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Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the present study aimed to explore the cognitive evaluation of food antioxidants by consumers using the qualitative consumer technique Word Association. Two stimuli were given. Respondents were first asked to write down the first four words that came to mind; descriptions, associated thoughts, or feelings when reading "Food Antioxidants". Secondly the word Natural was added and the stimulus was "Natural Food Antioxidants". The Word Association technique has been shown to be an important tool for cognitive evaluation of the perception of food antioxidants, and the dimensions, Health, Food Safety, Preservatives, Source and Preference which arose and differentiated the stimuli. The results revealed some prior knowledge about issues related to food antioxidants, natural or not. Additionally, showed a clear potential use for natural food antioxidants by the food industry, judging by consumer perception that primarily related cognitively to positive aspects of healthy and food safety.

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ABSTRACT. Cereal bars are foods that stand out for practicality in consumption and nutritional quality and new formulations have been developed and introduced to the market by large corporations. In the present work, flours obtained from jabuticaba peel and okara were employed as ingredients in the development of three cereal bars formulations. The products obtained were characterized for physicochemical parameters, microbiological quality and sensory acceptance. The bars showed high protein content (8.9 to 9.2 g 100 -1 g) and fiber (7.25 to 9.05 g 100 -1 g), microbiological parameters according to Brazilian legislation and high sensory acceptance. The average scores assigned by the judges in acceptance testing by hedonic scale were higher than 7 in all attributes (color, taste, texture, flavor and overall impression). The obtained results showed that cereal bar production can be a viable alternative for the technological use of jabuticaba peel and okara. The use of these ingredients can contribute to obtaining products with high nutritional quality and to the valuation of biomasses that are often regarded as agroindustrial waste.