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dc.creatorPrazeres,Isadora Cordeiro dos
dc.creatorCarvalho,Ana Vânia
dc.creatorDomingues,Alessandra Ferraiolo Nogueira
dc.creatorAbreu,Laura Figueiredo
dc.date2020-04-01
dc.date.accessioned2020-08-05T02:57:44Z
dc.date.available2020-08-05T02:57:44Z
dc.identifierhttps://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200190
dc.identifier.urihttps://revistaschilenas.uchile.cl/handle/2250/150710
dc.descriptionABSTRACT This study aimed to develop and assess the physicochemical, sensory parameters, and shelf life estimation of multicomponent snack bars based on tapioca flour, Brazil nut, and açaí or cupuassu pulp. The physicochemical composition of açaí- and cupuassu-flavored snack bars had, respectively, 0.92 and 0.99% ash, 19.22 and 17.02% lipids, 3.02 and 3.03% protein, 1.06 and 1.69% fiber, and 448 and 436 kcal/100 g energy value. The shear stress test showed the consumer needs to bite more strongly to break the açaí-flavored bar. The opposite was observed in the hardness test, in which the bite compression force during mastication was greater for the cupuassu-flavored bar. The bars had water activity below 0.6, which denotes microbiological stability. The sensory analysis ranked the bars between “liked slightly” and “liked very much,” which was confirmed by the acceptability index above 75% for all attributes assessed. According to the results a significant increase in water activity over storage was observed suggest the packaging used in the tests did not present a satisfactory barrier to water vapor permeability. Only water activity was used to estimate shelf life, which was determined as 58 days and 49 days for the açaí- and cupuassu-flavored bars, respectively. Thus, the snack bars represent an alternative for athletes as well as individuals with celiac disease since they are gluten free.
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dc.languageen
dc.publisherSociedad Chilena de Nutrición, Bromatología y Toxicología
dc.relation10.4067/S0717-75182020000200190
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceRevista chilena de nutrición v.47 n.2 2020
dc.subjectAçaí
dc.subjectBrazil nut
dc.subjectCupuassu
dc.subjectMulticomponent snack bars
dc.subjectTapioca flour
dc.titlePreparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits


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