Raw materials with high nutritional value and functional properties should be used in the development of products of benefit to consumer health. The objective of this work was to study combinations of oats and golden flaxseed in the development of cereal bars, evaluating the chemical composition, sensory acceptability and stability during 60 days of storage. The cereal bars were prepared with the use of dry ingredients and binding agents, in proportions of 70% and 30%, respectively. For this purpose a binary mixture design with variable proportions in the formulations was used, with three repetitions at the central point. The cereal bars were evaluated by 35 untrained tasters with respect to acceptability and purchasing intent. The stability was determined by determining the fatty acidity, peroxide index and water activity, and the chemical composition by determining the moisture, protein, ash, fat, dietary fiber and carbohydrate contents. A regression analysis was carried out with the chemical composition data to obtain the coefficient of determination and lack of fit. For the remaining determinations, the results were analyzed by the analysis of variance (ANOVA) and the means compared by the Tukey test at 5% significance. Oats combined with golden flaxseed can be used in the development of cereal bars, presenting adequate sensory characteristics and because they are a fibre source. The formulation with the best sensory acceptability was that at the center point, elaborated with 50% oats and 50% golden flaxseed. The cereal bars showed good stability due to their low water activity and non-formation of peroxides.
Avena sativa; Linum usitatissimum; Chemical composition; Fatty acidity; Peroxide index
