Caracterização da composição centesimal e contagem de coliformes totais e bolores e leveduras em barras energéticas produzidas a partir de produtos agrícolas existentes na província de Maputo

Abstract

Energy bars are considered healthy foods due to the use of balanced formulations containing dietary fiber, oligosaccharides, proteins, carbohydrates and minerals. The study aimed to characterize the centesimal composition and count total coliforms and molds and yeasts in energy bars produced from agricultural products found in Maputo Province. An analytical study of a descriptive and quantitative nature was carried out on energy bars prepared from two recipes: A (honey – main ingredient) and B (molasses). Three formulations were prepared for each recipe, namely: F1 (formulation 1), F2 (formulation 2) and F3 (formulation 3). Samples of each formulation were subjected to physical-chemical and microbiological analyses. The energy bars (recipes A and B) have distinct nutritional profiles, reflecting the unique characteristics of the ingredients used. The bars from recipe A were notable for their high energy content, with values ​​ranging from 271.27 to 289.95 kcal per serving in formulations F2 and F3, a significant amount of crude protein, with levels of 9.90 to 10.20% in formulations F2 and F1, essential carbohydrates ranging from 52.46 to 58.46% (F2 and F3), and total ash, from 9.20 to 12.58% (F1 and F2). In contrast, the bars of recipe B stood out for their higher moisture content, ranging from 8.00 to 14.30% (F1 and F2), substantial dietary fiber from 8.18 to 12.50% (F3 and F2), and the presence of beneficial fats, ranging from 6.99 to 8.61% (F3 and F2). Low counts of total coliforms, molds and viable yeasts per gram (< 10 CFU/g) were also observed in both formulations. The results are in accordance with the microbiological standards recommended by the Ministry of Health, reflecting compliance with good hygiene and manufacturing practices to ensure food safety. Energy bars represent a practical and efficient source of energy and nutrients, meeting the growing demand for foods that combine convenience with health benefits. This study not only contributes to scientific knowledge about functional foods, but also provides a solid basis for future research and development of new, innovative and safe food products.(TRADUÇÃO NOSSA)