DEVELOPMENT OF CEREAL BARS CONTAINING PINEAPPLE PEEL FLOUR (ANANAS COMOSUS L. MERRIL)

摘要

Cereal bars are nutritious food composed of several ingredients including cereals,rnfruits, nuts and sugar among others. Thus, this study aimed to develop cereal barsrncontaining pineapple peel flour. A completely randomized design was used withrnfour treatments, as follows: Control (0% flour); T1 (3% flour); T2 (6% flour); andrnT3 (9% flour), for the variables moisture, ash, protein, fat, crude fiber andrncarbohydrates. It was observed that the higher the pineapple peel flour content, therngreater the crude fiber content in the cereal bars was, evidencing the significantrnamounts of crude fiber in the pineapple peel. In the texture analysis, although anrnincrease in bar consistency was observed with increasing concentrations ofrnpineapple peel flour, no differences were observed up to 6% flour addition whenrncompared to the control. With respect to the sensory attributes, the samples scoredrnamong the hedonic terms 7.0 (moderately good) and 9.0 (very good). It can bernconcluded that the pineapple peel flour is a good alternative to be introduced inrnhuman diet, in addition to significantly reduce waste generation in the pulprnindustries.