Elaboração, aceitabilidade e valor nutricional de barras de cereais produzidas a partir de farelo de torrone
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2018-02-28
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Becchi, Cleusa Scapini
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Descarta-se aproximadamente 1,3 bilhões de toneladas anuais de alimentos que são produzidos mundialmente. Nas últimas décadas, tem se dado soluções para reutilizar os resíduos alimentícios, não só para o trato animal, mas sim como matéria-prima de novos produtos. A busca por uma melhor qualidade de vida é um fato presente no cotidiano de muitos consumidores que estão preocupados com uma alimentação mais saudável. Com isso, o presente trabalho teve como objetivo, elaborar três formulações de barras de cereais, com diferentes proporções de farelo de torrone (20, 36 e 50%), obtido em uma indústria alimentícia, a qual gera diariamente 108kg deste farelo. Além disso, verificar a segurança alimentar, o valor nutricional, a aceitabilidade sensorial e intenção de compra, comparados com uma amostra comercial. A formulação elaborada com 20% de farelo de torrone apresentou os melhores resultados nas avaliações sensoriais, obtendo índice de aceitabilidade acima de 80% e intenção de compra de 78,57%, considerando as opções de possível à certamente compraria. Quanto à avaliação físico-química constatou-se que a barra com 20% de farelo de torrone pode ser considerada como fonte de fibra alimentar. A amostra padrão foi aquela que apresentou maior diferença sensorial em relação às demais amostras, mostrando ser a menos aceita,
principalmente nos atributos sabor, textura e impressão global. Conclui-se que a adição de farelo de torrone à barras de cereais é uma boa alternativa para o reaproveitamento deste subproduto.
Approximately 1.3 billion tons annually of food that is produced worldwide. In the last decades, solutions have been given to reuse food waste, not only for animal treatment, but as raw material for new products. The quest for a better quality of life is a fact present in the daily lives of many consumers who are worried about a healthier diet. The aim of the present work was to elaborate three formulations of cereal bars with different proportions of torrone meal (20, 36 and 50%) obtained in a food industry, which generates 108kg of this bran daily. In addition, check food safety, nutritional value, sensory acceptability and purchase intent, compared to a commercial sample. The formulation made with 20% of torrone meal presented the best results in the sensorial evaluations, obtaining an acceptability index above 80% and an intention to buy 78.57%, considering the options of possible to certainly buy. As for the physical-chemical evaluation it was verified that the bar with 20% of torrone meal can be considered as a source of dietary fiber. The standard sample was the one that resented the greatest sensorial difference in relation to the other samples, showing to be less accepted, especially in the attributes of flavor, texture and overall impression. It is concluded that the addition of torrone bran to cereal bars is a good alternative for the reuse of this by-product.
Approximately 1.3 billion tons annually of food that is produced worldwide. In the last decades, solutions have been given to reuse food waste, not only for animal treatment, but as raw material for new products. The quest for a better quality of life is a fact present in the daily lives of many consumers who are worried about a healthier diet. The aim of the present work was to elaborate three formulations of cereal bars with different proportions of torrone meal (20, 36 and 50%) obtained in a food industry, which generates 108kg of this bran daily. In addition, check food safety, nutritional value, sensory acceptability and purchase intent, compared to a commercial sample. The formulation made with 20% of torrone meal presented the best results in the sensorial evaluations, obtaining an acceptability index above 80% and an intention to buy 78.57%, considering the options of possible to certainly buy. As for the physical-chemical evaluation it was verified that the bar with 20% of torrone meal can be considered as a source of dietary fiber. The standard sample was the one that resented the greatest sensorial difference in relation to the other samples, showing to be less accepted, especially in the attributes of flavor, texture and overall impression. It is concluded that the addition of torrone bran to cereal bars is a good alternative for the reuse of this by-product.
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Palavras-chave
Barras de cereais; Reaproveitamento; Torrone; Análise sensorial
Citação
LANSING, Tamires. Elaboração, aceitabilidade e valor nutricional de barras de cereais produzidas a partir de farelo de torrone. 2017. Monografia (Graduação em Engenharia de Alimentos) – Universidade do Vale do Taquari - Univates, Lajeado, 01 dez. 2017. Disponível em: http://hdl.handle.net/10737/1936.