Quality of high-protein diet bar plus chia (Salvia hispanica L.) grain evaluated sensorially by untrained tasters

Natalie Veggi,James Wilfred Navalta,Wanessa Costa Silva,Wander Miguel De Barros,Jeann Marcos Nascimento Pereira,Fabrício Azevedo Voltarelli,Daniela Fernanda Lima De Carvalho Cavenaghi

doi:10.1590/fst.22317

Abstract

Abstract The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein and concentrated whey protein, in proportions of 0, 10, 15 and 20%. The proximate composition was analyzed of PB, for microbiological quality of Bacillus cereus, Filamentous fungi and yeast count, total fecal coliforms, and Salmonella ssp. search. Sensory analysis was performed utilizing acceptance testing of characteristics on a nine-point hedonic scale for various attributes, including purchasing intention of the tested PB. Bars showed 20% moisture, 2.3% ash, 20-23% protein and 19% lipids. The effect of increasing of chia was to increase crude fiber content and decrease total carbohydrate and total energy value. All samples were within the microbiological food standards established by current legislation. All PB formulations obtained a good overall impression index and all characteristics were above mean grades, with the exception of taste (63%) in the PB containing 0% chia. Chia grain has a positive influence on sensory aspects and appears to be an alternative way to increase the nutritional quality of high-protein diet bars.

Highlights

With the displacement of rural society to urban centers, there has been a change in eating habits and, due to accelerated routines that do not accommodate traditional dining practices, individuals have sought to feed on quick, obtainable products, known as “fast-foods” which are rich in saturated fatty acids and substitute natural elements with processed and refined components
Chia (Salvia hispanica L.) is a grain that can be considered a functional food, which is nutritionally rich in fiber and contains beneficial substances to health
It is important to note that the increasing replacement of protein by chia decreased the carbohydrate content and, the total energy value (TEV)

Summary

Introduction

With the displacement of rural society to urban centers, there has been a change in eating habits and, due to accelerated routines that do not accommodate traditional dining practices, individuals have sought to feed on quick, obtainable products, known as “fast-foods” which are rich in saturated fatty acids and substitute natural elements with processed and refined components. Chia (Salvia hispanica L.) is a grain that can be considered a functional food, which is nutritionally rich in fiber and contains beneficial substances to health. It is composed of protein (15‐25%), oils (30-33%), carbohydrates (26-41%), dietary fiber (18-30%), ashes (4-5%), minerals, vitamins and antioxidants, such as tocopherols, phenolic compounds and polyphenols. The main benefits of Chia to health include the reduction of issues related to constipation, reduced risk of cardiovascular diseases, and protection against some types of cancer (Sierra et al, 2015; Oliva et al, 2013)

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