Enhancement of oat cereal bars with added <i>Araucaria angustifolia</i> flour: seed, almond or bark

Castrillon, Rafaela Graziele; Marques, Caroline; Farias, Fabiane Oliveira; Helm, Cristiane Vieira; Mathias, Alvaro Luiz

doi:10.1590/0103-8478cr20230509

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FOOD TECHNOLOGY • Cienc. Rural 54 (11) • 2024 • https://doi.org/10.1590/0103-8478cr20230509 copy

Enhancement of oat cereal bars with added Araucaria angustifolia flour: seed, almond or bark

Aprimoramento de barras de cereais de aveia com adição de farinha de Araucaria angustifolia: semente, amêndoa ou casca

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The feasibility of enhancing oat cereal bars, widely recognized for their health benefits, was investigated by replacing up to 5% oats with whole seed, almond, or steam-cooked pinhão husk flour. Pinhão contributes with resistant starch, antioxidant compounds, and minerals. The control oat bar (30.5% of the mixture), without pinhão flours but containing brown sugar (25.5%), raisins (15.0%), glucose (15.0%), coconut oil (3.0%), gelatin (0.5%), and water (10.0%), provides 75.53 kcal, with 15.66% carbohydrates (on a dry basis), 2.88% insoluble fiber, 0.70% soluble fiber, 1.82% protein, 0.62% lipids, and 0.32% minerals. Bars replacing up to 5% of oats with almond, husk, or whole seed flour showed statistically similar compositions, except for lipids, few minerals, phenolic compounds, and antioxidant activity. Concerning daily recommendations, a 22 g bar offers low energy (3.78%, Brasil, 1998) and proportionally high mineral content, including potassium (34.64%), zinc (81.58%), magnesium (108.55%), iron (421.18%), copper (192.98%), calcium (395.13%), and manganese (1,027.00%). Additionally, they exhibit a significant content of total phenolic compounds (8.66 mg GAE/g) and antioxidant capacity (24.43 mg Trolox/g). These innovative bars were well-received in sensory evaluations and demonstrated good commercial potential. Notably, a bar that replaced 5% oats with husk flour could be a viable option for microenterprises due to simplified technology, contributing to waste valorization and encouraging the preservation of the Araucaria Forest.

Key words:
oat cereal bars; functional foods; sensory evaluation; market potential; sustainable food production

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: mathias@ufpr.br. ^*Corresponding author.

Sample	Moisture	Ash^*	Proteins^*	Lipids^*	IDF^*	SDF^*	Carbohydrates^*	TCV
PAF 1.0%	13.51^abc±0.22	1.35^a±0.09	7.52^a±0.01	0.73^c±0.04	13.12^a±1.20	3.38^a±0.33	73.90	332.25
PAF 2.5%	14.30^a±0.39	1.37^a±0.03	8.43^a±0.62	1.66^abc±0.09	10.61^a±0.08	3.21^a±0.09	74.72	347.54
PAF 5.0%	12.67^cd±0.12	1.39^a±0.04	7.26^a±0.33	1.52^abc±0.22	11.81^a±0.46	4.05^a±<0.00	73.97	338.60
PHF 1.0%	11.01^e±0.29	1.35^a±0.09	7.93^a±0.55	2.02^ab±0.12	15.21^a±0.01	3.79^a±2.39	69.70	328.70
PHF 2.5%	13.94^abc±0.50	1.47^a±0.04	7.12^a±0.50	1.76^ab±0.05	15.75^a±1.09	2.71^a±0.56	71.19	329.08
PHF 5.0%	14.90^a±0.23	1.36^a±0.01	6.66^a±0.36	2.26^ab±0.21	15.97^a±1.85	3.05^a±0.16	70.70	329.78
IPF 1.0%	13.24^bc±0.31	1.34^a±0.10	8.33^a±0.21	1.70^abc±0.11	13.93^a±2.52	4.85^a±0.38	70.45	330.42
IPF 2.5%	14.49^ab±0.28	1.28^a±0.01	7.8^a±0.12	1.61^abc±0.09	10.58^a±1.59	2.79^a±0.20	77.21	354.53
IPF 5.0%	14.25^ab±0.15	1.27^a±0.06	7.90^a±0.02	0.85^bc±0.09	11.02^a±3.68	2.59^a±0.39	77.63	349.77
Control	11.72^de±0.43	1.24^a±0.07	8.27^a±0.05	2.83^a±0.31	13.07^a±0.52	3.20^a±0.11	72.62	349.03

Sample	K	Ca^*	Mg	Cu^**	Fe^**	Mn^*	Zn
PAF 1.0%	381.67^a±3,86	602,50^c±2.50	67.50^bc±2.50	0.35^b±0.05	4.86^e±0.06	2.89^h±<0.00	1.23^ef±0.02
PAF 2.5%	325.00^b±5.00	510.00^f±5.00	60.00^d±2.00	0.25^d±0.05	4.50^e±0.30	3.23^g±<0.00	1.28^de±0.05
PAF 5.0%	390.00^a±5.00	520.00^f±5.00	63.33^cd± 2.36	0.40^a±<0.00	5.22^d±0.06	3.61^e±0.04	1.11^g±<0.00
PHF 1.0%	335.00^b±5.00	617.50^b±22.50	70.00^b±2.00	0.40^a±<0.00	5.52^c±0.02	3.87^d±0.13	1.20^f±0.04
PHF 2.5%	300.00^c±10.00	700.00^a±15.00	70.00^b±2.00	0.40^a±<0.00	5.76^b±0.02	4.21^b±0.04	1.25^e±<0.00
PHF 5.0%	265.00^c±25.00	570.00^d±5.00	65.00^c±1.00	0.40^a±<0.00	5.28^d±0.01	3.49^f±<0.00	1.35^c±<0.00
IPF 1.0%	290.00^c±<0.00	556.67^e±4.71	70.00^b± 2.00	0.40^a±<0.00	5.46^c±0.06	4.17^bc±0.09	1.25^e±<0.00
IPF 2.5%	273.33^c±17.00	580.00^d±10.00	75.00^a±1.00	0.40^a±<0.00	5.88^a±0.01	4.38^a±0.04	1.33^cd±0.03
IPF 5.0%	285.00^c±5.00	675.00^a±15.00	65.00^c± 2.00	0.40^a±<0.00	5.22^d±0.06	3.66^de±0.09	1.40^b±<0.00
Control	210.00^d±9.00	682.50^a±12.50	75.00^ab±3.00	0.30^c±<0.00	5.82^a±0.06	4.08^c±<0.00	1.55^a±<0.00
DRI_man ^{#, ##}	3510	1000	400	0.900	8	2.3	11
DRI_woman ^#,##	3510	1000	310	0.900	18	1.8	8

Sample	Total phenolic compounds¹ (mg GAE/g)	ABTS² (mg Trolox/g)
PAF 1.0%	52.15^h±0.46	96.35^g±0.72
PAF 2.5%	62.33^e±<0.00	106.45^e±<0.00
PAF 5.0%	56.36^g±0.46	103.13^f±1.26
PHF 1.0%	47.04^i±0.45	104.49^f±0.26
PHF 2.5%	64.01^d±<0.00	114.33^c±1.78
PHF 5.0%	88.90^b±2.80	120.33^b±0.78
IPF 1.0%	61.59^f±<0.00	112.58^d±0.79
IPF 2.5%	75.68^c±0.93	116.43^c±1.57
IPF 5.0%	94.88^a±0.47	137.31^a±<0.00
Control	39.36^j±3.15	111.03^e±0.26

Sample	Color/Appearance	Odor	Flavor/Texture	Overall acceptability
PAF 1.0%	7.00^a±1.73	6.50^a±1.50	6.96^a±1.64	7.06^a±1.37
PAF 2.5%	6.98^a±1.83	6.50^a±1.43	6.96^a±1.39	6.94^a±1.49
PAF 5.0%	6.84^ab±1.90	6.46^a±1.34	7.02^a±1.75	7.12^a±1.54
PHF 1.0%	6.76^ab±1.33	6.82^a±1.30	7.14^a±1.56	7.30a±1.32
PHF 2.5%	6.50^ab±1.60	6.62^a±1.38	7.20^a±1.96	7.10^a±1.71
PHF 5.0%	5.76^b±2.02	6.42^a±1.38	7.32^a±1.47	7.10^a±1.37
IPF 1.0%	6.22^ab±2.03	6.60^a±1.27	7.18^a±1.52	7.02^a±1.31
IPF 2.5%	6.98^a±1.22	6.58^a±1.10	7.10^a±1.74	7.08^a±1.60
IPF 5.0%	6.44^ab±1.71	6.58^a±1.21	7.22^a±1.32	7.18^a±1.32
Control	6.10^ab±1.91	6.62^a±1.27	6.94^a±1.77	6.92^a±1.54

Evaluator	F1	F2
1A	(-0.913) light color; (-0.954) firm	(0.960) sweet aroma
2A	(0.913) sweet flavor; (-0.913) firm; (-0.913) compact	-
3A	(0.954) sweet flavor	-
4A	(0.913) sweet flavor; (-0.954) dark color; (0.737) sweet aroma	(0.960) sticky
5A	(-0.954) light color	-
6A	(-0.954) light color	-
7A	(0.954) sweet flavor; (-0.954) dark color	(-0.960) firm; (0.917) sweet aroma
8A	(-0.954) sweet flavor; (-0.954) dark color; (-0.954) moist	-
9A	(0.913) sweet flavor; (-0.913) dark color; (0.954) sweet aroma; (0.913) sticky	-
10A	(-0.954) dark color; (0.913) soft	-
11A	(-0.954) light color; (-0.954) soft; (0.913) sticky	-
12A	(-0.913) dark color	-
13A	(-0.913) light color; (-0.913) sandy	(0.882) sweet aroma; (-0.960) sticky
14A	(0.954) sweet flavor; (-0.913) earthy	(0.917) fruity
15A	(0.954) sweet flavor; (-0.954) light color; (-0.954) firm; (0.954) sticky	(0.917) sweet aroma

Material	1.0%	2.5%	5.0%	Control
Oats	30.5	29.0	26.5	31.5
Brown sugar	25.0	25.0	25.0	25.0
Raisins	15.0	15.0	15.0	15.0
Glucose	15.0	15.0	15.0	15.0
Coconut oil	3.0	3.0	3.0	3.0
Gelatin	0.5	0.5	0.5	0.5
Water	10.0	10.0	10.0	10.0
Functional flour^*	1.0	2.5	5.0	0.0