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Quality of granola prepared with dried caju-do-cerrado (Anacardium othonianum Rizz) and baru almonds (Dipteryx alata Vog)

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Abstract

The use of Brazilian Cerrado fruits and research into their nutritional potential are important for socioeconomic development and the sustainable preservation of the environment. The use of these fruits in products such as granola encourages the inclusion of healthier and more-natural foods in the diet. This study was undertaken to evaluate acceptability, microbiological, physical and nutritional characteristics and the stability of granola made from dried caju-do-cerrado and baru almonds. Granola containing Cerrado fruits had high levels of protein content (117.4 g/kg), dietary fiber (115.3 g/kg) and iron (32.1 mg/kg) and had lower moisture (57.0 g/kg), water activity (0.3), sodium (577.7 mg/kg), lipids (150.2 g/kg) and energy value (3952.2 kcal/kg) than did the control. After storage for 100 days, the granola presented adequate microbiological conditions, with acceptability scores higher than 7 assigned by 85.5 % to 95.2 % of the judges and a crunchy texture. The high nutritional potential of granola containing Cerrado fruits, coupled with its stability over 100 days of storage, may contribute to the appreciation and consumption of these fruits and meet the growing demand for healthier, more natural foods.

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Acknowledgments

Our thanks to CNPq (Brazil), LANAGRO (Goiás, Brazil), METAGO S.A. (Goiás, Brazil), CPA-UFG (Goiás, Brazil), PhD. Katiuchia P. Takeuchi and PhD. Maria Raquel H. Campos.

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Authors and Affiliations

  1. Faculty of Nutrition, Federal University of Goiás (Faculdade de Nutrição, Universidade Federal de Goiás), Rua 227, Quadra 68, 74605-080, Goiânia, GO, Brazil

    Priscila Laís C. Souza

  2. Laboratory of Nutrition and Food Analysis, Faculty of Nutrition, Federal University of Goiás (Laboratório de Nutrição e Análise de Alimentos, Faculdade de Nutrição, Universidade Federal de Goiás), Rua 227, Quadra 68, 74605-080, Goiânia, GO, Brazil

    Mara R. Silva

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  1. Priscila Laís C. Souza
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  2. Mara R. Silva
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Correspondence to Mara R. Silva.

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Souza, P.L.C., Silva, M.R. Quality of granola prepared with dried caju-do-cerrado (Anacardium othonianum Rizz) and baru almonds (Dipteryx alata Vog). J Food Sci Technol 52, 1712–1717 (2015). https://doi.org/10.1007/s13197-013-1134-4

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  • DOI: https://doi.org/10.1007/s13197-013-1134-4

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