The consumption of food bars has become very common due to their practicality and
convenience, being used as a quick and healthy snack option as they have high nutritional
value added to their composition. The objective of this study was to develop food bars
formulated with Amazonian ingredients, in addition to analyzing their sensory attributes,
purchase intention and the nutritional composition of the formulations. The ingredients
used in the bar formulations were stingless bee honey, samburá, tapioca flour, Amazon
nuts and silver bananas. Three different formulations (A, B and C) of the product were
developed, varying the proportions of the ingredients. These formulations were subjected
to affective tests and evaluation of purchase intention. Moisture, total fiber, total
carbohydrates, available carbohydrates, proteins, lipids, ash and caloric value were
determined, in accordance with official analytical standards for food analysis.
Formulation C received the lowest scores in all attributes, while formulation A received
the highest scores. Regarding purchase intention, 43% of evaluators would certainly buy
formulation A, while the minority (24%) would buy formulation C. Formulation C
presented a better nutritional composition, and the predominant nutrients in all
formulations were total carbohydrates, followed by humidity. It is concluded that
formulation A was the best accepted by consumers although formulation C had the
highest concentrations of nutrients.
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