Elaboration and acceptance of cereal bars with marc grape
Keywords: Vitis vinifera, waste, sensory analysis
AbstractThe wine culture is one of the mainactivities in the Serra Gaúcha, but it generatesand discards a large volume of solid waste, fromwhich the most part is the marc. Thus, withgrowing demand for healthy, practical andnutritious food and the prospect of reusing thegrape pulp, this work aimed to elaborateformulations of the cereal bar, replacing thegraperaisins commonly employed by grapes.The preparation of marc grape and processingof the cereal bars were performed in the bakerysector of agro industry and food laboratory ofIFRS - Bento Gonçalves campus. The seeds andstems were separated and discarded. Theremainder material was dried in an oven, withmaximum temperature of 50°C until up to 25%of moisture content, tightly packed andrefrigerated until the time of production ofcereal bars. Formulations were prepared A(standard), B (50% substitution) and C (100%substitution), which were submitted to sensoryanalysis by 60 untrained panelists to assess the attributes of appearance, flavor, texture andglobal quality as well as its purchaseintention.The results of sensory analysis showed thatformulations A and B were also accepted by theassessors as to the characteristics ofappearance, flavor, texture, and overall quality.The cereal bar formulation B showed a higherpercentage of purchase intent (≈ 78%),indicating the feasibility of using grape pomaceas an alternative raw material for utilization ofthis by-product in the preparation of cerealbars.