Adding prebiotic in cereal bars: physico-chemical characterization and sensory acceptability among practitioners of martial arts

DOI: 10.15343/0104-7809.20164003343352

Abstract

The objective this study was to verify the sensory acceptability of cereal bars added inulin between practitioners of martial
arts. Also, to determine the physico-chemical composition of the standard formulation and that more inulin content and
standard similar to acceptance. Five formulations were prepared cereal bars: F1 (standard with 0% inulin) and the other
containing 2% (F2), 4% (F3), 6% (F4) and 8% (F5) inulin. Participated in the sensory evaluation 100 untrained panelists,
of both genders, aged between 18 and 60 years. The physico-chemical analysis evaluated the moisture, ash, protein,
lipids, carbohydrates, calories and dietary fiber content. There was no significant difference (p>0.05) between samples
for appearance, aroma and color attributes. However, F5 had lower acceptability than the standard formulation in taste
and texture attributes, and global acceptance and purchase intent. Considering this context, F4 was the sample with
the highest inulin content and similar acceptance to the standard in most of the evaluated attributes being selected
along with the standard formulation for evaluation of physico-chemical composition. There was no difference between
the moisture, ash, protein and lipids content to the standard formulation and F4. Lower content of calories and higher
carbohydrate and dietary fiber were found in F4 comparing it with the standard sample. It is concluded that a level
of addition of up to 6% inulin into the cereal bars was well accepted by tasters to give sensory acceptance similar to
standard product with good market expectation.