Desenvolvimento de barras de cereais a partir de farinhas de arroz e avaliação físico-química, sensorial e microbiológica.

Abstract

Increasing the population's concern about health, maintaining a healthy lifestyle and the search for nutritious and practical foods has encouraged industrial and scientific groups to develop more and more products that meet these needs of the population, which is the case of food bars, which are multicomponent products, made from the extrusion of the cereal mass, by mixing cereals, with the option of adding dehydrated fruits, chocolates, nuts, nuts and other. Rice is one of the most produced and consumed cereals in the world, and is a source of vitamins, minerals, fiber, carbohydrates and biota and phenolic compounds. Based on this assumption and the need for new products in the market that meet the needs of individuals, the objective of this work was to elaborate cereal bars from the use of different types of pigmented rice flour and to analyze the physical-chemical, microbiological and sensorial characteristics. In view of this, three formulations of cereal bars were developed from rice flours (black, red and white). Physicochemical analyzes were performed for moisture, proteins, lipids, carbohydrates, water activity, pH, and total energy value. Microbiological for coliforms, bacillus, salmonella sp., Molds, yeasts, mesophiles and psychotrophs. Sensory analysis of acceptance test and purchase intention. The results showed that the elaborated products obtained good sensorial acceptance, with acceptability indexes of 62 to 84%, where the most acceptable cereal bar was with red rice flour, and through the interpretation of this data it can be inferred that the cereal bars developed reached a good level of general acceptance, having chances of insertion in the consumer market. The cereal bars had high protein content (7.47 to 8.73%) and carbohydrates (74.86 to 77.14%), microbiological quality parameters adequate to the current legislation. The results showed that the use of rice flour is a promising alternative for the production of cereal bars, and that the use of this flour should be further explored in the manufacture of food products.