Abstract
The objective of this work was to study the effect of crystal sugar/glucose concentration (SG - 40/60% wt to 60/40% wt) and Pine nut concentration (Pn - 0 to 20% wt in substitution of the oat bran) on the main sensory properties of cereal bars, following a 22 central composite rotational design (CCRD). The results were analyzed using response surface methodology (RSM). Samples of cereal bars were prepared with oat bran, rice flakes and dehydrated Pine nut as ingredients. In addition, was added syrup crystal sugar/glucose with 86oBrix which were heated for 2 minutes at 105 oC, to produce the dough (0,8 Kg). The responses evaluated were the sensory acceptance test for appearance, aroma, flavor, texture and overall acceptance, and purchase intention. In the sensory acceptance test, all samples presented acceptable scores (>5) which were considered good scores. Increasing crystal sugar concentration reduced all the sensory properties of Pine nut cereal bars. According to the results the samples 6 and central points were considered the best Pine nut cereal bar.
Key words: Pine nut; Cereal bars; Syrup crystal sugar/glucose.
