Journal of Food Science and Technology

, Volume 52, Issue 3, pp 1712–1717 | Cite as

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

Original Article

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.

Keywords

Fruit Cereal products Nutritional quality Acceptability Texture 

References

  1. Amaya-Farfan JA, Marcílio R, Spehar CR (2005) Deveria o Brasil investir em novos grãos para a sua alimentação? A proposta do amaranto (Amaranthus sp.). Segur Aliment Nutr 12:47–56Google Scholar
  2. AOAC (2005) Official methods of analysis of the association of official analytical chemists, 18th edn. Association of Official Analytical Chemists, Gaithersburg, Mariland, AOAC 985.35, AOAC 984.27, Chapter 50, p.15–18Google Scholar
  3. ANVISA (2001) Agência Nacional de Vigilância Sanitária, Brasília, DF - Brasil. Resolução RDC nº 12, de 02 de janeiro de 2001. Regulamento técnico sobre os padrões microbiológicos para alimentos. Data base on line, available from: http://www.anvisa.gov.br. Accessed 15 April 2009
  4. ANVISA (1998) Agência Nacional de Vigilância Sanitária, Brasília, DF - Brasil. Portaria nº 27, de 13 de janeiro de 1998. Regulamento Técnico referente à Informação Nutricional Complementar. Data base on line, available from: http://www.anvisa.gov.br. Accessed 15 September 2010
  5. Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37:911–917CrossRefGoogle Scholar
  6. Correa GC, Naves RV, Rocha MR, Chaves LJ, Borges JD (2008) Determinações físicas em frutos e sementes de baru (Dipteryx alata Vog.), cajuzinho (Anacardium othonianum Rizz.) e pequi (Caryocar brasiliense Camb.), visando melhoramento genético. Biosci J 24:42–47Google Scholar
  7. Downes FP, Ito K (2001) Compedium of methods for the microbiological examination of foods, 4th edn. American Public Health Association, Washington, DCCrossRefGoogle Scholar
  8. Fagbemi TN (2008) The influence of processing techniques on the energy, ash properties and elemental composition of cashew nut (Anacardium occidentale Linn). Nutr Food Sci 38:136–145CrossRefGoogle Scholar
  9. Fernandes DC, Freitas JB, Czeder LP, Naves MMV (2010) Nutritional composition and protein value of the baru (Dipteryx alata Vog.) almond from the Brasilian Savanna. J Sci Food Agric 90:1650–1655CrossRefGoogle Scholar
  10. Freitas JB, Naves MMV (2010) Composição química de nozes e sementes comestíveis e sua relação com a nutrição e saúde. Rev Nutr 23:269–279CrossRefGoogle Scholar
  11. Granada G, Rosa V, Zambiasi R, Koetz P (2003) Caracterização de granolas comerciais. Ciênc Tecnol Aliment 23:87–91CrossRefGoogle Scholar
  12. Gutkoski LC, Trombeta C (1999) Avaliação dos teores de fibra alimentar e de beta-glicanas em cultivares de aveia (Avena sativa L). Ciênc Tecnol Aliment 19:387–390CrossRefGoogle Scholar
  13. Instituto Adolfo L (2005) Métodos físico-químicos para análise de alimentos, 4th edn. Ministério da Saúde (Série A. Normas e Manuais Técnicos), BrasíliaGoogle Scholar
  14. Leistner L (2000) Basic aspects of food preservation by hurdle tecnology. Int J Food Microbiol 55:181–186CrossRefGoogle Scholar
  15. Leite JTC, Murr FEX, Park KJ (2005) Transições de fases em alimentos: influência no processamento e na armazenagem. Rev Bras Prod Agro 7:83–96Google Scholar
  16. Martins MCP, Cunha TL, Silva MR (2008) Efeito das condições da desidratação osmótica na qualidade de passas de caju-do-cerrado. Ciênc Tecnol Aliment 28(Supl):158–165CrossRefGoogle Scholar
  17. Merril AL, Watt BK (1973) Energy value of foods: bases and derivation. United States Department of Agriculture, Washigton DCGoogle Scholar
  18. Ministério da Ciência e Tecnologia (2001) Fundação Centro Tecnológico de Minas Gerais - Brasil. Resposta técnica: alimentos (granola, mix de cereais). Data base on line, available from: http://www.sbrt.ibict.br. Accessed 21 April 2009
  19. Partelli FL, Takeuchi KP, Naves RV, Chaves LJ (2010) Frutas do Cerrado: alternativa sustentável. A Lavoura 1:12–15Google Scholar
  20. Prosky L, Asp NG, Schweizer TF, Devries JW, Furda I (1988) Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study. J Assoc Off Anal Chem 71:1017–1023Google Scholar
  21. Roesler R, Malta LG, Carrasco LC, Holanda RB, Sousa CAS, Pastore GM (2007) Atividade antioxidante de frutas do cerrado. Ciênc Tecnol Alim 27:53–60CrossRefGoogle Scholar
  22. Ruodaut G, Dacremont C, VallèsPàmies B, Colas B, Le Meste M (2002) Crispness: a critical review on sensory and material science approaches. Trends Food Sci Technol 13:217–227CrossRefGoogle Scholar
  23. Silva MR, Lacerda DBCL, Santos GG, Martins DMO (2008) Caracterização química de frutos nativos do cerrado. Ciênc Rural 38:1790–1793CrossRefGoogle Scholar
  24. Silva MR, Silva MS, Oliveira JS (2004) Estabilidade de ácido ascórbico em pseudofrutos de caju-do-cerrado refrigerados e congelados. Pesq Agropec Trop 34:9–14Google Scholar
  25. Slade L, Levine H (1991) Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. CRC Cric Rev Food Sci Nutr 30:115–360CrossRefGoogle Scholar
  26. Stone H, Sidel JL (2004) Sensory evaluation practices, 3rd edn. Elsevier Academic Press (Food science and technology, International series), San DiegoGoogle Scholar
  27. Takeuchi KP, Sabadini E, Cunha RL (2005) Análise das propriedades mecânicas de cereais matinais com diferentes fontes de amido durante o processo de absorção de leite. Ciênc Tecnol Aliment 25:78–85CrossRefGoogle Scholar
  28. Waterhouse DS, Farr J, Wibisono R, Saleh Z (2008) Fruit-based functional foods I: production of food-grade apple fibre ingredients. Int J Food Sci Technol 43:2113–2122CrossRefGoogle Scholar
  29. Welna M, Klimpel M, Zyrnicki W (2008) Investigation of major and trace elements and their distributions between lipid and non-lipid fractions in Brazil nuts by inductively coupled plasma atomic optical spectrometry. Food Chem 111:1012–1015CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2013

Authors and Affiliations

  1. 1.Faculty of NutritionFederal University of Goiás (Faculdade de Nutrição, Universidade Federal de Goiás)GoiâniaBrazil
  2. 2.Laboratory of Nutrition and Food AnalysisFaculty of Nutrition, Federal University of Goiás (Laboratório de Nutrição e Análise de Alimentos, Faculdade de Nutrição, Universidade Federal de Goiás)GoiâniaBrazil

Personalised recommendations