Chemical composition and physic-chemical stability and microbiological cereal bars with almonds native to the Mid-North of Brazil and peel pineapple.
Cereal bars are classified as healthy and nutritious foods, being sources of vitamins, minerals, fiber, protein and carbohydrates. Therefore, this study aimed to evaluate the chemical composition and physical and chemical stability and microbiological of cereal bars with almonds chichá, sapucaia and...
| Principais autores: | Carvalho, Michelle Garcêz, Silva, Larissa Morais Ribeiro, Maia, Geraldo Arraes, Sousa, Paulo Henrique Machado, Figueiredo, Evânia Altina Teixeira, Costa, José Maria Correia |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2014
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3387 |
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| Resumo: |
Cereal bars are classified as healthy and nutritious foods, being sources of vitamins, minerals, fiber, protein and carbohydrates. Therefore, this study aimed to evaluate the chemical composition and physical and chemical stability and microbiological of cereal bars with almonds chichá, sapucaia and-nut Gurguéia, supplemented with pineapple peel. The cereal bars were subjected to the determination of its value energy and chemical composition (moisture, carbohydrate, lipid, crude protein, fiber and ash) and evaluate its physical and chemical stability (humidity, water activity and pH) and microbiological (Salmonella sp., Coliforms at 45°C, coagulase positive Staphylococcus, Bacillus cereus, molds and yeasts) during 120 days of storage. The cereal bars had different nutritional values, and the cereal bar with almond chichá with the highest percentage protein, while the cereal bar with almonds sapucaia had the highest percentage lipid. The cereal bars attended the microbiological standards recommended by the Brazilian legislation, maintaining the physico-chemically and microbiologically stable during the 120 days of storage. Therefore, it is feasible to use the almonds chichá, sapucaia and-nut Gurguéia as well as peel pineapple in developing cereal bars. DOI: http://dx.doi.org/10.14685/rebrapa.v4i1.101 |
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