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Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq
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Developing fruit-based nutritious snack bars.

Edson P da Silva1, Heloisa H Siqueira, Rafael Carvalho do Lago

  • 1Federal University of Lavras, Food Science Department, 3037, Cep 37200-000, Lavras, Minas Gerais, Brazil; Institute of Agrochemistry and Food Technology, CSIC, Avenida Agustin Escardino, 7, Paterna 46980, Valencia, Spain.

Journal of the Science of Food and Agriculture
|June 25, 2013
PubMed
Summary

Marolo flour can enhance snack bars, boosting fiber, vitamin C, and antioxidants. Up to 10% marolo flour improves sensory qualities, making it a nutritious alternative.

Keywords:
fruit flournutrient compositionsensory analysissnack bars

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Area of Science:

  • Food Science
  • Nutritional Science
  • Fruit Valorization

Background:

  • Marolo (Annona crassiflora Mart) is a nutritious savannah fruit, currently consumed fresh.
  • Limited consumption hinders the full utilization of marolo's potential.
  • Developing processed marolo products offers a way to increase fruit accessibility and value.

Purpose of the Study:

  • To evaluate the incorporation of marolo flour into healthy snack bars.
  • To determine the impact of marolo flour on the physico-chemical and sensory attributes of snack bars.
  • To explore marolo flour as an ingredient for ready-to-eat nutritious products.

Main Methods:

  • Snack bars were produced with varying marolo flour concentrations (5-20 g/100 g).
  • Physico-chemical analyses (pH, moisture, fiber, vitamin C, minerals, antioxidant activity) were conducted.
  • Sensory evaluations assessed appearance, taste, texture, and overall acceptance.

Main Results:

  • Incorporating up to 20% marolo flour slightly altered pH and moisture.
  • Dietary fiber content increased 2.4-fold, with vitamin C, minerals, and antioxidant activity increasing 1.3-fold.
  • Up to 10% marolo flour significantly improved snack bar appearance, taste, texture, and overall acceptance.

Conclusions:

  • Marolo flour is a viable alternative ingredient for healthy snack bar production.
  • Incorporating marolo flour enhances both the nutritional and sensory profiles of snack bars.
  • This study supports the valorization of marolo fruit through innovative food products.