Overall quality of gluten-free araçá (Psidium Acutangulum DC.) cereal bars

Abstract

Health-conscious consumers are interested in products with an increased functional property and differentiated sensory characteristics. Processing native fruits offers promising perspectives for incoming aggregation, as well as providing foods with high nutritional value. This study evaluated the nutritional quality, physicochemical, and functional properties of gluten-free araçá cereal bars. Three different cereal bars formulations were prepared, containing araçá pulp and increasing proportions of osmotically dehydrated araçá (13; 20 and 27 g 100 g?¹). The proximate composition, physicochemical evaluation, bioactive compounds (ascorbic acid, total phenolics, tannins, and antioxidant activity), overall appearance and microbiological analyses were evaluated. In general, the gluten-free araç