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Cereal bars have gained constantly growing interests because of their nutritional quality and practicality in consumption. To meet the increasing market needs, their formulation strategies are evolving with each passing day. Therefore, the present study aimed to develop a new formulation of cereal bars with baru almonds and pineapple peels, an agricultural waste, added in different quantities, or be 5.5% F1, 8.5% F2, and 9.5% F3. The developed bars were characterised for microbiological quality, sensory acceptability, and physico-chemical properties. The microbiological analysis identifying

The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein and concentrated whey protein, in proportions of 0, 10, 15 and 20%. The proximate composition was analyzed of PB, for microbiological quality of Bacillus cereus, Filamentous fungi and yeast count, total fecal coliforms, and Salmonella ssp. search. Sensory analysis was performed utilizing acceptance testing of characteristics on a nine-point hedonic scale for various attributes, including purchasing intention of the tested PB. Bars showed 20% moisture, 2.3% ash, 20-23% protein and 19% lipids. The effect of increasing of chia was to increase crude fiber content and decrease total carbohydrate and total energy value. All samples were within the microbiological food standards established by current legislation. All PB formulations obtained a good overall impression index and all characteristics were above mean grades, with the exception of taste (63%) in the PB containing 0% chia. Chia grain has a positive influence on sensory aspects and appears to be an alternative way to increase the nutritional quality of high-protein diet bars.

The susceptibility of concepts to chemical agents varies a lot at each development stage. Because of that, most countries started requiring the analysis of potential to affect all aspects of reproduction (spermatogenesis, mating, pregnancy, birth and lactation) for the development of new drugs and herbal medicines. This study aimed to evaluate the effect of the hydroethanolic extract of Simaba ferruginea St. Hil ("calunga") (EHSF) on female Wistar rats treated during pregnancy in order to check the interference on the intrauterine development of the offspring. The rats were treated with EHSF 50 and 100 mg/kg-1or distilled water, as follows: a) from day 1 to day 6 of pregnancy (period of blastocytes formation and implantation); b) from day 8 to day 16 of pregnancy (embryonic phase of organogenesis); c) from day 15 to day 19 of pregnancy (fetal development phase). The treatment from day 1 to day 6 showed reduction on the amount of fetuses with both doses and it did not alter neither the weight of the uterus / ovary nor the body weight of the mothers. When the female rats were treated in the organogenesis phase, it was verified both statistical significant decrease on the number of live fetuses for the 50 mg / Kg-1, and also appearance of dead fetuses in 30% of the female rats treated with EHSF 50 mg / Kg-1. In 20% of the female rats treated with 100 mg / Kg-1, there was no alteration neither in the weight of the uterus / ovary or in the body weight of the matrixes. Finally, the treatment in the fetal period did not affect the number of live descendants, or caused anatomical malformations visible to naked eye and fetal reabsorption. However, 10% of the mothers treated with 50 mg / Kg-1presented 2 dead fetuses and 20% of the mothers who had 100 mg / Kg-1showed, on average, 4 dead fetuses. With this data, we can conclude that EHSF presents low maternal toxicity for Wistar rats, although being fatal to some descendants, not mattering in which pregnancy phase the treatments have been performed, being more evident in the earlier phases. For this reason, it is recommended to avoid the use of this plant in pregnancy case.

This study assessed the effect of whey protein substitution with isolated soy protein in protein bar (PB) formulations at 25% (PB2), 50% (PB3), or 75% (PB1) weight/weight on the proximate and mineral composition, sensory, and antidiabetic properties. Sensory evaluation was conducted within diabetic (DB) and non-diabetic (NDB) consumers by preference ranking and acceptance test. The formulations were analysed in terms of moisture, ash, protein, lipid, carbohydrates, fibers and mineral content. The consumers did not distinguish the formulations by preference ranking test. However, the acceptability test showed a rating of 9 most frequent for PB1 (36.30%), followed by PB2 and PB3 (both 34.09%), among DB consumers. The PB1 and PB3 showed higher content of total, soluble and insoluble fibers and, PB 2 presented higher carbohydrate content. Potassium, sodium and calcium showed the highest mineral content in the formulations. PB3 was assessed for glycaemic and lipidemic control in diabetics and non-diabetics female Wistar rats, for this 20% of PB was added in the ration consumed ad libitum, besides, the rats received 100 mg/kg b. w. by gavage daily. The treatment did not reduce significantly fasting glucose, lipid profile, or peripheral glucose disposal in DB or NDB rats. However, it significantly improved insulin tolerance test values in diabetic rats. The results suggest that the formulations showed good acceptance and potentially ameliorate insulin resistance both in control group and in animal model of type II diabetes.