Cereal Bars Research Articles

Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars.

Cocoa beans contain a variety of nutritional compounds and are rich in biologically active substances. The aim of this study was to utilize cocoa nibs (roasted and unroasted) as the main ingredient in the development of an attractive and convenient product. The produced nibs were analyzed for total phenolics, flavonoids, and antioxidant capacity using DPPH, ABTS, and FRAP methods. The primary phenolic compounds and methylxanthines were analyzed by LC/MS. Subsequently, cereal bars were developed, including a control sample (without nibs) and five formulations containing 41% nibs, using various proportions of roasted and unroasted nibs. The influence of the origin of the beans on the product characteristics was also evaluated. The results showed that the roasting process led to a reduction in epicatechin, caffeine, and caffeic acid. Furthermore, the reduction in total phenolics, flavonoids, and antioxidant capacity after roasting was more pronounced in beans from Bahia compared to those from Espírito Santo. Regarding the cereal bars, the results demonstrated that using cocoa from Bahia, the formulation with a higher proportion of unroasted nibs (F80) significantly increased the total phenolic content (1968.85 mg of gallic acid/100 g) and total flavonoids (39.26 mg of quercetin/100 g). This initial study suggests that the use of cocoa nibs as a functional ingredient in cereal bars may be a viable and advantageous option for creating a product with greater antioxidant potential.

QUALITY CHARACTERISTICS AND USE OF POLLEN: A LITERATURE REVIEW

Pollen is a natural product collected by bees and is rich in nutrients such as proteins, vitamins, minerals and antioxidants. It has been increasingly sought after by the natural food market for its benefits to human health. This study aimed to conduct a literature review on pollen, addressing: nutritional components, production and processing, quality analysis and applications in the food industry. The research methodology included the selection of sources, exploratory and selective reading, and recording of information. A systematic literature review was carried out in databases such as Scielo, Periódicos Capes, SB/UFCG, BDTD/USP, RI/UFS, BD/IPB, TEDE/UFMA published in the last 10 years (2012 to 2022). Forty-six national articles and 1 international article available online in full text were used. Information was obtained ranging from pollen collection to its applications in the food industry, which include the production of functional foods such as cereal bars, energy drinks and dietary supplements. The work also highlights the importance of pollen quality, including collection in areas free of pesticides and adequate storage. It also highlights the positive impacts generated by beekeeping and meliponiculture, reaching the three axes of sustainability: ecological, economic and social.

Designing of an Oat-Mango Molded Snack with Feasible Nutritional and Nutraceutical Properties.

In recent years, the market has seen a growing demand for healthy and convenient food options, such as fruit and cereal bars, driven by shifts in eating habits. These changes are primarily attributed to time constraints in meal preparation and the need for ready-to-eat foods. Consequently, this has promoted interest in creating a nutritious, high-quality snack combining oats and mango. This study employed a response surface analysis of extreme vertex mixtures, incorporating constraints and three components: oats, mango peel, and dehydrated mango pulp. This resulted in ten different mixtures, each with unique combinations and proportions of the three components. It evaluated the microbiological quality, proximal composition, total phenolic content, tannins, Aw, color, texture, and chemical properties during storage at room temperature. The optimal blend, which demonstrated the best quality characteristics, consisted of 44.38% oats, 5.36% mango peel, and 29.24% mango pulp. This formulation yielded a protein content of 7.1 g, dietary fiber of 20.3 g per 100 g, total phenols of 3.4 mg gallic acid per g, and no pathogenic microorganisms. According to the obtained data, Aw > 0.3, the estimated shelf life could be 12 months at room temperature. Developing a stable oat-mango snack with excellent nutritional, nutraceutical, chemical quality, and microbiological properties is technologically feasible.

Nutritional value of cereal-based gluten-free products and comparison to that of gluten containing counterparts in the Greek market

Nutritional value of the Gluten-free products (GFPs) has been highly debated. Aiming to assess the nutritional value of the cereal-based GFPs in the Greek market, information from the nutritional label and the ingredients list, of all GFPs and their gluten-containing (GC) counterparts available in a supermarket offering the greatest availability in the capital of Greece, were recorded. The sample consisted of 913 products: 351 GFPs and 562 GCPs, classified into 12 categories (e.g., breads, melbas, breakfast cereals, cereal bars, pasta, flours, cookies). With minor exceptions, comparisons among all food categories regarding nutrient profile and nutritional claims showed mixed results, though supporting an overly comparable nutritional profile of the GFPs. Still, a quarter of all GFPs presented an unhealthy nutritional profile. The findings of the present study are highly in agreement with those of relevant studies in the literature, that do not support an inferior nutritional profile compared to GC counterparts.

Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food

Graphical Abstract Highlight Research 1. The development of snack bars from catfish head powder (CHP). 2. The CHP was rich in nutritional composition and could be an additive ingredient in snack bars. 3. Adding CHP increased protein, lipid, and fibre content in the snack bars. 4. Snack bars with the addition of CHP were acceptable on all sensory attributes. 5. Snack bars produced from CHP could be used as an alternative emergency food. Abstract During natural disasters, emergency food is often needed to meet the victims’ nutritional intake such as protein, fat, carbohydrates, and energy. As an alternative, catfish heads, which are usually rich in nutritional content, can be developed into a snack bar product as emergency food. This research aimed to evaluate the chemical, physical and sensory properties of snack bars produced from catfish head powder (CHP) and purple sweet potato flour (PSPF). This research consisted of several stages, namely making CHP and PSPF, preparing snack bars, and analysing snack bars' chemical, physical, and sensory properties. The ratios of CHP and PSPF in the preparation of snack bars stage were F0 (0:100), F1 (25:75), F2 (50:50), and F3 (75:25). The CHP contained 43.52% protein, 21.24% lipid, 4.6% fibre, and 384.38 Kcal/100 g total energy. The addition of CHP and PSPF affected the chemical (proximate and antioxidant activity), physical (redness and hardness values), and sensory (aroma and overall acceptance) properties of the produced snack bars. All snack bars had protein content that complied with Indonesian National Standards (INS) for cereal bar biscuits. The protein, lipid, carbohydrate, and total energy content of the snack bar were in accord with the standards of the United States Department of Agriculture (USDA), Food Standards Australia New Zealand (FSANZ), and emergency food standards. It is also revealed that F2 was the best treatment based on its chemical, physical, and sensory properties. Indeed, snack bars from CHP and PSPF can be utilised as an emergency food alternative.

Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation.

Brewer's spent grain (BSG) was used as a sustainable and healthy ingredient in two cereal bar formulations, with honey (H) and chocolate (C) used as the binding systems' characterizing ingredients. The two bars, formulated using three levels of BSG (H1: 8.5%; H2: 12.7%; H3: 21.2%; C1: 3.9%; C2: 7.7%; C3: 15.5%) and stored for 20 days, were studied from a physicochemical perspective and compared to non-enriched control bars. The analysis showed that BSG enriched the bars with minerals, B vitamins, proteins, and fibers, meeting the required contents for the "high fiber" nutritional claim. Moisture content and water activity decreased with increasing BSG quantity and storage time. Higher BSG content increased flexibility in H bars after 7 days, while decreasing water content and increasing hardness in C bars at 1 storage day. Higher BSG levels darkened the samples' color with little change during storage. In addition, a consumer sensory test was conducted. The results showed that providing information on BSG had little impact on liking, purchase intent, and sensory perception. In addition, under blind conditions, H bars were considered more natural and healthier than the C bars; however, these differences were not significant in the informed conditions. This study shows the potential use of upcycled ingredients in cereal bars and highlights the central role of the sensory experience on consumer appreciation, considering also information provision.

Temporal snacking patterns among Canadian children and adolescents.

Snacking is nearly universal among children but there is growing concern around snacking patterns and energy contribution. This study aimed to characterize temporal snacking patterns among Canadian children and adolescents. A cross-sectional analysis drew on data from 5209 respondents aged 4-18 years from the 2015 Canadian Community Health Survey Nutrition, using one 24 h dietary recall. Descriptive statistics estimated proportions of morning, afternoon, and evening snackers, the mean caloric contribution of each snacking period to total daily energy intake, and the top food categories consumed as snacks (kcal per capita). Snacking was nearly universal and accounted for one of every four calories consumed. Morning snacks were more popular among children vs. adolescents and contributed significantly less energy than afternoon or evening snacking periods for both age groups (P<0.001). The top food groups consumed as snacks were the same for children and adolescents, although the ranking order varied. Fruits were the leading food group in terms of per capita energy for children and second for adolescents. Aside from fruits and milks, all other top per capita energy contributors were generally more energy-dense, nutrient-poor foods such as cookies, biscuits and cereal bars, and other breads. Among children, morning snacks were higher in desirable nutrients compared with afternoon snacks. Not all snacking periods are equal in terms of energy and nutrients. A better understanding of how time of day may influence the quality of snack foods can inform meal-based guidance and help children achieve the recommended daily amounts of foods and nutrients.

Glycaemic Response to a Nut-Enriched Diet in Asian Chinese Adults with Normal or High Glycaemia: The Tū Ora RCT.

Nut-based products are a good source of high-quality plant protein in addition to mono- and polyunsaturated fatty acids, and may aid low-glycaemic dietary strategies important for the prevention of type 2 diabetes (T2D). In particular, they may be advantageous in populations susceptible to dysglycaemia, such as Asian Chinese. The present study aimed to compare effects of a higher-protein nut bar (HP-NB, also higher in total fibre and unsaturated fats, comprising mixed almonds and peanuts) vs. an isoenergetic higher-carbohydrate cereal bar (HC-CB) within the diet of 101 Chinese adults with overweight and normo- or hyperglycaemia. Ectopic pancreas and liver fat were characterised using magnetic resonance imaging and spectroscopy (MRI/S) as a secondary outcome. Participants were randomized to receive HP-NB or HC-CB daily as a 1 MJ light meal or snack replacement, in addition to healthy eating advice. Anthropometry and clinical indicators of T2D risk were assessed fasted and during an oral glucose tolerance test (OGTT), pre- and post-intervention. No significant difference was observed between diet groups for body weight, body mass index, waist or hip circumference, blood pressure, glucoregulatory markers, lipid profile or inflammatory markers over 12 weeks (all, p > 0.05). No difference was observed between glycaemic subgroups or those with normal versus high ectopic organ fat. Although HP-NB can attenuate postprandial glycaemia following a meal, no effects were observed for either fasting or glucose-mediated outcomes following longer-term inclusion in the habitual diet of Chinese adults with overweight, including at-risk subgroups.

Formulation and Stability Assessment of Bakery Snacks Enriched with Encapsulated Phenolic Compounds from Lemnian Tomatoes and Pumpkin (Cucurbita moschata)

In recent years, the health-promoting properties of plant-derived compounds have garnered increasing scientific interest. Notably, tomatoes and pumpkins (Cucurbita moschata), renowned for their abundant phytochemicals and associated biological activities, have become focal points of research. This study investigated the extraction of phenolic compounds from tomatoes and pumpkins cultivated on Lemnos, an Aegean Island, aiming to enhance the nutritional profiles of food products. We established an extraction protocol for total phenolics and evaluated the antioxidant capacity using response surface methodology. Utilizing a central composite design, we optimized the extraction parameters, with time and ethanol concentration identified as critical factors (p &lt; 0.05). The optimized extracts demonstrated substantial phenolic content (9.47 ± 0.08 and 4.52 ± 0.05 mg GAE/g for tomatoes and pumpkins, respectively) and antioxidant capabilities as determined by DPPH (7.65 ± 0.08 and 5.78 ± 0.05 μmol TE/g, respectively), ABTS (9.27 ± 0.02 and 3.95 ± 0.04 μmol TE/g, respectively), FRAP (5.25 ± 0.09 and 2.99 ± 0.03 μmol TE/g, respectively), and CUPRAC assays (2.3 ± 0.04 and 1.25 ± 0.03 μmol TE/g, respectively). Following extraction, the phenolic compounds were encapsulated using maltodextrin and subsequently freeze-dried, yielding high encapsulation efficiency. In alignment with a comprehensive strategy aimed at fostering functional snacks that enhance local economic and public health outcomes, vegetables sourced from local farms were employed to develop a savory cereal bar enriched with tomato extract and a sweet cookie infused with pumpkin extract.

Sources and determinants of free sugars intake by 5-year-old Australian children in the SMILE cohort.

Reducing free sugars intake is important for the prevention of dental caries and obesity in children. The study aimed to determine the amount and sources of free sugars known to contribute to dental caries, and identify sociodemographic determinants of intake by children aged 5 years in Australia. Cross-sectional analysis of dietary data from a cohort study, collected using a customized food frequency questionnaire were used to calculate free sugars intake as grams/day and percentage contribution to Estimated Energy Requirement (EER).The percent contribution of food sources to free sugars intake was derived. Sociodemographic determinants of achieving intakes within WHO thresholds (i.e., <5% and <10% Energy were explored with multinomial logistic regression. Complete data were available for 641 children (347 boys, 294 girls). Median (IQR)free sugars intake (g/day) was 31.6 (21.3-47.6) in boys and 28.1 (19.6-47.9) in girls. The median (IQR)percentage contribution to EER was 7.9 (5.4-12.7); 21% and 42% of children had intakes <5% EER and between 5% and<10%, respectively. The main sources of free sugars were: (1) Cakes, Biscuits and Cereal Bars; (2) Sweetened Milk Products (predominantly yoghurts) and (3) Desserts. Maternal university education, single-parent household, and maternal place of birth being Australia or New Zealand were associated with free sugars intake <5% EER. In conclusion, less than a quarter of 5-year-old children in the SMILE cohort achieved the WHO recommendations to limit free sugars to <5% EER. Strategies to lower free sugars intake could target priority populations such migrants, populations with lower levels of education or health literacy and identify areas for intervention in the wider food environments that children are exposed to.

Consumer Perception of Innovative Fruit and Cereal Bars-Current and Future Perspectives.

The aim of the study was to ascertain consumers' interest in innovative fruit and cereal bars and their expectations of changes that could be applied by manufacturers to improve their health-promoting properties. An additional aim was to assess how these interests and expectations, as well as the information provided on the product label, determine the willingness to purchase a fruit and cereal bar with health-promoting properties. Data were collected through a quantitative CAWI survey conducted in 2020. It involved 1034 respondents. A logistic regression model was developed in which the dependent variable was the respondents' interest in an innovative fruit and cereal bar on whose packaging the manufacturer declared its health-promoting properties. It was found that producers' efforts to change the packaging to an organic one (OR = 1.24) along with enriching the product with chia seeds/flaxseed (OR = 1.22), vitamins and minerals (OR = 1.19), as well as fruit (OR = 1.14) and protein (OR = 1.12), or removing ingredients that cause allergies, would significantly increase the chance of respondents purchasing such a bar. A celebrity image and a claim that the product "helps maintain a healthy body weight" on the label would also encourage purchases. On the other hand, reducing the sugar content or enriching a fruit and cereal bar with powdered insects would significantly reduce the propensity to buy it.

Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars.

Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain enzymes able to convert this agro-industrial waste into glucose syrup, which in turn can be applied for the production of different food products. The present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup (WGS), produce rice flakes cereal bars (RFCB), and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Determination of centesimal composition of wheat bran demonstrated its nutritional potential. Enzymatic extract was obtained and it converted wheat bran into WGS, which were applied to rice flakes producing RFCB. These cereal bars proved to be a source of dietary fiber (1.8g) and soluble protein (7.2g) while RCFB produced with corn glucose syrup did not present these nutritional components. In addition, RFCB produced with WGS showed polyphenolic compounds, among them flavonoids, which exhibited antioxidant activity by DPPH and ABTS radical scavenging (47.46% and 711.89μM Trolox Equivalent/g, respectively), and iron ion reduction (71.70μM Trolox equivalent/g). Final product showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess of SSF yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.

Development of Nutritive Cereal Bar Incorporating Buckwheat for School-Going Children

Development of Nutritive Cereal Bar Incorporating Buckwheat for School-Going Children

Nutritional Profile and consumers’ Perceptions of Cereal Bars

ABSTRACT The fast pace of our daily lives often prompts consumers to seek convenient and ready-to-eat snacks, such as cereal bars. This work aims to characterize the cereal bars available in the Portuguese market (Study 1), as well as consumers’ perceptions of different types of these products (Study 2). First, we collected data (e.g. nutritional information, price) on 277 cereal bars from two major Portuguese retailers. The results indicated that most of these products do not comply with the current guidelines for key nutrients like sugar, fat, and salt. Second, using an online survey, we asked participants (N = 373) to evaluate cereal bars from different categories (e.g. “energy/protein”) across eleven dimensions. Overall, the bars were rated as tasty but also unhealthy, highly caloric, processed, and unsuitable for athletes, children, and weight loss. Interestingly, participants overestimated the content of most nutrients contained in cereal bars. A content analysis revealed that participants indicated more reasons for not consuming (e.g. excessive sugar content) than consuming (e.g. convenience) these products. Given the increasing popularity of cereal bars, our findings call for action from multiple stakeholders toward improving cereal bars’ nutritional profile and advancing our understanding of consumers’ perceptions of these products to facilitate healthier choices.

Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace.

The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers' diets.

Sensory Acceptability and Nutritional Content of Cereal Bars Formulated with Adlay (Coix lacryma-jobi L.) Grains

In the Philippines, an underutilized crop known as adlay has been found to contain valuable nutritive potential. Given Filipinos' usual diet of snacks and ready-to-eat food items, the study aimed to provide an alternative choice for healthy snacks by utilizing adlay in developing cereal bars with an improved nutritional profile. The study developed cereal bars using varying proportions of oats and adlay grains as follows: control (100:0), treatment 1 (75:25), treatment 2 (50:50), and treatment 3 (25:75). The cereal bars were then subjected to sensory evaluation to determine their acceptability using a nine-point hedonic scale with 67 adult respondents. The control and the most acceptable treatment then underwent proximate and mineral analyses (iron and calcium). The sensory data was analyzed using Kruskal-Wallis H-Test with rank analysis, whereas the proximate and mineral content data were analyzed using the student's t-test at p&lt;0.05. Results showed no significant difference between the control and all the treatments regarding sensory characteristics, and treatment 1 got the highest rank among all treatments. Proximate and mineral analyses revealed that treatment 1 has significantly higher crude protein (11.25 ± 0.66\%), crude fiber (10.79 ± 1.22\%), crude fat (17.82 ± 1.10\%), and calcium (1.08 ± 0\%), than the control made of pure oats. The findings, therefore, suggest that adlay can be used as a value-added ingredient in making sensory-acceptable cereal bars with an improved nutritional profile.

A22 INVESTIGATING THE EFFECTS OF DIET TRIGGER DISCLOSURE ON BEHAVIOUR IN IRRITABLE BOWEL SYNDROME (IBS) PATIENTS WITH PERCEIVED GLUTEN SENSITIVITY

Abstract Background Patients with self-perceived gluten sensitivity often undergo double-blinded, placebo-controlled (DBPC) challenge studies to determine whether gluten or wheat trigger their symptoms. However, it is unknown whether the result disclosure impacts patients’ beliefs and dietary choices. Aims To evaluate the impact of disclosing results of DBPC challenge with gluten and wheat on beliefs and dietary choices in IBS patients who adopt a gluten-free diet (GFD). Methods We conducted a DBPC crossover trial in 28 adult IBS patients (Rome IV) who previously reported improvement of symptoms while on a GFD. Patients were on a GFD throughout the study and were challenged for 7 days with whole wheat, purified gluten, and nocebo (gluten-free flour) added to low-FODMAP cereal bars, followed by 2-week washouts. Genetic predisposition to celiac disease and anti-gliadin IgG (AGA) were assessed. At least 6 months after the study completion, patients were contacted to assess their current diet, dietary beliefs, and symptoms prior to disclosing their study results. We assessed the same outcomes one month later. Statistical comparisons used paired Wilcoxon signed rank tests. Results The DBPC study showed similar proportions of participants reacting to wheat, gluten, and nocebo challenge, with greater symptoms after wheat compared to baseline (P&amp;lt;0.05). AGA IgG were present in 8% (2/25) and celiac disease-related genes in 80% (20/25) of patients. Out of 28 participants, 26 completed the pre-disclosure and 25 completed post-disclosure follow-up. All participants (N=26) believed that at least one challenge triggered their symptoms: whole wheat N=22, pure gluten N=23, nocebo N=2. Prior to disclosure, 17 participants continued while 9 abandoned the GFD; none changed their diet post-disclosure. Reasons to stay on the GFD included belief in its efficacy (N=16) and better quality of life (N=15), while reasons for abandoning included difficulty to adhere to the GFD and its cost (N=6) and losing belief in its efficacy (N=3). IBS symptoms did not change pre- vs. post-disclosure. Participants not reacting to wheat or gluten challenge expressed slightly lower median belief in GFD efficacy pre- vs. post-disclosure (80%, IQR [64%, 97%] vs 71%, IQR [48%, 78%]; P=0.03; Figure 1). Those worsening after wheat or gluten did not change their beliefs. Conclusions Although most IBS patients with self-perceived gluten sensitivity had celiac disease predisposition, only some reacted to gluten or wheat. Furthermore, after disclosing the study results, all participants maintained their dietary habits avoiding gluten, thus suggestive of strong central mechanisms underlying their symptoms. Figure 1. Belief in GFD efficacy pre- vs. post-disclosure of study results. Funding Agencies CIHRSociety for the Study of Celiac Disease, Nestle

Does it bug you eating bugs? The emotions of anthropoentomophagy

PurposeThe use of insects as food is a proposed solution for the increased demand for food worldwide, but it lacks acceptance because of restrictive emotional factors. This article aims to understand better customers' emotions’ role in considering and consuming insect-based food.Design/methodology/approachTo assess their acceptance, an experiment was developed with 38 participants living in Portugal to identify how people feel when consuming processed insect bars compared to cereal bars (of equal flavour). A video was recorded “before”, “during” and “after” the consumption of such foods, and the triggered emotions and affective states were identified using the Facial Action Coding System (FACS) and the circumplex model of affect, respectively. After consumption, the Self-Assessment Manikin (SAM) was asked to be completed.FindingsIt was observed that the valence and arousal of the emotions and affective states triggered during consumption were higher in the insect bar than in the cereal bar. Its consumption resulted in surprise and a positive evaluation. Processed insect-based foods may result in a potentially increased acceptance of this new food alternative in the market.Originality/valuePrior studies briefly identified disgust as a primary emotion activated by insect-based food. The current research deeply studied emotional responses to insect-based processed foods in the Western world using the dimensional emotional models. This study offers arguments for the insect-based food industry to invest in processed food justified by its potential for acceptance. In addition, it motivates further research focused on other insect-based products (e.g. non-processed ones).

Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata)

Licuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential.

Cereal bar enriched with ora-pro-nóbis (Pereskia aculeata Miller): physicochemical and sensory characterization.

Ora-pro-nobis (OPN) is an unconventional food plant with high nutritional value, and its nutritional composition can be altered according to cultivation. Cereal bars are a popular nutrient-poor foods, and OPN could be incorporated to improve the nutritional quality. This study aimed to evaluate the physicochemical characteristics and sensory acceptability of cereal bars enriched with OPN flour (OpnF) from different forms of cultivation. OpnF was obtained by dehydrating and grinding OPN leaves collected in rural (ROpnF) and urban (UOpnF) municipalities. Two formulations of cereal bars, peanut flavor (Bpn) and mango flavor (Bmg), each with 10% OpnF, were prepared. The macronutrients and mineral composition, oxalate content, water activity, texture, color profile, and acceptability were evaluated. ROpnF had the highest protein, iron, and manganese content, whereas UOpnF had the highest ash and magnesium content. The oxalic acid/calcium ratio was 1.43 and did not imply calcium bioavailability. In addition to nutritional and protein values, Bpn and Bmg presented a good sensory acceptability index of > 77.5% with market potential. Bmg has the highest mineral content and is a source of iron, manganese, and magnesium. OpnF can be used in cereal bars and potentially improve nutritional attributes and used in other foods in a similar way.