Barra de cereais com adição de grão-de-bico

Abstract

The trend in the consumption of nutritious foods, have led to the emergence of new products, such as cereal bars, prepared with formulations containing various ingredients. Within the cereal -based products, the bars can provide important supplemental calories and nutritional compounds, sources of fiber, vitamins, proteins and minerals; this is an alternative that has been gaining more and more consumers. The work aims to develop cereal bars, adding new ingredients like grain -peas, seeking a food with higher nutritional power, assess their technological and sensory characteristics. The choice of this grain is due this be a source of proteins, carbohydrates, minerals, vitamins and fiber. It differs from other legumes by its digestibility, low content of anti-nutritional substances, in addition to presenting the best iron availability. Four formulations were prepared cereal bars with added grain -peas, with a standard (F1) without addition of chickpeas, peas, two formulations with partial replacement of cashew nuts that provides large amounts of energy, promoting a balance reasonable carbohydrates and lipids as well as proteins, grain by chickpeas F2 ( adding 30 % of chick- peas) and F3 (addition of 70 % of chick peas) and a formulation with total replacement of chestnut cashew (F4 adding 100 % of chick- peas). Sensory tests were performed: Testing Affective Preference (Hedonic scale) and purchase intention. Analysis of water activity, texture, color, moisture, ash and protein were performed. The preparation of cereal bars, with partial or total addition of garbanzo beans had acceptable technological characteristics, especially the protein content had increased proportionally adding garbanzo beans in formulations with no significant difference compared the standard formulation that had no grain chickpeas. The product under study had a high acceptability; the results were satisfactory and confirm that the grain chickpeas can be a viable alternative for development of products that can be accepted by the consumer market.