Estudos tecnológico, químico, físico-químico e sensorial de barras alimentícias elaboradas com subprodutos e resíduos agroindustriais

Abstract

Food bar or cereal bars are multicomponents product, made of different cereals, fabaceaes (leguminosaes), nuts, dry fruits and binding syrup, standing out in the category of snacks due to the portability appeal with a focus on both convenience and health. In the diversification of the dry components bars, the use of by-products and residues agro-industry has a great importance, for, in addition, to the use of leftover of high nutritional value, mainly of protein using combination of cereal and fabaceae and high drift of fibers, may decrease the production cost, provide aggregation of economic value to by-products and minimize the agro-industry residual material. The objective of this work was to evaluate under technological, chemical, biochemical and sensory of food bar manufactured with broken rice by-product and pequi nut, soybean extract residue (okara) and pineapple residue, in which distinct proportions of rice broken rice:soybean extract residue were utilized constituting the following treatments: A (24:0), B (18:6), C (12:12), D (6:18) and E (0:24), with fixed amounts of pequi nut, pineapple residue and binding syrup. The results concerning of moisture, proteins, lipids, ashes, minerals and dietary fiber demonstrated strictly growing expected values as the amount of soybean extract residue was increased and broken rice decreased. In relation of the values with carbohydrates and calories, they were totally opposite. In the technological aspects (instrumental color and textures, soluble solids, pH and water activity), the values presented themselves growing with the increase of the proportion of soybean extract residue, in which the instrumental color and texture presented a sudden decrease in treatment E. All the treatments presented a little acidic pH and water activity bellow 0.6, favoring the microbiological safety. At the chemical score of essential aminoacids, only treatments D and E presented no limiting aminoacids in relation to FAO/WHO (1990) reference, with digestibility rate between 34.31 and 35.75%, which is not favorable to the protein bioavailability of the bars. Through the usage of the vector External Preference Map (EPM) the sensorial, chemical, technological and dietary fiber variables were correlated, in which treatment C, followed by treatments B and D, were the most preferred in relation to global aspect and purchase intention, characterized, mainly, by flavor and texture, with significant and intermediary values for appearance, technological, chemical and dietary fiber analyses. Considering the studied aspects, the food bars stood out as an excellent source of dietary fiber with a reasonable nutrient intake, among which treatment D presented the best set of variables studied for human consumption.