Physical and sensory characteristics of salty cereal bar with different binding agents

Abstract

The purpose of this study was to evaluate different binding agents for the preparation of salty cereal bars and to characterize them regarding their physical and sensory parameters. Four formulations of cereal bars were developed using collagen, guar gum, xanthan gum and psyllium as binders, which were evaluated for instrumental color and texture. The results of the instrumental analysis revealed that the cereal bars presented characteristic color and crispness for this type of product and the microbiological analyzes ensured food safety. Sensorially, the cereal bars showed good acceptability, especially the bars made with psyllium and xanthan gum binders in the parameters of appearance, texture, flavor and color. The different binders showed technological efficiency in the elaboration of salty cereal bars, but xanthan gum and psyllium were the ones that best corresponded to the expected attributes.

Studies on the use of carob powder and Bacillus subtilis for improving functionality of the cereal bars

“…The higher the C value, the more pure or intense the color is. The values recorded for C suggest expressive features in terms of purity and color (Melati et al, 2020). The Hᵒ values, that display the color tone, ranged from 45.48 to 52.61 being significantly decreased (p<0.05) by carob powder addition, as can be seen from table 6.…”

“…The Hᵒ values, that display the color tone, ranged from 45.48 to 52.61 being significantly decreased (p<0.05) by carob powder addition, as can be seen from table 6. The H o value is associated with the saturation index and results in a vector that directs product color determination and intensity (Melati et al, 2020).…”

Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars

“…Instrumental texture was evaluated using a TA—XT2I texturometer (Stable Micro Systems Ltd, Godalming, Surrey, UK) 20 . For the analysis of the parameters: hardness, adhesiveness, cohesiveness, elasticity, gumminess and chewability, a cylindrical probe P/35 was used and the following conditions: pre-test speed of 1 mm s −1 and post-test of 1 mm s −1 , compression speed of 2 mm s −1 , penetration distance of 10 mm, time of 20 s and force of 0.1 N. In the analysis of shear, a probe Warner–Bratzler blade (HDP/BSW) and the following test conditions were used: pre-test speed of 1 mm s −1 and post-test of 1 mm s −1 , test speed of 2 mm s −1 , penetration distance of 30 mm, time of 80 s, and a force of 0.1 N applied.…”

Desenvolvimento de barra de cereais com aproveitamento de resíduo de mosturação de cerveja desidratado e incorporação de proteína hidrolisada de soja e gelatina

“…Estes resultados indicam que o uso combinado entre o resíduo de mosturação e a proteína hidrolisada de soja tendem a reestabelecer a força de fratura das barras elaboradas neste experimento. Em contrapartida, baixos teores de gelatina hidratada não apresentaram força (coesão) o suficiente para manter a integridade estrutural das barras e o excesso da proteína animal resultou em texturas gomosas, as quais podem apresentar dificuldade para a mastigação (Melati, Lucchetta, Prado, Oliveira, & Tonial, 2021). Além disso, a migração da água adicionada à formulação para a hidratação da gelatina tende a migrar por difusão para os carboidratos, favorecendo a maleabilidade e o estado gomoso das fibras alimentares, aumentando a força necessária para a deformação do produto (Srebernich, Gonçalves, Ormenese, & Ruffi, 2016).…”

“…Altos valores de dureza, fraturabilidade, coesão, mastigabilidade e força de cisalhamento não são desejados em barras de cereais, sendo que estas características são proporcionadas por concentrações elevadas de agentes ligantes (Sethupathy, Suriyamoorthy, Moses, & Chinnaswamy, 2020). De acordo com Melati et al (2021), Samakradhamrongthai, Jannu, & Renaldi (2021), o uso de colágeno como agente ligante resultam em texturas com menores durezas e com menor resistência ao corte quando comparadas aos carboidratos como xantana e goma guar. As barras de cereais com menores dureza e fraturabilidade são mais fáceis de serem mastigadas.…”