Microbiological quality biology.organism_classification 040401 food science Análise físico-química Sensory acceptability Aceitabilidade sensorial Aceptabilidad sensorial General Earth and Planetary Sciences Cáscara de piña Baru almonds Casca de abacaxi |
| Zdroj: | Research, Society and Development; Vol. 10 No. 5; e21610514684 Research, Society and Development; Vol. 10 Núm. 5; e21610514684 Research, Society and Development; v. 10 n. 5; e21610514684 Research, Society and Development Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
| ISSN: | 2525-3409 |
| Popis: | Cereal bars have gained constantly growing interests because of their nutritional quality and practicality in consumption. To meet the increasing market needs, their formulation strategies are evolving with each passing day. Therefore, the present study aimed to develop a new formulation of cereal bars with baru almonds and pineapple peels, an agricultural waste, added in different quantities, or be 5.5% F1, 8.5% F2, and 9.5% F3. The developed bars were characterised for microbiological quality, sensory acceptability, and physico-chemical properties. The microbiological analysis identifying |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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