Formulation and Sensory Acceptance of Cereal-Bars Made with Almonds of chichá, sapucaia and gurguéia Nuts

Michelle Garcêz de Carvalho1, José Maria Correia da Costa1, Maria do Carmo Passos Rodrigues1, Paulo Henrique Machado de Sousa1, Edmar Clemente*, 2
1 Department of Food Technology, Federal University of Ceará, Av. Mister Hull, 2977, Campus do Pici – Zip Code: 60356-000- Fortaleza – CE, Brazil
2 Laboratory of Food Biochemistry, State University of Maringá, Av. Colombo, 5790, Zip Code: 87020- 900, Maringá – PR, Brazil.

Article Metrics

CrossRef Citations:
Total Statistics:

Full-Text HTML Views: 189
Abstract HTML Views: 900
PDF Downloads: 226
Total Views/Downloads: 1315
Unique Statistics:

Full-Text HTML Views: 153
Abstract HTML Views: 640
PDF Downloads: 176
Total Views/Downloads: 969

© 2011 de Carvalho et al;

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Laboratory of Food Biochemistry, State University of Maringá, Av. Colombo, 5790, Zip Code: 87020- 900, Maringá – PR, Brazil; Tel: + 554432613659; Fax: + 554432618940; E-mail:


The new trends for consumption of healthy, innovative and practical food have led to the growth of cereal-bar market in recent years. In the native Brazilian flora, there are some species still unknown, which have high potential for nut market, such as chichá, sapucaia and gurguéia. The aim of the present study was to produce cereal bars from those nuts, supplemented with pineapple peel. Cereal-bars made with chichá, sapucaia and gurguéia nuts were prepared by using three formulations as follows: A, B and C, respectively, which differ according to the proportions of vegetal fat and pineapple peel powder used in the processing system. It was verified, by using the global appearance parameter, that among the different formulations tested, formulation B obtained the highest rate for the attribute ‘acceptability’. Chichá and sapucaia cereal-bars were, in general, more accepted than gurguéia nut cereal-bar. It was observed that the use of almonds of chichá, sapucaia and gurguéia nuts, and pineapple peel is feasible to produce nutritional cereal-bars.

Keywords: Residue, almond, sensory evaluation, cereal bar.