Publications by authors named "Carla Martino Bemfeito"
Currently, noncommunicable diseases (NCDs) are the main public health problems, especially in social and economically vulnerable groups due to greater exposure to risk factors. Functional foods may help to prevent these conditions. However, their access is more limited for the lower income population.
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- - The study developed functional food bars using pumpkin pulp flour (PuPF) and pequi peel flour (PePF), evaluating various blends for their nutritional content and antioxidant properties.
- - Five formulations were tested, with T3 (10% PuPF, 2.5% PePF) and T4 (17.5% PuPF, 2.5% PePF) demonstrating the highest levels of carotenoids and phenolics, along with strong antioxidant activity.
- - The nutrient profile model efficiently guided the formulation process, ensuring that all treatments were nutritionally balanced while reducing time and resources spent on development.
The purpose of this paper was to develop and characterize pumpkin pulp flour () and pequi peel flour ( Camb.) in order to evaluate their nutritional and functional potential for the development of healthier products. The flours were developed and characterized by proximal composition, sodium, total sugars, phenolic compounds and carotenoids content, and in vitro antioxidant capacity by ABTS, FRAP and β-carotene/linoleic acid system methods.
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