Cereal Bar Development Using Exotic Fruit - 6 pages

The texture analyze results are presented in Table 4. The hardness values ranged between 942.01 (g) and
1900.04 (g), but the values did not statistically different (p ≤ 0.05) among themselves. For the crispness
attribute the change was 156.27 (g.s -1 ) 456.58 (g.s -1 ). The bars with jenipapo 5% and standard were similar
when compared with commercial cereal bars. Comparing the sensory analysis for attribute texture and the
instrumental value for this parameter, we can see that the cereal bar namely commercial 1 had the highest
score for texture, but the value for hardness and crispness were the lowest values. As conclusion, the values
of hardness and crispness influence in the acceptance of the cereal bars. Some authors have reported hardness
values in their research. Paiva [16] obtained an average hardness of 1670.90 (g) for cereal bars based on the
rice chimera and vegetable residues. Freitas [17] obtained an average hardness of 1182.7 (g) for cereal bars
containing textured soy protein and wheat toasted germ, and Matsuura [8] obtained an average hardness of
1701.26 (g) for cereal bars of passion fruit residues. These values were close to those found in this work.
Table 4. Comparison of acceptability of cereal bars with different formulation, standard, commercial, 15% of
jackfruit seed and 5% of jenipapo
Cereal Bar Hardness (g) Crispness (g.s)
Standard 1101.80±331.12 a
294.72±6.57 c
Commercial 1 942.01±245.92 a
156.27±45.88 a
Commercial 2 1900.04±254.51 b
367.38±85.13 b,c
Jack fruit seed 1137.42±275.19 a
258.99±75.60 b
Jenipapo 1794.93±572.12 b
456.58±193.50 a,c
* Values in a column not followed by the same letter are significantly different (p < 0.05)
The centesimal composition of cereal bar is presented in Table 5. It is verified that the content total fiber of
cereal bars formulated with jenipapo (5%) and jack fruit seeds (15%) were 19.2 and 25.5 times, respectively,
higher than the cereal bar standard, and above 13.8 and 6.0 times when compare with cereal bars commercial
1 and 2, respectively. Therefore, the cereal bars formulated in this work could be considered as foods rich in
fiber. The protein content was very low (approximately 0.05 for all bars). The incorporation of exotic fruits
allows smaller amounts of carbohydrates, a reduction of approximately 14% of energy. Some authors report
their research in the physical-chemical values of cereal bars. Lima [5] using cashew to produce cereal bars,
verified 7.40% of moisture, 9.73% of protein 1.63% of ash, 9.70% of lipids and 5.84% of fiber, Freitas and
Moretti [15] produced cereal bars on the basis of textured soy protein and wheat germ, toasted, with values of
10.71% moisture, 15.31% protein, ash 2 20%, lipid 5.64%, 5.17% fiber and 60.97 carbohydrates and
Gutkoski [18] obtained cereal bars based-oats, the content was protein - 9.79%, lipid – 5.17%, fiber – 10.69%
and carbohydrate - 58.88%. Compared these levels are close to those obtained with the bars formulated in
this work, except to protein content.
Table 5. Comparison of centesimal composition of cereal bars with different formulation, standard,
commercial, 15% of jackfruit seed and 5% of jenipapo.
Composition Standard Commercial 1 Commercial 2 Jack fruit seed Jenipapo
Moisture (%) 21,82 ± 0,14 a,c 15,40 ± 1,26 b 18,99 ± 2,59 b,c 23,46 ± 0,61 a 18,56 ± 0,52 b,c
Ash (%) 0,88 ± 0,01ª ,c 1,20 ± 0,01 b 1,42 ± 0,01 c 0,89 ± 0,02 a 0,75 ± 0,05 d
Protein (%) 0,04 ± 0,00 a 0,05 ± 0,00 a
0,05 ± 0,00 a 0,05 ± 0,01 a 0,03 ± 0,00 a
Lipid (%) 3,35 ± 0,14 b 10,45 ± 0,44 d 6,66 ± 1,52 c 4,27 ± 0,27ª ,b,c 3,61 ± 0,25 a,b
Fiber (%) 0,61 ± 0,04 a 0,85 ± 0,19 a 1,81 ± 0,14 b 11,72 ± 0,32 d 15,47 ± 0,25 c
Carbohydrate (%) 73,31 ± 0,20 71,68 ± 1,51 71,08 ± 3,01 59,61 ± 0,74 61,61 ± 0,63
Energy (Kcal.100g -1 ) 323,50 ± 0,58 380,96 ± 3,29 344,42 ± 7,55 277,02 ± 1,68 278,99 ± 1,48
* Values in a line not followed by the same letter are significantly different (p < 0.05)
COCLUSIO
The highest incorporation of jenipapo and jackfruit seed in cereal bars, with greater sensory acceptance, were
5% and 15% respectively. The comparison of the textures, physic-chemical and sensory characteristics of the
cereal bars formulated with exotic fruits and the standard and commercial cereal bars indicate that the exotic
raw materials can be use to formulated cereal bars, besides the reduction approximately 14% of caloric value
and increase the content fiber in the cereal bar.