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).

Starch is an ingredient used in the formulation of several processed and frozen products, thus, evaluating the stability of gels of different types of starches when submitted to freezing and thawing is of great interest in order to guarantee the quality of the product at the end of the production and distribution chain. Stability of starch gels from non‐conventional sources, i.e. Peruvian carrot (arracacha), sweet potato, white bean and chickpea exposed to five cycles of freezing and thawing was studied by evaluating texture and syneresis. The results were compared to those obtained using commercial starches (native corn, waxy corn and modified waxy corn). The waxy corn and Peruvian carrot starch gels were stable until the third freeze‐thaw cycle studied. The sweet potato starch gel was stable until the second cycle, but presented low syneresis until the fourth freeze‐thaw cycle (2.9%). During the experiment, the Peruvian carrot starch gel lost 5% water at maximum, and the waxy corn and modified waxy corn, 8% and 12%, respectively. The native corn, chickpea and white bean starch gels presented high water losses already in the first cycle. As to texture, the sweet potato and Peruvian carrot starch gels presented greater hardness values than the waxy corn and modified waxy corn starch gels during the entire storage period studied. Until the fourth freeze‐thaw cycle, the modified waxy corn and Peruvian carrot starch gels showed no statistically significant alteration (p≤0.05) in gel hardness. After the first freeze‐thaw cycle, the hardness of the sweet potato starch gel was constant. The same occurred with the gels obtained from chickpea and white bean.

RESUMOFarinhas de arroz e de aveia e amido de trigo foram adicionados de vital glúten e avaliados pelo Teste de Panificação. Usou-se como padrão uma amostra de farinha de trigo com característi-cas adequadas para produção de pão. Os níveis de adição de vital glúten foram de 10, 15, 17,5, 20 e 30% para a farinha de arroz e de 10, 20 e 30% para a farinha de aveia. Ao amido de trigo, extraído da farinha de trigo utilizada como padrão, foi adicionado vital glúten de forma a reconstituir o teor de glúten original da farinha. Os melhores resultados do teste de panificação foram obtidos com 17,5% de vital glúten na farinha de arroz e 20% de vital glúten na farinha de aveia. Foram obtidos pães com volumes específicos inferiores aos de trigo (2,67cm 3 /g para vital glúten + farinha de arroz, 3,07cm 3 /g para vital glúten + farinha de aveia e 4,14cm 3 /g para vital glúten + amido de trigo contra 5,15cm 3 /g para os de farinha de trigo). As melhores misturas foram analisadas quanto às suas características reológicas e comparadas com a farinha de trigo original. A mistura de amido de trigo e vital glúten apresentou características farinográficas extensográficas inferiores à farinha de trigo e deu origem a pães de menor volume e com estrutura compacta. No geral, a adição de vital glúten propiciou a obtenção de pães com característi-cas aceitáveis, embora inferiores às do pão de farinha de trigo. As características dos pães contendo vital glúten foram: pouca simetria e quebra praticamente inexistente. São necessários novos estudos sobre a interação do vital glúten com os demais componentes da farinha de trigo e sua influência na qualidade do produto final.Palavras-chave: vital glúten; farinha de arroz; farinha de aveia; amido de trigo; pão. 3 /g for vital gluten+oat flour and 4.14 cm 3 /g for vital gluten+wheat starch and 5.15cm 3 /g for standard wheat flour). The rheological characteristics of the best blends were analyzed and compared to the standard wheat flour. The blend of vital gluten and flour starch showed inferior rheological characteristics than the original wheat flour. Also, their breads showed lower volume and compact structure. In general, breads with acceptable characteristics were obtained with the addition of vital gluten to rice flour, oat flour and wheat starch although these characteristics were inferior to those from the breads produced with the original wheat flour. Breads with vital gluten showed little symmetry and almost no breaking. New studies are necessary to investigate the interaction of vital gluten with the other components of wheat flour and its influence in the quality of the final product. SUMMARYKeywords: vital gluten; rice flour; oat flour; wheat starch; bread. -INTRODUÇÃODentre as farinhas dos diferentes cereais, apenas a do trigo tem a habilidade de formar uma massa viscoelástica que retém o gás produzido durante a fermentação e nos primeiros estágios de cozimento do pão, dando origem a um produto leve. As proteínas, mais especificamente as formadoras do glúten, são as principais respons...

O objetivo deste trabalho foi construir o perfil sensorial de três marcas comerciais de biscoito recheado sabor chocolate, líderes no mercado consumidor. Empregou-se a análise descritiva quantitativa (ADQ) para avaliar os atributos sensoriais dos produtos e aplicou-se teste de consumidor para verificar quais atributos determinam sua aceitação e preferência junto ao mercado. Concluiu-se que as amostras que competem no mercado são muito distintas em suas características sensoriais. O biscoito que apresentou melhor aceitação pelos consumidores evidenciou que atributos como aroma e sabor de cacau, crocância, baixa arenosidade do recheio, boa dissolução e pouca resistência à mordida são características bastante importantes para a determinação da preferência no mercado. SENSORIAL PROFILE AND STUFFED COOKIES WITH CHOCOLATE FLAVOR CONSUMER TEST Abstract The objective of this work was to construct sensory profiles of three commercial brands of stuffed cookies with chocolate flavor, leaders in the consumer market. Quantitative Descriptive Analysis (QDA) was employed to evaluate the sensorial attributes of products and consumer test to verify which attributes determines its acceptation and preference in the market. It was concluded that the samples, which compete in the market, are sensorially very different. The cookie that presented better acceptance by consumers evidenced that the attributes as aroma and cacao flavor, crunchiness, low sandiness of stuffing, good dissolution and low bite resistance, are very important characteristics for the market preference.