Application of the nutrient profile model in the development of food bars with functional potential
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ORIGINAL ARTICLE
Application of the nutrient profile model in the development of food bars with functional potential Carla Martino Bemfeito1 • Eduardo Vale´rio de Barros Vilas Boas1 Michel Cardoso de Angelis-Pereira2 • Nata´lia de Oliveira Souza1 • Joa˜o de Deus Souza Carneiro1
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Revised: 8 October 2020 / Accepted: 13 November 2020 Ó Association of Food Scientists & Technologists (India) 2020
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 lg 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 lM Trolox g-1), FRAP (67.13 and 80.09 lM ferrous sulfate g-1), and b-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 Nutrient profile Antioxidant activity Food development Cucurbita moschata Caryocar brasiliense Camb Sensory analysis
& Carla Martino Bemfeito [email protected] 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
Introduction The process of developing new food products that respond to market trends involves numerous steps. The process has become increasingly important due to the internationalization of markets, increased product diversity, and reduced product life cycles (Rozenfeld et al. 2006). In this context, the agility and optimization of financial resources throughout the development process can help companies remain competitive. One current market trend is healthiness. Consumers are increasingly looking for healthy and functional foods that promote health and well-being (ITAL 2010). In light of this, there is a need for innovation in developing nutritionally balanced healthy products that are rich in bioactive compounds. According to Granato et al. (2017), functional foods are defined as ‘‘industrially-processed or natural foods that, when regularly consumed within a diverse diet at efficacious levels, have potentially positive effects on health beyond basic nutrition.’’ These foods may contain bioactive compounds, such as carotenoids and phenolic compounds, which have antioxidant activity and exhibit desirable metabolic effects through consumption (Kulczynski et al. 2017; Rasouli et al. 2016). Therefore, measurements of antioxidant activity and quantification of carotenoi
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