Elaboração de barras de cereais enriquecidas com farinha de feijão-caupi

Abstract

Beans are the legume most commonly used by Brazilians, is considered a symbol of national cuisine. “caupi-bean” (Vigna unguiculata (L.) Walp), is one of the species found in Brazil, with a great socio-economic importance throughout the Northeast. So this work has produced cereal bars enriched with caupi-bean flour in proportions of 5%, 10% and 15%, aiming to analyze the nutritional properties and acceptability and the sanitary conditions of the prepared product. The production of flour is made by drying, being an alternative to processing of this legume. The study of the acceptability occurred through sensory analysis made with one hundred non-specialized judges selected at random from both sexes. The acceptance test was applying with Hedonic scale of nine points where the extremes are: 1. Very much disgusted and 9. Very much liked, was also analyzed the purchase intentiont through structured scale of five-point on which the options were 1- certainly buy, 2 - probably buy 3 - I doubt if buy, 4 - Probably would not buy and 5 - certainly not buy. From the results of this analysis verified the feasibility of marketing the product due to the good intention of buying of tasters mainly for sample F3 with addition of 15% of caupi bean flour. As for the sensory attributes the samples were not statistically different, except for the texture, however the F3 formulation had the highest average for global acceptance. Through the data obtained on the physico-chemical analysis developed, the cereal bars can be considered high in fiber and protein, they exceeded the average of merchant bars. With regard to the minerals, which showed higher contents bars prepared in this study were as magnesium and calcium. The results of bacteriological analyzes showed that the product is produced according to the standards set by Brazilian law RDC 12/2001 ANVISA presenting microbiologically safe for human consumption. This way the flour of caupi bean, has the potential to be used as raw material in the preparation of cereal bars, due to the good sensory acceptance.