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Presently there is an increasing concern about not wasting any type of product
with potential commercial utility, like food waste. Thus, this work was
undertaken in collaboration with a company in order to find a nutritionally
interesting form of valorisation of kiwi waste, namely the pulp from fruits not
compliant with commercial standards (like size or shape).
Based on the proposed aims, kiwi based snacks (bars) were developed from
kiwi pulp with the addition of gelling agents and some other ingredients. The
product development was an intensive task, with multiple experiments until
the desired characteristics could be achieved. Because the company intends to
commercialize the bars it was also necessary to make a sensory evaluation, to
assess the opinion about the developed product(s). Two final products were
obtained: a simple kiwi bar and a bar with nuts and oat.
Based on the results obtained it was possible to conclude that, at the
nutritional level, the bars revealed low values of energy, moisture or
carbohydrates, which is positive because nowadays foods with low caloric
density and little sugar are valued. Moreover the values of fibre and minerals
were high, thus bringing added nutritional advantages.
Through sensory evaluation it was possible to understand that the simple kiwi
bar was that preferred by the panellists. Colour evaluation showed that the
simple kiwi bar had more intense yellow and green colourations as compared
to the other bar. Also textural results showed that the simple kiwi bar was
softer inside but with a hard surface.
Descrição
Palavras-chave
Chemical properties Nutritional properties Physical properties Sensory analysis
Contexto Educativo
Citação
Guiné, R. P. F. & Seabra, S. (2017). Development of nutritive snacks: kiwi bars, in Evita Straumite (Ed.), "Abstract Book and Conference Proceedings of 11th Baltic Conference on Food Science and Technology "FOODBALT 2017", Jelgava, Letónia, pp. 19.