Abstract
<p>Cereal bars are classified as healthy and nutritious foods, being sources of vitamins, minerals, fiber, protein and carbohydrates. Therefore, this study aimed to evaluate the chemical composition and physical and chemical stability and microbiological of cereal bars with almonds chich&aacute;, sapucaia and-nut Gurgu&eacute;ia, supplemented with pineapple peel. The cereal bars were subjected to the determination of its value energy and chemical composition (moisture, carbohydrate, lipid, crude protein, fiber and ash) and evaluate its physical and chemical stability (humidity, water activity and pH) and microbiological (<em>Salmonella</em> sp., Coliforms at 45&deg;C, coagulase positive <em>Staphylococcus</em>, <em>Bacillus cereus</em>, molds and yeasts) during 120 days of storage. The cereal bars had different nutritional values, and the cereal bar with almond chich&aacute; with the highest percentage protein, while the cereal bar with almonds sapucaia had the highest percentage lipid. The cereal bars attended the microbiological standards recommended by the Brazilian legislation, maintaining the physico-chemically and microbiologically stable during the 120 days of storage. Therefore, it is feasible to use the almonds chich&aacute;, sapucaia and-nut Gurgu&eacute;ia as well as peel pineapple in developing cereal bars.</p><p>&nbsp;</p><p><span>DOI: <a href="http://dx.doi.org/10.14685/rebrapa.v4i1.101">http://dx.doi.org/10.14685/rebrapa.v4i1.</a></span><span><a href="http://dx.doi.org/10.14685/rebrapa.v4i1.101">101</a></span></p>
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have