waste of the Industrialization of guava

Application in cereal bar with addition of safflower oil

Abstract

The growth of agro-industrial has become intense in recent years to meet the demand for food in Brazil and with that, it has intensified the amount of agro-industrial waste resulting from these processes. Within this scenario, guava (Psidium guajava L.) stands out as a fruit widely used by the food industry, which results in around 30 % of waste. In addition, modern life has led the population to seek practical and healthy products, among the options available in the market are the cereal bars. The objective of this work was to produce a flour with dehydrated guava residues (DGRF) and applying it to cereal bars. In addition, the vegetable fat used in the cereal bar formulation was replaced by safflower oil (Carthamus tinctorius L.) rich in  6 e  9 to attribute nutritional quality to the product. The DGRF presented high food fiber content (65 %). In the sensory evaluation of the cereal bars, only the texture attribute of the formulation with 5 % (F5) of DGRF presented statistical difference (p < 0,05) compared to the standard formulation (SF). Residues from guava industrialization, if properly sanitized can it used as ingredients to increase the fiber content in foods. In addition, safflower oil raised the levels of polyunsaturated fatty acids ( 6 e  9) by 43 % and 81 % in the bars of cereals with 5 % and 10 % of DGRF, without affecting the sensorial quality of the product.