Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children
The study aimed to verify the sensory acceptability of traditional cereal bars and cereal bars added with chayote peel flour, and determine the physico-chemical compositions of their formulations. Five cereal bars formulas were prepared and analyzed as follows: F1: standard (0%) and with the additio...
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Universidade Estadual de Londrina
2015-12-01
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Online Access: | http://www.uel.br/revistas/uel/index.php/seminabio/article/view/22176 |
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doaj-507509e136a648f6b8b8a9059c615a452020-11-24T22:36:39ZengUniversidade Estadual de LondrinaSemina : Ciências Biológicas e da Saúde1676-54351679-03672015-12-01362859610.5433/1679-0367.2015v36n2p8512288Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among childrenTatiane Wendler de Cristo0Bruna Magusso Rodrigues1Nathália Medina dos Santos2Camila Jordão Candido3Elisvânia Freitas dos Santos4Daiana Novello5Universidade Estadual do Centro-Oeste (UNICENTRO).Universidade Federal de Mato Grosso do Sul (UFMS).Universidade Federal de Mato Grosso do Sul (UFMS).Universidade Federal de Mato Grosso do Sul (UFMS).Universidade Federal de Mato Grosso do Sul (UFMS).Universidade Estadual do Centro-Oeste - UNICENTROThe study aimed to verify the sensory acceptability of traditional cereal bars and cereal bars added with chayote peel flour, and determine the physico-chemical compositions of their formulations. Five cereal bars formulas were prepared and analyzed as follows: F1: standard (0%) and with the addition of chayote peel flour in the proportions of 6.75% (F2); 13.5% (F3); 20.25% (F4) and 27% (F5). Sixty tasters, aged 7-10 took part in the sensorial analysis. There was no significant difference (p> 0.05) regarding appearance, aroma, texture and color among formulations. For the attributes taste, overall acceptance and purchase intention, higher scores were given towards the standard sample when compared to F5, but no differences were observed among the other sample scores. There was no statistical difference (p>0.05) for moisture, protein, fat and calories between F1 and F4 formulations. However, higher levels of ash and dietary fiber and lower level of carbohydrates were observed in F4 compared to F1. The formulas preparation demonstrated that a level of addition of up to 20.25% of chayote peel flour in cereal bars was well accepted by the panel, with a sensory acceptance similar to the standard product and good trading expectation.http://www.uel.br/revistas/uel/index.php/seminabio/article/view/22176ReaproveitamentoSubprodutosVegetais. |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Tatiane Wendler de Cristo Bruna Magusso Rodrigues Nathália Medina dos Santos Camila Jordão Candido Elisvânia Freitas dos Santos Daiana Novello |
spellingShingle |
Tatiane Wendler de Cristo Bruna Magusso Rodrigues Nathália Medina dos Santos Camila Jordão Candido Elisvânia Freitas dos Santos Daiana Novello Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children Semina : Ciências Biológicas e da Saúde Reaproveitamento Subprodutos Vegetais. |
author_facet |
Tatiane Wendler de Cristo Bruna Magusso Rodrigues Nathália Medina dos Santos Camila Jordão Candido Elisvânia Freitas dos Santos Daiana Novello |
author_sort |
Tatiane Wendler de Cristo |
title |
Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children |
title_short |
Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children |
title_full |
Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children |
title_fullStr |
Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children |
title_full_unstemmed |
Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children |
title_sort |
cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children |
publisher |
Universidade Estadual de Londrina |
series |
Semina : Ciências Biológicas e da Saúde |
issn |
1676-5435 1679-0367 |
publishDate |
2015-12-01 |
description |
The study aimed to verify the sensory acceptability of traditional cereal bars and cereal bars added with chayote peel flour, and determine the physico-chemical compositions of their formulations. Five cereal bars formulas were prepared and analyzed as follows: F1: standard (0%) and with the addition of chayote peel flour in the proportions of 6.75% (F2); 13.5% (F3); 20.25% (F4) and 27% (F5). Sixty tasters, aged 7-10 took part in the sensorial analysis. There was no significant difference (p> 0.05) regarding appearance, aroma, texture and color among formulations. For the attributes taste, overall acceptance and purchase intention, higher scores were given towards the standard sample when compared to F5, but no differences were observed among the other sample scores. There was no statistical difference (p>0.05) for moisture, protein, fat and calories between F1 and F4 formulations. However, higher levels of ash and dietary fiber and lower level of carbohydrates were observed in F4 compared to F1. The formulas preparation demonstrated that a level of addition of up to 20.25% of chayote peel flour in cereal bars was well accepted by the panel, with a sensory acceptance similar to the standard product and good trading expectation. |
topic |
Reaproveitamento Subprodutos Vegetais. |
url |
http://www.uel.br/revistas/uel/index.php/seminabio/article/view/22176 |
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