Cereal Bar Development Using Exotic Fruit - 6 pages
Cereal Bar Development Using Exotic Fruit - 6 pages
Cereal Bar Development Using Exotic Fruit - 6 pages
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Table 1. Acceptability tests for different cereal bars with jenipapo incorporation<br />
Incorporation (%) Appearance Flavor Taste Texture Overall linking<br />
5 7.07 a 6.47 a<br />
7.13 a 6.67 a<br />
6.63 a<br />
10 6.10 a,b<br />
5.43 b<br />
5.73 b<br />
5.07 b 5.90 a,b<br />
15 5.27 b<br />
5.27 b<br />
5.30 b<br />
4.73 b<br />
4.67 b<br />
* Values in a column not followed by the same letter are significantly different (p < 0.05)<br />
Table 2. Acceptability tests for different cereal bars with jack fruit seeds incorporation<br />
Incorporation (%) Appearance Flavor Taste Texture Overall linking<br />
5 7.43 a 7.50 a<br />
7.43 a 6.70 a<br />
7.17 a<br />
10 6.80 a<br />
7.20 a<br />
7.30 a<br />
6.47 a 7.10 a<br />
15 7.30 a<br />
7.23 a<br />
6.93 a<br />
6.17 a<br />
6.97 a<br />
* Values in a column not followed by the same letter are significantly different (p < 0.05)<br />
The cereal bars formulated with exotic fruits were compared with two commercial products, the first<br />
commercial banana flavor contained honey, glucose syrup, oatmeal, banana, rice flakes, soy flour, modified<br />
starch, vegetable fat from palm oil, sugar, cinnamon, salt, citric acid and stabilizer soya lecithin, the<br />
commercial banana flavor contained glucose, rice flakes, banana, oat flakes, maltodextrin, corn flakes,<br />
banana puree, sugar, palm oil, brown sugar, honey, salt, stabilizers, soy lecithin and sodium bicarbonate and<br />
antioxidant tocopherol.<br />
The sensorial analyze results were shown in the Table 3. The cereal bar standard and those formulated with<br />
jenipapo and jack fruit seed were extremely similar, as show the Figure 1. This observation is in agreement<br />
with the sensory analysis results to appearance attribute, which did not significant difference (p < 0.05) for all<br />
cereal bars. In general, the cereal bars had similar acceptance, with sensory note above 6.17. Freitas and<br />
Moretti [15] obtained average scores for sensory evaluation of cereal bars banana flavor below of all score<br />
observed in this work (6.39 - appearance, 6,42 – flavor, 5.29 – texture and 6.14 – overall linking).<br />
(A) (B) (C) (D) (E)<br />
Figure 1. <strong>Cereal</strong> bars aspect. (A)- standard, (B)- commercial 1, (C)- commercial 2, (D)- with jenipapo 5%<br />
and (E)- with jack fruit seeds 15%.<br />
Table 3. Comparison of acceptability of cereal bars with different formulation, standard, commercial, 15% of<br />
jackfruit seed and 5% of jenipapo<br />
<strong>Cereal</strong> <strong>Bar</strong> Appearance Flavor Taste Texture Overall linking<br />
Standard 7.40 a 7.10 a,b<br />
7.20 a,b 7.13 a,b<br />
7.10 a,b,c<br />
Commercial 1 7.13 a<br />
7.60 a<br />
8.13 a<br />
7.40 a 7.73 a<br />
Commercial 2 7.10 a<br />
6.37 b<br />
6.43 b<br />
6.70 a,b<br />
6.70 b,c<br />
Jack fruit seed 7.30 a<br />
7.23 a,c<br />
6.93 b 6.17 b<br />
6.97 a,b,c<br />
Jenipapo 7.07 a<br />
6,47 b,c<br />
7.13 b<br />
6.67 a,b<br />
6.63 b,c<br />
* Values in a column not followed by the same letter are significantly different (p < 0.05)