“Yellow Araçá” flour (Psidium cattleyanum cv. Ya-cy) in cereal bars - nutritional and functional potential

Abstract

Yellow Araçá (Psidium cattleyanum cv. Ya-cy) is a Brazilian native fruit that can be consumed fresh or turned into food products. However, distribution and consumption of fresh fruits are still limited due to faulty post-harvest handling. Thus, the present study aimed to evaluate the nutritional and functional potential of fresh Yellow Araçá fruit, turned into flour, in formulations of cereal bars. Ripe fruits preserved higher nutritional and functional indexes, presenting high antioxidant potential. As observed during the sensory analysis, addition up to 20% of fruit flour into the cereal bar was well accepted by the consumers. The cereal bar showed significant levels of omega-6 (n-6) and omega-9 (n-9), and minerals nutrients such as iron, magnesium, potassium, zinc. Significant levels of phenolic compounds and low levels of sodium and saturated fatty, free from trans fatty acids, were also observed. The cereal bar presented high amount of crude fiber content, indicating a high potential for use as a functional food.

Keywords:
fruit; natural antioxidants; nutraceuticals; food preservation and processing; cereal processing