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Araza: a proposal for an innovative snack

Author:
Hernandez, M. S., Gutierrez-Bravo, R. H., Quinones Y., Medina, S., Fernandez-Trujillo, J. P.
Source:
Acta horticulturae 2018 no.1205 pp. 925-930
ISSN:
0567-7572
Subject:
Eugenia stipitata, Euterpe precatoria, Mauritia flexuosa, bioactive compounds, fruits, guar gum, microbiological quality, oxidative stress, pectins, texture, Amazonia
Abstract:
Araza (Eugenia stipitata), is a member of Myrtaceae, found in the Amazon region. It is known for its high content of bioactive compounds that impart properties with health benefits, especially counteracting the effects of oxidative stress. This study aimed to develop fruit bars from araza and evaluate its bromatological, microbiological and functional qualities and its sensorial acceptance. Araza was used at various proportions (10, 20, 30, 40 or 50%) in mixtures that also contained asaí (Euterpe precatoria) at eleven levels (10-90%) when it was combined with buriti (Mauritia flexuosa) together with 3-hydrocolloids: pectin or guar gum. Three formulations accepted to be taken into account in the texture profile evaluation were: 50% araza-50% asaí, 40% araza-60% asaí araza-50% araza-50% asaí guar gum (GG). The differences of the formulations were mainly due to the contributions of bioactive compounds of the araza and asaí, texture and microscopical profile. Mixtures araza-buriti and pectin exhibited a fragile consistence with irregularities according to the electronic microscope assays. The product had a good microbiological quality and an ideal texture that would appeal to different groups of the population.
Agid:
6136717