Elaboração de barra de cereal a partir de farinha de ora-pro-nobis e resíduo agroindustrial de abacaxi

Abstract

Due to changes in the population's lifestyle and the need to search for alternative sources of nutrients, new products have been emerging in the market, and therefore studies with the use of byproducts and unconventional plants are carried out. Protein cereal bars should have 10g of protein per serving and represent a differentiated option on the market. In order to develop a product of high protein value, a cereal bar was elaborated with the addition of flour of ora-pro-nóbis, using the peel of the pineapple to produce the binder syrup. After the production of two formulations, the bars were submitted to physical-chemical and sensorial analyzes. The obtained bar could not be designated as a protein bar, but it was noticed that when compared to the cereals bars marketed, it obtained two times higher levels of proteins. For the two formulations produced, the levels of ash and moisture analyzed were within the parameters of the legislation. Compared to the literature, the values of lipids and carbohydrates were lower, but the caloric value was higher. Through the sensorial analysis, using a hedonic scale of nine points, it was observed that F1 obtained better acceptance when compared to F2 for all attributes: crispness, flavor, texture and overall evaluation. It is concluded that the use of the pineapple byproduct and the unconventional plant ora-pro-nobis was satisfactory, however a new study is recommended to raise the protein level of the product and reach the initial goal.