期刊
FOOD SCIENCE AND TECHNOLOGY
卷 34, 期 2, 页码 346-352出版社
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/fst.2014.0054
关键词
Cucurbita maxima; sensory analysis; dietary fiber
资金
- Minas Gerais State Research Foundation
- Fundacao de Amparo a Pesquisa de Minas Gerais - FAPEMIG
- Coordination for the Improvement of Higher Education Personnel
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - CAPES
- National Council for Scientific and Technological Development, Conselho Nacional de Desenvolvimento Cientifico e Tecnologico - CNPq
Pumpkin (Cucurbita maxima), popularly known as squash, is a widely grown vegetable in Brazil. In this study, pumpkin seed flours (PSF) with different granulometries were used: PSF 1 (medium granulometry) and PSF 2 (coarse granulometry) in the preparation of cereal bars (CB) with different combinations with brown oats. Five formulations were prepared: CB-1 (control - 25% brown oats and 0% PSF); CB-2 (12.5% PSF 1 and 12.5% brown oats); CB-3 (25% PSF 1 and 0% brown oats); CB-4 (12.5% PSF 2 and 12.5% brown oats); and CB-5 (25% PSF 2 and 0% brown oats). The acceptance test results were analyzed in a conventional preference mapping which indicated that the bars CB-2 and CB-5 received mostly the maximum hedonistic score. With the objective of developing a cereal bar replacing oats with PSF, the bars CB-2 and CB-5 were compared to the conventional bar CB-1. The cereal bars CB-2 and CB-5 showed an increase in crude protein (87.5% and 62.5%) and in dietary fiber (77% and 44%), respectively. These results allowed the classification of CB-2 and CB-5 as fiber sources; they can, therefore, be classified as light products according to the Brazilian legislation.
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