Development of cereal bars using bacuri pulp flour for sportsmen: nutritional composition and sensory acceptability
International Journal of Development Research
Development of cereal bars using bacuri pulp flour for sportsmen: nutritional composition and sensory acceptability
Received 11th November, 2017; Received in revised form 26th December, 2017; Accepted 23rd January, 2018; Published online 28th February, 2018
Copyright © 2018, Flávio Conche da Cunha et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this study is to develop and analyze the sensorial acceptability of cereal bars using bacuri pulp targeting the sports public. Formulations using different concentrations of bacuri flour were prepared: F1 (0%), F2 (10%) and F3 (20%). The formulations were submitted to microbiological analysis, centesimal composition and vitamin C. In the sensorial analysis, the attributes were evaluated with 107 athletes from Campo Grande - MS. Statistical analyses using the SPSS software were performed, considering p<0.05. In the physical-chemical characterization of cereal bars, carbohydrate and protein contents were F1 = 67.47% and 11.66%, F2 = 68.26% and 10.31%, F3 = 68.41% and 9.29%, respectively. The bars F1, F2 and F3 presented 1.27 mg, 2.12 mg and 3.38 mg of vitamin C in 100 g. The formulations were suitable for microbiological legislation. The formulation F2 presented an acceptability index of 82.2% in global acceptance, and was significantly superior to the others in all attributes. None of the formulations were rejected, with acceptance rates above 70%.The development of differentiated cereal bars aims to improve nutritional and functional composition for the sports public and athletes using regional ingredients such as bacuri pulp to generate innovation and nutritionally benefit consumers.
