Aceitabilidade de barra de cereal com adição de okara e farelo de casca de abacaxi

Cereal Bar Acceptability with Added Okara and Pineapple Husk   Abstract: The objectives of this work were to elaborate and evaluate cereal bars produced using okara and pineapple husk to analyze the physicochemical characteristics, color by digital image and sensory analysis of this product. Formulations were developed varying the percentage of okara and pineapple shell (10, 15 and 20%) in the composition of cereal bars. The bars presented pH ranging from 5.24 to 5.55, titratable acidity from 0.54 to 0.56%, total soluble solids from 68.50 to 69.00, TSS/TA from 122.46 to 126.90. The TSS/TA ratio is considered one of the most important indicative for the taste characteristics of a food, being defined by the balance between soluble solids and acidity. The F2 formulation tended to have a darker color (L*) according to the analyses performed on the digital images. Significant differences in flavor were observed between the three formulations and no significant differences were found between color, consistency and overall impression. As sensory analysis, the formulations were well accepted by the judges, reaching high levels of acceptability for all evaluated attributes of color, flavor, consistency and overall impression leaving this value greater than 79.33%. Based on the results obtained, we can consider the cereal bars produced in the present work as satisfactory from the point of view of consumer acceptability.