Aspectos tecnológicos e nutricionais de barras alimentícias salgadas desenvolvidas com diferentes agentes ligantes
DOI:
https://doi.org/10.33448/rsd-v9i11.9958Palavras-chave:
Goma acácia; Barra de cereal; Fibra alimentar; Colágeno hidrolisado; Amido modificado.Resumo
As barras alimentícias salgadas são uma alternativa para se atingir a redução do consumo de açúcar. O desafio de criar esse tipo de barra é substituir os agentes ligantes de sabor doce. Este estudo teve como objetivo avaliar os aspectos tecnológicos e nutricionais de barras alimentícias salgadas elaboradas com diferentes concentrações de agentes ligantes (amido modificado, colágeno hidrolisado e goma acácia) de baixo valor calórico. Os ingredientes básicos (aveia, linhaça, soja, gergelim, quinoa, tomate desidratado, temperos como alho, cebola e salsa desidratada e NaCl) foram adicionados às soluções dos agentes ligantes. As barras alimentares foram analisadas química, física e físico-quimicamente. Os resultados demonstraram que os três agentes ligantes testados apresentaram viabilidade técnica de aglutinação dos ingredientes. As barras alimentares apresentaram alto teor de fibra alimentar, baixo valor calórico e alto teor de minerais (Fe, Zn, Mn e Mg). As barras de cereais produzidas com goma arábica apresentaram maiores valores de textura em relação ao parâmetro mastigabilidade, o que teve uma influência positiva.
Referências
Ahmed A., Fedail, J. S., Musa, H. H., Musa, T. H. & Sifaldin, A. Z. (2016). Gum Arabic supplementation improved antioxidant status and alters expression of oxidative stress gene in ovary of mice fed high fat diet. Middle East Fertil. Soc. J. 21(2), 101-108.
Aigster A., Duncan S. E., Conforti, F. D. & Barbeau, W. E. (2011). Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals. LWT-Food Sci Technol. 44, 2159-2165.
Ali A., Maqbool, M., Ramachandran, S. & Alderson, P. G. (2010). Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit. Postharvest Biol Tec. 58, 42–47.
Ali, N. E. S., Elkarim, A. M. A., Fageer, A. S. H. M. & Nour, A. A. M. (2012). Physicochemical Characteristics of Some Acacia Gums. Int. J. Agric. Res. 7(8), 406-413.
Ayaz, N. O., Ramadan, K. S., Farid, H. E. A. & Alnahdi, H. S. (2017). Protective role and antioxidant activity of arabic gum against trichloroacetate-induced toxicity in liver of male rats. Indian J. Anim. Res. 51(2), 303-309.
AOAC - Association of Official Analytical Chemists (1997). Official methods of analysis of the Association of Official Analytical Chemist. (16a ed.), Washington.
AOAC - Association of Official Analytical Chemists (2005). Official methods of analysis of the Association of Official Analytical Chemist. (18a ed.), Washington.
Bampi, G., Backes, G. T., Cansian, R. L., Matos, F. E., Ansolin, I. M. A., Poleto, B. C., Corezzolla, L. R. & Favaro-Trindade, C. S. (2016). Spray Chilling microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and its use in the preparation of savory probiotic cereal bars. Food and Bioprocess Technology, 9(8), 1422-1428.
Bchir, B, Jean-François, T., Rabetafika, H. N. & Blecker, C. (2017). Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars. Food sci technol int. 24(3), 198–208.
Bible, B. B. & Singha, S. (1997). Canopy position influences cielab coordinates of peach color. Hortscience. 28, 992-993.
Calame W., Thomassen, F., Hull, S., Viebke, C. & Siemensma, A. D. (2011). Evaluation of satiety enhancement, including compensation, by blends of gum arabic. A methodological approach. Appetite. 57:358–364.
Cruz-Requena, M., Aguilar-González, C. N., Prado-Barragan, L. A., da Cunha, M. G. C., Correia, M. T. S., Contreras-Esquivel, J. C. & Rodríguez-Herrera, R. (2016). Dietary fiber: An ingredient against obesity. Emir J Food Agr. 28(8), 522-530.
Damasceno, K. A., Gonçalves, C. A. A., Pereira, G. S., Costa, L. L., Campagnol, P. C. B., de Almeida, P. L. & Arantes-Pereira, L. (2016). Development of Cereal Bars Containing Pineapple Peel Flour (Ananas comosus L. Merril). J. Food Qual. 39(5), 417-424.
Fernstrand, A. M., Bury, D., Garssen, J. & Verster, J. C. (2017). Dietary intake of fibers: differential effects in men and women on perceivedgeneral health and immune functioning. J. Food Nutr. Res. 61(1), 1- 7.
Ferreira, D. F. (2011). Sisvar: a computer statistical analysis system. Ciênc Agrotec. 35(6), 1039-1042.
Goff, H. D. & Guo, Q. (2019). The Role of Hydrocolloids in the Development of Food Structure, in Handbook of Food Structure Development, 1-28.
Gómez-Guillén, M. C., Giménez, B., López-Caballero, M. E. & Montero, M. P. (2011). Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocoll. 25, 1813-1827.
Hashim, P., Ridzwan, M., Bakar, J. & Hashim, D. (2015). Collagen in food and beverage industries. Int. Food Res. J. 22(1), 1 - 8.
IOM – Institute of Medicine (2005). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein anda mino acids. Washington (DC): National Academic Press.
Kaur, R., Ahluwalia, P., Sachdev, P. A. & Kaur, A. (2018). Development of gluten-free cereal bar for gluten intolerant population by using quinoa as major ingrediente. Journal of Food Science and Technology. 55, 3584-3591.
King, D. E., Mainous, A. G. & Lambourne, C. A. (2012). Trends in diet-ary fiber intake in the United States, 1999-2008. J Acad Nutr Diet. 112(5), 642–648.
Lopez-Torrez, L, Nigen, M., Williams, P., Doco, T. & Sanchez, C. (2015). Acacia senegal vs. Acacia seyal gums e Part 1: Composition and structure of hyperbranched plant exudates. Food Hydrocoll. 51, 41-53.
Mahmood, K., Kamilah, H., Shang, P. L., Sulaiman, S., Ariffin, F. & Alias, A. K. (2017). A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications. Food Biosc. 19, 110–120.
Malavolta, E., Vitti, G. C. & Oliveira, S. A. (1997). Assessment of the nutritional status of plants - Principles and applications. (2a ed.),, Brazilian Potash and Phosphate Research Association.
Manickavasagan, A., Mathew, T. A., Al-Attabi, Z. H. & Al-Zakwan, A. M. (2013). Dates as a substitute for added sugar in traditional foods – A case study with idli. Emir. J. Food Agric. 25(11), 899-906.
Mikuš, L., Valík, L. & Dodok, L. (2011). Usage of Hydrocolloids in Cereal Technology. Acta Univ. Agric. et Silvic. Mendel. Brun. 35(5), 325-334.
Mohammad, A. W., Suhimi, N. M., Aziz, A. G. K. A. & Md Jahim, J. (2014). Process for Production of Hydrolysed Collagen from Agriculture Resources: Potential for Further Development. Res. J. Appl. Sci. 14(12), 1319-1323.
Nadeem, M, Rehman, S. U., Anjum, F. M., Murtaza, M. A. & Din, G. M. U. (2012). Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology. Sci. World J. 1, 1-10.
Norajit, K., Gu, B. J. & Ryu, G. H. (2011). Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice. Food Chem. 129:1919–1925.
Osborne, D. R. & Voogt. P. (1978). The analysis of nutrient in foods. London: Academic, 47, 156-158.
Padmashree, A., Sharma, G. K., Srihari, K. A. & Bawa, A. S. (2011). Development of shelf stable protein rich composite cereal bar. J Food Sci Technol. 49(3), 335–341.
Pallavi, B. V., Chetana, R., Ravi, R. & Reddy, S. Y. (2015). Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes. Journal of Food Science and Technology, 52(3), 1663-1669.
Pereira A. S., Shitsuka, D. M, Parreira, F. J. & Shitsuka, R. (2018). Metodologia da pesquisa científica. [e-book]. Santa Maria. Ed. UAB / NTE / UFSM. Recuperado de https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1.
Rawat, N. & Darappa, I. (2015). Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars. J Food Sci Technol. 52(5), 3006–3013.
Rufino, M. S. M., Alves, R. E., Brito, E. S., de Morais, S. M., Sampaio, C. G., Pérez-Jiménez, J. & Saura-Calixto, F. D. (2007). Scientific methodology: determination of the total antioxidant activity in fruits by capturing the free radical DPPH. Brasília: EMBRAPA. Technical Communication, 128, 12.
Saha, D. & Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: a critical review. J Food Sci Technol . 47(6), 587–597.
Sampaio, C. R. P., Ferreira, S. M. R. & Brazaca, S. G. C. (2010). Physico-chemical characterization and composition of iron-fortified cereal bars. Alim. Nutr. 21, 607-616.
Sharma, M. & Mridula, D. (2015). Development and quality evaluation of maize-based fortified nutritious bar. Agric res. 4(1), 93–101.
Simoncello, B. A., Maia, C. J. S., Monteiro, R. S., Santos, O. D. H., Gandra, K. M. B. & Pereira, P. A. P. (2020). Evaluations of the Physical and Physicochemical Properties and Perception of Liking of Conventional and Low-Calorie Orange Jellies. JBFS. 7(3), 1-12.
Srebernich, S. M., Gonçalves, G. M. S., Ormenese, R. C. S. C. & Ruffi, C. R. G. (2016). Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol. Food Sci. Technol. 36 (3).
Su-Ah, J., Ahmed, M. & Eun, J. B. (2017). Physicochemical characteristics, textural properties, and sensory attributes of low‐calorie cereal bar enhanced with different levels of saccharin during storage. Journal of Food Processing and Preservation. 42 (2), e13486.
Sung, Y. Y., Kimb, S. H., Kima, D. S., Parka, S. H., Yooc, B. W. & Kim, H. K. (2014). Nutritional composition and anti-obesity effects of cereal bar containing Allium fistulosum (welsh onion) extract. J. Funct. Foods. 6, 428 – 437.
Szczesniak, A. S. (1963). Objective measurement of food texture. Food Sci. 28, 410–420.
Timm, T. G., de Lima, G. G., Matos, M., Magalhães, W. L. E., Tavares, L. B. B. & Helm, C. V. (2020). Nanosuspension of pinhão seed coat development for a new high-functional cereal bar. J Food Process Pres. e14464.
Tramujas, J. M., de Carli, C. G., do Prado, N. V., Lucchetta, L. & Tonial, I. B. (2017). Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents. Rev. Chil. Nutr. 44(4), 350–359.
U.S. Department of Agriculture (2010). Dietary Reference Intake. Food and Nutrition Information Center.
U.S. Department of Health and Human Services and U.S. Department of Agriculture (2015). 2015 – 2020 Dietary Guidelines for Americans. (8a ed.),. Recuperado de https://health.gov/our-work/food-and-nutrition/2015-2020-dietary-guidelines/.
Wang, Y., Zhang, M. & Mujumdar, A. (2012). Mujumdar. Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks. LWT. Food Sci Technol. 47:175-182.
Waterhouse, D. S., Teoh, A., Massarotto, C., Wibisono, R. & Wadhwa, S. (2010). Comparative analysis of fruit-based functional snack bars. Food Chem.119:1369–1379.
Zhu, F. (2018). Modifications of starch by electric field based techniques. Trends in Food Science and Technology. 75, 158-169.
Downloads
Publicado
Como Citar
Edição
Seção
Licença
Copyright (c) 2020 Felipe Furtini Haddad; Ana Paula Lima Ribeiro; Camila Teodoro Rezende Picinin; Maria da Penha Píccolo; Maria de Fátima Píccolo Barcelos
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
Autores que publicam nesta revista concordam com os seguintes termos:
1) Autores mantém os direitos autorais e concedem à revista o direito de primeira publicação, com o trabalho simultaneamente licenciado sob a Licença Creative Commons Attribution que permite o compartilhamento do trabalho com reconhecimento da autoria e publicação inicial nesta revista.
2) Autores têm autorização para assumir contratos adicionais separadamente, para distribuição não-exclusiva da versão do trabalho publicada nesta revista (ex.: publicar em repositório institucional ou como capítulo de livro), com reconhecimento de autoria e publicação inicial nesta revista.
3) Autores têm permissão e são estimulados a publicar e distribuir seu trabalho online (ex.: em repositórios institucionais ou na sua página pessoal) a qualquer ponto antes ou durante o processo editorial, já que isso pode gerar alterações produtivas, bem como aumentar o impacto e a citação do trabalho publicado.
