Barra de cereais com adição de farinha de casca de chuchu: caracterização físico-química e sensorial entre crianças

The study aimed to verify the sensory acceptability of traditional cereal bars and cereal bars added with chayote peel flour, and determine the physico-chemical compositions of their formulations. Five cereal bars formulas were prepared and analyzed as follows: F1: standard (0%) and with the addition of chayote peel flour in the proportions of 6.75% (F2); 13.5% (F3); 20.25% (F4) and 27% (F5). Sixty tasters, aged 7-10 took part in the sensorial analysis. There was no significant difference (p> 0.05) regarding appearance, aroma, texture and color among formulations. For the attributes taste, overall acceptance and purchase intention, higher scores were given towards the standard sample when compared to F5, but no differences were observed among the other sample scores. There was no statistical difference (p>0.05) for moisture, protein, fat and calories between F1 and F4 formulations. However, higher levels of ash and dietary fiber and lower level of carbohydrates were observed in F4 compared to F1. The formulas preparation demonstrated that a level of addition of up to 20.25% of chayote peel flour in cereal bars was well accepted by the panel, with a sensory acceptance similar to the standard product and good trading expectation.