SILVA, Angela Maria da.
Résumé:
Fruit processing by the food industries generates millions of tons of waste throughout its entire production chain. This material that is most often discarded or used as animal feed, contains a vast amount of nutrients that can be used in the elaboration of new food sources, thus conferring greater nutritive value on the prepared products. Among the fruit producing residues, the graviola stands out. In view of this context, the present study aimed to develop different formulations of cereal bar added to the solid residue of graviola in order to evaluate its antioxidant potential and sensory acceptance, in addition to obtaining a nutritionally healthy product and with functional potential. Through the solid residue of the graviola was elaborate a flour and consequently, three cereal bar formulations (BCP0%-standard, BG20%-20% of soursop residue flour, BG30%-30% of soursop residue flour), which were subjected to bioactive compounds analyses for total phenolics, total flavonoids and in vitro antioxidant activity through two distinct methodologies, being the ABTS method and the FRAP method. In addition, sensory analysis was performed on cereal bars by 60 semi-trained panelists. The results for Total phenolic bars ranged from 590 to 779.2 mg/100g, and the total flavonoid amounts ranged from 27.96 to 35.9 mg/100g, and with respect to antioxidant activity, the values ranged from 0.08 to 0.09 μmol/g for the FRAP method and from 1.88 to 2.78 μmol/g for the ABTS method. All cereal bars obtained similar acceptability indexes in all attributes, being well accepted by the evaluators with an average of 78-88%.ThusIt is possible to observe that the flour of the solid residue of the graviola has a good amount of bioactive compost in the cereal bars, besides having demonstrated good acceptance in all formulations, making it a great alternative for the development of new food sources due to the importance of these components to the body.
