<b>Characterization and sensorial evaluation of cereal bars with jackfruit</b> - doi: 10.4025/actascitechnol.v33i1.6425

<b>Characterization and sensorial evaluation of cereal bars with jackfruit</b> - doi: 10.4025/actascitechnol.v33i1.6425

The objective of this study was to elaborate a homemade and alternative cereal bar using dehydrated jackfruit and seed meal as fiber source, due to the availability of this fruit in the region, without reducing the nutritional values if comparing to those already existent in the market. In order to...

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Bibliographic Details
Main Authors: Calila Teixeira Santos, Renata Ferreira Bonomo, Rafael da Costa Ilhéu Fontan, Paulo Bonomo, Cristiane Martins Veloso, Gabrielle Cardoso Reis Fontan
Format: Article
Language:English
Published: Universidade Estadual de Maringá 2011-03-01
Series:Acta Scientiarum: Technology
Subjects:
functional product
Artocarpus integrifolia
nutritional value
food fiber
jackfruit
Online Access:http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/6425

Internet

http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/6425

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