Development, characterization and shelf-life testing of a novel pulse-based snack bar

Bhakha, Tina; Ramasawmy, Brinda; Toorabally, Zaynab; Neetoo, Hudaa

doi:10.3934/agrfood.2019.3.756

Cited by 7 publications

(4 citation statements)

References 27 publications

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“…Several scientific papers were found related to snack processing, including nut and legume-based products [ 78 , 79 , 80 , 82 , 83 , 84 , 85 ]. In fact, population-based studies have shown increased food consumption related to the snacking habit.…”

Section: Ready-to-eat Productsmentioning

confidence: 99%

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

Hernández-López

Ortiz-Solà

Alamprese

et al. 2022

Foods

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Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certain countries. Their genetic diversity is needed to sustain the food supply and security for humans and livestock, especially because of the current loss of habitats, species, and genetic diversity worldwide, but also because of the ever present need to feed the increasing human population. Even though both legumes and nuts are considered as high-protein food and environmentally friendly crops, developed countries have lower consumption rates when compared to Asia or Africa. With a view to increasing the consumption of legumes and nuts, the objective of this review is to present the advantages on the use of autochthonous varieties from different countries around the world, thus providing a boost to the local market in the area. The consumption of these varieties could be helped by their use in ready-to-eat foods (RTE), which are now on the rise thanks to today’s fast-paced lifestyles and the search for more nutritious and sustainable foods. The versatility of legumes and nuts covers a wide range of possibilities through their use in plant-based dairy analogues, providing alternative-protein and maximal amounts of nutrients and bioactive compounds, potential plant-based flours for bakery and pasta, and added-value traditional RTE meals. For this reason, information about legume and nut nutrition could possibly increase its acceptance with consumers.

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Section: Ready-to-eat Productsmentioning

confidence: 99%

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

Hernández-López

Ortiz-Solà

Alamprese

et al. 2022

Foods

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“…This result was accompanied by the lowest value in chewiness and springiness, according to the TPA analysis. Previous research into snack bars showed a significant positive correlation between instrumental and sensory texture analysis for hardness, springiness, and adhesiveness [56,57]. Snack bar 1 has significantly higher chewiness, hardness, and gumminess characteristics.…”

Section: Sensory Attribute Intensities Via Texture Profile Analysismentioning

confidence: 90%

Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder

Dimopoulou

Vareltzis

Floros

et al. 2023

Foods

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Consumers’ growing concern about health and well-being has led to increased interest in functional foods. This research aims to evaluate the physicochemical and antioxidant properties of a functional plant-based (PB) snack bar enriched with Coprinus comatus powder. The snack bar formulations exhibited a wide range of flavor and textural characteristics. Two PB snack bars and four commercial bars were evaluated by a consumer panel of healthy volunteers (n = 20). The PB snack bar scored ‘like extremely’ on the 9-point hedonic scale. External preference mapping determined that sweetness, flavors, cohesiveness, gumminess, and adhesion had the greatest influence on consumer acceptability. Water content, ash, protein, fat, carbohydrate, reducing sugar, resistant starch, and dietary fiber were measured. Nutritional content was enhanced (omega 3, fiber and protein), and samples were shelf life stable (aw < 0.29; moisture content < 10%). In addition, the PB snack bar underwent simulated digestion according to the INFOGEST protocol, and from the comparative evaluation, the PB snack can be seen to control the post-prandial glycemic responses, as observed by the different degree of reducing sugars released via the matrix. The PB snack bar can be further functionally enhanced by the addition of their unique ingredients such as Coprinus comatus. Coprinus comatus powder is claimed to benefit glycemic control in diabetes and has attracted growing interest in terms of its potential use in natural products with possible health benefits.

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“…Convenience foods refer to foods that have been gaining market popularity due to easy preparation and consumption, reducing the need of time, effort, and cooking skills [40][41][42][43]. Cereal bars are bar-shaped convenient food products, usually prepared by pressing whole or aked cereals with dried fruit, candied fruit, or berries, which are in most cases held together by glucose syrup [44,45]. They can be produced using several cereals as basis for the other ingredients, among them rice is commonly used in the form of akes that are prepared with dehusked rice and consequently are easy to digest.…”

Section: Introductionmentioning

confidence: 99%

Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars

Figueiredo,

Granero,

Silva

et al. 2023

Preprint

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Wheat bran is one of the most abundant by-products from grain milling, which can be applied as substrate for solid-state fermentation to obtain enzymes able to convert this agro-industrial residue into glucose syrup, which in turn can be used for the production of different food products. Present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup, produce rice flakes cereal bars using glucose syrup, and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Cereal bars were evaluated to determine reducing sugars, soluble proteins, and total polyphenols and flavonoids content. Antioxidant evaluation and enzymatic extract obtained presented amylolytic activity and it was able to produce cereal bar. Produced with wheat glucose syrup proved to be a source of dietary fiber (1.8 g) and soluble protein (7.2 g) while the rice flakes produced with corn glucose syrup did not present these nutritional components. Cereal bar produced with glucose syrup presented phenolic compounds, among them flavonoids. In addition, they exhibited antioxidant activity by radical scavenging (47.46%), reduced ion iron (71.70 µM Trolox equivalent/g) and radical stabilization (711.89 µM Trolox Equivalent/g). Final product maintained organoleptic profile characteristic of cereal bars and it showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.

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Development, characterization and shelf-life testing of a novel pulse-based snack bar

Cited by 7 publications

References 27 publications

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder

Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars

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