Nutritional quality and acceptability of cereal bars added of murici dried fruits

Abstract

Cereal bars are prepared by compressing the cereals and adding dried fruits, chestnuts, flavorings and ligand components, which are taken as a fast and healthy snack option. The use of regional fruits in the formulation of cereal bars valorizes the fruit and the final product, but also it contributes for preserving the native fruit species and to regard respect to the local nourishment habits. The objective of this investigation was to evaluate the best concentrations of murici dried fruit added into cereal bars for improving the acceptability, appearance and nutritional quality. Five formulations of cereal bars were prepared, to which the dried banana was replaced by increasing portions of murici dried fruit [BCM0 – 100% banana (control), BCM25 – 25% murici and 75% banana, BCM50 – 50% murici and 50% banana, BCM75 – 75%murici and 25% banana, BCM100 – 100% murici]. The formulations were analyzed on levels of moisture, ash, proteins, lipids and total carbohydrates by difference, total dietary fiber, and product acceptability. The cereal bars showed on average values of moisture of 10.00%, 76.00% of total carbohydrate, 4.70% of lipids, 7.30% of protein and 1.20% of ash. The addition of dried murici to cereal bars increased the fiber contents and improved the product appearance, while the acceptability was greater in cereal bars containing dried banana and dried murici in 75:25 proportion. In conclusion, the addition of dried murici into foods as cereal bars is suitable, considering that this fruit evidenced a differentiated flavor, appearance and nutritional quality, which will also highly regard the use of regional food for human nourishment.