Elaboração e análise físico-química de barra de cereal com resíduo de manga.

Abstract

Currently, the concern for the environment is becoming increasingly evident, causing government authorities and large companies to seek sustainable solutions to help reduce the environmental impacts generated mainly by agribusinesses. Several studies are being carried out in order to combat this impact generated and consequently help in the feeding of the population that have great nutritional deficiencies, since all these residues have a high nutritional value and due to lack of information they are discarded. Fruit growing is one of the fastest growing sectors in agribusiness and with it the generation of waste as well. The reuse of these residues is a viable solution to help reduce disposal and provide a culture of new products made from these residues that encourage the diversification of the population's eating habits. Mango stands out among crops with high production volume, national predilection and exports, being present in all Brazilian regions with great economic importance. The mango peel is rich in calcium, sodium, phosphorus, potassium, iron, magnesium and manganese, fiber in greater amounts, proteins, carbohydrates and vitamin C, proving to be an excellent substrate for the production of new products. Cereal bars are foods that are easy to consume, easily accessible and very affordable. Therefore, the objective of the study was to elaborate and evaluate the physicochemical characteristics of different cereal bar formulations with mango residue. For this, three formulations of cereal bars (BCP, BM20% and BM30%) were developed and physical-chemical analyzes were carried out evaluating the moisture content, lipids, acidity, pH and water activity. From the results obtained in this study, it could be seen that the standard cereal bars, 20% and 30% of mango residue flour had a moisture content of 9.9 - 10.1%, lipids with values between 1.9 - 2.1%, acidity content 2.3 - 2.4% and pH 3.6 - 3.7. In view of the results obtained in this study, it can be seen that the cereal bars with 20% and 30% of mango residue flour present satisfactory physical-chemical quality for human consumption because they present an excellent moisture content with percentages that respect the current legislation of RDC 263 (2005), as the moisture content is one of the most important parameters as it is directly related to the quality, stability and composition of food. The mango peel flour did not change the acidity of the cereal bar, and the bars added to it showed satisfactory pH, as well as the water activity found that was below the limit for microbial multiplication. It was observed that the use of agro-industrial residues allows the development of sustainable projects with the use of the practice of integral use of food.