Barra de Cereais Diet Sabor Umbu Elaborada com Farinha de Banana Verde

摘要

This study aimed to contribute to the recovery and expansion of umbu industrialization (Spondias tuberosa Arruda),and offer the consumer a product calorie reduction and convenience. Three formulations of cereal bars weredeveloped, a standard one, and the other two using green banana flour and replacing the brown sugar withsweeteners (sucralose and blend by sodium cyclamate, sodium saccharin and acesulfame K). The microbiologicalparameters were evaluated (Bacillus cereus, coliforms at 45 oC and Salmonella sp.), moisture, ash, titratable acidityand pH and a sensory evaluation was done as well. The analyzed parameters showed suitable physicochemicalcharacteristics and adequate sanitary conditions consistent with current Brazilian legislation. The sensory resultsindicated a promising alternative in the product development in bakery category, as well as providing added valueto umbu, thus expanding its market.