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This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage.

Seven cereal bars were produced and stored during 11 months, under vacuum and protected from the light. The total phenolic compounds, the activity antioxidant by ABTS [2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] method, the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method expressed as EC50 (concentration required to reduce the original amount of free radicals by 50 per cent) and texture properties were evaluated over the storage period.

In general, total phenolic compounds decreased during storage (from 4.19 to 1.11 mg GAE. g-1f.w.). Although the total antioxidant activity (ABTS method) increased during the fifth month, it reduced during storage (from 3.41 to 0.30 µmol TE.g-1f.w.); and the EC50 was not modified in many formulations, though it decreased in other formulations during storage period (from 3913 to 19221 g fruit.g-1 DPPH). The force of rupture began to increase in the fourth month (reaching 62.4 N), and hardness began to increase in the ninth month (reaching 444 N). The formulation and time factors influenced the total phenolic compounds, total antioxidant activity (ABTS method), force of rupture and hardness, while EC50 was only influenced by the formulation (p-value = 0.001). A principal component analysis showed that time had little effect on the most important characteristics considered in description of the cereal bars.

Cereal bars can be consumed up to the third month of storage, considering the texture of the products. Moreover, the presence of bioactive compounds in cereal bars depends on the addition of banana peel flour, which it contributes to the insertion of total phenolic compounds and total antioxidant activity in cereal bars, aggregating functional properties in these products.

The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies.

Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability.

The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture).

Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers.

This paper aimed to evaluate sensory acceptability of salad dressing formulated with different quantities of oregano essential oil (OEO) and salt as a starting point for the use of the spice as a natural preservative in food.

Sensory assessment of salad dressing with OEO was evaluated in relation to the following attributes: appearance, aroma, consistence, flavour and overall acceptability. Five formulations were developed with variation in the levels of OEO and sodium chloride through a 22 factorial design with a central point. A nine-point hedonic scale was used, besides purchase intent by a structured five-point scale.

There was no significant difference in the acceptance of the samples. Cluster analysis showed that formulation with intermediate quantities of salt and OEO was preferred by the consumers. OEO salad dressings with low salt content, regardless of OEO amount, presented higher intention to purchase.

Due to an increasing interest in the use of natural preservatives to replace chemical additives, this study provided a starting point for further investigations concerning sensory acceptability of OEO in food.

Finding the balance between pleasant flavour and significant reduction of the use of salt in foods for dietary reasons is a complex challenge. Furthermore, studies need to be performed concerning interaction between amounts of essential oils and salt.

This study provides insights that suggest a promising usage of OEO in food.

This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits.

All wines were produced by a standard procedure of vinification. Pre‐drying treatment aimed at drying the grapes up to 22°Brix and static pomace wines presented the constant contact between the must and pomace. Sensory acceptance was carried out by 80 consumers who evaluated eight samples (six experimental wines and two commercial wines) concerning the attributes: appearance, aroma, body, flavor and overall acceptance.

Experimental wines presented higher acceptance when compared to commercial wines and cluster analysis shows the splitting of consumer preferences, highlighting the higher acceptance of traditional Bordô wine and static pomace samples in all sensory attributes. Pre‐drying process enhances the concentration of coloured compounds, to highlight the appearance acceptance of these samples.

Although this paper has limited the consumer acceptance of red table wines, the innovative treatments will be applied in Vitis vinifera red wines.

The wide acceptance of static pomace and pre‐drying wines has promoted further information about innovative winemaking that can be applied in Brazilian and worldwide wineries.

The innovative treatments can change sensorial features of wines and therefore influence the choice of consumers as well as enhancing the nutritional benefits of red wines.

The pre‐drying and static pomace winemaking are the novelty of this study and the wide acceptance of the sensory attributes concerning these treatments indicates the potential for application in wineries.

The purpose of this paper is to substitute wheat flour by passion fruit peel flour in Brazilian honey bread (pão de mel), with evaluation of the breads’ sensory features, chemical composition and physical properties.

Honey breads with wheat flour (standard) and with replacement of this ingredient by 10 to 50 per cent passion fruit peel flour were produced. Two sensory tests were applied, to identify how different formulations with passion fruit peel flour were when compared to the standard formulation, and also the acceptability of the products. The selected honey breads, through sensory results, were evaluated regarding to chemical composition and physical properties.

Formulations with 10 and 20 per cent substitution were the least different to formulations with only wheat flour, and were as acceptable as the wheat flour sample. Physical and chemical characteristics of breads with 10 and 20 per cent passion fruit peel flour were similar; however, honey bread with 20 per cent passion fruit peel flour had higher fibre content, ash quantity and hardness value; a lower specific volume; and a different colour from the wheat flour sample.

This study offers an opportunity to food industries through utilization of an agro-industrial by-product on the formulation of a Brazilian traditional product.

This study presents the feasibility of using an agro-industrial by-product to Brazilian honey bread, enhancing the nutritive value of this product and reducing the impact of passion fruit peel flour on the environment.