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Organizations responsible for public health throughout the world have been increasingly worrying about how to feed populations encouraging a nutritious and balanced diet in order to decrease the occurrence of chronic diseases, which are constantly related to an inadequate diet. Still, due to matters of modern lifestyle consumers are increasingly seeking convenient products. This being so, cereal bars have been an option when the matter is low calorie fast food which is also source of fiber. This study aimed at developing a cereal bar with high dietary fiber, iron, vitamins A and vitamin E, in order to easily enable adult population achieve the daily recommendation for such nutrients. Eight formulations plus the focal point were conducted through experimental planning; sensory analysis with 110 tasters for each block and texture. Afterwards, we conducted centesimal analysis for all three formulations presenting the best sensory results. After statistical analysis and comparison to the means for products available in the market, it was possible to conclude that the product developed presented great acceptance and fiber level more than twice as much as the means for commercial products.Organizations responsible for public health throughout the world have been increasingly concerned with the feeding of the populations, by encouraging a nutritious and balanced diet in order to decrease the occurrence of chronic diseases, which are constantly related to an inadequate diet. Still, consumers are increasingly seeking convenient products due to the modern lifestyle. This being so, cereal bars have been an option when the issue is low calorie fast food and source of fiber. This study aimed at developing a cereal bar with high dietary fiber, iron, vitamins A and E, in order to easily enable adult population to achieve the daily recommendation for such nutrients. Eight formulations plus the focal point were prepared through experimental planning; sensory analysis was conducted with 110 tasters for each block and texture. Afterwards, we performed proximate analysis for all three formulations presenting the best sensory results. After statistical analysis and comparison with the means of products available in the market, it was possible to conclude that the product developed had great acceptance and fiber level more than double of mean values for commercial products.

<b>Manufacturing cereal bars with high nutritional value through experimental design