Abstract

SOUSA, Alan M et al. Dietetics Cereal Bar (Umbu flavor) prepared with Green Banana Flour. Rev. cienc. tecnol. [online]. 2016, n.25, pp.62-69. ISSN 1851-7587.

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 were developed, a standard one, and the other two using green banana flour and replacing the brown sugar with sweeteners (sucralose and blend by sodium cyclamate, sodium saccharin and acesulfame K). The microbiological parameters were evaluated (Bacillus cereus, coliforms at 45 .C and Salmonella sp.), moisture, ash, titratable acidity and pH and a sensory evaluation was done as well. The analyzed parameters showed suitable physicochemical characteristics and adequate sanitary conditions consistent with current Brazilian legislation. The sensory results indicated a promising alternative in the product development in bakery category, as well as providing added value to umbu, thus expanding its market.

Keywords : Baking; Green banana flour; Fruits of the cerrado; Spondias tuberosa Arruda; Sweeteners.

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