Genipapo flour addition in cereal bars: Study with child consumers

The aim of the study was to evaluate the sensory acceptability of cereal bars with the addition of several levels of genipapo flour (GF) among children. Additionally, we wanted to determine the physicochemical composition of the control product and of the one with a higher GF level, and which formulation would have an acceptability level similar to the control product. Five cereal bars formulations were developed with the addition of different levels of GF: F1 (0%), F2 (1%), F3 (2%), F4 (3%) and F5 (4%). Sixty-two untrained consumers, of both genders, aging from 7 to 10 years old took part in the sensory evaluation. Their physicochemical characteristics and acceptability were analyzed through a mixed structured facial hedonic scale. There was no significant difference between the formulations for the aroma and texture attributes, and for purchase intent. Generally, the addition of levels ≥ to 4% reduced the cereal bar’s acceptability (p ≤ 0.05) in the attributes appearance, flavour and colour. The F3 formulation was the one with greatest GF addition and whose acceptance was similar to the control formulations. There was no significant difference (p > 0.05) between F1 and F3 regarding their moisture, ash, protein, and soluble fiber contents. Lower lipid and calorie levels and higher carbohydrate, insoluble fiber, and total dietary fiber levels were reported in F3. A GF addition level of up to 2% in cereal bars was well accepted by the children, enabling us to improve the product’s nutritional profile.