Abstract
Cassava bagasse, regarded as an agricultural residue can be used as raw material in the development of new products. Cereal bars are foods that have increasingly gained consumers because of the practical use. The objective of this study was to evaluate the effect of adding cassava bagasse (0, 8 and 25%) on the chemical composition and sensory acceptance of coconut cereal bars with Brazil nuts. Cereal bars with cassava bagasse had higher moisture, protein and carbohydrates (fiber) contents than cereal bars without bagasse, lower ash contents and similar fat content. The addition of cassava bagasse caused a decrease in the acceptance of the cereal bars only in the concentration of 25%, however, the products had hedonic values greater than 7 in a 9-point hedonic scale and acceptability indices higher than 80%, indicating that consumers moderately liked them. It can be concluded that the use of up to 25% cassava bagasse in the cereal bar formulation yields products with improved nutritional value and appropriated consumer acceptance. The addition of cassava bagasse to food products is a good alternative in the use of this byproduct, due to the sensory characteristics of the obtained products and the reduction of production costs, because the cassava bagasse has low cost and increases the production yield.
Highlights
A adição de bagaço de mandioca ocasionou uma redução na aceitação das barras de cereais apenas na concentração de 25%, no entanto, os produtos apresentaram valores hedônicos superiores a 7 em uma escala de 9 pontos e índice de aceitabilidade superior a 80%, indicando que os consumidores gostaram moderadamente dos mesmos
As matérias-primas utilizadas na formulação das barras de cereais foram adquiridas em comércio local, com exceção do bagaço da mandioca, o qual foi cedido por uma indústria localizada na cidade de Tamboara - Paraná (Podium Alimentos®)
The objective of this study was to evaluate the effect of adding cassava bagasse (0, 8 and 25%) on the chemical composition and sensory acceptance of coconut cereal bars with Brazil nuts
Summary
As matérias-primas utilizadas na formulação das barras de cereais foram adquiridas em comércio local, com exceção do bagaço da mandioca, o qual foi cedido por uma indústria localizada na cidade de Tamboara - Paraná (Podium Alimentos®). O bagaço de mandioca era proveniente do processamento de fécula, sendo a mandioca da safra de 2013. Brazilian Journal of Food Research, Campo Mourão, v. Brazilian Journal of Food Research, Campo Mourão, v. 7, n.2, p. 42-52, mai./ago. 2016
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