Physicochemical and sensory analysis of salted cereals bars developed with vegetables rich in carotenoids

Isabella Maciel Costa,Amanda Nayara Abreu Silva,Felipe Machado Trombete,Cintia Nanci Kobori,Franciele Marques De Oliveira,Aline Cristina Arruda Gonçalves,Sabrina Sandy Vasconcelos Da Silva

doi:10.33448/rsd-v10i2.12824

Isabella Maciel Costa, Amanda Nayara Abreu Silva + Show 5 more

Open Access

https://doi.org/10.33448/rsd-v10i2.12824

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Abstract

Cereal bars are very appreciated by Brazilian consumers, especially because they are practical food with diverse flavors and compositions. They are easy to carry, do not need refrigeration, and can be a source of nutrients. However, salty cereal bars are not explored by food industries, and new formulations using healthier raw materials, such as rich in carotenoids vegetables, should be studied, especially concerning the acceptance of these new products by consumers. This study aimed to develop salted cereal bars with the addition of vegetables rich in carotenoids (dried tomato, dehydrated carrot and fresh kale). The physicochemical composition, texture analysis, and sensory acceptance were evaluated. Formulations with dried tomato and carrot were classified as a source of protein, while the cereal bars elaborated with kale can be classified as high protein content. The addition of cheese did not influence (p >0.05) the hardness parameter in texture analysis. Samples added of dried tomato showed the highest concentrations of total carotenoids. In the sensory analysis, the addition of the cheese layer only increased the color acceptance for the kale cereals bar (p<0.05). For the other sensory attributes, there was no significant difference (p> 0.05) between samples with or without cheese for the same flavor. The dried tomato and carrot cereal bars were the most accepted and did not differ statistically (p > 0.05) for all the attributes. Therefore, it was possible to develop salted cereal bars with the addition of vegetables rich in carotenoids and obtain good nutritional, physicochemical, and sensory characteristics.

Highlights

The consumption of quick snacks has become a tendency in the market, but at the same time, the health concern is higher, making consumers look for healthier food which brings more benefits, such as reducing the risk of diseases (Sampaio et al, 2009; Farinazzi-Machado et al, 2012)
The concentration of total carotenoids in dried tomatoes is higher than that of carrots, which is higher than that of kale, confirming the results found in cereal bars
The results of this study showed that it is possible to develop salted cereal bars with the addition of vegetables rich in carotenoids and obtain good nutritional, physicochemical, and sensory characteristics

Summary

Introduction

The consumption of quick snacks has become a tendency in the market, but at the same time, the health concern is higher, making consumers look for healthier food which brings more benefits, such as reducing the risk of diseases (Sampaio et al, 2009; Farinazzi-Machado et al, 2012). Cereal bars hit the market in the early 90s and are a practical and quick option for daily life They offer good supplementation of calories and nutritious sources, such as lipids, proteins, fibers, vitamins, and minerals (Freitas & Moretti, 2006a; Farinazzi-Machado et al, 2012; Melo et al, 2020). This study aimed to develop formulations of salted cereal bars with the addition of vegetables rich in carotenoids (tomato, carrot, and kale), and characterize them through physicochemical analyses and, to evaluate the sensory acceptance and purchase intention of these new products by consumers

Methodology

Results and Discussion

Conclusion