The cereal bars are products globally accepted and consumed by all age groups. In this study, by Response Surface Methodology (RSM), the effects of different concentrations of inulin, acacia gum and sorbitol in the characteristics of hardness, color and water activity of cereal bars were studied. A total of 17 experiments being 8 factorials, 6 axials and 3 repetitions at the central point were performed. The regression model presented for the hardness was significant indicating that the quantities of inulin, acacia gum and sorbitol affect the hardness of the cereal bars. Referring to color it was observed that the less inulin and more sorbitol, the more yellow the tone of the bars was. The results of water activity were not influenced by the ingredients. In a comprehensive assessment through the RSM, the bars coming from the treatments 5 and 11 provided the best results and when submitted to sensory evaluation they were not statistically different. Although these bars have presented reduction of 15 to 20% in calorific value, according to the DRC 54/2012 they cannot be considered products with a reduced caloric value. These bars also presented considerable level of soluble fiber (more than 3% inulin).

Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study was to evaluate the shelf life of food bars, prepared with different proportions of marolo pulp flour (20,30,40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. The total dietary fiber content showed an average of 7.1 g⋅100 g −1 . There was a significant increase in antioxidant activity, vitamin C, and total carotenoids content according to increasing concentration of marolo pulp flour in the food bars. In sensory evaluation, the food bar with addition of 50% marolo pulp flour showed higher averages for all evaluated attributes and was the favorite by the evaluators. IntroductionBrazil is a country with enormous biodiversity, and Cerrado is its second largest biome, with many native species that produce fruits with excellent nutritional, sensorial, and functional potential. However, most of these fruits remain poorly explored scientifically [1].The marolo (Annona crassiflora Mart.) is a typical fruit of the Brazilian Cerrado and is among the 20 most common species in regional food [2]. da Silva et al. of dietary fiber, and 1830.6 mg⋅kg −1 vitamin C. The fiber constituting the edible portion of plants is resistant to digestion and absorption in the small intestine, playing an important role in gastric emptying and control of peristalsis. It fulfills an important role in nutrition, promoting beneficial effects for health and may delay the onset of chronic diseases and improving the quality of life [4].Due to the increasing consumer demand for healthy food, attempts are being made to improve the nutritional value of foods such as cereal bars [5]. The consumption of such food has grown due to its convenience, with the change in people's lifestyle.The expanding market for cereal bars and foods recognized as healthy products is leading the industry to diversify the variety of flavors and attributes, such as products enriched with nutrients; products developed for a specific group of people or with new features that benefit health [6,7].Given the above, we see the need to develop food bars enriched with dietary fiber, nutritional components, and palatable taste. Therefore, the aim of this study was to evaluate the shelf life of food bars, made with marolo pulp flour in different concentrations, during the period of 6 months,

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Propriedades físicas e reológicas de produtos à base de frutasPhysical and rheological properties of fruit products ResumoEm vista da crescente demanda da população por questões relacionadas à saúde, nutrição e bem-estar, o mercado alimentício tem se preocupado em aumentar a inserção de ingredientes mais saudáveis como as frutas, por exemplo, visando atender à nova demanda do consumidor. A otimização de um processo é dependente da presença de dados precisos que permitam o dimensionamento correto dos equipamentos. O objetivo deste trabalho foi caracterizar amostras comerciais de produtos à base de frutas e avaliar as propriedades termofísicas (densidade, calor específico, difusividade térmica e condutividade térmica) e reológicas (viscosidade aparente e energia de ativação), visando à adequação a modelos teóricos. Os resultados foram ajustados a modelos matemáticos apresentando erros relativos entre 0,2% e 50%, sendo o modelo de ajuste da densidade o mais preciso (erro máximo de 1,7%). O comportamento reológico das amostras teve melhor ajuste ao modelo Lei da Potência (R 2 > 0,96) e a viscosidade relacionou-se bem com a temperatura, segundo a equação de Arrhenius (R 2 > 0,90). Palavras-chave: Preparados de fruta; Reologia; Propriedades térmicas; Caracterização física. SummaryIn view of the increasing demand of the population with respect to health-related issues, nutrition and wellbeing, the food market has been concerned to increase the inclusion of healthier ingredients such as fruits, for example, to meet this new consumer demand. The optimization of a process is dependent on the presence of accurate data to allow for the correct sizing of the equipment. The aim of this study was to characterize commercial samples of fruit-based products and evaluate their thermophysical (density, specific heat, thermal diffusivity and thermal conductivity) and rheological (viscosity and apparent activation energy) properties in order to fit the theoretical models. The results were adjusted to mathematical models showing relative errors between 0.2 and 50%, the density adjustment model (maximum error of 1.7%) being the most accurate. The rheological behavior of the samples fitted the power law model best (R 2 > 0.96), and the viscosity correlated well with the temperature according to the Arrhenius equation (R 2 > 0.90).