Cereal bar with cassava bagasse: chemical composition and sensory acceptance
Cassava bagasse, regarded as an agricultural residue can be used as raw material in the development of new products. Cereal bars are foods that have increasingly gained consumers because of the practical use. The objective of this study was to evaluate the effect of adding cassava bagasse (0, 8 and...
| Principais autores: | Oliveira Silva, Aparecida de Fátima, Girondi, Leila Maria, Klososki, Suellen Jensen, Colombo Pimentel, Tatiana, Barão, Carlos Eduardo |
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| Formato: | Artigo |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná (UTFPR)
2016
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http://periodicos.utfpr.edu.br/rebrapa/article/view/3520 |
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peri-article-35202016-09-19T17:14:39Z Cereal bar with cassava bagasse: chemical composition and sensory acceptance Oliveira Silva, Aparecida de Fátima Girondi, Leila Maria Klososki, Suellen Jensen Colombo Pimentel, Tatiana Barão, Carlos Eduardo análise sensorial; fibra; Manihot esculenta; reaproveitamento Cassava bagasse, regarded as an agricultural residue can be used as raw material in the development of new products. Cereal bars are foods that have increasingly gained consumers because of the practical use. The objective of this study was to evaluate the effect of adding cassava bagasse (0, 8 and 25%) on the chemical composition and sensory acceptance of coconut cereal bars with Brazil nuts. Cereal bars with cassava bagasse had higher moisture, protein and carbohydrates (fiber) contents than cereal bars without bagasse, lower ash contents and similar fat content. The addition of cassava bagasse caused a decrease in the acceptance of the cereal bars only in the concentration of 25%, however, the products had hedonic values greater than 7 in a 9-point hedonic scale and acceptability indices higher than 80%, indicating that consumers moderately liked them. It can be concluded that the use of up to 25% cassava bagasse in the cereal bar formulation yields products with improved nutritional value and appropriated consumer acceptance. The addition of cassava bagasse to food products is a good alternative in the use of this byproduct, due to the sensory characteristics of the obtained products and the reduction of production costs, because the cassava bagasse has low cost and increases the production yield. Universidade Tecnológica Federal do Paraná (UTFPR) Instituto Federal do Paraná 2016-09-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3520 10.3895/rebrapa.v7n2.3520 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 42 - 52 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 42 - 52 2448-3184 10.3895/rebrapa.v7n2 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3520/pdf http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3520/382 Direitos autorais 2016 Revista Brasileira de Pesquisa em Alimentos http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Oliveira Silva, Aparecida de Fátima Girondi, Leila Maria Klososki, Suellen Jensen Colombo Pimentel, Tatiana Barão, Carlos Eduardo |
| spellingShingle |
Oliveira Silva, Aparecida de Fátima Girondi, Leila Maria Klososki, Suellen Jensen Colombo Pimentel, Tatiana Barão, Carlos Eduardo Cereal bar with cassava bagasse: chemical composition and sensory acceptance |
| author_sort |
Oliveira Silva, Aparecida de Fátima |
| title |
Cereal bar with cassava bagasse: chemical composition and sensory acceptance |
| title_short |
Cereal bar with cassava bagasse: chemical composition and sensory acceptance |
| title_full |
Cereal bar with cassava bagasse: chemical composition and sensory acceptance |
| title_fullStr |
Cereal bar with cassava bagasse: chemical composition and sensory acceptance |
| title_full_unstemmed |
Cereal bar with cassava bagasse: chemical composition and sensory acceptance |
| title_sort |
cereal bar with cassava bagasse: chemical composition and sensory acceptance |
| description |
Cassava bagasse, regarded as an agricultural residue can be used as raw material in the development of new products. Cereal bars are foods that have increasingly gained consumers because of the practical use. The objective of this study was to evaluate the effect of adding cassava bagasse (0, 8 and 25%) on the chemical composition and sensory acceptance of coconut cereal bars with Brazil nuts. Cereal bars with cassava bagasse had higher moisture, protein and carbohydrates (fiber) contents than cereal bars without bagasse, lower ash contents and similar fat content. The addition of cassava bagasse caused a decrease in the acceptance of the cereal bars only in the concentration of 25%, however, the products had hedonic values greater than 7 in a 9-point hedonic scale and acceptability indices higher than 80%, indicating that consumers moderately liked them. It can be concluded that the use of up to 25% cassava bagasse in the cereal bar formulation yields products with improved nutritional value and appropriated consumer acceptance. The addition of cassava bagasse to food products is a good alternative in the use of this byproduct, due to the sensory characteristics of the obtained products and the reduction of production costs, because the cassava bagasse has low cost and increases the production yield. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2016 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3520 |
| _version_ |
1805294337852964864 |
| score |
10,814766 |