Development and evaluation of nutrient-rich food bars incorporating macauba kernel cake.

Authors

Ivia Caroline Almeida Cavalcanti, Lara Aguiar Borges, Matheus Dias de Carvalho, Gabriel Sthefano Lourenço Pereira, Mariuze Loyanny Pereira Oliveira, Caroline Liboreiro Paiva, Juliana Pinto de Lima

Published in

Journal of food science and technology. Volume 62. Issue 11. Pages 2191-2198. Epub Jan 08, 2025.

Abstract

This study aimed to develop food bars incorporating macauba kernel cake, a coproduct derived from macauba oil production. The formulations included 10%, 20%, and 30% macauba kernel cake. Subsequent analyses were conducted on the proximate composition, fatty acids profile, color, texture, and sensory properties of the bars. The inclusion of macauba kernel cake increased the fat, ash, and fiber content in the bars. Additionally, there was a notable rise in the levels of lauric, stearic, and oleic acids. Adding up to 20% macauba kernel cake increased the hardness and cohesiveness of the bars while reducing their brittleness. The color analysis revealed a darker appearance with higher concentrations of the ingredient. Sensory analysis demonstrated a high acceptance rate (82.5%) for the sample containing 10% macauba kernel cake, which was also less hard and more brittle compared to other formulations. The developed food bars represent a viable method for enhancing the value of macauba kernel cake, minimizing waste generation. The study provides valuable insights into the utilization of this coproduct in food applications, showcasing its potential benefits in terms of nutrition and sensory appeal.

PMID:
41041492
Bibliographic data and abstract were imported from PubMed on 03 Oct 2025.

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