Stability of cassava flour-based food bars

Abstract

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.

Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals

“…water owing to lack of formation of dipoles. The presence of lipids do not allow the adsorption of relative humidity from the environment by t snacks [30]. As expected, the primary macronutrient present in the developed f mulations was carbohydrates, which was measured to be in the range 53-58%.…”

“…In general, lipids are hydrophobic in nature, and thus cannot interact with water owing to lack of formation of dipoles. The presence of lipids does not allow the adsorption of relative humidity from the environment by the snacks [30]. water owing to lack of formation of dipoles.…”

The structural modification of cassava starch using a saline water pretreatment

“…Actually, the raw starch biomass contents are starch itself and a small amount of cellulose, hemicellulose, and lignin (Zhang et al, 2013). The cassava starch has been investigated and attracted many scientists who developed them becoming more valuable materials, like modern food and alcohol (Souto et al, 2016;Silva et al, 2013;Gunawan et al, 2015;Pereira & Leonel, 2014).…”

Digestibilidade do amido in vitro e valor calórico dos grupos de farinhas de mandioca brasileiras

“…Apesar disso, devido à modernização dos hábitos alimentares o consumo médio anual per capita de farinhas no Brasil, como despesa familiar, diminuiu de 4,9 para 3,9% (IBGE, 2010) e parte dessa redução deve-se à imagem negativa como alimento calórico, por apresentar cerca de 70% de amido (DIAS;LEONEL, 2006;FREITAS;LEONEL, 2008). Silva et al (2013) abordaram uma forma de contornar essa visão depreciativa e de valorizar a farinha de mandioca ao desenvolver barras alimentares com perfil nutricional de 231 kcal. 100 g -1 , que corresponde a 6% da recomendação diária de fibras alimentares de um adulto saudável, permitindo o consumo mais compatível ao ritmo de vida moderno.…”