Formulação, avaliação físico-química e sensorial de barra alimentícia adicionada de café

Abstract

The development of new products is explored with increasing intensity in the different segments of Brazilian and global agricultural sectors, due to the large variety of available raw material. This production is intensified by the increase of consumer demand for healthier products. Thus, the use of coffee in the formulation of products can be an excellent marketing tool, due to its beneficial properties and high acceptability. In searching for this diversification, the present study aimed at developing a cereal bar with the addition of coffee as well as health beneficial properties. Six different types of cereal bars containing raisins or prune, with variations in the concentration of coffee beverage were developed. We performed acceptability tests and physicochemical characterization through the analysis of moisture, ash, protein, lipids, fiber and carbohydrates. We also evaluated the levels of phenolic compounds, the fatty acid profile and in vitro antioxidant activity, using the DPPH kidnapping and iron chelation activity methods. The moisture and ash contents were higher in cereal bars containing plum (B4, B5 and B6), while the concentration of lipids and total fiber were higher in bars containing raisins (B1, B2 and B3). Protein and carbohydrates contents were similar in all formulations. In general, the concentration of coffee did not affect the centesimal composition values. The concentrations of fatty acids did not differ statistically. The antioxidant activity of the cereal bars and the concentration of phenolic compounds were potentialized with the addition of coffee, the higher the concentration of coffee, the greater is the capacity of obtaining free radicals, chelate iron and the higher the phenolic content will be. These values were yet higher in cereal bars containing raisins when compared to bars containing plum, with the same concentrations of coffee. We verified by the results obtained from the sensory analysis that the samples containing raisins (B1, B2 and B3) presented higher acceptance, which demonstrates that raisins are a positive contributor to product acceptance. Among these, samples B1 and B2 presented higher acceptance when compared to B3, suggesting that the stronger coffee flavor in these samples may have contributed to favoring these samples. The cereal bar consisting of raisins and 100% of coffee was highlighted in regard to the capacity of protecting against oxidative stress, phenolic content, in addition to the satisfying acceptability, making it a possible new alternative for the market of differentiated products with possible beneficial effects to health.