Manufacturing cereal bars with high nutritional value through experimental design

• Autor(a) principal: Covino, Roberta
• Data de Publicação: 2015
• Outros Autores: Monteiro, Antonio Roberto Giriboni, Scapim, Mônica Regina Silva, Marques, Diego Rodrigues, Benossi, Lívia, Monteiro, Cláudia Cirineo Ferreira
• 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/20732
• topic: barra de cereais; valor nutricional; planejamento experimental; valor nutritivo de alimentos; cereal bars; functional food; dietary fiber

Organizations responsible for public health throughout the world have been increasingly worrying about how to feed populations encouraging a nutritious and balanced diet in order to decrease the occurrence of chronic diseases, which are constantly related to an inadequate diet. Still, due to matters of modern lifestyle consumers are increasingly seeking convenient products. This being so, cereal bars have been an option when the matter is low calorie fast food which is also source of fiber. This study aimed at developing a cereal bar with high dietary fiber, iron, vitamins A and vitamin E, in order to easily enable adult population achieve the daily recommendation for such nutrients. Eight formulations plus the focal point were conducted through experimental planning; sensory analysis with 110 tasters for each block and texture. Afterwards, we conducted centesimal analysis for all three formulations presenting the best sensory results. After statistical analysis and comparison to the means for products available in the market, it was possible to conclude that the product developed presented great acceptance and fiber level more than twice as much as the means for commercial products.