Use of freeze-dried acai (Euterpe oleracea) in the production of energy bars with functional properties.
DOI:
https://doi.org/10.70577/y2bvfv82Keywords:
Freeze-dried açaí, Functional foods, Natural antioxidants, Food technology, Bioactive compoundsAbstract
This study aimed to develop functional energy bars by incorporating freeze-dried açaí (Euterpe oleracea), a native Amazonian fruit highly valued for its rich content of polyphenols, anthocyanins, essential fatty acids, and dietary fiber. The bar formulation included natural ingredients such as oats, nuts, and honey, with the freeze-dried açaí integrated at different concentrations (5%, 10%, and 15%) to assess its impact on the final product’s characteristics. Comprehensive analyses were performed, including physicochemical evaluations (moisture, water activity, texture, pH, antioxidant content), microbiological testing, sensory analysis, and shelf-life studies.The results showed that the inclusion of freeze-dried açaí significantly enhanced the antioxidant capacity and nutritional profile of the bars without compromising physicochemical stability. Sensory evaluations indicated that bars containing 10% açaí scored highest in taste, color, and overall acceptability by the panelists. Furthermore, the freeze-drying process effectively preserved the fruit’s bioactive compounds, ensuring its functional contribution to the processed product.This research demonstrates the technical and commercial feasibility of incorporating freeze-dried açaí in the development of functional food products such as energy bars. It promotes the creation of healthy alternatives with added value and potential for niche markets including sports nutrition, school snacks, and on-the-go consumption
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