ACEITAÇÃO SENSORIAL DE BARRAS DE CEREAIS ELABORADAS COM O RESÍDUO AGROINDUSTRIAL DA GOIANA

Abstract

The cereal bar market continues to grow steadily, leading the industry to diversify the variety of flavors and attributes and insert new ingredients. The fruit processing industry for obtaining frozen juices and pulps produces a large part of the agro-industrial residues generated in Brazil, and guava has several bioactive compounds of great importance for the food industry. Thus, the objective of the present work was to evaluate the sensorial acceptance of cereal bars developed with the guava agroindustrial residue flour (FRAG). Cereal bars were developed by adding the FRAG in 5 proportions (0%, 5%, 10%, 15% and 20%) and were submitted to acceptance analysis by a 9-point hedonic scale and purchase intention in the 5-point scale, with 100 tasters, being compared with a commercial brand. The results obtained were submitted to multiple regression analysis, and the coefficients of the models whose p values ​​were below or equal to 0.05 were considered significant. The results of the sensory acceptance test of cereal bars were treated by means of multivariate statistical analyzes for the construction of internal preference maps. The cereal bar that had the best acceptance in all attributes (appearance, taste, odor, texture, global acceptance and purchase intention) was F3, added with 10% flour from the guava agro-industrial residue, presenting an average of 7, 62 for the appearance attribute, 7.35 for odor, 7.17 for texture, 6.55 for flavor and an overall acceptance of 7.14. However, all cereal bars presented between “I liked it slightly” and “I liked it moderately”. Thus, the addition of up to 20% of FRAG in foods is shown to be feasible, both for the environment with the reduction of the environmental impact, and for the human being with the development of a food with greater addition of fibers and vitamins, as for the industry with added value to the product.