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Cereal bars are a healthy food alternative, and its association with nutritious and functional ingredients has been gaining space in the market. This work aimed the elaboration and sensorial analysis of cereal bars added with watermelon rind flour. In this work there was the physical-chemical and sensorial characterization, three formulations were made with 25, 50 and 75% of added flour from the rind. The physical-chemical characteristics were always very close to those described in the literature. The results obtained in this work show that the product developed has potential for inclusion in the market, since the results of sensory analysis were considered satisfactory, with an index of acceptability higher than 70% and the physicochemical characterization similar to those reported by other authors.
About the author
Diplomato al Corso Superiore di Tecnologia in Agroindustria, Istituto Federale di Educazione, Scienza e Tecnologia di Baiano, Campus Guanambi, BA. Ha esperienza in Scienze e Tecnologie Alimentari, Microbiologia Generale e Alimentare, Chimica e Biochimica Generale e Alimentare, Igiene Alimentare e aree correlate, Tecnologia di Frutta e Verdura.
