Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs

Springer Science and Business Media LLC - Tập 59 - Trang 46-54 - 2021
Ana Paula Alves Mendes1, Carla Martino Bemfeito2, Rafaela Corrêa Pereira1,3, Geraldo de Sousa Cândido1, João de Deus Souza Carneiro2, Eduardo Valério de Barros Vilas Boas2, Michel Cardoso de Angelis-Pereira1
1Department of Nutrition, Federal University of Lavras, Lavras, Brazil
2Department of Food Science, Federal University of Lavras, Lavras, Brazil
3Department of Agricultural Science, Federal Institute of Minas Gerais, Bambuí, Brazil

Tóm tắt

Currently, noncommunicable diseases (NCDs) are the main public health problems, especially in social and economically vulnerable groups due to greater exposure to risk factors. Functional foods may help to prevent these conditions. However, their access is more limited for the lower income population. Therefore, it is necessary to develop foods with more affordable prices. This study aimed to develop low-cost protein bars with antioxidant properties, and to compare their antioxidant potential with that of more expensive protein bars. For the formulation of high-cost (HC) and low-cost (LC) bars, different dried fruits, seeds, and nuts were selected, which were nutritionally similar, but with different costs. After establishing the ingredients to be used, the formulations were developed and evaluated regarding taste, texture, and appearance. The final formulations were characterized by proximate composition, minerals, total content of carotenoids, phenolic compounds, antioxidant properties, and sensory acceptance. Unpaired Student t test was used to compare both formulations. LC bar presented higher content of total carotenoids and phenolics than HC bar. Both bars were sensorially accepted and presented antioxidant potential. However, the LC bar showed higher values for antioxidant potential. Thus, it is possible to develop healthy products with functional and economically accessible ingredients.

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