Analysis of fruit bars elaborated with flour from the residue of acerola processing

Abstract

The generation of agro-industrial residues has increased considerably in recent times, including those from acerola processing. These residues can provide several nutrients necessary for health, such as vitamins, minerals, fibers, carbohydrates, proteins and can be used as raw material to obtain new products of high added value, promoting numerous possibilities for sustainable production. Fruit bars are versatile products, made from a variety of ingredients and, in this context, the use of flour from the by-product of acerola juice processing (ARF) is a viable option for adding value and improving product quality. Therefore, the present study aimed to elaborate and characterize fruit bars added with ARF. Four formulations were elaborated, being a control formulation (F1), without addition of ARF and three formulations with different concentrations of ARF in relation to the final mass: F2 (10%), F3 (15%) and F4 (20%). It is concluded that the proportion of 10% of ARF presented a good alternative for the elaboration of fruit bars, due to the greater global impression and purchase intention. However, it is suggested that further studies be carried out with ARF, not only in fruit bars, but also in other potential products.