Determinação de vitamina C e análise sensorial de barras de cereais adicionadas de frutas desidratadas / Determination of vitamin C and sensorial evaluation of cereal bars added dehydrated fruits

The aim of this study was to make and analyze cereal bars added of vitamin C, besides evaluating the products sensorially. It was followed a formulation with dried fruit to make the cereal bars as well as added the ascorbic acid. The cereal bar was produced containing 0,2% of ascorbic acid. The determination of vitamin C achieved through Tillmans method undergoing some adaptations and, it was also analyzed during 30 days after the bars making. The sensorial analysis was accomplished by 50 non-trained judges, according to bars appearance, flavor, texture and smell. The cereal bar that was made presented about 200mg of vitamin C, while industrialized achieved 100mg. Vitamin C analysis at the bars making day showed a mean of 40I,16±16 mg%, showing significant result (p

O objetivo deste estudo foi elaborar e analisar o teor de vitamina C de barras de cereais adicionadas de vitamina C, assim como avaliar sensorialmente o produto elaborado. Para elaboração das barras de cereais utilizou-se na formulação frutas desidratadas consideradas fontes de vitamina C e 0,2% de ácido ascórbico. Determinou-se a vitamina C pelo método de Tillmans adaptado e analisou-se por um período de 30 dias após a elaboração das barras. A análise sensorial foi realizada por 50 avaliadores não treinados os quais avaliaram: aparência, sabor, textura e aroma. A barra formulada apresentou aproximadamente 200mg de vitamina C, enquanto que a barra comercial lOOmg.Os níveis de vitamina C no dia de elaboração das barras foi de 401,16±16mg%, sendo significativamente mais alto (p