APROVEITAMENTO DE COPRODUTO DE MILHO (Zea mays) PARA PRODUÇÃO DE BARRA DE CEREAL

Abstract

Corn bran is a by-product generated in the extraction of corn oil. The objective of this work is to take advantage of the corn germ meal and to analyze the chemical composition of the different fractions of corn germ meal and to use the fraction of the highest nutritional value for human consumption in the development of a cereal bar, since This one presents nutrients important for the organism. Corn germ meal was obtained by donation from the region's maize processing industry. The co-product was separated into five different granulometry by sieve retention. Chemical analyzes of the bran, such as pH, titratable acidity, total sugars and reducing factors, antioxidant activity, phenolic compounds, carotenoids and antinutritional fatotes were performed. The fraction that presented good nutritional value was applied in the development of a cereal bar, with the variation of corn germ meal in different proportions. Five bars were produced at 0, 10, 25, 40 and 55% of bran relative to the total solids. The characteristics of the cereal bars produced (centesimal composition, saturated and trans fats, sodium, physical and functional characteristics) were analyzed. The sensory analysis technique used was the ordering test. Corn meal showed significant levels of phenolic and mineral compounds when compared to the literature. All fractions showed insignificant amounts of antinutritional factors, making feasible the use of this co-product by the food industry. Cereal bars with corn bran were rich in protein, fiber and low calorie, and the sensorial evaluation showed good acceptance by the judges. The use of the corn coproduct is interesting for the food industry in order to improve the nutritional value of products.