Avaliação química e sensorial de barras de cereais elaboradas com diferentes teores de farinha de yacon (Smallanthus sonchifolius)

Abstract

The growing consumer demand for foods that present, besides high sensory and nutritional quality, benefits associated with health, give rise to the need for new ingredients that can supply these market requirements. Worldwide interest in the production of yacon potato, mainly by food and pharmaceutical industries, due to the fact that this tuberous root is considered a functional food, presenting in its composition bioactive compounds that provide health benefits. Objective: This work aimed to use the yacon flour as an ingredient in the preparation of cereal bars. Materials and methods: Three formulations were prepared P, F1 and F2, with an oat flakes standard bar (P) replaced 10% (F1) and 20% (F2) by yacon flour. The three formulations were analyzed for chemical composition, sensory acceptance and purchase intent through statistical package SPSS. Results: The bars of formulations F1 and F2 showed chemical properties, with the exception of total fat and total caloric value, and similar acceptance of the standard formulation. The bar with 20% yacon flour (F2) showed favorable results, such as reducing the calorific value, increase in the percentage of acceptance rate, regarding color (73.3%) and taste (72.2%) and purchase intent (76.1%). Conclusion: Therefore, yacon flour can be used as an ingredient in the formulation of cereal bars, in addition to providing functional properties, chemical and sensory characteristics favorable.