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- Title
Manufacturing cereal bars with high nutritional value through experimental design.
- Authors
Covino, Roberta; Giriboni Monteiro, Antonio Roberto; Silva Scapim, Mônica Regina; Marques, Diego Rodrigues; Benossi, Lívia; Ferreira Monteiro, Cláudia Cirineo
- Abstract
Organizations responsible for public health throughout the world have been increasingly concerned with the feeding of the populations, by encouraging a nutritious and balanced diet in order to decrease the occurrence of chronic diseases, which are constantly related to an inadequate diet. Still, consumers are increasingly seeking convenient products due to the modern lifestyle. This being so, cereal bars have been an option when the issue is low calorie fast food and source of fiber. This study aimed at developing a cereal bar with high dietary fiber, iron, vitamins A and E, in order to easily enable adult population to achieve the daily recommendation for such nutrients. Eight formulations plus the focal point were prepared through experimental planning; sensory analysis was conducted with 110 tasters for each block and texture. Afterwards, we performed proximate analysis for all three formulations presenting the best sensory results. After statistical analysis and comparison with the means of products available in the market, it was possible to conclude that the product developed had great acceptance and fiber level more than double of mean values for commercial products.
- Subjects
BARS (Desserts); PUBLIC health; LIFESTYLES &; health; CALORIC content of foods; FIBER content of food; CONVENIENCE foods
- Publication
Acta Scientiarum: Technology, 2015, Vol 37, Issue 1, p149
- ISSN
1806-2563
- Publication type
Article
- DOI
10.4025/actascitechnol.v37i1.20732