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
Identifiers and Pagination:Year: 2011
First Page: 26
Last Page: 30
Publisher Id: TOFSJ-5-26
Article History:Received Date: 30/3/2010
Revision Received Date: 21/5/2010
Acceptance Date: 15/7/2010
Electronic publication date: 26/5/2011
Collection year: 2011
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: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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.