Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.)

• Autor(a) principal: Cardoso, Ila Raquel Mello; Universidade Federal do Tocantins (UFT)
• Data de Publicação: 2017
• Outros Autores: Zuniga, Abraham Damian Giraldo; Universidade Federal do Tocantins (UFT), Fronza, Pãmella; Universidade Federal do Tocantins (UFT), Maciel, Amanda Galvão; Universidade Federal do Tocantins (UFT), Ferreira, Jéssica da Silva; Universidade Federal do Tocantins (UFT)
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Journal of Bioenergy and Food Science
• Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/137
• topic: food technology; sensorial analysis; new product; tasters training.

The buriti (Mauritia flexuosa L) shows high percentage of sugar, proteins, and carotenoids among others. The developing of the cereal bar added with dehydrated fruit has become a very important activity due its popularity, practicality, nutritional value and sensory characteristics. This work had as a goal, elaborate a cereal bar enhanced with different concentrations of 10%, 20% and 30% buriti flour. About the buriti pulp physical and chemical composition, were found 60,33% of moisture, 3,69% of protein, 49,8% of lipids, 0,18% of ashes, 46,64% of carbohydrates and 4,7mg of carotenoid/100 g of buriti sample. About the cereal bar physical and chemical characterization, 12,4% of moisture, 11.96% of lipid percentage, 6,76% of protein percentage, 0,16% of ashes and 68,72% of carbohydrates percentage. As for the smell, the 30% flour sample revealed a significant difference from the 10% sample, but similarity with the 20% sample. About the buriti flavor, the 30% sample revealed a significant difference with the average of 8,1. This sample has shown bigger averages for the sensorial tonality, compression, cereal flavor, buriti flour smell and buriti flour flavor attributes, having a bigger rating of acceptability.