Formulation and Sensory Acceptance of Cereal-Bars Made with Almonds of chichá, sapucaia and gurguéia Nuts

Abstract

The new trends for consumption of healthy, innovative and practical food have led to the growth of cereal-bar market in recent years. In the native Brazilian flora, there are some species still unknown, which have high potential for nut market, such as chichá, sapucaia and gurguéia. The aim of the present study was to produce cereal bars from those nuts, supplemented with pineapple peel. Cereal-bars made with chichá, sapucaia and gurguéia nuts were prepared by using three formulations as follows: A, B and C, respectively, which differ according to the proportions of vegetal fat and pineapple peel powder used in the processing system. It was verified, by using the global appearance parameter, that among the different formulations tested, formulation B obtained the highest rate for the attribute 'acceptability'. Chichá and sapucaia cereal-bars were, in general, more accepted than gurguéia nut cereal-bar. It was observed that the use of almonds of chichá, sapucaia and gurguéia nuts, and pineapple peel is feasible to produce nutritional cereal-bars.

Sensory Preference and Mineral Contents of Cereal Bars Made From Glutinous Rice Flakes and Sunnah Foods

“…The scores obtained in this study were higher than those obtained in their work (appearance -6.39, taste -6.42, texture -5.29 and overall liking -6.14). The sensory results obtained in this work were close to those obtained by de Carvaho et al [16]. The results in their work were as follows: appearance (6.7-7.5), colour (6.8 -7.6), flavor/taste (6.1-6.9), texture (6.5 -7.3) and overall acceptance (6.2 -7.1).…”

Developing fruit‐based nutritious snack bars

“…Damiani et al ., when characterising savannah fruits, found the following mineral contents in fresh marolo pulp to be: 1920 mg kg −1 calcium, 350 mg kg −1 , magnesium, 3.45 mg kg −1 of zinc, 3.82 mg kg −1 of iron, 2.2 mg kg −1 of copper and 220 mg kg −1 phosphorus. Considering the high mineral content of the fresh fruits, it was expected such high contribution in the micronutrient content of the supplemented snack bars …”

“…Considering the high mineral content of the fresh fruits, it was expected such high contribution in the micronutrient content of the supplemented snack bars. 28 Marolo fruit is an important source of vitamin C (9500 g kg −1 ), thus a significant contribution of this vitamin could be expected when marolo flour was added to the bars. When adding increasing levels of marolo flour to snack bars, a progressive increase of vitamin C was observed, although the increase was only significant when the level of marolo flour was higher than 10% (Table 3).…”

Enhancing the Nutritional Value of Oat Bars

“…Cereal bars have been used for multiple purposes such as breakfast, snacks, energy and meal replacement. There is a trend towards producing natural snacks with a good fiber, calorie and protein supply [2]. Cereal bars have emerged as an important breakfast cereal mixture product.…”