期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：A basic recipe of cereal bar was formulated, by employing corn starch biscuit,
demerara sugar, skim powder milk, rice flakes, oat flakes, corn glucose syrup,
raisin and dried apricot, as alternative to the bars available in the market. To
evaluate the centesimal composition and the acceptance of this home-made product,
two commercial bars were utilized as reference parameter. The product was
submitted to carbohydrate, lipids, proteins and fiber determinations and to sensory
analysis. The obtained results demonstrated that the formulated bar showed very
near values to those found in industrialized bars as it concerns the presence of
calories, carbohydrates and proteins. However, lipid contents were 83% to 95.7%
lower than the commercial bars. Fiber content was 14% lower in the home-made
bar, suggesting that the substitution of the biscuit by the whole version and the
insertion of whole cereals in the formulation to increment the fiber content. The
formulated bar obtained global acceptance superior to the reference bars,
representing an option to fiber supplementation in the diet. It was concluded that
the product assists the sanitary, nutritional and sensory specifications.
