DEVELOPMENT AND SENSORY ANALYSIS OF CEREALS BARS FOR CELIAC WITH REUSE OF FOOF WASTE

Abstract

Celiacs are individuals intolerant to gluten and as there are no food varieties available to this public, this work aims to develop a cereal bar rich in various nutrients, as vegetable residues are used (egg, beet and beet shells carrots), which add nutritional value, in addition to nuts, sesame, quinoa, rice flakes, linseed, oats, honey, raisins and chocolate 70% cocoa and gluten free. As this is a qualitative and quantitative experimental research, it was submitted to the Research Ethics Committee with registration CAAE 45736721.9.0000.5428 and approval opinion 4.769.607. in the beginning, formulation tests were developed in order to arrive at a final product that was pleasant to the palate. Afterwards, the TCLE (Informed Consent Term) was applied and, thus, the acceptance test for the general public, carried out the Laboratory of Technique and Dietetics of UNIFUNEC, was used for sensory analysis the structured hedonic scale of 9 points, in addition to the purchase intent test. The results obtained from the 57 participants, including students and employees of UNIFUNEC, showed that the bar produced achieved global acceptance grade 9 in 64,91% of the public. The flavor item got a 9, given by 38 people, representing 71,93% of consumers. Only one individual rated 4 for the aroma, 1,75% of the public. In the appearance item, 56,14% indicated a score of 9, considering the improvement in revenue. In the purchase intent test, 77,19% of the evaluators, that is, 44 people, would certainly buy the product. Therefore, the cereal bar for celiacs reached a good acceptance by the participants, related to the analyzed parameters, such as taste, texture, aroma and appearance, with notes above 7 in 70% of the tasters. It was found that the product meets the purposes of a food aimed at the celiac audience and also with pleasant sensory characteristics.