Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour

Abstract

Introduction. Nowadays, health-conscious consumers attend to nutritional, health, and easy-to-use products. Demand for healthy snacks is significantly increasing. Our study aimed to develop high protein nutrition bars by incorporating pumpkin seed flour and banana flour and assess their quality.
 Study objects and methods. We analyzed three bar samples for nutritional, textural, and sensory quality. The bars contained banana flour, pumpkin seed flour, and the mixed flour. Proximate analysis was performed following the AOAC method. The mineral content and antioxidant properties of the bars were determined by using emission spectrophotometry and the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging modified method, respectively.
 Results and discussion. The mixed flour nutrition bar had significantly higher total phenolic content and antioxidant activity than the bar with banana flour and the bar with pumpkin seed flour. Textural analysis demonstrated that the mixed flour sample had significantly (P < 0.05) higher hardness and color parameters compared to the other bar samples. Nutritional analysis indicated that mixed flour bar contained significantly higher amounts of protein, fat, and calcium; while pumpkin seed flour bar had higher ash, iron, and magnesium contents. The mixed flour sample also had better sensory parameters.
 Conclusion. The mixed flour demonstrated good quality. Hence, both banana and pumpkin seed flour have a potential to be used in bar formulations.

Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder

“…TPA was performed by Texture Analyzer (Stable Microsystems, TAXT-2i Texture Analyzer, Godalming, UK), as described by Mazumder et al [ 22 ]. The texture parameters (hardness, fracturability, maximum compressive force, and adhesiveness) were determined in a texture profile analysis mode (TPA) with speed before test 1.0 mm/s, trigger 5 g, speed after test 10 mm/s, voltage 60%, probe with a diameter 5 mm, distance 5 mm and specialized software “Texture Exponent“.…”

Perspectives of pumpkin pulp and pumpkin shell and seeds uses as ingredients in food formulation

“…Furthermore, PSHF is attractive for its high carbohydrate content, fiber content, carotenoid content and its antioxidant capacity (68.38%). PSF has a high content of protein, fat, magnesium and phosphorus and antioxidant activity of 38.25% (Adubofuor et al , 2018; Bemfeito et al , 2020; Dimitry et al , 2022; Habiba et al , 2021; El Khatib and Muhieddine, 2020; Lima et al , 2019; Nyam et al , 2013; Staichok et al , 2016). Those pumpkin-derived flours are suitable for food formulation and may be selected according to consumers’ expectations and manufacturing needs.…”