Nutritional quality and acceptability of the guava peel and seed-added cereal bars

Abstract

This study evaluated the use of guava waste (peel and seed) in the cereal bars formulation and getting acceptable nutritional quality, good fiber source and sensory acceptability. Four cereal bars were formulated with increasing proportions of guava waste instead of oats, rice flakes and sesame, being B15 % - 15 % of waste into the dry ingredients, B30 % - 30 % of waste into the dry ingredients, B50 % - 50 % of waste into the dry ingredients and the Standard - without “waste”. The formulations were analyzed for moisture, ash, protein, lipids, total carbohydrates and dietary fiber contents. Additionally, tests of acceptance and preference ordering were performed. The cereal bars had in average 10.93 % moisture, 60.55 % carbohydrate, 9.62 % lipid, 8.41 % protein and 1.38 % ash. The addition of waste in cereal bars increased the fiber contents and they showed satisfactory acceptability in all of the sensory attributes. No significant influence of the proportions of waste was observed, except on the texture; and B50 % formulation showed the lowest mean. There was no preference for specific formulations. Guava waste addition into cereal bars provides products with nutritional quality, increased dietary fiber and sensory acceptability, contributing to highly regard to the fruit parts and components wasted by agro-industries.