Sensory Characteristics and Consumer Liking for Cereal Bar Snack Foods

Bower, John A.; Whitten, Robert

doi:10.1111/j.1745-459x.2000.tb00274.x

Cited by 71 publications

(81 citation statements)

References 15 publications

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“…The Brazilian legislation includes the dietary fiber into the composition of nutritional information and recommends a fiber intake of 25 g day -1 (BRASIL, 2003). Physical, chemical, nutritional and physiological properties attributed to fibers were studied by several researchers (BELL; GOODRICK, 2002;BESSESEN, 2001;BROWN et al, 1999;GIACCO et al, 2000) which have proved several roles in the digestion and absorption of foods and their nutrients, beneficial effects in preventing or treating some diseases, such as diabetes, obesity, diverticulitis, colon cancer, and reduction in cholesterol levels.…”

Section: Resultsmentioning

confidence: 99%

“…Considering the consumption of cereal bars has gained importance in recent years, as well as the interest of consumers for functional foods (BOWER;WHITTEN, 2000), this study aimed to prepare cereal bars containing pulp and kernel of bocaiuva, to determine the nutritional quality and the profile of fatty acids, and to evaluate the acceptability.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2014

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2014

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“…A preferência por alimentos de fácil consumo tem aumentado e as barras de cereais adquiriram grande espaço no mercado (FREITAS el al., 2005), exigindo das indústrias a busca por novos ingredientes e formulações, visando produtos com características físico-químicas e nutricionais capazes de propiciar benefícios à saúde (BOWER;WHITTEN, 2001). …”

Section: Introductionunclassified

Barra Alimentícia Com Elevado Valor Proteíco: Formulação, Caracterização E Avaliação Sensorial

Baú¹,

Cunha

Cella³

et al. 2010

RBTA

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“…Therefore, the replacement of part of corn starch biscuit for marolo and jerivá flour improved the sensory acceptability of the food bars. The scores obtained in the jerivá flour supplemented bars were higher than those reported for other nutritious bars (Bower & Whitten, 2000;Freitas & Moretti, 2006).…”

Section: Resultsmentioning

confidence: 55%

Effect of adding flours from marolo fruit (Annona crassiflora Mart) and jerivá fruit (Syagrus romanzoffiana Cham Glassm) on the physicals and sensory characteristics of food bars

et al. 2016

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The marolo (Annona crassiflora Mart.) and jerivá (Syagrus romanzoffiana Cham Glassm) fruits grow in the Cerrado biome, and have important sensory and nutritional characteristics. These fruits are eaten fresh or processed and embedded in ice cream, candy, juices, and liquors. However, their use is very limited and is localized exclusively to their native region. The aim of this study was to evaluate the use of these fruits in food consumer products to improve the nutritional patterns of consumers and extend knowledge thereof. To do this, different levels (0%, 5%, 10%, 15%, and 20%) of flour derived from the marolo and jerivá fruits were incorporated into food bars, which were then characterized in terms of their physical of the texture (TPA), porosity, color and sensorial properties. The food bars enriched with marolo and jerivá flours had an intense yellow color and increased hardness relative to the control bars; the porosity of the bars progressively decreased as the amount of flour added increased. The sensorial analysis in the snack bars developed added with the fruits flour no was influence by incorporation this component, showed good averages for the scores evaluated.Keywords: flour; savannah fruits; porosity; physical properties.Practical Application: Combine instrumental evaluation, with sensory analysis is increasingly important as we increase the reliability of data on the product developed. In this case we combine the TPA texture and sensory analysis of images in formulations added with foodstuffs bars with different concentrations of fruit flour.

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Sensory Characteristics and Consumer Liking for Cereal Bar Snack Foods

Cited by 71 publications

References 15 publications

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

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

Barra Alimentícia Com Elevado Valor Proteíco: Formulação, Caracterização E Avaliação Sensorial

Effect of adding flours from marolo fruit (Annona crassiflora Mart) and jerivá fruit (Syagrus romanzoffiana Cham Glassm) on the physicals and sensory characteristics of food bars

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