In the processing for obtaining acerola juice, a large amount of residues, which is usually discharged, is generated (seeds and bagasse). Adding value to these by-products is of great interest, since their use can enrich human food as a good source of nutrients and dietary fiber. In this study, acerola seed flours (ASF) and acerola bagasse flours (ABF) were used to develop cereal bars (CB) in different combinations with brown oats: CB 1: control - with the addition of 25% brown oats, CB 2: with the addition of 12.5% ASF and 12.5% ABF, CB 3: with the addition of 6.25% ASF and 18.75% ABF, CB 4: with the addition of 12.5% ASF and 12.5% brown oats and CB 5: with the addition of 12.5% ABF and 12.5% brown oats. These bars were sensorially evaluated and CB 1, CB 4 and CB 5 received the highest scores. We conclude that CB 4 and CB 5 can be considered as products with enhanced nutritional value, containing iron with a low energetic value and high levels of dietary fibre, besides being enriched with antioxidants.
Keywords: Dietary fibre; Malpighia emarginata; Seed, Bagasse; Sensory analysis.