The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking cereal bars was prepared using a mixture of Brazilian cassava flour, hydrogenated vegetable fat, dried bananas, ground cashew nuts, and glucose syrup. After being pressed, the bars were dried for 1 hour at 65 °C, packaged in films, and stored under ambient conditions. Its stability was continuously monitored for 210 days in order to ensure its safety and enable its introduction to the market. Texture loss was observed in the packed bars after 90 days of storage, but the sensory characteristics allowed the testers to perceive this tendency after only 30 days of storage. However, chemical, physical, and microbial analyses confirmed that the bars were safe for consumption for 180 days. The results showed that a 45 g cassava flour-based bar enriched with nuts and dried fruits can meet 6% of the recommended daily fiber intake with a caloric value between that of the common cereal bar and that of an energy bar. Adapting the formula with ingredients (fruits, nuts) from different regions of Brazil may add value to this traditional product as a fast food.

Commercial alcoholic fermentations coexist with microbial contamination come together withsugar cane or industrial water. The contaminants are bacteria or wild yeast that also results reduction in yield. The contaminants control use acid treatment and antibiotics. Disinfection by ultraviolet radiation is efficient in transparent liquid and has as advantage leaving noresidues. Reports on the UV effect over microorganisms in turbid and colored liquids are scarce. The research evaluated the use of commercial UVC lamp in continuous reactor for reducing microbial load and its effect on the fermentation of sugarcane cultivar RB 7515. The sugar cane juice and tap water used in dilution were both exposed to doses of 0, 500, 1000, 2000 and 4000 Joules/ljuice. The counts were made in specific culture media. The dose 500 Joules/liter was enough to eliminate the coliforms, but survived yeast and bacteria without difference to the others dose. The treated sugar cane juice was diluted to 12 Brix and fermented by the surviving wild yeasts untilBrix stabilization. The alcoholic graduation was 5° GL for all the treatment. It was proved the ability of wild yeasts resistant to UVC even with long fermentation times.