Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (a?§a?-, cupua?§u, muruci and tapereb??) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the a?§a?- bar, and 15% in the cupua?§u, muruci and tapereb?? bars. The acceptance rate of the a?§a?- bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat a?§a?- pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupua?§u and muruci snack bars had higher sensory acceptance than the a?§a?- and tapereb?? bars; therefore, they are more likely to have better market prospects.
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