<b>Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation

Abstract

ABSTRACT. Regional fruit have been increasingly used in recent years in the preparation of foodstuffs because besides promoting the biome preservation, it is obtained differentiated and value-added products. This study aimed to prepare cereal bars containing pulp and kernel of bocaiuva and determine the nutritional quality, assess the acceptability, and microbiological quality. Two formulations of cereal bar were prepared with pulp dehydrated by osmoconvection and kernel of bocaiuva. The formulations were analyzed as for the texture, color analysis, proximate composition, fatty acids profile, mineral, microbiology and sensory evaluation. Cereal bars presented on average, in g 100 g total caloric value. Bars represented a source of calcium and iron and had a high content of oleic acid, average of 20 g 100 g -1 total lipids. In the microbiological evaluation, cereal bars have met the standards set by the legislation, being suitable for consumption. As for the attributes evaluated in the sensory analysis, all showed mean values above 6, considered acceptable for consumption. The use of bocaiuva may contribute to highlight differentiated taste and appearance, emphasizing the use of native fruits in the preparation of new products.Keywords: cereal bar, Acrocomia aculeata, acceptance, nutritional quality.Elaboração de barra de cereal de bocaiuva: avaliação física, nutricional, microbiológica e sensorial RESUMO. O uso de frutos regionais em produtos alimentícios tem crescido nos últimos anos, pois além de promover a preservação do bioma, obtêm-se produtos diferenciados e com valor agregado. Este trabalho teve como objetivos elaborar barras de cereal com polpa e amêndoa de bocaiuva, determinar a qualidade nutricional, avaliar a sua aceitabilidade e a qualidade microbiológica. Foram preparadas duas formulações de barra de cereal, adicionadas com polpa desidratada por osmoconvecção e amêndoa de bocaiuva. As formulações foram analisadas quanto à textura, análise colorimétrica, composição centesimal, perfil de ácidos graxos, minerais, microbiologia e avaliação sensorial. As barras de cereal apresentaram em média, em g 100 g -1 , 4,83 de umidade, 8,01 de proteínas, 12,93 de lipídeos, 1,30 de cinzas, 53,75 de carboidratos totais, 19,78 de fibras e 363,41 kcal 100 g -1 de valor calórico total. As barras foram fonte de cálcio e ferro e apresentaram alto conteúdo de ácido oleico, 20 g 100 g -1 de lipídeos totais. Na avaliação microbiológica, atenderam aos padrões da legislação encontrando-se apropriadas para o consumo. Quanto aos atributos avaliados na análise sensorial, obtiveram médias superiores a 6, sendo consideradas aceitas para consumo. O uso da bocaiuva pode contribuir para evidenciar sabor e aparência diferenciados, valorizando o uso de frutos nativos na formulação de novos produtos.Palavras-chave: barra de cereal, Acrocomia aculeata, aceitabilidade, qualidade nutricional.

Effect of Marolo(Annona crassifloraMart.)Pulp Flour Addition in Food Bars

“…The Maillard reaction may occur during thermal processing and/or long-term storage of foods containing protein and reducing sugar [31]. Compared to other studies, the protein content of the food bar was similar to that found by da Silva et al [3], for cereal bars with marolo flour, ranging from 6.12 to 7.25 g⋅100 g −1 and Munhoz et al [29], for cereal bars with bocaiuva, ranging from 7.69 to 8.33 g⋅100 g −1 . The different formulations and the 6-month storage do not significantly interfere with the dietary fiber content of food bars.…”

“…Munhoz et al [29] studied cereal bars with bocaiuva and found higher lipid content, which ranged from 12.31 to 13.55 g⋅100 g −1 . da Silva et al [3] also studied marolo pulp flour cereal bars and found lower values for the lipid content, ranging from 2.12 to 2.6 g⋅100 g −1 .…”

Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder

“…The calcium content in the formulated snack bar and control bar was 226.89 mg and 172.58 mg. These results correlated with Munhoz et al ( 2014 ) findings that observed a gradual increase in mineral content with increasing concentration of bocaiuva in the cereal snack bar.…”

Physicochemical, microbiological and sensory evaluation of a bioactive food blend

“…BFB acceptance was evaluated in 3 preparations (Table 5). Soup was the most accepted, and as reported by the testers, its flavor was the main reason for purchasing and consuming the product (Lima et al, 2010;Barbosa & Coelho, 2008;Munhoz et al, 2014). The acceptability index (AI) for BPBbased soup was 75%, indicating high marketing potential.…”