Elaboração de um snack bar misto de goiaba (psidium guajava l.) e acerola (malpighia emarginata dc.) enriquecido com colágeno hidrolisado

Abstract

The objective of the research was the development of a mixed snack bar of guava and acerola enriched with hydrolyzed collagen. Four (4) formulations of the snack bar with different proportions of pulp of acerola and guava were elaborated. The mixtures were added with hydrolyzed collagen, glycerin and xylitol, followed by homogenization, pasteurization and dehydration. The dehydrated products were submitted to physical-chemical analysis (ATT, pH, SST, Aw, SST / ATT, AA), centesimal composition, microbiological and sensorial evaluation. It was found that the increase of acerola pulp in the mixture increased the acidity and the ascorbic acid content significantly. Fruit snacks showed absence of pathogenic microorganisms. The bar snacks obtained a greater acceptance with the decrease of the proportion of acerola pulp in the formulation. In addition, the snack bar presented high protein content (27.81% to 30.44%), and also significant results of carbohydrates (55.35% to 58.95%) and ashes (1.93% to 2.16 %). In this way, the mixed snack bar proves viable to enter the market, since it presented potential functional and nutritional characteristics and good global acceptance.