مقاله انگلیسی رایگان در مورد مطالعه ذخیره سازی دسته غلات فرموله شده با آرد پوست موز – امرالد ۲۰۱۷

Because of the growing consumer demand for healthy, natural and convenient foods, attemps are being made to improve snack foods nutritional values by modifying their nutritive composition (Bhaskaran and Hardley, 2002; Gray et al., 2003). Cereal bars are a popular and convenient food and, therefore, would be an ideal food format to deliver fruit derived phenolic antioxidants (Sun-Waterhouse et al., 2010; Damasceno et al., 2016). Phenolics compounds, e.g. flavonoids and phenolics acids, belong to an important class of secondary metabolites and own recognized antioxidant activity. Antioxidant compounds neutralise free radicals and inhibit or interrupt the chain of propagation of oxidative reactions, converting free radicals into less harmful molecules and repairing the oxidative damage in human cells (Borges et al., 2014). This class of compounds is also relevant to insertion in the elaboration of cereal bars. The banana is one of the most extensively consumed fruits in the world and represents approximately 40 per cent of the world fruit trade. World banana production was 102 Mt in 2012, and Brazil was the sixth most important banana-producing country with a total production of 7 Mt (FAO, 2016). The banana peel represents 30-40 per cent of the total weight of the fruit, it is rich in minerals (Emaga et al., 2007) and its quantity of total dietary fiber reaches 43.2 to 49.7 per cent (Mohapatra et al., 2010). González-Montelongo et al. (2010) reported that banana peels contain large amounts of dopamine and l-dopamine, catecholamines that exhibit antioxidant activity, and depending on the variety, ripeness, and on the type of phenolic compound extraction used, the banana peel has from 3.1 to 380 mg GAE.g1 of total phenolic compounds (González-Montelongo et al., 2010; Rebello et al., 2014). In addition, banana peel contains low but permissible concentrations of toxic elements and may be recommended as dietary supplement, especially considering that banana peel contains lower quantities of toxic elements than other by-products, as pineapple peel (Kuppusamy et al., 2017). The application of banana peel flour in cereal bars was performed using a simplex centroid design for mixtures of banana peel flour, rice flakes and oat flour, and the products evaluated regarding sensory acceptability and profile (Carvalho and Conti-Silva, 2018). The cereal bars with 21 and 27.72 per cent of banana peel flour had good overall acceptability and aroma acceptability, respectively, even with different sensory profiles, indicating a relevant use to this by-product, which may favor the development of new products.