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portada Physical-Chemical and Sensorial Analysis of the Cereal Bar
Type
Physical Book
Author
Publisher
Language
English
Pages
52
Format
Paperback
Dimensions
22.9x15.2x0.3 cm
Weight
0.09 kg.
ISBN13
9786206055426
Categories

Physical-Chemical and Sensorial Analysis of the Cereal Bar

Estefânia Prates Rodrigues (Author) · Gercilene Teixeira (Author) · Normane Mirele (Author) · Our Knowledge Publishing · Paperback

Physical-Chemical and Sensorial Analysis of the Cereal Bar - Prates Rodrigues, Estefânia ; Teixeira, Gercilene ; Mirele, Normane

New Book Imported to South Africa
Delivery: 30 Oct - 09 Nov Shipping: 13 to 14 business days.
R 798
R 798

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Synopsis "Physical-Chemical and Sensorial Analysis of the Cereal Bar"

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.

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