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Development of Cereal Bars Containing Pineapple Peel Flour (Ananas comosus L. Merril)

Development of Cereal Bars Containing Pineapple Peel Flour (Ananas comosus L. Merril) Journal of Food Quality ISSN 1745-4557 DEVELOPMENT OF CEREAL BARS CONTAINING PINEAPPLE PEEL FLOUR (ANANAS COMOSUS L. MERRIL) KARINA APARECIDA DAMASCENO, CARLOS ANTONIO ALVARENGA GONC¸ALVES , GEYZIELLE DOS SANTOS PEREIRA, LUCIENE LACERDA COSTA, PAULO CEZAR BASTIANELLO CAMPAGNOL, PATRICIA LEAL DE ALMEIDA and LUCAS ARANTES-PEREIRA ~ ^ ^ Instituto Federal de Educac¸ao, Ciencia e Tecnologia do Triangulo Mineiro, Uberaba, Minas Gerais, CEP 38064-300, Brazil Corresponding author. ABSTRACT TEL: 155-34-33261121; Cereal bars are nutritious food composed of several ingredients including cereals, FAX: +55-34-33261101; EMAIL: [email protected] fruits, nuts and sugar among others. Thus, this study aimed to develop cereal bars containing pineapple peel flour. A completely randomized design was used with Received for Publication August 24, 2015 four treatments, as follows: Control (0% flour); T1 (3% flour); T2 (6% flour); and Accepted for Publication May 24, 2016 T3 (9% flour), for the variables moisture, ash, protein, fat, crude fiber and carbohydrates. It was observed that the higher the pineapple peel flour content, the 10.1111/jfq.12222 greater the crude fiber content in the cereal bars was, evidencing the significant amounts of crude fiber in the pineapple peel. In the texture analysis, although an increase in bar consistency was observed with increasing concentrations of pineapple http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Quality Wiley

Development of Cereal Bars Containing Pineapple Peel Flour (Ananas comosus L. Merril)

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References (19)

Publisher
Wiley
Copyright
© 2016 Wiley Periodicals, Inc.
ISSN
0146-9428
eISSN
1745-4557
DOI
10.1111/jfq.12222
Publisher site
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Abstract

Journal of Food Quality ISSN 1745-4557 DEVELOPMENT OF CEREAL BARS CONTAINING PINEAPPLE PEEL FLOUR (ANANAS COMOSUS L. MERRIL) KARINA APARECIDA DAMASCENO, CARLOS ANTONIO ALVARENGA GONC¸ALVES , GEYZIELLE DOS SANTOS PEREIRA, LUCIENE LACERDA COSTA, PAULO CEZAR BASTIANELLO CAMPAGNOL, PATRICIA LEAL DE ALMEIDA and LUCAS ARANTES-PEREIRA ~ ^ ^ Instituto Federal de Educac¸ao, Ciencia e Tecnologia do Triangulo Mineiro, Uberaba, Minas Gerais, CEP 38064-300, Brazil Corresponding author. ABSTRACT TEL: 155-34-33261121; Cereal bars are nutritious food composed of several ingredients including cereals, FAX: +55-34-33261101; EMAIL: [email protected] fruits, nuts and sugar among others. Thus, this study aimed to develop cereal bars containing pineapple peel flour. A completely randomized design was used with Received for Publication August 24, 2015 four treatments, as follows: Control (0% flour); T1 (3% flour); T2 (6% flour); and Accepted for Publication May 24, 2016 T3 (9% flour), for the variables moisture, ash, protein, fat, crude fiber and carbohydrates. It was observed that the higher the pineapple peel flour content, the 10.1111/jfq.12222 greater the crude fiber content in the cereal bars was, evidencing the significant amounts of crude fiber in the pineapple peel. In the texture analysis, although an increase in bar consistency was observed with increasing concentrations of pineapple

Journal

Journal of Food Quality – Wiley

Published: Oct 1, 2016

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