Qualidade nutricional e aceitabilidade de barras de cereais adicionadas de frutos de murici-passa
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Data
2009
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Resumo
Cereal bars are prepared by compressing the cereals and adding dried fruits, chestnuts, fl avorings and
ligand components, which are taken as a fast and healthy snack option. The use of regional fruits in the
formulation of cereal bars valorizes the fruit and the fi nal product, but also it contributes for preserving the
native fruit species and to regard respect to the local nourishment habits. The objective of this investigation
was to evaluate the best concentrations of murici dried fruit added into cereal bars for improving the
acceptability, appearance and nutritional quality. Five formulations of cereal bars were prepared, to
which the dried banana was replaced by increasing portions of murici dried fruit [BCM 0 – 100% banana
(control), BCM 25 – 25% murici and 75% banana, BCM 50 – 50% murici and 50% banana, BCM 75 – 75%
murici and 25% banana, BCM 100 – 100% murici]. The formulations were analyzed on levels of moisture,
ash, proteins, lipids and total carbohydrates by difference, total dietary fi ber, and product acceptability. The
cereal bars showed on average values of moisture of 10.00%, 76.00% of total carbohydrate, 4.70% of lipids,
7.30% of protein and 1.20% of ash. The addition of dried murici to cereal bars increased the fi ber contents
and improved the product appearance, while the acceptability was greater in cereal bars containing dried
banana and dried murici in 75:25 proportion. In conclusion, the addition of dried murici into foods as
cereal bars is suitable, considering that this fruit evidenced a differentiated fl avor, appearance and nutritional
quality, which will also highly regard the use of regional food for human nourishment.
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Palavras-chave
Barras de cereais, Aceitabilidade, Murici-passa, Qualidade nutricional, Cereal bars, Acceptability, Murici dried, Nutritional quality
Citação
GUIMARÃES, Marília Mendonça; SILVA, Maria Sebastiana. Qualidade nutricional e aceitabilidade de barras de cereais adicionadas de frutos de murici-passa. Revista do Instituto Adolfo Lutz, São Paulo, v. 68, n. 3, p. 426-433, 2009.