Stability of cassava flour-based food bars

Food Science and Technology (Campinas)

Erica Caroline Da Silva¹  Viviane Dos Santos Sobrinho¹  Marney Pascoli Cereda¹ 

[1] ,Universidade Católica Dom Bosco Instituto São Vicente Centro de Tecnologia e Análise do AgronegócioCampo Grande MS ,Brasil

关键词: stability;    fast food;    market;    microbiology;    estabilidade;    alimentação rápida;    mercado;    microbiologia;   

DOI  :  10.1590/S0101-20612013005000025

来源: SciELO

【 摘 要 】

The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking cereal bars was prepared using a mixture of Brazilian cassava flour, hydrogenated vegetable fat, dried bananas, ground cashew nuts, and glucose syrup. After being pressed, the bars were dried for 1 hour at 65 °C, packaged in films, and stored under ambient conditions. Its stability was continuously monitored for 210 days in order to ensure its safety and enable its introduction to the market. Texture loss was observed in the packed bars after 90 days of storage, but the sensory characteristics allowed the testers to perceive this tendency after only 30 days of storage. However, chemical, physical, and microbial analyses confirmed that the bars were safe for consumption for 180 days. The results showed that a 45 g cassava flour-based bar enriched with nuts and dried fruits can meet 6% of the recommended daily fiber intake with a caloric value between that of the common cereal bar and that of an energy bar. Adapting the formula with ingredients (fruits, nuts) from different regions of Brazil may add value to this traditional product as a fast food.

【 授权许可】

CC BY   
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