Desenvolvimento de uma barra de cereal rica em fibras a partir do subproduto da extração do suco de maçã

Abstract

Studies have shown significant changes in eating habits of Brazilians, who are increasingly seeking healthy and nutritious foods. Thus, the present study aimed to develop a cereal bar, high in fiber, through the addition of apple pomace in the form of flour, as an alternative to avoid waste generation with a new product. Three formulations were prepared and analyzed for the physico-chemical, microbiological and sensory properties of these samples. The use of apple pomace is technically feasible, allowing the product to be rich in fibers by Brazilian law. The adoption of good manufacturing practices were observed allowing the preparation of a food microbiological quality according to the standards. Samples were accepted well before the judges and were not perceived differences in the sensory attributes color, texture and overall quality. This result shows that the byproduct of apple juice is a promising ingredient in product development.