Optimization of ingredients in cereal bar

Yadav, Latika; Bhatnagar, Vibha

doi:10.15740/has/fsrj/6.2/273-278

Cited by 9 publications

(10 citation statements)

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“…Related results can be found in the development of cereal and granola bars prepared using sucrose alternatives ( Sethupathy et al. 2020 ; Torres et al., 2011 ; Yadav and Bhatnagar, 2015 ). In this study, increasing sweeteners caused the cereal bar to have a soft and sticky texture because of the hygroscopic nature of polysaccharides that results in absorption of moisture ( Shourideh et al., 2012 ).…”

Section: Resultsmentioning

confidence: 67%

“…(2015) , Megala and Hymavathi (2011) , Srebernich et al. (2016) , and Yadav and Bhatnagar (2015) which suggested that there are many ingredients such as puffed rice, roasted nut, cereal seed, mixed fruits, and sugar which can affect the consumer acceptance, product acceptance, and purchase intention of cereal bars. Those ingredients can cause variation in texture, flavor, crispiness, and sweetness in the higher gross energy cereal bars developed in this study.…”

Section: Resultsmentioning

confidence: 99%

“…Cereal bars are considered a healthy type of food because they are rich in fiber, and poor in fat content ( Palazzolo, 2003 ). They contain a wide range of nutrients; are available in small packets or pouches; are light in weight and convenient to carry; and can be eaten at any point in time ( Yadav and Bhatnagar, 2015 ). Every type of cereal bar possesses different characteristics and purposes which fit the trend for consumption of healthy, innovative, and practical food, which led the market of cereal bars to a gradual growth ( Sharma, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

Samakradhamrongthai

Jannu

Renaldi

2021

Heliyon

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This research aims to study the physicochemical and sensory evaluation of high energy cereal bars (HCB) and their consumer acceptability using logistic regression. The HCB was prepared and formulated under using a mixture design (d-optimal) experiment with three centerpoints, namely, cereals (60–66%) fruits (14–20%), and sweeteners (20–26%). The regression analysis indicated that the three main ingredients affected physicochemical properties (color value, hardness, and stickiness), chemical properties (a w , total carbohydrate, gross energy, reducing sugar, non-reducing sugar, and total carotenoid), and sensory properties. The optimum content of cereals, fruits, and sweeteners for HCB was found to be 60.45%, 19.55%, and 20%. This indicates that puffed rice, roasted nuts, cereal seed, mixed fruits, corn syrup, and honey can provide high consumer product acceptance and purchase intention for a cereal bar and can be used to develop a high-energy cereal bar product desirable for the consumer market.

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Section: Resultsmentioning

confidence: 67%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

Samakradhamrongthai

Jannu

Renaldi

2021

Heliyon

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“…These bars provide good sensory and nutritional characteristics due to the presence of carbohydrate, lipids, proteins and minerals in them. The changes in life style and dietary pattern, increasing awareness about healthy food habits with adequate nutritional requirements and increased physical activity has made energy bars a perfect choice as a quality source of energy [7].…”

Section: Introductionmentioning

confidence: 99%

Development and Quality Evaluation of Choco Quinoa Nutri Bar during Storage

Padmashree¹,

Negi²,

Haridas³

et al. 2018

FNS

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Choco quinoa nutri bar was developed using quinoa as one of the ingredients to explore its nutritional benefits. Bars were packed in polypropylene (PP, 75 µ) and metallised polyester (12 µ) low density-high density (MP, 100 µ) (with/without vacuum) films, stored under ambient and 37˚C temperature conditions for shelf life evaluation. Bar contained 14.43% protein, 14.93% fat with a calorific value of 426.75 k cal/100g. Chemical changes were observed significantly (p < 0.05) more in the samples stored at 37˚C than the ones stored at ambient conditions (15˚C-34˚C). Bars showed maximum stability at 0.33 a w with less chemical changes. Oleic acid (36.06%) was found to be the major fatty acids in the bar followed by palmitic (29.35%), stearic (17.12%) and linoleic (12.05%) acids. Hardness of the bar enhanced significantly during storage, and was observed significantly (p < 0.05) higher in the samples packed in MP films (with/without vacuum) as compared to bars packed in PP films thus restricting the shelf life of the bar to 6 months in MP films (with/without vacuum) and 9 months in PP films at both the temperature conditions.

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“…The faster developing change in life style leads to rapid increase demand for the processed and convenience foods. Energy bars are one of the nutritionally balanced convenient food which has foothold since after 1980s (Mridula et al, 2011 andBhatnagar, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage on Quality of Spirulina Snack Bars

Doiphode¹,

Mane²

2021

IJAERS

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Ready to eat snack and health bars have sturdily occupied space in the global market and are high in demand as nutritional supplements for people on the go and weight watchers especially people consuming caloriecontrolled diets. Spirulina is a unicellular micro alga grown in water bodies containing 50-70% protein including all essential amino acids, fatty acids, vitamins and minerals. The soy protein isolate is good source with high bioavability of protein (90%) and it is easily digestible too. Bengal gram is an old pulse with high protein ratio about 80% with several vitamins like vitamin A, C, E, K and B-complex and minerals like phosphorous and magnesium. Peanuts are essential source of protein, lipid and fatty acids and called as poor man's protein due to its low price. It contains essential vitamins and minerals useful for healthy immune system, nerve function, blood coagulation mechanism, bones and teeth formation. In present investigation snack bars prepared with bengal gram, peanut, oats, puffed rice, desiccated coconut, soy isolate, spirulina, cardamom powder and binding syrup were analyzed for organoleptic properties and stored at room temperature after packaging with butter paper and polypropylene pouch for 90 days to record changes in nutritional, functional, organoleptic and microbial quality attributes. The results showed increase in moisture content whereas decrease in ash, fat, protein and fiber content in stored snack bars. The microbial count (Total plate count, yeast and mould) was increased throughout storage period at room temperature from 45th day of storage and sensory score for all the sensory parameters (Colour and appearance, flavour, taste, texture and overall acceptability) was decreased with the advancement in storage period. The snack bars with spirulina could be stored for the period of 90 days in polypropylene pouch at room temperature in good condition.

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Optimization of ingredients in cereal bar

Cited by 9 publications

References 0 publications

Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

Development and Quality Evaluation of Choco Quinoa Nutri Bar during Storage

Effect of Storage on Quality of Spirulina Snack Bars

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