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

Abstract

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.

Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation

“…The content of fibres in our snack-bars is between 5.4 g/100 g and 6.9 g/100 g; values found in the specific range of other snack bars are between 1 and 20.8% [27,28]. Numerous studies highlight that fibres play a significant role in preventing cardiovascular disease, diabetes, and obesity [30].…”

“…Several studies have highlighted a positive relationship between the consumption of one serving (28 g) of nuts daily, and the decrease in the risk of CVD by 21% and mortality from any cause by 22% [29]. In another study, a reduction of up to 27% in the risk of diabetes was revealed in people who consumed at least 5 portions of nuts per week [28].…”

“…Regarding the content the content of nutrients, according to previous research carried out in the direction of snack bar foods that claim to offer health support, values of protein content between 4.3 g/100 g and 21.9 g/100 g, carbohydrates between 38.4 g/100 g and 74 g/100 g, and fats between 3.1 g/100 g and 22.2 g/100 g were identified [27,28]. The products developed in the current study have values within the limits of those shown earlier, with the exception of fats where the values are between 17.6 g/100 g and 29.8 g/100 g. This choice is based on the evidence supporting the consumption of nuts for cardiometabolic protective purposes.…”