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| Format: | Artículo científico |
| Language: | en |
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Universidade Estadual de Maringá
2015
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| Online Access: | https://www.redalyc.org/articulo.oa?id=303233070022 |
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Table of Contents:
- Manufacturing cereal bars with high nutritional value through experimental design Roberta Covino Antonio Roberto Giriboni Monteiro Mônica Regina Silva Diego Rodrigues Marques Lívia Benossi Cláudia Cirineo Ferreira Monteiro Ingeniería Cereal bars dietary fiber functional food Organizations responsible for public health throughout the world have been increasinglyconcerned with the feeding of the populations, by encouraging a nutritious and balanced diet in order todecrease 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, cerealbars have been an option when the issue is low calorie fast food and source of fiber. This study aimed atdeveloping a cereal bar with high dietary fiber, iron, vitamins A and E, in order to easily enable adultpopulation to achieve the daily recommendation for such nutrients. Eight formulations plus the focal pointwere prepared through experimentalplanning; sensory analysis was conducted with 110 tasters for eachblock and texture. Afterwards, we performed proximate analysis for allthree formulations presenting thebest sensory results. After statistical analysis and comparison with the means of products available in themarket, it was possible to conclude that the productdeveloped had great acceptance and fiber level morethan double of mean values for commercial products. 2015 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303233070022 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.1 Vol.37