Qualidade de granola elaborada com passas de caju-do-cerrado e amêndoa de baru

• Ano de defesa: 2011
• Autor(a) principal: SOUZA, Priscila Laís Coelho de
• Orientador(a): SILVA, Mara Reis
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Mestrado em Nutricao e Saude
• Departamento: Ciencias da Saude
• País: BR
• Palavras-chave em Português: 1. Granola; 2. Anacardium othonianum Rizz; 3. Dipteryx alata Vog; 4. Cerrado; 5. Características nutricionais; Granola; Anacardium othonianum Rizz; Dipteryx alata Vog; Cerrado; Características nutricionais
• Palavras-chave em Inglês: Granola; Anacardium othonianum Rizz; Dipteryx alata Vog; Cerrado; Nutritional characteristics
• Área do conhecimento CNPq: CNPQ::CIENCIAS DA SAUDE::NUTRICAO
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tde/1464

The rational use of fruit species from Cerrado and the research about their nutritional potential are important to the socioeconomic development of the native regions from this ecosystem. The use of baru almond and caju-do-cerrado in healthier foods like granola encourages the inclusion of healthy regional foods into the diet. The aim of this study was to evaluate the physical and nutritional characteristics, microbiological quality, acceptability and stability of granola made with dried caju-do-cerrado and baru almonds. The caju-do-cerrado was subjected to osmotic dehydration and drying at 65 °C for 6 hours to obtain dried fruits. Granolas were prepared with 5%, 10% and 15% dried cajudo- cerrado and 10% of baru almonds, replacing the black raisins, cashew nuts and Brazil nuts of the control granola. The granolas were submitted to microbiological analysis and acceptance in laboratory. The most acceptable granola was evaluated by its proximate composition, minerals (calcium, iron, zinc, sodium, magnesium, potassium and phosphorus), water activity and texture, during 100 days of storage. The microbiological conditions of granolas were in accordance to the law. The granola with 10% dried caju-do-cerrado obtained the highest acceptance. Moreover, it had higher protein content (11.74 g/100 g), dietary fiber (11.53 g/100 g) and iron (3.21 mg/100 g), and lower concentrations of moisture (5.70 g/100 g), water activity (0.31), sodium (57.77 mg/100 g), lipids (15.02 g/100 g), total sugar (33.09 g/100 g) and total energy value (395.22 kcal/100 g) compared to control. During 100 days of storage, the granola with 10% dried caju-do-cerrado was considered acceptable to 85.54 to 95.24% of the consumers, and kept the crunchy texture even with changes of moisture and water activity. The high nutritional potential of granola with Cerrado fruits and its stability may encourage consumption of native fruits and deal with the growing demand for healthier and more-natural foods.