Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions

• Lucas Costa Maia ^[1] ; Rita Maria Weste Nano ^[2] ; Wagna Piler Carvalho dos Santos ^[3] ; Fabio Oliveira ^[4] ; Camila Oliveira Barros ^[5] ; Katia Elizabeth de Souza Miranda ^[6]
  1. [1] Universidade de São Paulo

     Universidade de São Paulo

     Brasil

     
  2. [2] Instituto Federal de Educação, Ciência e Tecnologia da Bahia

     Instituto Federal de Educação, Ciência e Tecnologia da Bahia

     Brasil

     
  3. [3] Universidade Federal da Bahia

     Universidade Federal da Bahia

     Brasil

     
  4. [4] Universidade Federal do Recôncavo da Bahia

     Universidade Federal do Recôncavo da Bahia

     Brasil

     
  5. [5] University of Paris-Saclay

     University of Paris-Saclay

     Arrondissement de Palaiseau, Francia

     
  6. [6] Universidade do Estado da Bahia

     Universidade do Estado da Bahia

     Brasil

     

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• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 27, Nº 8, 2021, págs. 702-711
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The development of nutritious, low-cost snacks has become increasingly important due to consumer demand for healthier diets. In this study, sensory and physical-chemical parameters and mineral compositions (P, Ca, Na, K, Mg, Fe, Zn, Al, Cu, Mn, Ni and Ba) of cereal bars were evaluated. The bars were made with flours of Lablab purpureus L. Sweet (mangalo), Vigna unguiculata L. Walp (cowpea) or Cajanus cajan L. Huth (pigeon pea) and the desirability function was used to attain the best formulation for maximising the content of protein, fibre, ashes and essential elements. Sensory analysis revealed satisfactory acceptability. Acidity did not change significantly (p > 0.05), and water activity values did not exceed 0.557 over 90 days, indicating stability. Principal component analysis revealed no significant differences when comparing the mineral content between the bars. The desirability function indicated that the cowpea-based bar had a higher nutritional quality, with a protein content of 4.91 ± 0.25 g 100 g−1, P content of 187.7 ± 3.6 mg 100 g−1, Mg content of 87.37 ± 1.19 mg 100 g−1 and Mn content of 2020 ± 130 µg 100 g−1, than the other bars. The overall sensory evaluation also yielded a high score for the cowpea-based bar (overall quality equal to 6.23 ± 1.10). Therefore, pulse flours could be potential nutritional ingredients for making snacks, and in particular, cereal bars containing them could be a viable product alternative for small rural cooperatives.