Fonseca Renata Siqueira, Del Santo Victor Rogério, Souza Gilberto Batista de, Pereira Cíntia Alessandra Matiucci
Centro Universitário Central Paulista (UNICEP), São Carlos (SP), Brasil.
Arch Latinoam Nutr. 2011 Jun;61(2):216-23.
The cereal bars are multi-component products consisting of cereals, dried fruit and syrup binder and may be added to the consumable parts of fruits and vegetables which usually are not exploited and have high nutritional value, thereby reducing food waste. It was developed a jam with pineapple skin, which it was utilized in 13.5% in the cereal bar formulation. The cereal bar was sensorial evaluated and had its centesimal and mineral composition determined. The new product achieved average of 8.3 for global impression using 9 points hedonic scale, 91% of acceptance rate and 67% of purchase intent. In this first use of pineapple skin jam as food ingredient it can be concluded that its aggregation in the cereal bar formula is feasible, making an accepted product with fibers, proteins and minerals, as an alternative to traditional cereal bars.
谷物棒是由谷物、果干和糖浆粘合剂组成的多成分产品，可添加到通常未被利用但具有高营养价值的水果和蔬菜可食用部分中，从而减少食物浪费。开发了一种用菠萝皮制作的果酱，并在谷物棒配方中使用了13.5%。对谷物棒进行了感官评价，并测定了其百分组成和矿物质成分。使用9分享乐量表，该新产品的整体印象平均得分为8.3，接受率为91%，购买意愿为67%。在首次将菠萝皮果酱用作食品成分的过程中，可以得出结论，将其添加到谷物棒配方中是可行的，能制作出一种含有纤维、蛋白质和矿物质且被接受的产品，可作为传统谷物棒的替代品。
