Development of a Nutraceutical Product Derived from By-Products of the Lipid Extraction of the Brazil Nut (<i>Bertolletia excelsa</i> H.B.K)
The objective of this investigation was to develop a nutraceutical product, in bars, using defatted Brazil nut by-products. The methodological bases of analyses followed the guidelines of the Association of Official Analytical Chemists international and experimental tests of formulations. The bars p...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/7/1446 |
| _version_ | 1827746826585899008 |
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| author | Orquidea Vasconcelos dos Santos Glaucinéia Oliveira Azevedo Ângela Chagas Santos Alessandra Santos Lopes |
| author_facet | Orquidea Vasconcelos dos Santos Glaucinéia Oliveira Azevedo Ângela Chagas Santos Alessandra Santos Lopes |
| author_sort | Orquidea Vasconcelos dos Santos |
| collection | DOAJ |
| description | The objective of this investigation was to develop a nutraceutical product, in bars, using defatted Brazil nut by-products. The methodological bases of analyses followed the guidelines of the Association of Official Analytical Chemists international and experimental tests of formulations. The bars presented with high protein content with high nutraceutical potential expressed as high levels of magnesium, sodium, calcium and potassium, with emphasis on selenium, supplying around 50% of the daily recommendations. The sulfur amino acids reach approximately the recommended chemical score (97%), the aromatic amino acids with a proportion close to 50% and those of the branched chain supplying the established recommendations for adults. In the sensory tests, the formulation that presented the best attributes and the greatest acceptance (91.78% for the flavor and 97.89% for the general impression) by the tasters was the bar formulation made with a 75:25 ratio of defatted Brazil nuts flour and isolated soy protein. |
| first_indexed | 2024-03-11T05:37:53Z |
| format | Article |
| id | doaj.art-85dcfd5bc2d04849991375b58eddbec1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:37:53Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-85dcfd5bc2d04849991375b58eddbec12023-11-17T16:41:24ZengMDPI AGFoods2304-81582023-03-01127144610.3390/foods12071446Development of a Nutraceutical Product Derived from By-Products of the Lipid Extraction of the Brazil Nut (<i>Bertolletia excelsa</i> H.B.K)Orquidea Vasconcelos dos Santos0Glaucinéia Oliveira Azevedo1Ângela Chagas Santos2Alessandra Santos Lopes3Graduate Program in Food Science and Technology (PPGCTA), Federal University of Para (UFPA), Belém 66075-110, PA, BrazilEvandro Chagas Institute, Ananindeua 67030-000, PA, BrazilGraduate Program in Food Science and Technology (PPGCTA), Federal University of Para (UFPA), Belém 66075-110, PA, BrazilGraduate Program in Food Science and Technology (PPGCTA), Federal University of Para (UFPA), Belém 66075-110, PA, BrazilThe objective of this investigation was to develop a nutraceutical product, in bars, using defatted Brazil nut by-products. The methodological bases of analyses followed the guidelines of the Association of Official Analytical Chemists international and experimental tests of formulations. The bars presented with high protein content with high nutraceutical potential expressed as high levels of magnesium, sodium, calcium and potassium, with emphasis on selenium, supplying around 50% of the daily recommendations. The sulfur amino acids reach approximately the recommended chemical score (97%), the aromatic amino acids with a proportion close to 50% and those of the branched chain supplying the established recommendations for adults. In the sensory tests, the formulation that presented the best attributes and the greatest acceptance (91.78% for the flavor and 97.89% for the general impression) by the tasters was the bar formulation made with a 75:25 ratio of defatted Brazil nuts flour and isolated soy protein.https://www.mdpi.com/2304-8158/12/7/1446proteinby-productsnutraceuticalbars |
| spellingShingle | Orquidea Vasconcelos dos Santos Glaucinéia Oliveira Azevedo Ângela Chagas Santos Alessandra Santos Lopes Development of a Nutraceutical Product Derived from By-Products of the Lipid Extraction of the Brazil Nut (<i>Bertolletia excelsa</i> H.B.K) Foods protein by-products nutraceutical bars |
| title | Development of a Nutraceutical Product Derived from By-Products of the Lipid Extraction of the Brazil Nut (<i>Bertolletia excelsa</i> H.B.K) |
| title_full | Development of a Nutraceutical Product Derived from By-Products of the Lipid Extraction of the Brazil Nut (<i>Bertolletia excelsa</i> H.B.K) |
| title_fullStr | Development of a Nutraceutical Product Derived from By-Products of the Lipid Extraction of the Brazil Nut (<i>Bertolletia excelsa</i> H.B.K) |
| title_full_unstemmed | Development of a Nutraceutical Product Derived from By-Products of the Lipid Extraction of the Brazil Nut (<i>Bertolletia excelsa</i> H.B.K) |
| title_short | Development of a Nutraceutical Product Derived from By-Products of the Lipid Extraction of the Brazil Nut (<i>Bertolletia excelsa</i> H.B.K) |
| title_sort | development of a nutraceutical product derived from by products of the lipid extraction of the brazil nut i bertolletia excelsa i h b k |
| topic | protein by-products nutraceutical bars |
| url | https://www.mdpi.com/2304-8158/12/7/1446 |
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