Desenvolvimento de barra de cereal enriquecida com farelo de arroz

Abstract

The cereal bars were discovered decades and has gained fans around the world due to increasing population changes of habits in search of healthy habits and concern for the body. The rice bran, a by-product of the extraction of white polished rice grain, a product much produced in the region's western border has been introduced for human consumption due to its high content of fiber and antioxidants, studies show its effectiveness in preventing cancer. In this perspective the aim of this study was to develop cereal bars formulations enriched with rice bran. Four formulations were developed for cereal bars with different quantities of rice bran and subsequently subjected to technological and sensory analysis. Through the texture analysis can be seen that F1, F2 and F3 showed values similar to commercial cereal bars, however in aw analysis it can be seen that F1 0.52 obtained as a result of free water, is single bar ensured microbiologically compared to the others. Panel test the average approval for the cereal bars were 4.95 to 5.26, it is understood that the rice bran to be a new product for human consumption should be tested in other developments.