European Journal Of Advances In Engineering And Technology
Published November 30, 2019 | Version v1
Journal article Open

Protein Cereal Bars: Nutritional Enrichment and Physicochemical Analysis

Authors/Creators

  • 1. Federal University of São Francisco Valley (UNIVASF), Department of Pharmacy, Av. José de Sá Maniçoba, S/N , 56.304-205, Petrolina, Pernambuco, Brazil
  • 2. Federal University of São Francisco Valley, Department of Pharmacy, Petrolina, Pernambuco, Brazil

Description

ABSTRACT

Cereal bars are nutritious foods that are easily accepted by consumer, well as practicality. This work aimed to develop protein cereal bar formulations and characterize it through nutritional chemical tests. Moisture, protein, mineral content were determined according to AOAC methodology. Total lipid content was determined by Bligh Dyer method, fibers were estimated theoretically using Unicamp food composition table, carbohydrate percentages were calculated by difference between 100, sum of other constituents. In centesimal composition tests were found in F1 and F2 cereal bar formulations, respectively: moisture (12.23, 12.47%), lipids (1.98, 5.04%), minerals (0.78, 1.23%), proteins (14.11, 15.20%), crude fiber (1.66, 5.65%), carbohydrates (62.24, 60.41%). Two cereal bars showed high protein content, low lipid content, good fiber content F2 formulation which would classify it as fiber source food. All these parameters prove that food has functional properties and its consumption can bring health benefits to population.

Files

EJAET-6-11-31-36.pdf

Files (223.0 kB)

Name Size
md5:bf9cfbd1a7f8d013a84934cebc227fcd
223.0 kB Preview Download

Additional details

References

  • [1]. RWD Garcia Reflections of globalization on food culture: Considerations on changes in urban nutrition, Magazine of Nutrition, 2003, 16(4), 483-492.
  • [2]. F Caracciolo et al, Natural versus enriched food: Evidence from a laboratory experiment with chewing gum, Food Research International, 2019, 122, 87-95.
  • [3]. H P Lee, F C Cesario, Relationship between food choices and the development of gastric cancer: a systematic review, Brazilian Journal of Heath Review, 2019, 2(4), 2640-2656.
  • [4]. ALB Brito et al, Classification of cereal bars using near infrared spectroscopy and linear discriminant, Food Research International, 2013, 51, 924-928.
  • [5]. Machado et al, Use of cereal bars with quinoa (Chenopodium quinoa W.) to reduce risk factors related to cardiovascular diseases, Food Science and Technology, 2012, 32, 239-244.
  • [6]. Lobato et al, Snack bars with high soy protein and isoflavone content for use in diets to control dyslipidaemia, International Journal of Food Sciences and Nutrition, 2012, 63, 49-58.
  • [7]. LHE Mourão et al, Obtaining High Fiber Plum Cashew Cereal Bars, Food and Nutrition, 2009, 20 (3), 427-433.
  • [8]. LC Gutkoski, Development of oat-based cereal bars with high dietary fiber content. Food Science and Technology, 2007, 2, 355-363.
  • [9]. BRASIL. Ministry of Health. National Health Surveillance Agency. ANVISA. Resolution of the Collegiate Board - RDC nº 54, November, 12, 2012. Approves: Technical Regulation on Nutrition Information and Functional Foods
  • [10]. EA Costa et al, Sensory acceptance of organic acerola fiber (Malpighia glabra L) cereal bar, Brazilian Journal of Agroindustrial Products, 2014, 16 (2), 187-194.
  • [11]. BRASIL. Ministry of Health. National Health Surveillance Agency. ANVISA. Resolution of the Collegiate Board - RDC n.°40, March 21, 2001. Approves: Technical Regulation on Nutrition Labeling.
  • [12]. FOOD INGREDIENTS BRASIL, 2008, Dossier: Food fibers, 3 Available in: www.revista-fi.com/materias/63.pdf. Accessed in August 2018.
  • [13]. VRA Pinto et al, Influence of package and health-related claims on perception and sensoryacceptability of snack bars, Food Research International, 2017,101, 103-113.
  • [14]. Silva et al, Obtaining cereal bar added from passion fruit industrial waste, Food and Nutrition, 2009, 20(2), 321-329.
  • [15]. AOAC, Association of Official Agricultural Chemists, 21 ed, Aoac Intl, New York, 2012
  • [16]. TACO, Brazilian Food Composition Table, Food Research and Research Group- NEPA. 4ª ed, UNICAMP, São Paulo, 2011.
  • [17]. [EG Bligh, WJ Dyer, A rapid method for total lipid extraction and purification, Journal of Biochemistry and Physiology, 1959, 37, 911-917.
  • [18]. BRASIL. Ministry of Health. National Health Surveillance Agency. Resolution RDC nº 360 December 2003. Provides for the technical regulation of nutrition labeling for packaged foods. Official Gazette of the Federative Republic of Brazil, Brasilia, 17 Dec. 2003. Available at: http://www.saude.rj.gov.br . Accessed: July 25, 2019.
  • [19]. Arévalo-Pinedo et al, Development of babassu almond flour-based cereal bar (Orbygnia speciosa), Brazilian Journal of Agroindustrial Products, 2013, 15, 4, 405-411.
  • [20]. BA Escobar et al, Características nutricionales de barras de cereales y maní, Archivos Latino Americanos de Nutricion, 1998, 48,2, 156-159.
  • [21]. BRASIL. Resolution nº 272, September, 22, 2005. Technical Regulation for Vegetable Products, Edible Fruit and Mushroom Products. Diário Oficial da União, Brasília, DF, 22 de dezembro de 2000. Órgão emissor: ANVISA - National Health Surveillance Agency. Available in: http://www.saude.rj.gov.br . Accessed: July 25, 2019.
  • [22]. BRASIL, 2005. Resolution n°. 263/2005, September, 22, 2005. Technical Regulation for Cereal Products, Starches, Flours and Bran. Issuing agency: ANVISA - National Health Surveillance Agency. Available in: http://www.saude.rj.gov.br .Acessed in july, 25, 2019.
  • [23]. C P Boeira et al. Physicochemical characteristics of protein-enriched cereal bar, XXV Brazilian Congress of Food Science and Technology, 2016. Available in: http://www.ufrgs.br/sbctars-eventos/xxvcbcta/anais/files/149.pdf
  • [24]. K P Takeuchi, Sabadini , RL Cunha, Analysis of the mechanical properties of breakfast cereals with different starch sources during the milk absorption process, Food Science and Technology Magazine, 2005, 25,1, 78 – 85.
  • [25]. M P Ferreira, S B Roberto, J Camisa, Characterization and acceptability of hydrolyzed collagen-enriched cereal bars, Virtual Journal of Chemistry, 2018, 10, 1.
  • [26]. MM Brito, ALO Sousa, RSV Lima, LSL L. Lima LSL, VL Farias, MCF Barbosa, Preparation and centesimal evaluation of dehydrated fruit bars with the addition of peels. In: Anais do XX Brazilian Congress of Chemical Engineering, 1, 1 - COBEQ, Blucher, 2014.
  • [27]. E Moretto, R Fett, Vegetable oils and fats: processing and analysis. Florianópolis: UFSC, 1986.
  • [28]. NR Marchelle, Z Novelo, Development and characterization of salty cereal bar, Brazilian Journal of Agroindustrial Technology, 2017, 11,1, 2150-2164.
  • [29]. AM Estévez, B Escobar, M Vázquez, E Casti¬llo, E Araya, I Zacarías, Cereal and nut bars, nutritional quality and storage stability, Plant FooFoods for Human Nutrition, 1995, 47, 4, 309-317.
  • [30]. DGC Freitas, RH Morett, Characterization and sensory evaluation of high protein and vitamin functional cereal bar, Food Science and Technology, 2006, 26, 2, 318-324.
  • [31]. AP PAIVA et al, Characterization of food bars manufactured with agroindustrial by-products and waste, Science and Agrotechnology, 2012, 36, 3, 333-340.
  • [32]. IP De Brito, Preparation and overall assessment of homemade cereal bar, Bulletin CEPPA, 2004, 22, 1.
  • [33]. FSR Bernaud, TC Rodrigues, Dietary Fiber - Adequate Intake and Health Effects of Metabolism, Brazilian Archives of Endocrinological Metabolism, 2013, 57, 6.
  • [34]. Institute of Medicine. Dietary Reference Intakes: Energy, Carbo-hydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids, Washington, D.C., National Academies Press, 2005.
  • [35]. BRASIL. Ministry of Health. National Health Surveillance Agency. Ordinance nº 27, de 13 janeiro de 1998. Approves the Supplementary Nutrition Information Regulation (statements related to nutrient content). Available in: http://portal.anvisa.gov.br/documents/3391 >. Acessed in july, 24, 2019.
  • [36]. JG Borges et al, Determination of honey quality sold in salvador and petrolina free markets, Brazilian Journal of Agroindustrial Products, 2017, 19, 3, 231-240.
  • [37]. MM Guimarães, MS Silva, Nutritional quality and acceptability of cereal bars added with murici-pass fruits, Instituto do Adolfo Lutz Magazine, 2009, 68(3), 426-33.