Resumen

FONSECA, Renata Siqueira; DEL SANTO, Victor Rogério; DE SOUZA, Gilberto Batista  y  PEREIRA, Cíntia Alessandra Matiucci. Development of cereal bar with pineapple skin. ALAN [online]. 2011, vol.61, n.2, pp.216-223. ISSN 0004-0622.

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.

Palabras clave : Cereal bars; agroindustrial waste; Ananas comosus L; pineapple skin jam.