ELABORAÇÃO DE BALA MASTIGÁVEL SABOR CAFÉ COM INGREDIENTES FUNCIONAIS

Abstract

The commercialization of coffee in Brazil goes from planting to the table of the consumer in products already processed, presenting itself as a delicacy that pleases the palate of the majority of the Brazilian consumers and presenting a versatility in its form of consumption. The insertion of some ingredients with functional properties into new products becomes more and more necessary. Among functional raw materials is coffee, guarana and also native products of the Cerrado as almond of baru. On the other hand, functional and healthy food is the growing increase in the consumption of sugars from different sources. In view of this, the objective of this study was to elaborate a chewable bullet coffee flavor added with guarana powder and stuffed with almond of baru and substitution of crystal sugar for brown sugar. The bullet was analyzed physically - chemically as moisture, ash, protein, lipids and dietary fiber, as well as sensorially related to the attributes of flavor, aroma, texture and appearance, as well as intensity of coffee taste and sweet taste. The coffee flavor chewable bullet presented considerable protein (2 g.100g-1), lipids (6 g.100g-1) and carbohydrates (79 g.100g-1). Sensorially, the averages were higher than the mean of each scale for all the attributes, being that for coffee flavor this was considered ideal. It is possible to make a nutritionally enriched chewable bullet that is still satisfactory from the sensory point of view.