DEVELOPMENT OF A HOMEMADE PLANT-BASED SOYBEAN CEREAL BAR: A NUTRITIOUS AND SUSTAINABLE ALTERNATIVE

Abstract

The search for healthier, more natural foods has been growing among consumers, seeking options with real health benefits. With increasingly hectic lives, many prioritize quick and convenient choices. In this scenario, recipes that combine speed and nutritional value emerge as promising alternatives, meeting the demand for convenience and well-being. This project aimed to create a cereal bar recipe based on soy protein, combined with fiber- and nutrient-rich ingredients such as oats and flaxseed. The bars were handcrafted, allowing them to be easily reproduced at home by consumers themselves. The bars were characterized by analyzing their structure, appearance, acceptability, and purchase intent. This evaluation was conducted with students from UNIMOGI College, using sensory tests and questionnaires. The results indicated good acceptance and demonstrated that the cereal bar represents a promising alternative both for homemade preparation and for commercialization, given the consumers’ interest in purchasing it in the market.