Sommo Maximiliano, de Aguiar Lorena Andrade, Raposo António, Saraiva Ariana, Teixeira-Lemos Edite, Chaves Cláudia, Romão Bernardo
Instituto de Educação Superior de Brasilia, IESB University Center, Brasília 70200-730, Brazil.
CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal.
Foods. 2024 Feb 5;13(3):502. doi: 10.3390/foods13030502.
Licuri () is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential.
刺葵（Licuri）是一种油籽果实，在巴西的卡廷加和塞拉多生物群落中很常见。这种果实在其生长地区具有很高的社会经济重要性，被用于出口动物饲料以及美食制作中。谷物棒是即食型的高消费产品，需求不断增加，通常由谷物和油籽如刺葵制成。从这个意义上说，在谷物棒中加入刺葵可能会增加其社会经济价值并扩大其潜在用途。因此，本研究的目的是分析含刺葵坚果的谷物棒的可接受性并描述其感官特性。本研究分四个阶段进行：（1）样品开发；（2）化学成分分析；（3）感官分析；（4）统计分析。随着刺葵坚果加入量的增加，含刺葵的谷物棒的碳水化合物和蛋白质含量成比例降低。然而，膳食纤维含量增加。此外，122名未经训练的评判员参与了分析。结果表明，所有刺葵坚果加入比例的样品都是可接受的。此外，与刺葵存在相关的感官描述词与产品可接受性呈正相关。这样，本研究展示了这种果实的另一种使用可能性，增加了其社会经济潜力。
