Barras de cereais elaboradas a partir da farinha integral de batata-doce (Ipomea batatas L.) e adicionadas de soro de leite caprino: desenvolvimento e caracterização física, físicoquímica e sensorial.

Abstract

The consumer market has been increasingly demanding in the search for nutritious foods and, in this context, cereal bars have acquired great space by substituting other foods of lesser nutritional value. The high index of waste generated by the industries has triggered the call for the full use of edible and commonly discarded parts, such as leaves, stalks, peels and vegetable seeds that when well incorporated in the preparation of foods, can enrich them nutritionally, as per For example, sweet potato peels have a diversity of nutrients in addition to the antioxidant potential and inhibitory action against lipid oxidation. There is also a great waste of goat's milk whey, which is high in soluble proteins, rich in essential amino acids, with the presence of B-complex vitamins. cereal bars meeting the requirements of consumers associated with the possibility of minimizing the food waste index, since a cereal bar containing sweet potato flour with bark and goat's milk is not yet available on the market. Thus, the present work aimed at the development and characterization of the physical, physicochemical and sensorial aspects of cereal bars elaborated from whole sweet potato flour and added goats' milk serum. For this, sweet potatoes were submitted to hygienization, oven drying at 70ºC for 18 hours and grinding to obtain the flour. Three types of cereal bars containing 0, 15 and 30% whole sweet potato flour were produced and characterized, and 25% goats' milk was added to the three formulations. Initially, the physical and physico-chemical characteristics of the sweet potato flour were evaluated and the samples were submitted to physical and chemical-physical analysis to determine the nutritional composition, as well as to the sensorial analyzes. The production of whole sweet potato flour presented good yield and higher concentration of nutrients when compared to sweet potatoes in natura. The elaborated cereal bars presented good nutritional characteristics, with low lipid content and good sensorial acceptance, where the formulations containing the whole sweet potato flour were more preferred than the control formulation. Thus, it was possible to conclude that there is viability for the use of whole sweet potato flour as well as goats' milk in terms of composition, applicability in widely consumed food products and full use of food, since it presented good nutritional characteristics , besides the benefit of containing the bark of sweet potatoes in the flour, as a source mainly of micronutrients and fibers, the differential when compared to the literature. In addition, the flowchart for its elaboration is possible to be executed, configuring them as products with potential to increase in the food industry, contributing to the development of products with greater benefits to the consumer and the environment.