Effect of roasting and cooling on cereal bars developed with grape and jabuticaba residues

• Autor(a) principal: Bueno, Tainah Morais
• Data de Publicação: 2020
• Outros Autores: Schiassi , Maria Cecília Evangelista Vasconcelos, Souza , Roberta Hipólito, Carvalho, Gabriel Ribeiro, Queiroz, Fabiana
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/9783
• topic: Cereal bar; Agro-industrial waste; Sensory acceptance.; Barra de cereal; Residuos agroindustriales; Aceptación sensorial.; Barra de cereais; Resíduos agroindustrais; Aceitação sensorial.

Consumers are increasingly looking for foods that are easy to prepare, transport and dispose of, in addition to the requirements of great functional and nutritional value added to the product. The use of agro-industrial waste can be a viable alternative for the development of new products that follow this trend and meet this demand. In this context, the objective of this study was to evaluate the effect of baking and cooling on cereal bars made with grape and jaboticaba residues. Cereal bars were prepared with 33% substitution of rolled oats for residues. In addition to the fruit skins, the following ingredients were used: rolled oats, rice flakes, sugar, rice bran, oats, glucose syrup and fat. To evaluate the two formulations, sensory analysis, physical analysis and proximate analysis were performed. In general, the most accepted bars were those taken to furnishing made with grape skin flour. As for color analysis, formulations with jabuticaba showed a darker shade and higher fiber content. The use of grapes in the process gave rise to cereal bars with less hardness and greater humidity. Correlating the sensory analysis with the texture profile analysis, it was possible to notice that consumers have great affinity for bars with greater cohesiveness and less adhesion. The formulations prepared are within the current legislation regarding the humidity standard.