Application of the nutrient profile model in the development of food bars with functional potential

Carla Martino Bemfeito; Eduardo Valério de Barros Vilas Boas; Michel Cardoso de Angelis-Pereira; Natália de Oliveira Souza; João de Deus Souza Carneiro

doi:10.1007/s13197-020-04909-1

Application of the nutrient profile model in the development of food bars with functional potential

J Food Sci Technol. 2021 Nov;58(11):4313-4322. doi: 10.1007/s13197-020-04909-1. Epub 2020 Nov 20.

Authors

Carla Martino Bemfeito¹, Eduardo Valério de Barros Vilas Boas¹, Michel Cardoso de Angelis-Pereira², Natália de Oliveira Souza¹, João de Deus Souza Carneiro¹

Affiliations

¹ Department of Food Science, Federal University of Lavras, PO Box 3037, Lavras, MG 37200-900 Brazil.
² Department of Nutrition, Federal University of Lavras, Lavras, MG 37200-900 Brazil.

Abstract

In the present study, the nutrient profile model is used to develop functionally potential food bars prepared with pumpkin pulp flour (PuPF) and pequi peel flour (PePF). The control (0% PuPF, 0% PePF), and treatments T1 (0% PuPF, 2.5% PePF), T2 (5% PuPF, 2.5% PePF), T3 (10% PuPF, 2.5% PePF), and T4 (17.5% PuPF, 2.5% PePF) were defined using the nutrient profile model and subsequently evaluated for antioxidant activity, sensory acceptance, and nutrient profile. All treatments were nutritionally balanced but T3 and T4 were the best, containing, respectively, 35.11 and 59.85 μg g^-1 of carotenoids, 230.60 and 261.14 mg gallic acid equivalents 100 g^-1 of phenolics, and high antioxidant activity, as determined using ABTS (28.60 and 34.86 μM Trolox g^-1), FRAP (67.13 and 80.09 μM ferrous sulfate g^-1), and β-carotene/linoleic acid system (79.08 and 84.83% protection) methods. The nutrient profile model minimized time and resource expenditures throughout the development process.

Keywords: Antioxidant activity; Caryocar brasiliense Camb; Cucurbita moschata; Food development; Nutrient profile; Sensory analysis.