Elaboration and characterization of snack bars made with ingredients from the Amazon

Abstract

Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects. KEYWORDS: Amazon fruits, Brazil nut, palm oil, sensory analysis, tapioca flour Elaboração e caracterização de barras de cereais à base de ingredientes da Amazônia RESUMOComo uma alternativa para as pessoas que procuram opções para uma alimentação saudável, as barras de cereais foram lançadas no mercado. Elas são populares como alimentos portáteis e podem ser consumidas entre as refeições. Este trabalho teve como objetivo desenvolver e determinar as variáveis físicas, físico-químicas, microbiológicas e sensoriais de barras de cereais à base de farinha de tapioca, castanha-do-brasil e polpas de frutas regionais (açaí, cupuaçu, muruci e taperebá). A concentração preferida de polpa na barra sabor açaí foi de 10% e nas barras sabor cupuaçu, muruci e taperebá de 15%. O índice de aceitação da barra sabor açaí foi superior a 70% nos atributos aparência, cor, textura e impressão global e inferior no sabor. Este comportamento pode estar relacionado à cultura de alguns provadores, os quais têm o hábito de consumir a polpa de açaí sem adição de qualquer outro ingrediente que possa mascarar o sabor intrínseco e peculiar do fruto. As barras sabor cupuaçu e muruci, por apresentarem maior aceitação sensorial, quando comparadas às barras sabor açaí e taperebá, têm melhores perspectivas de mercado caso sejam comercializadas. PALAVRAS-CHAVE: Frutas regionais, castanha-do-brasil, óleo de palma, análise sensorial, farinha de tapioca

Snack bars enriched with Spirulina for schoolchildren nutrition

“…Despite that, the values obtained for all the samples are in agreement with previous studies that developed snack bars. Similar results were observed by Sun-Waterhouse et al (2010) and by Prazeres et al (2017) in snack bars added with fruit.…”

“…Snack bars are also considered ready-to-eat food and are increasingly present in the diet of children. These foods attract the consumers due to their versatility and convenience (Ramírez-Jiménez et al, 2018), besides the high sensorial quality (Aigster et al, 2011;Bialek et al, 2016;Prazeres et al, 2017). On this context, studies have been carried out aiming for the introduction of bioactive compounds into formulations of snack bars in order to provide healthier food for the consumers (Pinto et al, 2017).…”

“…Several studies have reported the influence of functional ingredients such as bean flour (Ramírez-Jiménez et al, 2018), lentils (Ryland et al, 2010) and fruit pulp (Prazeres et al, 2017) in the nutritional enrichment of snack bars. However, there are only a limited number of studies that evaluate the influence of Spirulina in the characteristics of this food.…”

Adição de farinha de jenipapo em <i>cookie</i></p> altera a composição físico-química e a aceitabilidade sensorial entre crianças

“…Adição de farinha de jenipapo em cookie e a composição físico-química e a aceitabilidade sensorial entre crianças Todas as formulações apresentaram IA superiores a 70% nos parâmetros analisados, o que demonstra boa aceitabilidade dos produtos (TEIXEIRA; MEINERT;BARBETTA, 1987). Prazeres et al (2017) relataram resultados similares avaliando barra de cereais adicionada de 15% de polpa de cupuaçu e murici. A distribuição dos julgadores pelos valores hedônicos obtidos no teste sensorial está apresentada na Figura 2.…”

Microbiological, nutritional and sensory evaluation of snack bars developed using Bambara groundnut (Vigna subterranean L.) and maize (Zea mays)

“…This could be attributed to high level awareness about convenient, natural, nutritious and healthy food products. The snack bar is a source of nutrients which include fat, protein, fibers, minerals, vitamins, calories and carbohydrates (Ho et al, 2016;dos Prazeres et al, 2017;Constantin and Istrati, 2018). The nutritional composition of each ingredient used in preparing snack bars influences the nutrients and energy value of the product.…”