Érica Caroline da Silva

Stability of cassava flour-based food bars

The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking cereal bars was prepared using a mixture of Brazilian cassava flour, hydrogenated vegetable fat, dried bananas, ground cashew nuts, and glucose syrup. After being pressed, the bars were dried for 1 hour at 65 °C, packaged in films, and stored under ambient conditions. Its stability was continuously monitored for 210 days in order to ensure its safety and enable its introduction to the market. Texture loss was observed in the packed bars after 90 days of storage, but the sensory characteristics allowed the testers to perceive this tendency after only 30 days of storage. However, chemical, physical, and microbial analyses confirmed that the bars were safe for consumption for 180 days. The results showed that a 45 g cassava flour-based bar enriched with nuts and dried fruits can meet 6% of the recommended daily fiber intake with a caloric value between that of the common cereal bar and that of an energy bar. Adapting the formula with ingredients (fruits, nuts) from different regions of Brazil may add value to this traditional product as a fast food.

ADIÇÃO DE INULINA EM PÃO DE MEL: CARACTERIZAÇÃO FÍSICO-QUÍMICA E ACEITAÇÃO SENSORIAL ENTRE CRIANÇAS

Objetivo: Desenvolver formulacoes de pao de mel adicionadas de inulina e avaliar a aceitabilidade sensorial entre criancas de idade escolar, bem como comparar a composicao fisico-quimica do produto com maior teor de inulina e aceitacao superior a padrao. Metodologia: Desenvolveram-se as seguintes formulacoes de pao de mel: F1 padrao (0%) e as demais adicionadas de 4,25% (F2), 8,50% (F3), 12,75% (F4) e 17,00% (F5) de inulina. Participaram da avaliacao sensorial 60 provadores de ambos os generos com idade entre 7 e 10 anos. Resultados: Houve diferenca significativa apenas no atributo sabor, onde a formulacao F4 e F5 apresentaram maiores notas que F1. Verificaram-se menores teores de carboidratos e calorias em F5 quando comparada a F1. Maior teor de umidade e fibra alimentar foi encontrado em F5. Conclusao: A adicao de ate 17% de inulina no pao de mel foi bem aceito pelos provadores infantis, obtendo-se aceitacao sensorial semelhante ao produto padrao e com boas expectativas de comercializacao. Descritores : Alimento Funcional; Fibras; Pao.