Development of cereal bar with baru almonds and pineaplle peels

Luciano Carlos De Arruda,Wander Miguel De Barros,Wanessa Costa Silva Faria,Mayra Fernanda De Sousa Campos,Nágela Farias Magave Picanço Siqueira

doi:10.33448/rsd-v10i5.14684

Abstract

Cereal bars have gained constantly growing interests because of their nutritional quality and practicality in consumption. To meet the increasing market needs, their formulation strategies are evolving with each passing day. Therefore, the present study aimed to develop a new formulation of cereal bars with baru almonds and pineapple peels, an agricultural waste, added in different quantities, or be 5.5% F1, 8.5% F2, and 9.5% F3. The developed bars were characterised for microbiological quality, sensory acceptability, and physico-chemical properties. The microbiological analysis identifying <10 CFU/ g of molds and yeasts on the bars indicated their suitability for human consumption. Further, their sensory evaluation revealed good acceptability and purchase intentions. The three formulations - F1, F2, and F3 - evaluated here were not significantly different; however, the average percentage of the acceptability index attributes of each formulation identified F2 as the best formulation. Subsequent physico-chemical analysis of F2 revealed the nutritional potential of the prepared bars with 50.1% carbohydrates, 3.44% fibres, 12.24% proteins and 19.25% lipids. Overall, these findings demonstrated that the improved nutrient composition of the prepared cereal bars is attributed to baru almonds and pineapple peels. This study paved the way for utilising industrial wastes and escalating the use of native fruits of Brazil to develop nutrient-rich convenient foods.

Highlights

Worldwide, the increasing incidence of morbidities like obesity, diabetes, malnutrition, heart disease, etc., has increased the demand for balanced, safe, and healthy diets
3.1 Microbiological analyses The microbiological results of the mold and yeast count for the three cereal bar formulations were
The high scores (> 6) indicated good acceptability of all the formulation of the cereal bars made with baru almonds and pineapple skin

Summary

Introduction

The increasing incidence of morbidities like obesity, diabetes, malnutrition, heart disease, etc., has increased the demand for balanced, safe, and healthy diets. The ready-to-eat food bars rich in nutrients, such as vitamins, minerals, proteins, complex carbohydrates, and dietary fibres (Marques et al, 2015) are used as a quick and healthy snack option, replacing the traditional snacks that are rich in sodium and lipids, whose excessive consumption can contribute to the development of chronic diseases (Sarantópoulos et al, 2001), as well as the consumption of sweets without nutritional value (Skliutas, 2002). The added fruits, dehydrated seeds, processed vegetables enrich the bars with nutrients such as lipids, fibre, protein, minerals, and vitamins highlights the interest in fruits from Cerrado among farmers, traders, industries, research and technical assistance institutions, cooperatives, universities, health and food agencies, among others (Guimarães et al, 2008). Cereal bars facilitate the use of regional fruits and increase their industrial acceptability in the form of bars that are convenient and nutrient-rich food alternatives (Lima et al, 2010)

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Conclusion