Pfaffia glomerata by‐product: drying, characterization and utilization in cereal bars
Bruna Hungaro Micheletti Alves, Débora Hungaro Micheletti, Isabella Domingues de Oliveira, Otávio Akira Sakai, Barbara Daniele Almeida Porciuncula, Beatriz Cervejeira Bolanho Barros- Industrial and Manufacturing Engineering
- Food Science
Summary
This study aimed to evaluate the convective drying of a by‐product obtained by hydrodistillation of Pfaffia glomerata roots (PGB) and investigate the utilization of the resulting powder in the preparation of cereal bars. Drying at 80 °C for 120 min was the selected condition for PGB due to the higher levels of phenolic acids (gallic, coumaric, and ferulic) catechin and higher antioxidant activity than drying at 60 °C for 180 min, and, better technological properties and higher β‐ecdysone content than drying at 100 °C for 100 min. There was an increase in fibre content (110%), antioxidant compounds (97%), and compressive strength (377%) and a decrease in lipid content (31%) when the PGB content of cereal bars was increased from 0% to 9%. Colour parameters, purchase intention and most sensory parameters were similar among cereal bar formulations, indicating that PGB is a promising ingredient for the nutritional enrichment of cereal bars.