CEREAL AND NUT BARS, NUTRITIONAL QUALITY AND STORAGE STABILITY

Six snack-type bars were manufactured, to contain oat and wheat germ a nd two different walnut levels, agglutinated with natural sweeteners a nd fats. Two bars also contained toasted amaranth with brown sugar cov er and wheat extrudate, while two others, contained puffed instead of toasted amaranth. Water activity (Am) and moisture were determined in the manufactured products. Quality and sensory evaluation and proximat e analysis were carried out on the bars containing highest levels of w alnuts (18%). The caloric contribution of the bars was computed by Atw ater methods. The nutritional quality of the bars was determined by me ans of the Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR), and the results were used to obtain relative PER and relative NPR. Sa mples of the latter bars were kept under accelerated storage for 15 da ys at 37 degrees C and analyzed every 5 days to determine their Aw, mo isture, peroxide and sensory acceptability. The drying time for the ce real - and walnut - based bars was 45 min at 120 degrees C. All bars p resented a good fiber supply and the CN1 bar, containing only oat, whe at germ and walnut, had the greatest protein content. In the sensory e valuation, the walnut level with the greatest preference was 18%. PER and NPR values of the bars did not differ significantly showing values approximately 86% that of the casein value. During storage,:the moist ure and Aw decreased in all the bars. Peroxides remained within the ac ceptable ranges; acceptability based on sensory evaluation remained be st in the bar with toasted amaranth. Walnuts can successfully be used in the manufacture of snack bars as these offer good nutritional and s ensory quality and remain stable in storage.