Application of the nutrient profile model in the development of food bars with functional potential

In the present study, the nutrient profile model is used to develop functionally potential food bars prepared with pumpkin pulp flour (PuPF) and pequi peel flour (PePF). The control (0% PuPF, 0% PePF), and treatments T1 (0% PuPF, 2.5% PePF), T2 (5% PuPF, 2.5% PePF), T3 (10% PuPF, 2.5% PePF), and T4 (17.5% PuPF, 2.5% PePF) were defined using the nutrient profile model and subsequently evaluated for antioxidant activity, sensory acceptance, and nutrient profile. All treatments were nutritionally balanced but T3 and T4 were the best, containing, respectively, 35.11 and 59.85 mu g g(-1) of carotenoids, 230.60 and 261.14 mg gallic acid equivalents 100 g(-1) of phenolics, and high antioxidant activity, as determined using ABTS (28.60 and 34.86 mu M Trolox g(-1)), FRAP (67.13 and 80.09 mu M ferrous sulfate g(-1)), and beta-carotene/linoleic acid system (79.08 and 84.83% protection) methods. The nutrient profile model minimized time and resource expenditures throughout the development process.

Automated summary

In this study, a nutrient profile model was used to develop functional food bars with pumpkin pulp flour (PuPF) and pequi peel flour (PePF). Different treatment groups were defined and evaluated for antioxidant activity, sensory acceptance, and nutrient profile. The results showed that T3 with 10% PuPF and T4 with 17.5% PuPF had the best antioxidant activity and nutrient profile.