Development of Baru Nut Cereal Bar Enriched with Prebiotics

Abstract

The use of native fruits, such as baru (Dipteryx alata Vog.), in food products has been studied today due to the added value, as well as the search for new flavors by the industry. The objective of this research was to elaborate food bar with the baru chestnut, added with prebiotics, verifying the values ​​of pH, water activity, instrumental color and sensorial acceptability. The acceptability test used was the hedonic scale and the purchase intention. The results obtained were pH 5.5, water activity 0.475 and for the color parameters were L 49.64, at * 6.39 and b * 24.75. The attributes had averages greater than 8, an acceptance rate greater than 90% and a purchase intention of 94%. The baru nut bar presented results of the physical characterization like those of the literature and good acceptability, showing that its commercial use is viable.