Cereal Bar Development Using Exotic Fruit - 6 pages

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