Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)

The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit Brazilian Cerrado, can be used improve value cereal bars. To respond question, the characterized pequi and bars with pequi, evaluate sensory acceptance. preparation enriched consisted 3 formulations: standard (0%, almond), formulation A (12.5% almond) B (25.0% almond). best results were obtained through drying kinetics for use in formulations. Later, they subjected physicochemical analyses: moisture, ash lipids, pH soluble solids, crude fiber, proteins, sugar content color index (L*, a* b*), antioxidant capacity analysis which relied on 108 consumers. blind test was applied information attributes: color, taste, texture, overall impression purchase intention. almond obtained: 27.99% fibers, 29.62% proteins 35.36% lipids (composed mainly oleic acid 57.65%, followed by 27.43% palmitic acid). showed that acceptance consumers increased when found out contained pequi. Regarding (without product), it concluded appreciate new products cerrado.