Barra de cereal elaborada com polpa de fruto de Cactácea (Pilosocereus pachycladus).

Abstract

The biodiversity of the Caatinga biome presents high potential for the development of innovative and functional food products, with the facheiro fruit (Pilosocereus pachycladus) standing out as a raw material of high nutritional value, though still underutilized in human nutrition. Objective: This study aimed to develop a cereal bar made with jam obtained from the facheiro fruit pulp, evaluating its proximate composition, sensory acceptability, and market potential. Material and Methods: The formulation was prepared at the Dietetic Technique Laboratory of UFCG, using ingredients such as rolled oats, honey, nuts, and artisanal fruit jam. Proximate composition analyses were performed to determine moisture, ash, lipids, proteins, and carbohydrates, in addition to calculating the caloric value. Sensory analysis was conducted with 45 untrained panelists, who evaluated the attributes of appearance, aroma, flavor, texture, and overall impression using a 9-point hedonic scale, ranging from 1 (disliked extremely) to 9 (liked extremely). Furthermore, a purchase intention test and a preference evaluation for the packaging's visual identity were applied. Results: The analyses indicated a moisture content of 8.45%, ash 0.50%, proteins 3.37%, lipids 2.00%, carbohydrates 21.68%, and a total energy value of 118.05 kcal per portion (40g). Sensory tests showed high acceptance, with Acceptability Indices exceeding 90% across all parameters. The flavor attribute stood out as the best-evaluated item, reaching an index of 95.6%. Regarding commercial viability, 93% of the participants indicated a positive purchase intention, highlighting the product's strong potential for entry into the healthy food market. Concerning visual identity, there was a preference for packaging with vibrant colors and graphic elements that refer directly to the plant. Conclusion: The cereal bar made with facheiro fruit pulp proved to be nutritionally adequate, presenting a profile compatible with products in the same category. From a sensory perspective, it achieved high acceptance among evaluators. Regarding the market aspect, it showed potential for market insertion with positive purchase intention. Thus, the use of facheiro constitutes a promising alternative for the development of functional foods and the valuation of regional resources from the semiarid region.