Articles
Nutraceutical potential of fruit bars obtained from asaí (Euterpe precatoria) and copoazú (Theobroma grandiflorum)
Article number
1178_24
Pages
135 – 142
Language
English
Abstract
The Amazon region produces a wide range of fruits with high antioxidant levels, such as asaí and copoazú. Fruit bars are foods that are especially useful for diets with low fruit consumption.
The aim of this work was to develop a bar from asaí combined with copoazú, using different proportions of asaí-copoazú on a fresh weight basis (30-70, 50-50, or 70-30%). Our null hypothesis was that the addition of copoazú would enhance the asaí flavor as well as the polysaccharide content, with an additional positive effect through reinforcing the bar texture.
The addition of five different hydrocolloids was evaluated as texture agents at three levels: guar gum, arabic gum, xanthan gum, tara gum and low-methoxyl pectin.
According to the TPA texture profile responses and a comparison with a commercial product composed of asaí and banana, three of the better formulations were evaluated microbiologically and for antioxidant capacity and micronutrient content (vitamins C, iron and calcium), along with a sensory analysis.
Copoazú increased the soluble solids in the mixture, reinforcing the gel structure.
The bars with the highest proportion of copoazú showed a lower DPPH and ABTS values associated with a higher anthocyanin content and good sensory acceptance.
Bar texture was also related to the water binding capacity of the gums; particularly, xanthan and guar gums gave the best result.
The aim of this work was to develop a bar from asaí combined with copoazú, using different proportions of asaí-copoazú on a fresh weight basis (30-70, 50-50, or 70-30%). Our null hypothesis was that the addition of copoazú would enhance the asaí flavor as well as the polysaccharide content, with an additional positive effect through reinforcing the bar texture.
The addition of five different hydrocolloids was evaluated as texture agents at three levels: guar gum, arabic gum, xanthan gum, tara gum and low-methoxyl pectin.
According to the TPA texture profile responses and a comparison with a commercial product composed of asaí and banana, three of the better formulations were evaluated microbiologically and for antioxidant capacity and micronutrient content (vitamins C, iron and calcium), along with a sensory analysis.
Copoazú increased the soluble solids in the mixture, reinforcing the gel structure.
The bars with the highest proportion of copoazú showed a lower DPPH and ABTS values associated with a higher anthocyanin content and good sensory acceptance.
Bar texture was also related to the water binding capacity of the gums; particularly, xanthan and guar gums gave the best result.
Authors
P. Vallejo, M.S. Hernández, M. Lares, A. Herrera, J.P. Fernández-Trujillo
Keywords
DPPH, TPA, anthocyanin, fruit leather, Euterpe oleracea
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