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- Title
ELABORAÇÃO DA BARRA DE CEREAL PARA AUXÍLIO NO TRATAMENTO DO DIABETES MELLITUS TIPO 2 EM ADULTOS.
- Authors
de Negreiros Penaforth, Giovana Nazaré; Alves Lima, Glória; da Silva Cezar, Felipe Leite; Gaia Machado, Ana Rita
- Abstract
Introduction: Cereal bars present a great possibility of innovation, in which different ingredients can be incorporated. Objective: This study aims to develop a cereal bar formulation as a functional food to aid in the treatment of type 2 Diabetes Mellitus in adults. Methodology: The cereal bars were prepared with the standard formulation. The ingredients used were rolled oats, chia seeds, Brazil nuts, 60% chocolate, grated coconut and coconut oil. Microbiological and physicochemical analyzes were carried out: humidity, lipid extraction, protein determination, ash determination, fiber determination and carbohydrate determination by difference. Results: The results of the microbiological analyzes verified the absence of coliforms, salmonella sp, fungi and yeasts, showing that the cereal bars comply with microbiological standards. Physicochemical analyzes found that the bars had good nutritional characteristics, and can be considered a good source of protein (24%) and fiber (15.7%), compared to other bars on the market. Conclusion: Considering the results of this work, cereal bars offer encouraging prospects when enriched with healthy ingredients and can help treat Type 2 Diabetes in adults.
- Subjects
BARS (Desserts); TYPE 2 diabetes; FUNCTIONAL foods; COCONUT oil; YEAST fungi; COLIFORMS
- Publication
Revista Foco (Interdisciplinary Studies Journal), 2024, Vol 17, Issue 6, p1
- ISSN
1981-223X
- Publication type
Article
- DOI
10.54751/revistafoco.v17n6-005