SciELO - Scientific Electronic Library Online

 
vol.47 issue2Generic additions to the Rapateaceae of Rondônia, BrazilDisentangling structural patterns of natural forest fragments in a savanna matrix in the eastern Brazilian Amazon author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Acta Amazonica

Print version ISSN 0044-5967On-line version ISSN 1809-4392

Abstract

PRAZERES, Isadora Cordeiro dos; DOMINGUES, Alessandra Ferraiolo Nogueira; CAMPOS, Ana Paula Rocha  and  CARVALHO, Ana Vânia. Elaboration and characterization of snack bars made with ingredients from the Amazon. Acta Amaz. [online]. 2017, vol.47, n.2, pp.103-110. ISSN 0044-5967.  https://doi.org/10.1590/1809-4392201602203.

Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects.

Keywords : Amazon fruits; Brazil nut; palm oil; sensory analysis; tapioca flour.

        · abstract in Portuguese     · text in English     · English ( pdf )