Propriedades nutricionais de barras de cereais produzidas a partir de farinha do fruto do Geoffroea Spinosa (Marizeiro).

Abstract

The concern for quality, nutritious, and safe food has increased in recent years and is increasingly gaining ground in food industries and research institutes around the world. Cereal bars appear as a nutritious food with a sweet and pleasant flavor, a source of vitamins, fibers, proteins, a caloric source and complex carbohydrates. The fruits of the marifero (Geoffroea spinosa) by composition are considered good sources of proteins, sugars and low lipids that generate reduction in the energy value, contributing to food formulations with caloric reduction. The objective of this research was to obtain the mesocarp and almond meal of the Marizeiro fruit (Geoffroea spinosa), to elaborate cereal bars determining their microbiological profile, physico-chemical and sensorial characteristics aiming to provide the product with an innovative character, different from what is found commercially. All the results of the microbiological analyzes are in compliance with the standards established by the Technical Regulation of Resolution RDC No. 12. In the physical-chemical characterization all the contents are within the standards contained in the Brazilian legislation. The formulation with 10% of mixed flour of the fruit of Marizeiro presented greater acceptability by the consumers.