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Formulation and consumer acceptance of cereal bars with functional properties by the incorporation of peptides and β- glucans from Spent Brewer's Yeast

2014Conference object Open access
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dc.contributor.authorAmorim, Manuela
dc.contributor.authorPereira, Joana
dc.contributor.authorPinheiro, Hélder
dc.contributor.authorPacheco, Maria Teresa
dc.contributor.authorPintado, Manuela
dc.date.accessioned2015-05-08T15:59:31Z
dc.date.available2015-05-08T15:59:31Z
dc.date.issued2014
dc.description.abstractThe market for functional ingredients and foods has a high growth due to increased awareness and promotion of healthy eating and lifestyle of consumers. Food can be used as vehicle to intake bioactive compounds that provide health benefits and increase people well-being. Thus, cereal bars are a popular and convenient food, which is an ideal carrier to incorporate functional ingredients that promote health and prevent diseases. The design and development of functional foods should not be made based solely on nutritional function without taking into account product properties, such as color, texture, flavor and taste. The sensory properties are the most important attributes for the consumer acceptance, as well as other quality issues such as stability and texture. This work was focused on the formulation and sensory analysis of cereal bars obtained by incorporation of peptides and β-glucans extract obtained via autolysis and hydrolysis of spent brewer’s and presenting biological activities such as, antihypertensive and prebiotic. However, this ingredient results in particular taste and flavor that may constrain the matrix choice and consumer acceptance. The cereal bar was formulated based on oat, rice and corn and added 2% extract. Consumer acceptance tests were performed to test general acceptability in particular for the appearance, aroma, flavor and texture by hedonic scale of nine points (9 = liked a lot and 1 = dislike very much) and intent to purchase of 5 point scale (5= definitely would buy and 1= definitely would not buy). The final cereals bars were assessed by 52 consumers and showed positive response since "like" for all attributes were obtained. Regarding the intention to purchase, the sample had an average between "maybe bought" and "probably would buy". So these results suggest that cereal bar is an adequate matrix to produce a functional food with antihypertensive and prebiotic activity based on spent brewer's yeast bioactive ingredient.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationAMORIM, Manuela … [et al.] - Formulation and consumer acceptance of cereal bars with functional properties by the incorporation of peptides and β- glucans from Spent Brewer's Yeast. In Congress on Food Structure Design, 1st, Porto, Portugal, 15-17 October, 2014. VICENTE, A. A. ; SILVA, C. L. M. ; PIAZZA, L. (eds.) - Book of Abstracts of the 1st Congress on Food Structure Design. Braga: Universidade do Minho, Departamento de Engenharia Biológica, 2014. ISBN 978-989-97478-5-2. p. 197-198por
dc.identifier.isbn9789899747852
dc.identifier.urihttp://hdl.handle.net/10400.14/17504
dc.language.isoengpor
dc.publisherUniversidade do Minho. Departamento de Engenharia Biológica
dc.relationQREN - ADI 11531por
dc.subjectFunctional foodspor
dc.subjectFunctional ingredientpor
dc.subjectBiopeptidespor
dc.subjectBeta glucanspor
dc.subjectBrewer spent yeastpor
dc.titleFormulation and consumer acceptance of cereal bars with functional properties by the incorporation of peptides and β- glucans from Spent Brewer's Yeastpor
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F81901%2F2011/PT
oaire.citation.endPage198
oaire.citation.startPage197
oaire.fundingStreamSFRH
person.familyNameAmorim
person.familyNamePintado
person.givenNameMaria Manuela
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-id791D-E9BA-D432
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-1485-0423
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridL-4327-2014
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55293251500
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication70acb800-589a-40e5-9313-b004901b3752
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc
relation.isProjectOfPublication89a46f5e-8bbb-4a96-8f40-c5ffac629cf2
relation.isProjectOfPublication.latestForDiscovery89a46f5e-8bbb-4a96-8f40-c5ffac629cf2

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