Characterization of food bars manufactured with agroindustrial by-products and waste

Abstract

Food bars are products obtained from the union of a number of components, standing out in the snack category due to their portability attribute with a focus on convenience and health. Utilization of by-products and agroindustrial food waste as ingredients in the making of food bars is highly important due to the utilization of leftovers of marked nutritional and functional value and decrease of the production cost. This work intended to evaluate the chemical and physicochemical aspects of food bars made with the by-products broken rice (BR) and pequi nut (PN), soybean extract residue (SER), and pineapple waste (PW). Distinct proportions of BR: SER respectively were used, amounting to five treatments: 1:0 (A); 3:1 (B); 1:1 (C); 1:3 (D) and 0:1(E) and fixed amounts of the other components. For the statistical analysis, variance analysis and the Tukey test were performed to 5% significance. The moisture, protein, lipid, ash, mineral, and dietary fiber contents were directly increased as the SER was increased and the amount of BR was decreased. However, the opposite was found with both carbohydrates and calories. The soluble solids, pH and water activity values presented increases with the increased soybean extract residue. All the treatments presented slightly acidic pH and water activity bellow 0.6, favoring microbiological safety. In the chemical score, treatment A presented lysine as the limiting aminoacid in relation to the Food and Agriculture Organization -FAO/WHO reference (1990). The food bars can be considered rich in dietary fiber and with considerable nutritional support. Treatments D and E proved better in the set of the variables studied for human consumption.Index terms: Soybean residue extract, pequi nut, broken rice, pineapple waste. RESUMOBarras alimentícias são produtos obtidos a partir da junção de vários componentes, destacando-se na categoria dos snacks em razão do atributo portabilidade com foco em conveniência e saúde. A utilização de subprodutos e de resíduos agroindustriais alimentícios como ingredientes na elaboração de barras alimentícias têm grande importância em decorrencia do aproveitamento de remanescentes de considerado valor nutricional e funcional e diminuição do custo de produção. No trabalho, objetivou-se avaliar aspectos químicos e físico-químicos de barras alimentícias elaboradas com subprodutos quirera de arroz (QR) e castanha de pequi (CP), resíduo de extrato de soja (RES) e resíduo de abacaxi (RA). Utilizaram-se proporções distintas de QA: RES totalizando cinco tratamentos: 1:0 (A); 3:1 (B); 1:1 (C); 1:3 (D) e 0:1(E) e quantidades fixas dos demais componentes. Para análise estatística foram realizadas análise de variância e teste de Tukey, a 5% de significância. Os teores de umidade, proteínas, lipídeos, cinzas, minerais e de fibra alimentar foram estritamente crescentes à medida que aumentava-se o RES e diminuía-se a quantidade de QA. Já, com carboidratos e calorias, observou-se o inverso. Os valores de sólidos solúveis, pH e atividade da água, apresentaram-se cresc...

Cereal bars enriched with antioxidant substances and rich in fiber, prepared with flours of acerola residues

“…Our finding corroborated previous reports that CB are prepared from agroindustrial residues and differed moisture contents in g 100 g −1 , ranging from 9.44 to 11.70 (Paiva et al 2012), 9.73 (Lima et al 2010) and 4.61 (Fonseca et al 2011). This variation is probably due to the components used in the preparation of the bars.…”

“…The binder syrup ingredients (brown sugar, glucose syrup and salt), were mixed and heated in a water bath at 90°C for about ten minutes in a stainless steel pot, until reaching soluble solids values from 80°Brix to 85°Brix (Paiva et al 2012).…”

“…There was no significant difference (P > 0.05) in ether extract, crude protein and ash among the bars analyzed (Table 3). Paiva et al (2012) recorded ether extract contents ranging from 6.72 to 9.98 g 100 g −1 , crude protein ranging from 8.12 to 12.43 g 100 g −1 and ash varying from 1.11 to 1.63 g 100 g −1 in CB produced with residues of rice, soy, pineapple and brown pequi. Gutkoski et al (2007) reported an average ether extract levels of 6.57 g 100 g −1 , crude protein levels of 11.43 g 100 g −1 in oatbased CB, and Fonseca et al (2011), studying CB in passion fruit peel jelly, reported ether extract contents of 9.86 g 100 g −1 , protein contents of 9.05 g 100 g −1 and ash contents of 1.17 g 100 g −1 .…”

Enhancing the Nutritional Value of Oat Bars

“…The differences in minerals are probably due to the type of seeds and ingredients used in the formulation of the oat bars. Similar results were found by Paiva et al [44], who found that cereal bars contain rice, soy and pineapple had higher levels of phosphorus, potassium, magnesium, copper, manganese, zinc and iron. Roy et al [45] mentioned that chickpea is an excellent source of minerals, especially calcium, phosphorous, iron, and magnesium.…”

Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars

“…The sodium levels found in CB-2 and CB-5 were statistically equal and lower than that found in CB-1. Paiva et al (2012), studying CBs elaborated with residues of rice, soy, pineapple, and brown pequi, found higher levels of P, K, Mg, Cu, Mn, Zn, and Fe (in mg 100 g -1 ), respectively: 175.0 to 275.0, 242.5 to 495.0, 97.5 to 170.0, 0.53 to 0.91, 1.40 to 1.56, 1.69 to 2.38, and 3.33 to 5.58. These differences are probably due to the type of residue used in the preparation of the CBs.…”