Barra de cereal proteica a base de quinoa e amendoim enriquecido com frutooli-gossacarídeo
<p class="Normal1">The food industry has sought to adapt to the trend of healthy consumption habits and, for this, it has invested in the research and production of products with functional purposes, since functional foods have proven to bring several health benefits. Therefore, it w...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Instituto Federal de Educação, Ciência e Tecnologia da Paraíba
2020-06-01
|
| Series: | Revista Principia |
| Subjects: | |
| Online Access: | https://periodicos.ifpb.edu.br/index.php/principia/article/view/3838 |
| _version_ | 1828159943615709184 |
|---|---|
| author | Naiara Menezes Bezerra Wênia Maria Vieira Cosmo Edsania Princelânia Xavier Nézio Laiza Oliveira Pessoa Dalany Menezes Oliveira Poliana Sousa Epaminondas Lima |
| author_facet | Naiara Menezes Bezerra Wênia Maria Vieira Cosmo Edsania Princelânia Xavier Nézio Laiza Oliveira Pessoa Dalany Menezes Oliveira Poliana Sousa Epaminondas Lima |
| author_sort | Naiara Menezes Bezerra |
| collection | DOAJ |
| description | <p class="Normal1">The food industry has sought to adapt to the trend of healthy consumption habits and, for this, it has invested in the research and production of products with functional purposes, since functional foods have proven to bring several health benefits. Therefore, it was proposed, with this research, the elaboration of a functional bar, rich in functional and protein ingredients, taking into account the nutritional content and its practicality of consumption. For this, varied proportions of quinoa (10%, 17% and 15%, for F1, F2 and F3, respectively) and peanuts (20%, 15% and 17%, for F1, F2 and F3, respectively), were used, and the functional bars were enriched with fructooligosaccharide (FOS), with a ratio between dry ingredients and binding agents of 70% and 30%, respectively. The design of the binary mixture was used for the various compositions of formulations. Analysis of variance (ANOVA) was applied to evaluate the physical-chemical composition and its average in relation to the Tukey test at 5% confidence. The three formulations were considered to have a high protein content (21.54%, for F1; 18.17%, for F2; 20.00%, for F3), according to legislation, with a high lipid content (22.02%, for F1; 13.42%, for F2; 22.40%, for F3), coming from good sources, and considerable carbohydrate content (49.62%, for F1; 54.44%, for F2; 47.84% , for F3), including fibers. The proposed functional bar proved to be balanced in nutrients and calories, presenting nutritional characteristics compatible with a diet rich in proteins.</p> |
| first_indexed | 2024-04-12T00:10:34Z |
| format | Article |
| id | doaj.art-790087ac21e44f36978a6ca1c759aea0 |
| institution | Directory Open Access Journal |
| issn | 1517-0306 2447-9187 |
| language | English |
| last_indexed | 2024-04-12T00:10:34Z |
| publishDate | 2020-06-01 |
| publisher | Instituto Federal de Educação, Ciência e Tecnologia da Paraíba |
| record_format | Article |
| series | Revista Principia |
| spelling | doaj.art-790087ac21e44f36978a6ca1c759aea02022-12-22T03:55:58ZengInstituto Federal de Educação, Ciência e Tecnologia da ParaíbaRevista Principia1517-03062447-91872020-06-0114910611310.18265/1517-03062015v1n49p106-1131149Barra de cereal proteica a base de quinoa e amendoim enriquecido com frutooli-gossacarídeoNaiara Menezes Bezerra0Wênia Maria Vieira Cosmo1Edsania Princelânia Xavier Nézio2Laiza Oliveira Pessoa3Dalany Menezes Oliveira4Poliana Sousa Epaminondas Lima5IFPBIFPBIFPBIFPBIFPBIFPB<p class="Normal1">The food industry has sought to adapt to the trend of healthy consumption habits and, for this, it has invested in the research and production of products with functional purposes, since functional foods have proven to bring several health benefits. Therefore, it was proposed, with this research, the elaboration of a functional bar, rich in functional and protein ingredients, taking into account the nutritional content and its practicality of consumption. For this, varied proportions of quinoa (10%, 17% and 15%, for F1, F2 and F3, respectively) and peanuts (20%, 15% and 17%, for F1, F2 and F3, respectively), were used, and the functional bars were enriched with fructooligosaccharide (FOS), with a ratio between dry ingredients and binding agents of 70% and 30%, respectively. The design of the binary mixture was used for the various compositions of formulations. Analysis of variance (ANOVA) was applied to evaluate the physical-chemical composition and its average in relation to the Tukey test at 5% confidence. The three formulations were considered to have a high protein content (21.54%, for F1; 18.17%, for F2; 20.00%, for F3), according to legislation, with a high lipid content (22.02%, for F1; 13.42%, for F2; 22.40%, for F3), coming from good sources, and considerable carbohydrate content (49.62%, for F1; 54.44%, for F2; 47.84% , for F3), including fibers. The proposed functional bar proved to be balanced in nutrients and calories, presenting nutritional characteristics compatible with a diet rich in proteins.</p>https://periodicos.ifpb.edu.br/index.php/principia/article/view/3838proteína vegetable protein2. functional food3. functional bar4. pseudo cereals5. oilseeds vegetal 1alimento funcional 2barra de cereal proteica 3quinoa 4amendoim 5 |
| spellingShingle | Naiara Menezes Bezerra Wênia Maria Vieira Cosmo Edsania Princelânia Xavier Nézio Laiza Oliveira Pessoa Dalany Menezes Oliveira Poliana Sousa Epaminondas Lima Barra de cereal proteica a base de quinoa e amendoim enriquecido com frutooli-gossacarídeo Revista Principia proteína vegetable protein 2. functional food 3. functional bar 4. pseudo cereals 5. oilseeds vegetal 1 alimento funcional 2 barra de cereal proteica 3 quinoa 4 amendoim 5 |
| title | Barra de cereal proteica a base de quinoa e amendoim enriquecido com frutooli-gossacarídeo |
| title_full | Barra de cereal proteica a base de quinoa e amendoim enriquecido com frutooli-gossacarídeo |
| title_fullStr | Barra de cereal proteica a base de quinoa e amendoim enriquecido com frutooli-gossacarídeo |
| title_full_unstemmed | Barra de cereal proteica a base de quinoa e amendoim enriquecido com frutooli-gossacarídeo |
| title_short | Barra de cereal proteica a base de quinoa e amendoim enriquecido com frutooli-gossacarídeo |
| title_sort | barra de cereal proteica a base de quinoa e amendoim enriquecido com frutooli gossacarideo |
| topic | proteína vegetable protein 2. functional food 3. functional bar 4. pseudo cereals 5. oilseeds vegetal 1 alimento funcional 2 barra de cereal proteica 3 quinoa 4 amendoim 5 |
| url | https://periodicos.ifpb.edu.br/index.php/principia/article/view/3838 |
| work_keys_str_mv | AT naiaramenezesbezerra barradecerealproteicaabasedequinoaeamendoimenriquecidocomfrutooligossacarideo AT weniamariavieiracosmo barradecerealproteicaabasedequinoaeamendoimenriquecidocomfrutooligossacarideo AT edsaniaprincelaniaxaviernezio barradecerealproteicaabasedequinoaeamendoimenriquecidocomfrutooligossacarideo AT laizaoliveirapessoa barradecerealproteicaabasedequinoaeamendoimenriquecidocomfrutooligossacarideo AT dalanymenezesoliveira barradecerealproteicaabasedequinoaeamendoimenriquecidocomfrutooligossacarideo AT polianasousaepaminondaslima barradecerealproteicaabasedequinoaeamendoimenriquecidocomfrutooligossacarideo |