Abstract
This study aimed to develop food bars incorporating macauba kernel cake, a coproduct derived from macauba oil production. The formulations included 10%, 20%, and 30% macauba kernel cake. Subsequent analyses were conducted on the proximate composition, fatty acids profile, color, texture, and sensory properties of the bars. The inclusion of macauba kernel cake increased the fat, ash, and fiber content in the bars. Additionally, there was a notable rise in the levels of lauric, stearic, and oleic acids. Adding up to 20% macauba kernel cake increased the hardness and cohesiveness of the bars while reducing their brittleness. The color analysis revealed a darker appearance with higher concentrations of the ingredient. Sensory analysis demonstrated a high acceptance rate (82.5%) for the sample containing 10% macauba kernel cake, which was also less hard and more brittle compared to other formulations. The developed food bars represent a viable method for enhancing the value of macauba kernel cake, minimizing waste generation. The study provides valuable insights into the utilization of this coproduct in food applications, showcasing its potential benefits in terms of nutrition and sensory appeal.