<b>Characterization and sensorial evaluation of cereal bars with jackfruit</b> - doi: 10.4025/actascitechnol.v33i1.6425

Authors

  • Calila Teixeira Santos UESB
  • Renata Ferreira Bonomo UESB
  • Rafael da Costa Ilhéu Fontan UESB
  • Paulo Bonomo UESB
  • Cristiane Martins Veloso UESB
  • Gabrielle Cardoso Reis Fontan UESB

DOI:

https://doi.org/10.4025/actascitechnol.v33i1.6425

Keywords:

functional product, Artocarpus integrifolia, nutritional value, food fiber, jackfruit

Abstract

The objective of this study was to elaborate a homemade and alternative cereal bar using dehydrated jackfruit and seed meal as fiber source, due to the availability of this fruit in the region, without reducing the nutritional values if comparing to those already existent in the market. In order to evaluate the centesimal content and the acceptance of the homemade bars, both light and traditional bars were used as reference. The results showed that the elaborated bar presented protein values very close with products already found in the market. However, the new bars presented higher content of fibers. Formulations of 30 and 40% of seed meal were the ones with the best acceptance.

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Author Biographies

Calila Teixeira Santos, UESB

Laboratório de Engenharia de Processos

Renata Ferreira Bonomo, UESB

Departamento de Tecnologia Rural e Animal - Írea de Ciência e Tecnologia de Alimentos

Rafael da Costa Ilhéu Fontan, UESB

Departamento de tecnologia Rural e Animal - Laboratório de Engenharia de Processos

Paulo Bonomo, UESB

Departamento de Estudos Básicos e Instrumentais - Laboratório de Engenharia de Processos

Cristiane Martins Veloso, UESB

Departamento de Tecnologia Rural e Animal - Laboratório de Engenharia de Processos

Gabrielle Cardoso Reis Fontan, UESB

Laboratório de Engenharia de Processos

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Published

2011-02-04

How to Cite

Santos, C. T., Bonomo, R. F., Fontan, R. da C. I., Bonomo, P., Veloso, C. M., & Fontan, G. C. R. (2011). <b>Characterization and sensorial evaluation of cereal bars with jackfruit</b> - doi: 10.4025/actascitechnol.v33i1.6425. Acta Scientiarum. Technology, 33(1), 81–85. https://doi.org/10.4025/actascitechnol.v33i1.6425

Issue

Vol. 33 No. 1 (2011)

Section

Food Technology

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