Development and characterization of cereal bars made with flour of jabuticaba peel and okara

• Autor(a) principal: Appelt, Patrícia
• Data de Publicação: 2015
• Outros Autores: Cunha, Mário Antônio Alves da, Guerra, Ana Paula, Kalinke, Cristiane, Lima, Vanderlei Aparecido de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Acta scientiarum. Technology (Online)
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/21070
• topic: food bar; practical food; agro-industrial byproducts; soybean; Ciências Agrárias

Cereal bars are foods that stand out for practicality in consumption and nutritional quality and new formulations have been developed and introduced to the market by large corporations. In the present work, flours obtained from jabuticaba peel and okara were employed as ingredients in the development of three cereal bars formulations. The products obtained were characterized for physico-chemical parameters, microbiological quality and sensory acceptance. The bars showed high protein content (8.9 to 9.2 g 100-1 g) and fiber (7.25 to 9.05 g 100-1 g), microbiological parameters according to Brazilian legislation and high sensory acceptance. The average scores assigned by the judges in acceptance testing by hedonic scale were higher than 7 in all attributes (color, taste, texture, flavor and overall impression). The obtained results showed that cereal bar production can be a viable alternative for the technological use of jabuticaba peel and okara. The use of these ingredients can contribute to obtaining products with high nutritional quality and to the valuation of biomasses that are often regarded as agro-industrial waste.