Cereal Bar Development Using Exotic Fruit - 6 pages

ownish - yellow, representing 9.56% of total fruit pulp and 73.81%, with very characteristic odor strong,
sweet taste, acidic, involving numerous flat seeds (16.63%) [10]. The jack fruit is the largest tree-borne in the
world, contend 8-15% of the fruit weight is seed. The seeds are 1.90 to 3.81 cm long and 1.27 to 1.90 cm
thick and are rich in carbohydrate and fiber [11].
The goal of this research is obtained cereal bars using exotic fruit (jenipapo and jack fruit seeds) in different
composition and compare sensorial and physic-chemically the cereal bars developed with standard and
commercial formulations.
MATERIALS & METHODS
Materials: The jenipapo pulp, jackfruit seed and all the raw materials to produce the cereal bars was
purchased of local market from Aracaju-Sergipe, Brazil. The fruit and seed were sanitized with sodium
hypochlorite, washed and drained. The jenipapo was dried at 50 o C for 6h and jackfruit was cooked for 70
min. The chemicals were acquired from Labsynth (Brazil) and had analytical grade.
Cereal bar formulation: The cereal bars was formulated using dry raw material (bran of oat -35% and rice –
15%) and agglutinative ingredients (glucose syrup – 25% and honey – 25). The exotic fruit was added to the
base formulation at different incorporation percentages. The agglutinative ingredients were heated to 95 o C
and added to the dry ingredients, and then the bars were molded (9x3x1, 5cm) and cooled to -20 o C for 10
min, packaged in aluminum and stored in a cool dry place at 25 o C.
Centesimal composition: The cereal bars were evaluated for their physical-chemistry characteristics, in
triplicate (n=3). The crude protein as N x 6.25 was determined by the Kjedahl method total lipids was
analyzed by the Soxhlet method, ash was evaluated by burning the sample at 550 o C, total dietary fiber was
determined of Wood method, moisture was analyzed in an oven at 105 o C until constant weight [12]. The
water activity (aw) was measured using a hygrometer (Aqualab, Decagon 3TE). Carbohydrate were calculated
by the difference method (100-water-protein-lipid-ash-fiber) and energy values (cal) were evaluated applying
the factor 4, 9 and 4 for each gram of protein, lipid and carbohydrate, respectively [13].
Texture analysis: After 4 days of storage, the hardness and crispness were determined using a texture
analyzer (Stable Micro System, TA.XT2), coupled with the Software Texture Expert with probe TA-45, the
test velocity was 1mm.s -1 and the distance between probe and sample was 8mm. Analyses were performed in
triplicate on two points, one at the end and one in the middle of the bar.
Sensorial evaluation: A panel of 60 consumers recruited from faculty, staff and students at the Tiradentes
University. Criteria for selection were that panelists were between 18 and 60 years of age and regular
consumers of cereal bars and not allergic to any raw material used. Panelists were instructed to evaluate the
sensorial attributes such as appearance, taste, flavor, texture and overall linking. A 9-point hedonic scale with
1= dislike extremely, 5= neither like nor like dislike and 9= like extremely was used [14].
Statistical analysis: Sensory data were analyzed using the Statistical Analysis System (SAS Institute Inc.,
Cary, NC, USA, 1995). Significance mean values were separated using the Least Significant Difference
(LSD) test. The variance analyze (ANOVA) was evaluated by detect significance difference (p < 0.05)
among the samples. The standard deviation of carbohydrate and energy values was obtained to error
propagation.
RESULTS & DISCUSSIO
The cereal bars were formulated with jenipapo and jack fruit seeds in different concentration (5, 10 and 15%)
and evaluated by sensorial analyze of acceptability. The notes of attributes sensorial to cereal bars with
jenipapo and jack fruit seeds were shown in Table 1 and 2, respectively. The scores decreased with
increasing the incorporation of jenipapo from approximately 7.0 (like moderately) to 5 (neither liked nor
disliked). Statistical analysis showed that the cereal bars with 5% of jenipapo were different from those
containing 10% and 15%, which were statistically similar (p ≤ 0.05) among themselves. It was also observed
that all cereal bars formulated with jack fruit seeds did not differ significantly (p < 0.05) for all sensory
parameters analyzed. In most cases, the notes for the sensory attributes were approximately 7.0 (like
moderate). Thus, the formulations with 15% of jack fruit seeds and 5% of jenipapo were chosen to compare
the sensorial, physico-chemical and texture characteristics among cereal bars standard, commercial and
formulated with exotic fruits.