Physical and sensory characteristics of salty cereal bar with different binding agents

Abstract The purpose of this study was to evaluate different binding agents for the preparation of salty cereal bars and to characterize them regarding their physical and sensory parameters. Four formulations of cereal bars were developed using collagen, guar gum, xanthan gum and psyllium as binders...

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2021-06, Vol.41 (suppl 1), p.150-154
Main Authors: MELATI, Janaína, LUCCHETTA, Luciano, PRADO, Naimara Vieira do, OLIVEIRA, Débora Francielly de, TONIAL, Ivane Benedetti
Format: Article
Language:English
Subjects:
FOOD SCIENCE & TECHNOLOGY
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Summary:Abstract The purpose of this study was to evaluate different binding agents for the preparation of salty cereal bars and to characterize them regarding their physical and sensory parameters. Four formulations of cereal bars were developed using collagen, guar gum, xanthan gum and psyllium as binders, which were evaluated for instrumental color and texture. The results of the instrumental analysis revealed that the cereal bars presented characteristic color and crispness for this type of product and the microbiological analyzes ensured food safety. Sensorially, the cereal bars showed good acceptability, especially the bars made with psyllium and xanthan gum binders in the parameters of appearance, texture, flavor and color. The different binders showed technological efficiency in the elaboration of salty cereal bars, but xanthan gum and psyllium were the ones that best corresponded to the expected attributes.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/fst.07820