Nutritional and techno functional properties of pseudocereal bars added with soy, mango and pomegranate
DOI:
https://doi.org/10.37527/2023.73.1.003Keywords:
Pseudo Cereal, Bars, By-Product, Functional Food, Prebiotic, FiberAbstract
Introduction. Cereal bars (CB) are marketed as a healthy snack; however, their nutritional quality is low. An alternative to improve this is the incorporation of ingredients such as soybean sprouts, which have a higher protein content than some seeds; as well as fruit by-products that contain important bioactive compounds. Objective. To evaluate the nutritional content and techno-functional properties of a cereal bar formulated from pseudocereals, soybean sprouts, and fruit processing by-products. Materials and Methods. 6 formulations (F0-F5) were developed. The content of protein and crude fiber was determined, the formulation that presented the highest content of these components was selected. The in-vitro digestibility of the protein, the technofunctional properties, potential prebiotic and inhibitory activity of ACE-I were determined for the selected BC. Results. The selected formulation was F1 (13.6g/100g p.s. protein and 13.1g/100 g p.s. crude fiber). Protein digestibility was 69%, which is close to reported values for some CB components. The swelling and water retention capacity was 2.55 ml/g; 12.74%, respectively. The growth of L. brevis in modified MRS medium with CB did not present statistical differences with the control medium, indicating the prebiotic potential present in CB. The cereal bar had 39% ACE-I inhibitory activity, demonstrating the action of bioactive compounds possibly released during CB digestion. Conclusion. The developed formulation has important functional properties and could generate health benefits.
Downloads
References
Lobato LP, Iakmiu Camargo Pereira AE, Lazaretti MM et al. Snack bars with high soy protein and isoflavone content for use in diets to control dyslipidaemia. Int J Food Sci Nutr. 2012;63(1):49–58. https://doi.org/10.3109/09637486.2011.596148.
Rios F, Lobo M, Samman N. Acceptability of beehive products as ingredients in quinoa bars. J Sci Food Agric. 2018;98(1):174–182. https://doi.org/10.1002/jsfa.8452.
Rawat N, Darappa I. Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars. J Food Sci Technol. 2015;52(5):3006–3013. https://doi.org/10.1007/s13197-014-1367-x.
Garcia MC, Lobato LP, Benassi M de T, Soares Júnior MS. Application of roasted rice bran in cereal bars. Food Sci Technol. 2012;32(4):718–724. https://doi.org/10.1590/S0101-20612012005000096.
Slavin J. Fiber and prebiotics: Mechanisms and health benefits. Nutrients. 2013, 5 (4): 1417–1435. https://doi.org/10.3390/nu5041417.
Bchir B, Jean-François T, Rabetafika HN, Blecker C. Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars. Food Sci Technol Int. 2018;24(3):198–208. https://doi.org/10.1177/1082013217742752.
Aparecida Damasceno K, Alvarenga Gonçalves CA, Dos Santos Pereira G. et al. Development of Cereal Bars Containing Pineapple Peel Flour (Ananas comosus L. Merril). J Food Qual. 2016;39(5): 417–424. https://doi.org/10.1111/jfq.12222
Nadeem M, Rehman SU, Mahmood Qureshi T, Nadeem Riaz M, Mehmood A, Wang C. Development, characterization, and flavor profile of nutrient dense date bars. J Food Process Preserv. 2018;42(10): e13622. https://doi.org/10.1111/jfpp.13622
Arruti I, Fernández MB, Martínez R. Diseño y desarrollo de una barra energética para deportistas de Triatlón. Enfermeria (Montev). 2015; 4:27–31. https://doi.org/10.22235/ech.v4i1.528.
Sangronis E, Machado CJ. Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. LWT Food Sci Technol. 2007;40(1):116–120. https://doi.org/10.1016/j.lwt.2005.08.003
Silva-Vega M, Bañuelos-Valenzuela R, Muro-Reyes A, Esparza-Valenzuela E, Delgadillo-Ruiz L. Evaluación de semilla de guayaba (Psidium guajava L.) como alternativa en la nutrición ruminal. 2017;7(1):26–35. http://dx.doi.org/10.21929/abavet2017.71.2
Muniz CES, Santiago ÂM, Sousa Gusmão TA, Oliveira HML, Conrado Sousa L, Pereida Gusmão R. Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars. Biocatal Agric Biotechnol. 2020; 25: 101576. https://doi.org/10.1016/j.bcab.2020.101576.
Papaioannou EH., Mitrouli ST, Patsios SI, Kazakli M, Karabelas AJ. Valorization of pomegranate husk – Integration of extraction with nanofiltration for concentrated polyphenols recovery. J Environ Chem Eng. 2020; 8(4), 103951. https://doi.org/10.1016/j.jece.2020.103951
Li Y, Guo C, Yang J, Wei J, Xu J, Cheng, S. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem. 2006; 96(2), 254–260. DOI: https://doi.org/10.1016/j.foodchem.2005.02.033
Venkitasamy C, Zhao L, Zhang R, Pan Z. Pomegranate. In Integrated Processing Technologies for Food and Agricultural By-Products. Elsevier Inc. 2019: 181-216. https://doi.org/10.1016/B978-0-12-814138-0.00008-3.
Zhai X., Zhu C., Zhang Y., Sun J., Alim A., Yang X. Chemical characteristics, antioxidant capacities and hepatoprotection of polysaccharides from pomegranate peel. Carbohydr Polym. 2018; 461–469. https://doi.org/10.1016/j.carbpol.2018.09.013
Srivastava P, Indrani D, Singh RP. Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits. Int J Food Sci Nutr. 2014;65(7):827–833. https://doi.org/10.3109/09637486.2014.937797.
Ajila CM, Prasada Rao UJS. Mango peel dietary fibre: Composition and associated bound phenolics. J Funct Foods. 2013;5(1):444–450. https://doi.org/10.1016/j.jff.2012.11.017
García-Magaña M de L., García H.S., Bello-Pérez L.A., Sáyago-Ayerdi S.G., Mata-Montes de Oca M. Functional Properties and Dietary Fiber Characterization of Mango Processing By-products (Mangifera indica L., cv Ataulfo and Tommy Atkins). Plant Foods for Hum Nutr. 2013; 68(3):254–258. https://doi.org/10.1007/s11130-013-0364-y
Torres-León C, Rojas R, Contreras-Esquivel JC, Serna-Cock L, Belmares-Cerda RE, Aguilar CN. Mango seed: Functional and nutritional properties. Trends Food Sci Technol. 2016; 55:109–117. http://dx.doi.org/10.1016%2Fj.tifs.2016.06.009
Ajila C.M., Bhat S.G., Prasada Rao U.J.S. Valuable components of raw and ripe peels from two Indian mango varieties. Food Chem. 2007;102(4):1006–1011. http://dx.doi.org/10.1016/j.foodchem.2006.06.036
Banerjee J, Singh R, Vijayaraghavan R, MacFarlane D, Patti AF, Arora A. A hydrocolloid based biorefinery approach to the valorisation of mango peel waste. Food Hydrocolloids. 2018; 77:142–151. https://doi.org/10.1016/j.foodhyd.2017.09.029.
Sáyago-Ayerdi SG, Zamora-Gasga VM, Venema K. Prebiotic effect of predigested mango peel on gut microbiota assessed in a dynamic in vitro model of the human colon (TIM-2). Food Res Int. 2019; 118:89–95. https://doi.org/10.1016/j.foodres.2017.12.024
Alvarez-Jubete L, Arendt EK, Gallagher E. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci Technol. 2010; 21(2):106–113. https://doi.org/10.1016/j.tifs.2009.10.014
Márquez Villacorta LF, Pretell Vásquez CC. Evaluación de características de calidad en barras de cereales con alto contenido de fibra y proteína. Rev Bio Agro 2018;16(2):67-78. https://doi.org/10.18684/bsaa.v16n2.1167
López DN, Galante M, Raimundo G, Spelzini D, Boeris V. Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates. Food Res Int. 2019; 116, 419–429. https://doi.org/10.1016/j.foodres.2018.08.056
Silva-Sánchez C, Barba de la Rosa AP, León-Galván MF, de Lumen BO, de León-Rodríguez A, Gónzalez de Mejía E. Bioactive Peptides in Amaranth (Amaranthus hypochondriacus) Seed. J Agric Food Chem. 2008; 56(4):1233–1240. https://doi.org/10.1021/jf072911z
López DN, Galante M, Robson M, Boeris V, Spelzini, D. Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties. Int J Biol Macromol. 2018; 109: 152–159. https://doi.org/10.1016/j.ijbiomac.2017.12.080
Carrillo Terán WI, Vilcacundo R, Carpio C. Compuestos bioactivos derivados de amaranto y quinua. Actual. Nutr 2015; 16 (1):18–22. http://www.revistasan.org.ar/pdf_files/trabajos/vol_16/num_1/RSAN_16_1_18.pdf
Serna-Cock L, Torres-León C, Ayala-Aponte A. Evaluación de polvos alimentarios obtenidos de cáscaras de mango (Mangifera indica) como fuente de ingredientes funcionales. Inf. tecnol. 2015; 26(2):41–50. http://dx.doi.org/10.4067/S0718-07642015000200006.
Olivera M, Ferreyra DV, Giacomino MS. et al. Desarrollo de barras de cereales nutritivas y efecto del procesado en la calidad proteica. Rev Chil Nutr. 2012;39(3):18–25. http://dx.doi.org/10.4067/S0717-75182012000300003.
Association of official Analytical Chemist International (AOAC). Official method 925,10. Official Methods of Analysis. 1999
Association of Official Analytical Chemists International (AOAC). Method 996.06, Fat (Total, Saturated, and Monounsaturated) in Foods. Gaithersburg, MD. 1995.
Association of Official Analytical Chemists (AOAC). 923.3. Official Methods of analysis of the Ash of Flour, Direc Method. 1990
Minekus M, Alminger M, Alvito P, et al. A standardised static in vitro digestion method suitable for food-an international consensus. Food Funct. 2014; 5 (6): 1113–1124. https://doi.org/10.1039/c3fo60702j
Valencia F, Román M. Caracterización fisicoquímica y funcional de tres concentrados comerciales de fibra dietaría. VITAE. 2006; 13 (2): 54–60.: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042006000200007&lng=en.
Murray PR, Rosenthal KS, Pfauer MA. Manual of Clinical Microbiology. 2017; 1: 237–259.
Gonzalez-Gonzalez CR, Machado J, Correia S, McCartney AL, Stephen Elmore J, Jauregi P. Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity. LWT. 2019; 449–456. https://doi.org/10.1016/j.lwt.2019.05.039
Cushman D. W., & Cheung H. S. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem Pharmacol. 1971; 20(7): 1637–1648. https://doi.org/10.1016/0006-2952(71)90292-9
Shalini R, Abinaya G, Saranya P, Antony U. Growth of selected probiotic bacterial strains with fructans from Nendran banana and garlic. LWT Food Sci Technol. 2017; 83: 68–78. https://doi.org/10.1016/j.lwt.2017.03.059
Fu YP, Li LX, Zhang BZ. et al. Characterization and prebiotic activity in vitro of inulin-type fructan from Codonopsis pilosula roots. Carbohydr Polym. 2018; 193: 212–220. https://doi.org/10.1016/j.carbpol.2018.03.065
Koutrotsios G, Patsou M, Mitsou EK. et al. Valorization of Olive By-Products as Substrates for the Cultivation of Ganoderma lucidum and Pleurotus ostreatus Mushrooms with Enhanced Functional and Prebiotic Properties. Catalysts. 2019; 9(6): 537. https://doi.org/10.3390/catal9060537
Strahsburger E, Retamales P, Estrada J, Seeger M. Microdot method: used with chromogenic agar is a useful procedure for sanitary monitoring in aquaculture. Lat. Am. J. Aquat. Res. 2016; 44(4): 742–749. http://dx.doi.org/10.3856/vol44-issue4-fulltext-9.
Donangelo CM, Trugo LC, Trugo NMF, Eggum BO. Effect of germination of legume seeds on chemical composition and on protein and energy utilization in rats. Food Chem. 1995; 53(1): 23–27. https://doi.org/10.1016/0308-8146(95)95781-Z
Chaparro Rojas D, Pismag Portilla R, Elizalde Correa A, Vivas Quila NJ, Erazo Caicedo CA. Efecto de la germinación sobre el contenido y digestibilidad de proteína en semillas de amaranto, quinua, soya y guandul. Facultad de Ciencias Agropecuarias. Rev. Bio Agro 2010; 8 (1): 35-42. http://www.scielo.org.co/pdf/bsaa/v8n1/v8n1a05.pdf
Ruiz-Garza AE, Nuñez-González MA, Amaya-Guerreo CA, Baez-González JG, Aguilera-González CJ, Montemayor-Leal J. Caracterización funcional de fibras comerciales modificadas por medios físicos. Investigación y Desarrollo en Ciencia y Tecnología de Alimentos. 2017; 2: 422–427.
Lucas-González R, Fernández-López J, PérezÁlvarez JA, Viuda-Martos M. Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus). Eur Food Res Technol. 2019; 245(7):1451–1458. https://doi.org/10.1007/s00217-019-03301-4
García-Salcedo ÁJ, Torres-Vargas OL, del Real A, Contreras-Jiménez B, Rodríguez-Garcia ME. Pasting, viscoelastic, and physicochemical properties of chia (Salvia hispanica L.) flour and mucilage. Food structure. 2018; 16: 59–66. https://doi.org/10.1016/j.foostr.2018.03.004
Ospina Meneses SM, Restrepo Molina DA, López Vargas JH. Caracterización fisicoquímica y funcionalidad tecnológica de la fibra de banano íntegro verde (Cavendish valery) (Musa AAA cv. Musaceae). Rev Lasallista Investig. 2016; 13(1): 23–30. https://doi.org/10.22507/rli.v13n1a2
Asao M, Watanabe K. Functional and bioactive properties of quinoa and amaranth. Food Sci Technol Res. 2010; 16(2): 163–168. https://doi.org/10.3136/fstr.16.163
Ingrassia R, Busti PA, Boeris V. Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification. LWT Food Sci Technol. 2022; 156: 113048. https://doi.org/10.1016/j.lwt.2021.113048
Freitas DGC, Moretti RH. Caracterização e avaliação sensorial de barra de cereais funcional de alto teor protéico e vitamínico. Ciênc. Tecnol. Aliment. 2006; 26(2): 318–324. https://doi.org/10.1590/S0101-20612006000200014
Melo PF, Kalschne D, Silva‐Buzanello RA et al. Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance. Int J Food Sci Technol. 2020; 55(1): 397–405. https://doi.org/10.1111/ijfs.14384
Dutcosky SD, Grossmann MVE, Silva RSSF, Welsch AK. Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiments. Food Chem. 2006; 98(4): 630–638. https://doi.org/10.1016/j.foodchem.2005.06.029
Gutkoski LC, Bonamigo JM de A., Teixeira DM. de F, Pedó I. Desenvolvimento de barras de cereais à base de aveia com alto teor de fibra alimentar. Cienc Technol Aliment 2007; 27(2): 355–363. https://doi.org/10.1590/S0101-20612007000200025
Estévez AM, Escobar B, Vásquez M, Castillo E, Araya E, Zacarías I. Cereal and nut bars, nutritional quality and storage stability. Plant Foods Hum Nutr. 1995; 47(4), 309–317. https://doi.org/10.1007/bf01088268
Kim HW, Setyabrata D, Lee Y, Jones OG, Kim YHB. Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations. J Food Sci. 2017; 82(12): 2787–2793. https://doi.org/10.1111/1750-3841.13960
Vilcanqui F, Villanueva ME, Vílchez C. Propiedades funcionales in-vitro y efectos fisiológicos in-vivo sobre ratas Holtzman de dietas con nuevas fuentes de fibra. Rev Chil Nutr. 2018; 45(3): 223–231. http://dx.doi.org/10.4067/s0717-75182018000400223.
Vioque J, Sánchez-Vioque R, Clemente A, Pedroche J, Millán F. Partially hydrolyzed rapeseed protein isolates with improved functional properties. J Am Oil Chem Soc. 2000; 77(4): 447–450. https://doi.org/10.1007/s11746-000-0072-y
López DN, Ingrassia R, Busti PA, Wagner JR, Boeris V, Spelzini D. Acid‐induced aggregation and gelation of heat‐treated chia proteins. Int J Food Sci Technol. 2021; 56(4):1641–1648. DOI: https://doi.org/10.1111/ijfs.14784
Orona-Tamayo D, Paredes-López O. Amaranth Part 1— Sustainable Crop for the 21st Century: Food Properties and Nutraceuticals for Improving Human Health. In Sustainable Protein Sources. 2017: 239–256. https://doi.org/10.1016/B978-0-12-802778-3.00015-9
Fritz M, Vecchi B, Rinaldi G, Añón MC. Amaranth seed protein hydrolysates have in vivo and in vitro antihypertensive activity. Food Chem. 2011; 126(3): 878–884. https://doi.org/10.1016/j.foodchem.2010.11.065
Błaszczak W, Jeż M, Szwengiel A. Polyphenols and inhibitory effects of crude and purified extracts from tomato varieties on the formation of advanced glycation end products and the activity of angiotensin-converting and acetylcholinesterase enzymes. Food Chem. 2020; 314. 126181. https://doi.org/10.1016/j.foodchem.2020.126181
Vieira ADS, Bedani R, Albuquerque MAC., Biscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Res Int. 2017; 97: 356–363. https://doi.org/10.1016/j.foodres.2017.04.026
Ciudad-Mulero M, Fernández-Ruiz V, Matallana-González MC, Morales P. Dietary fiber sources and human benefits: The case study of cereal and pseudocereals. Adv Food Nutr Res. 2019; 90:83-134. https://doi.org/10.1016/bs.afnr.2019.02.002
Zhu F. Dietary fiber polysaccharides of amaranth, buckwheat and quinoa grains: A review of chemical structure, biological functions and food uses. Carbohydr Polym. 2020; 248: 116819. https://doi.org/10.1016/j.carbpol.2020.116819
González-Montemayor ÁM., Flores-Gallegos AC, Serrato-Villegas LE, López-Pérez MG, Montañez-Sáenz JC, Rodríguez-Herrera R. Honey and Syrups: Healthy and Natural Sweeteners with Functional Properties. In Natural Beverages. 2019: 143–177. Elsevier. https://doi.org/10.1016/B978-0-12-816689-5.00006-7
Bultosa G. Functional Foods: Dietary Fibers, Prebiotics, Probiotics, and Synbiotics. In Encyclopedia of Food Grains (2nd ed., Vols. 2–4, pp. 11–16). Elsevier. http://dx.doi.org/10.1016/B978-0-12-394437-5.00245-X
Maccaferri S, Klinder A, Cacciatore S et al. In vitro fermentation of potential prebiotic flours from natural sources: Impact on the human colonic microbiota and metabolome. Mol Nutr Food Res 2012; 56(8): 1342–1352. https://doi.org/10.1002/mnfr.201200046
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Jorge Eduardo Angulo López, Adriana Carolina Flores Gallegos, Rosa María Rodríguez Jasso, Cristóbal Noe Aguilar González, Liliana Serna Cock
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Usted es libre de:
Compartir — copiar y redistribuir el material en cualquier medio o formato
Adaptar — remezclar, transformar y construir a partir del material
La licenciante no puede revocar estas libertades en tanto usted siga los términos de la licencia
Bajo los siguientes términos:
Atribución — Usted debe dar crédito de manera adecuada, brindar un enlace a la licencia, e indicar si se han realizado cambios. Puede hacerlo en cualquier forma razonable, pero no de forma tal que sugiera que usted o su uso tienen el apoyo de la licenciante.
NoComercial — Usted no puede hacer uso del material con propósitos comerciales.
No hay restricciones adicionales — No puede aplicar términos legales ni medidas tecnológicas que restrinjan legalmente a otras a hacer cualquier uso permitido por la licencia.
