Physical-Chemical and Sensorial Analysis of the Cereal Bar - Estefânia Prates Rodrigues

Cereal bars are a healthy food alternative, and its association with nutritious and functional ingredients has been gaining space in the market. This work aimed the elaboration and sensorial analysis of cereal bars added with watermelon rind flour. In this work there was the physical-chemical and sensorial characterization, three formulations were made with 25, 50 and 75% of added flour from the rind. The physical-chemical characteristics were always very close to those described in the literature...