Abstract
Ora-pro-nobis (OPN) is an unconventional food plant with high nutritional value, and its nutritional composition can be altered according to cultivation. Cereal bars are a popular nutrient-poor foods, and OPN could be incorporated to improve the nutritional quality. This study aimed to evaluate the physicochemical characteristics and sensory acceptability of cereal bars enriched with OPN flour (OpnF) from different forms of cultivation. OpnF was obtained by dehydrating and grinding OPN leaves collected in rural (ROpnF) and urban (UOpnF) municipalities. Two formulations of cereal bars, peanut flavor (Bpn) and mango flavor (Bmg), each with 10% OpnF, were prepared. The macronutrients and mineral composition, oxalate content, water activity, texture, color profile, and acceptability were evaluated. ROpnF had the highest protein, iron, and manganese content, whereas UOpnF had the highest ash and magnesium content. The oxalic acid/calcium ratio was 1.43 and did not imply calcium bioavailability. In addition to nutritional and protein values, Bpn and Bmg presented a good sensory acceptability index of > 77.5% with market potential. Bmg has the highest mineral content and is a source of iron, manganese, and magnesium. OpnF can be used in cereal bars and potentially improve nutritional attributes and used in other foods in a similar way.
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Data sharing not applicable to this article as no datasets were generated or analysed during the current study.
Abbreviations
- OPN:
-
Ora-pro-nóbis
- UFP:
-
Unconventional food plants
- OpnF:
-
Powder of OPN leaves
- ROpnF:
-
OpnF from rural cultivation
- UOpnF:
-
OpnF from urban cultivation
- Bpn:
-
Cereal bars peanut flavor
- Bmg:
-
Cereal bars mango flavor
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The authors acknowledge the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)and the Federal University of Bahia (UFBA).
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Gabriela S. C. and Clara N. P. S. performed the literature search, formal and data analysis, and writing-original draft preparation. Erival A. G. J., Thaís L. S., Abdon L. O. T., Luis F. P. S., Leonardo F. M. performed the formal analysis and methodology. Giani A. L., Nelson B. C., Jose A. M. F. and Clícia M. J. B. performed the data curation and review writing. Laise C. P. performed the conceptualization, data curation, formal analysis and review.
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da Cruz, G.S., da Silva, C.N.P., Gomes-Junior, E.A. et al. Cereal bar enriched with ora-pro-nóbis (Pereskia aculeata Miller): physicochemical and sensory characterization. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-05924-2
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DOI: https://doi.org/10.1007/s13197-024-05924-2