Cereal Bar Development Using Exotic Fruit - 6 pages

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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.
AKOLEDGEMETS We would like to thank Fundação de Amparo a Pesquisa e Inovação Tecnológica do Estado de Sergipe – FAPITEC for financial support. REFERECES [1] Brito, I., Campos, J., Souza, T., Wakiyama, C. & Azeredo, G. 2004. Elaboração e avaliação global de barras de cereais caseiras. Boletim do Centro de Pesquisa de Processamento de Alimentos, 22, 35-50. [2] Sun-Waterhouse, D., Teoh, A., Massarotto, C., Wibisono, R. & Wadhwa, S. 2010. Comparative analysis of fruitbased functional snack bars. Food Chemistry, 119, 1369–1379. [3] Bower, J.A., Whitten, R., 2000. Sensory characteristics and consumer linking for cereal bar snack foods. Journal of Sensory Studies, 15, 327–345. [4] Boustani, P., Mitchell, V.W., 1990. Cereal bars: a perceptual, chemical and sensory analysis. Brazilian Food Journal, 92, 17–22. [5] Lima, A.C. 2004. Estudo para a agregação de calor aos produtos de caju: elaboração de formulações de frutas e castanha em barras. PhD Thesis. UNICAMP, Campinas- SP, Brazil. [6] Dutcosky, S.D., Grossmann, M.V.E., Silva, R.S.S.F. & Welsch, A.K. 2006. Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiment. Food Chemistry, 98, 630-638. [7] Villavicencio, A.L.C.H., Araújo, M.M., Fanaro, G.B., Rela, P.R. & Mancini-Filho, J. 2007. Sensorial analysis evaluation in cereal bars preserved by ionizing radiation processing. Radiation Physics and Chemistry, 76, 1875– 1877. [8] Matsuura, F.C.A.U. 2005. Estudo do albedo de maracujá e de seu aproveitamento em barra de cereais. PhD Thesis, UNICAMP, Campinas- SP, Brazil. [9] Coelho, K.D. 2006. Desenvolvimento e avaliação da aceitação de cereais matinais e barras de cereais à base de amaranto (Amaranthus cruentus L.). Masters Thesis. USP, São Paulo- SP, Brazil. [10] Andrade, S.A.C., Metri, J.C., Neto, B.B. & Guerra, N. B. 2003. Desidratação osmótica do jenipapo (Genipa americana L.). Ciência e Tecnologia de Alimentos, 23, 276-281. [11] Singh, A., Kumar, S. & Singh, I.S. 1991. Swelliing and gelatinization of cereal starches. I. Effects of amylopectin, amylase and lipids. Cereal Chemistry, 57, 551-557. [12] AOAC. 1998. Official methods of analysis. Association of Official Analytical Chemistry, Arlington, USA. [13] Shrestha, A.K. & Noomhorm, A. 2002. Comparasion of physico-chemical properties of biscuits supplemented with soy and kimena flours. International Journal of food Science and technology, 37, 361-368. [14] Stone, A., & Sidel, J. 1993. Sensory evaluation practice. Academic Press, New York, USA. [15] Freitas. G.C. & Moretti, R.H. 2006. Caracterização e avaliação sensorial de barra de cereais funcional de alto teor protéico e vitamínico. Ciência e Tecnologia de Alimentos, 26, 318-324. [16] Paiva, A. P. 2008. Estudos tecnológico, químico, físico-químico e sensorial de barras alimentícias elaboradas com subprodutos e resíduos agroindustriais. Masters Thesis. UFLA, Lavras- MG, Brazil. [17] Freitas, D.G.C. 2005. Desenvolvimento e estudo da estabilidade de barra de cereais de elevado teor protéico e vitamínico. PhD Thesis. UNICAMP, Campinas- SP, Brazil. [18] Gutksoki, L.C., Bonamigo, J.M.A., Teixeira, D.M.F. & Pedó, I. 2007. Desenvolvimento de barras de cereais à base de aveia com alto teor de fibra alimentar, Ciência e Tecnologia de Alimentos, 27, 355-363.
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