The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi almonds consisted of 3 formulations: standard (0%, pequi almond), formulation A (12.5% almond) and formulation B (25.0% almond). The best results were obtained through drying kinetics for the use of almonds in the formulations. Later, they were subjected to physicochemical analyses: moisture, ash and lipids, pH and soluble solids, crude fiber, proteins, sugar content and color index (L*, a* and b*), antioxidant capacity and sensory analysis which relied on 108 consumers. The blind test was applied and the information was used to evaluate the attributes: color, taste, texture, overall impression and purchase intention. Pequi almond obtained: 27.99% of fibers, 29.62% of proteins and 35.36% of lipids (composed mainly of oleic acid 57.65%, followed by 27.43% of palmitic acid). The results showed that the sensory acceptance for the consumers increased when they found out that the cereal bars contained pequi. Regarding the blind test (without information on the product), it was concluded that consumers appreciate new products with this fruit from the cerrado.

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The Barbados Gooseberry (Pereskia aculeata Miller) is an unconventional vegetable with edible leaves and high nutritional value. The research was carried out aiming to develop onion breads with partial substitution of wheat flour for dehydrated leaf flour of Barbados Gooseberry with percentages of 0% (standard), 2.5% and 5%, in order to experimentally determine the viability of the processing, sensory acceptance and chemical analysis. Moisture, ash, protein, lipids, crude fiber, carbohydrates and caloric value were determined. For the acceptance test, a nine-point hedonic scale with thirty-eight non trained consumers was conducted. All data were subjected to variance analysis, followed by Tukey's test. There was no significant difference among formulations, regarding lipid and moisture content. Breads with 2.5% and 5% Barbados Gooseberry had increased protein, crude fiber and ash, and reduced carbohydrate content and caloric value compared to bread without it. By the analysis of sensory acceptance, there was no difference between the formulations for the tested attributes. The products were considered accepted by the tasters (acceptability index > 70%). The chemical and sensory tests showed promising and satisfactory results in the replacement of wheat flour with Barbados Gooseberry leaf flour, promoting improvements in the product's nutritional quality and acceptability.

Objective: the aim of this work was to formulate non-fermented mixed fruit drinks, containing Barbados gooseberry leaves in their composition, and to characterize such drinks chemically and sensorially. Six drinks were formulated, combining or not pineapple, lemon, mango, passion fruit, cashew, and melon with fresh Barbados gooseberry leaves. Sugar was added to the drinks for sensory analysis. Methods: chemical characterization was carried out (pH, Brix, total acidity, total solids). Sensory analysis was performed with an untrained panel of 35 tasters for acceptance testing on a 9-point hedonic scale. Statistical analysis used the free software AgroEstat. Results: the results of the chemical analysis showed that the beverages were within the norms, acidic (pH<7), and the highest levels of soluble and total solids were for creamier textures in formulations 1.4 and 5. The overall impression was one of good acceptance by the tasters, as evidenced by an acceptability index (IA%) of 77%. Conclusion: in general, the drinks had excellent acceptability, and can be incorporated into everyday diets, as they are accessible and easy to prepare, bringing new flavors to the food.

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