Characterization and Acceptability of Cereal bars Enriched with Hydrolyzed Collagen

Abstract

Cereal bars are considered a nutritious food with sweet and pleasant taste, source of vitamins, minerals, fiber, proteins and complex carbohydrates, besides its convenience and association with healthy foods. The present work produced a cereal bar enriched with collagen, and had as objective to analyze the physical-chemical, microbiological and sensorial characteristics. Determinations of ash, acidity, proteins, fibers, moisture and pH were performed. The samples were submitted to microbiological analysis of Salmonella spp., total and thermotolerant coliforms. The results showed that the collagen-containing cereal bars had a relatively acidic pH (6.08) and could favor inhibition of growth of microorganisms. In addition, the samples presented high fiber content, a fact that adds nutritional value to the product. The cereal bars produced with collagen, presented higher protein content when compared to the bars of cereals available in the market. In the analyzes of acceptability and intention of purchase the bar with collagen presented good acceptability for the attributes of appearance and flavor. Thus, the development of cereal bars with addition of collagen becomes viable as an alternative for the development of new products with high nutrient value.

Elaboration of a Cereal Bar Using Cassava (Manihot Esculenta Crantz) as Thickening Agent / Elaboração De Barra De Cereal Utilizando a Mandioca (Manihot Esculenta Crantz) Como Agente Espessante

“…As shown in Table 3, there was no total coliform in the analyzed samples. This result was similar to that exposed by Ferreira et al (2018), who analyzed total coliforms in cereal bars and reported absence of these microorganisms.…”

“…In addition, we noticed that judges have a preference for buying sweeter cereal bars due to the greater amount of glucose in the chosen sample. The proportion between the constituents must be well defined, otherwise it will produce low results, as it is seen in the study of Ferreira et al (2018), who applied tests on cereal bars with partial substitution of glucose syrup for collagen. As a consequence, they obtained low results for purchase intention when compared to the control product (without collagen).…”

Irradiação na conservação de alimentos: aplicação em barra de cereais com plantas alimentícias não convencionais (PANC)

“…O conteúdo de cinzas em cereais chega até 3,3%, portanto, as barras de cereais formuladas com PANC apresentaram quantidades de cinzas dentro do esperado (Tabela II) (Ferreira et al 2018). Os teores de cinzas encontrados nas barras do presente estudo não diferiram significativamente (p>0,05) após a aplicação da irradiação (dia 1) (Tabela II).…”

“…Esses resultados podem ser atribuídos à quebra das partículas de amido a partir da irradiação, ocasionando a formação de ácido carboxílico (Gowthamraj et al 2021). Os valores de pH das barras de cereais formuladas com PANC (5,55 a 6,09) (Tabela II) apresentaram-se levemente ácidos, o que não favorece o crescimento da maioria dos microrganismos (Ferreira et al 2018), corroborando com a conformidade dos padrões microbiológicos analisados no presente estudo.…”

“…Observou-se uma variação significativa (p<0,05) de acidez nas barras de cereais com PANC durante todo o período de armazenamento (Tabela II). Essas oscilações nos valores de acidez podem estar relacionadas à degradação de lipídeos, que através da hidrólise dos glicerídeos provocam a formação de ácidos graxos (Freitas & Moretti 2005, Ferreira et al 2018. Além disso, o processo de irradiação pode levar a quebra de carboidratos, produzindo aldeídos e ácidos carboxílicos que influenciam na acidez das amostras (Verma et al 2018).…”