Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions
2021
Maia, Lucas Costa | Nano, Rita Maria Weste | Santos, Wagna Piler Carvalho dos | de Oliveira, Fábio Santos | Barros, Camila Oliveira | de Souza Miranda, Katia Elizabeth
The development of nutritious, low-cost snacks has become increasingly important due to consumer demand for healthier diets. In this study, sensory and physical-chemical parameters and mineral compositions (P, Ca, Na, K, Mg, Fe, Zn, Al, Cu, Mn, Ni and Ba) of cereal bars were evaluated. The bars were made with flours of Lablab purpureus L. Sweet (mangalo), Vigna unguiculata L. Walp (cowpea) or Cajanus cajan L. Huth (pigeon pea) and the desirability function was used to attain the best formulation for maximising the content of protein, fibre, ashes and essential elements. Sensory analysis revealed satisfactory acceptability. Acidity did not change significantly (p > 0.05), and water activity values did not exceed 0.557 over 90 days, indicating stability. Principal component analysis revealed no significant differences when comparing the mineral content between the bars. The desirability function indicated that the cowpea-based bar had a higher nutritional quality, with a protein content of 4.91 ± 0.25 g 100 g⁻¹, P content of 187.7 ± 3.6 mg 100 g⁻¹, Mg content of 87.37 ± 1.19 mg 100 g⁻¹ and Mn content of 2020 ± 130 µg 100 g⁻¹, than the other bars. The overall sensory evaluation also yielded a high score for the cowpea-based bar (overall quality equal to 6.23 ± 1.10). Therefore, pulse flours could be potential nutritional ingredients for making snacks, and in particular, cereal bars containing them could be a viable product alternative for small rural cooperatives.
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