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Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945versão On-line ISSN 1806-9967

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SILVA, ADRIANA SANTOS DA; SANTANA, LIGIA REGINA RADOMILLE DE; BISPO, ELIETE DA SILVA  e  LOPES, MARIANGELA VIEIRA. USE OF UMBU (SPONDIAS TUBEROSA ARR. CAMARA) PULP FOR PREPARATION OF DIET CEREAL BAR. Rev. Bras. Frutic. [online]. 2018, vol.40, n.2, e-540.  Epub 26-Abr-2018. ISSN 0100-2945.  http://dx.doi.org/10.1590/0100-29452018540.

Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits addition is interesting because allow the technological use of noble raw materials, besides to reduce umbu post-harvest losses. The aims of this study were the production of diet bars with umbu pulp and to carry out the chemical, physical and sensory characterization of these products. Different gums were studied as binder agents and sucralose and acesulfame-K as sweeteners, in the elaboration of four treatments of diet bars: BUA (Arabic gum), BUC (carrageenan), BUT (tara), BUX (xanthan) and the control treatment BUCT (with glucose syrup and sucrose). The chemical, physical and sensory data were analyzed by ANOVA and Tukey test (p=0.05). The results revealed that the products presented high contents of protein, dietary fibers, lipids and ash. The BUX treatment reached better acceptance by the consumers related to odor, flavor, texture and overall quality attributes; it revealed higher positive purchase intention (58 %), followed by the BUT treatment (33%). The BUCT, BUC and BUA treatments reached lower acceptance by the consumers due to lower score to overall quality. The use of umbu pulp and gum in the preparation of diet cereal bar showed to be a good alternative to reduce fruit loss and to increase market value of the products that presented potential for consumers in general or with restriction to the use of sucrose.

Palavras-chave : processing; gum; sensory quality; dietary fiber.

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