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.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Andrade KCS, de Carvalho CWP, Takeiti CY, de Azeredo HMC, Corrêa JS, Caldas CM (2013) Goma de cajueiro (Anacardium occidentale): avaliação das modificações químicas e físicas por extrusão termoplástica. Polímeros: Ciência e Tecnologia 23:667–671. https://doi.org/10.4322/polimeros.2013.004
Bemfeito CM, Carneiro JDS, Carvalho EEN, Coli PC, Pereira RC, Vilas Boas EVB (2020) Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours. J Food SciTechnol 57:3920–3925. https://doi.org/10.1007/s13197-020-04590-4
Bucher T, Müller B, Siegrist M (2015) What is healthy food? Objective nutrient profile scores and subjective lay evaluations in comparison. Appetite 95:408–414. https://doi.org/10.1016/j.appet.2015.08.005
Cabral LC, Mala GA, Whiting FM, Holanda LFF, Stull JW, Guedes ZBL (1979) Contribuição ao estudo de farinha de soja integral: (a) aspectos químicos e tecnológicos. Ciência Agronômica 9:11–19. http://www.ccarevista.ufc.br/site/down.php?arq=03rca9.pdf. Accessed 30 Jun 2018
Casey MA, Krueger RA (1994) Focus group interviewing. In: Macfie HJH, Homson DMH (eds) Measurement of food preferences. Blackie Academic & Professional, Glasgow, pp 77–96
Darmon N, Darmon M, Maillot M, Drewnowski A (2005) A nutrient density standard for vegetables and fruits: nutrients per calorie and nutrients per unit cost. J Am Diet Assoc 105:1881–1887. https://doi.org/10.1016/j.jada.2005.09.005
Drewnowski A (2017) Uses of nutrient profiling to address public health needs: from regulation to reformulation. ProcNutrSoc 76:220–229. https://doi.org/10.1017/S0029665117000416
Dutcosky SD, Grossmann MVE, Silva RSSF, Welsch AK (2006) Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiments. Food Chem 98:630–638. https://doi.org/10.1016/j.foodchem.2005.06.029
Dutcosky SD (2007) Análise sensorial de alimentos, 2nd edn. Champagnat, Curitiba, Brazil
Eyles H, Webster J, Jebb S, Capelin C, Neal B, Murchu CN (2013) Impact of the UK voluntary sodium reduction targets on the sodium content of processed foods from 2006 to 2011: analysis of household consumer panel data. Prev Med 57:555–560. https://doi.org/10.1016/j.ypmed.2013.07.024
Food Ingredients Brasil (2015) Dossiê Gomas: Goma Acácia. Food Ingredients Brasil 32. http://revista-fi.com.br/upload_arquivos/201606/2016060754075001466777197.pdf. Accessed 30 Jun 2018
Food Standards Australia New Zealand (2016) Nutrient profiling scoring calculator for standard 1.2.7. https://www.legislation.gov.au/Details/F2016C00082. Accessed 02 Feb 2018
Gomes IM (2013) Como elaborar uma pesquisa de mercado. Sebrae Minas, Belo Horizonte, MG, Brazil. http://www.sebrae.com.br/Sebrae/Portal%20Sebrae/UFs/MG/Sebrae%20de%20A%20a%20Z/Como+Elaborar+uma+Pesquisa+de+Mercado.pdf. Accessed 09 Jul 2018
Granato D, Nunes DS, Barba FJ (2017) An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: a proposal. Trends Food SciTechnol 62:13–22. https://doi.org/10.1016/j.tifs.2016.12.010
Hassimoto NMA, Genovese IS, Lajolo FM (2005) Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. J Agric Food Chem 53:2928–2935. https://doi.org/10.1021/jf047894h
IBGE. Instituto Brasileiro de Geografia e Estatística (2011) Tabela de composição nutricional dos alimentos consumidos no Brasil. https://biblioteca.ibge.gov.br/index.php/biblioteca-catalogo?view=detalhes&id=250002. Accessed 02 Feb 2018
ITAL. Instituto de Tecnologia de Alimentos (2010) Brasil Food Trends 2020. FIESP, São Paulo. http://www.brasilfoodtrends.com.br/publicacao.html. Accessed 30 Oct 2018
Kaur R, Ahluwalia P, Sachdev PA, Kaur A (2018) Development of gluten-free cereal bar for gluten intolerant population by using quinoa as major ingredient. J Food SciTechnol 55:3584–3591. https://doi.org/10.1007/s13197-018-3284-x
Kulczynski B, Gramza-Michalowska A, Kobus-Cisowska J, Kmiecik D (2017) The role of carotenoids in the prevention and treatment of cardiovascular disease—Current state of knowledge. J Funct Foods 38:45–65. https://doi.org/10.1016/j.jff.2017.09.001
Labonte MAA, Rayner M, L’Abbe M (2015) Systematic review of nutrient profile models developed for nutrition related policies and regulations aimed at noncommunicable disease prevention. L'Abbe Lab 2020. Nutritional Sciences University of Toronto, Toronto, Canada. https://labbelab.utoronto.ca/publications/systematic-review-nutrient-profile-models-developed-nutrition-related-policies-regulations-aimed-noncommunicable-disease-prevention/. Accessed 30 Oct 2018
Larrauri JA, Rupérez P, Saura-Calixto F (1997) Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. J Agric Food Chem 45:1390–1393. https://doi.org/10.1021/jf960282f
Masset G, Mathias KC, Vlassopoulos A, Molenberg F, Lehmann U, Gibney M, Drewnowski A (2016) Modeled dietary impact of pizza reformulations in US children and adolescents. PLoS ONE 11:e0164197. https://doi.org/10.1371/journal.pone.0164197
Norusis MJ (2008) SPSS statistics 17.0 statistical procedure companion: Prentice Hall. In: Upper Saddle River, NJ
OPAS. Organização Pan-Americana da Saúde (2016) Modelo de Perfil Nutricional da Organização Pan-Americana da Saúde. Washington, DC. https://ecos-redenutri.bvs.br/tiki-download_file.php?fileId=1367. Accessed 02 Feb 2018
Rasouli H, Farzaei MH, Mansouri K, Mohammadzadeh S, Khodarahmi R (2016) Plant cell cancer: may natural phenolic compounds prevent onset and development of plant cell malignancy? Lit Rev Mol 21:1104. https://doi.org/10.3390/molecules21091104
Rodriguez-Amaya DB (1999) A guide to carotenoids analysis in food. ILSI Press, Washington
Rodriguez-Amaya DB, Kimura M, Amaya-Farfan J (2008) Fontes brasileiras de carotenoides: tabela brasileira de composição de carotenoides em alimentos. Ministério do Meio Ambiente/Secretaria de Biodiversidade e Florestas, Brasília, Brazil
Rozenfeld H, Forcellini FA, Amaral DC, Toledo JC, Silva SL, Alliprandini DH, Scalice RK (2006) Gestão de desenvolvimento de Produtos: uma referência para a melhoria do processo. Saraiva, São Paulo, Brazil
Rufino MSM, Alves RE, de Brito ES, de Morais SM, Sampaio CG, Pérez-Jiménez J, Saura-Calixto FD (2006a) Scientific method: determination of total antioxidant activity in fruits by the iron reduction method (FRAP). Embrapa Tropical Agroindustry, Fortaleza
Rufino MSM, Alves RE, de Brito ES, Mancini Filho J, Moreira AVB (2006b) Scientific method: determination of total antioxidant activity in fruits by the β-carotene/linoleic acid system. Embrapa Tropical Agroindustry, Fortaleza
Rufino MSM, Alves RE, de Brito ES, Morais SM, Sampaio CG, Pérez-Jiménez J, Saura-Calixto FD (2007) Scientific method: determination of total antioxidant activity in fruits by capturing the free radical ABTS.+. Embrapa Tropical Agroindustry, Fortaleza
Silva JS, Damiani C, Silva EP, Ruffi CRG, Asquieri ER, Silva TLL, Vilas Boas EVB (2018) Effect of marolo (Annona crassiflora Mart.) pulp flour addition in food bars. J Food Qual. https://doi.org/10.1155/2018/8639525
Stone HS, Sidel JL (2006) Sensory evaluation practices. Academic Press, San Diego, CA
TACO (2011) Tabela brasileira de composição de alimentos. 4th edn. revised and expanded. Campinas State University, Campinas, SP, Brazil. http://www.nepa.unicamp.br/taco/tabela.php?ativo=tabela. Accessed 02 Feb 2018
Wakeling IN, Macfie JH (1995) Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested. Food Qual Prefer 6:299–308. https://doi.org/10.1016/0950-3293(95)00032-1
Waterhouse AL (2002) Polyphenolics: determination of total phenolics. In: Wrolstad RE (ed) Current protocols in food analytical chemistry. John Wiley & Sons, New York
Acknowledgements
The authors would like to thank Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG—project code CAG-APQ-00798-16), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) for financial support. This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001. The CAPES also contributed through the Programa Nacional de Cooperação Acadêmica (PROCAD – process number 88881.068456/2014-01).
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Bemfeito, C.M., Vilas Boas, E.V.d.B., de Angelis-Pereira, M.C. et al. Application of the nutrient profile model in the development of food bars with functional potential. J Food Sci Technol 58, 4313–4322 (2021). https://doi.org/10.1007/s13197-020-04909-1
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04909-1