Efeito do forneamento e resfriamento em barras de cereais elaboradas com resíduos de uva e de jabuticaba

Abstract

The consumption of cereal bars has been increasingly popular due to its practicality and convenience, in addition to the requirements of great functional and nutritional value added to the product. The development of products that meet these requirements can be achieved using waste from the food industry rich in bioactive compounds. In this context, the present study aimed to develop cereal bars with sensory and nutritional quality using grape or jabuticaba flour residue by evaluating the final processing step: refrigeration or furnace. Cereal bars were prepared with substitution of 33% of the flaked oats for the residues (husks), were also used oatmeal, rice flake, sugar, rice bran, oats, glucose and fat syrup. To compare the two formulations in terms of sensory acceptance and nutritional properties, sensory analysis, physical analysis (texture and color) and centesimal analysis were performed. In general, the bars that obtained greater sensory acceptance were submitted to the furnace, due to their similarity with the commercials, which undergo thermal processing, ensuring a safe product. Correlating sensory analysis with texture profile analysis, it is noted that consumers have high affinity for bars with higher cohesiveness and lower adhesion. The formulations are within the current legislation regarding the moisture standard and formulations with jabuticaba residue can be declared with high fiber content.