1. Development of cereal bar with baru almonds and pineaplle peels
- Author
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Nágela Farias Magave Picanço Siqueira, Wander Miguel de Barros, Mayra Fernanda de Sousa Campos, Luciano Carlos de Arruda, and Wanessa Costa Silva Faria
- Subjects
Market needs ,030309 nutrition & dietetics ,Formulação ,Nutritional quality ,Physico-chemical analysis ,Pineapple peel ,Análisis físico-químico ,03 medical and health sciences ,Agricultural waste ,0404 agricultural biotechnology ,Nutrient ,Food science ,General Environmental Science ,Mathematics ,0303 health sciences ,Almendras baru ,biology ,Formulación ,Amêndoas de baru ,Baru ,04 agricultural and veterinary sciences ,Microbiological quality ,biology.organism_classification ,040401 food science ,Análise físico-química ,Sensory acceptability ,Aceitabilidade sensorial ,Aceptabilidad sensorial ,General Earth and Planetary Sciences ,Cáscara de piña ,Baru almonds ,Casca de abacaxi - Abstract
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
- Published
- 2021