Physicochemical changes in a model protein bar during storage

Loveday, Simon M.; Hindmarsh, Jason P.; Creamer, Lawrence K.; Singh, Harjinder

doi:10.1016/j.foodres.2009.03.002

Cited by 93 publications

(103 citation statements)

References 29 publications

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“…The initial Aw of the cassava flour-based bars was lower than that reported by Aigster et al (2011) (0.69) in granola bars, which significantly increased over the first week of storage up to the value of 0.77. A high initial value (0.65) was also found by Loveday et al (2009) in protein bars during storage of 50 days at 20 °C. These results highlight the importance of using more mechanized processes and more appropriate films, such as those used with for cassava flour-based bars.…”

Section: Resultsmentioning

confidence: 72%

“…The cassava flour-based bars as well as those mentioned by Loveday et al (2009), when studying granola bars, were heterogeneous due to the presence of fruit and nut fragments and had the appearance of an aggregate of coarse particles This rough appearance adds value, characterizes the food bars, and may explain the variations in the results given the homogenization before the analysis.…”

Section: Resultsmentioning

confidence: 96%

“…Other authors investigated the shelf life of cereal bars under ambient conditions for specific formulas. The storage of protein bars was evaluated for 50 days at 20 °C (LOVEDAY et al, 2009) and granola bars for 28 days at 20 °C (AIGSTER et al, 2011).…”

Section: Sensory Analysesmentioning

confidence: 99%

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Stability of cassava flour-based food bars

2013

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The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking cereal bars was prepared using a mixture of Brazilian cassava flour, hydrogenated vegetable fat, dried bananas, ground cashew nuts, and glucose syrup. After being pressed, the bars were dried for 1 hour at 65 °C, packaged in films, and stored under ambient conditions. Its stability was continuously monitored for 210 days in order to ensure its safety and enable its introduction to the market. Texture loss was observed in the packed bars after 90 days of storage, but the sensory characteristics allowed the testers to perceive this tendency after only 30 days of storage. However, chemical, physical, and microbial analyses confirmed that the bars were safe for consumption for 180 days. The results showed that a 45 g cassava flour-based bar enriched with nuts and dried fruits can meet 6% of the recommended daily fiber intake with a caloric value between that of the common cereal bar and that of an energy bar. Adapting the formula with ingredients (fruits, nuts) from different regions of Brazil may add value to this traditional product as a fast food.

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Section: Resultsmentioning

confidence: 72%

Section: Resultsmentioning

confidence: 96%

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Stability of cassava flour-based food bars

2013

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“…Food shelf life is defined as the time period between the packing of a product and its use, during which the product maintains good sensory characteristics and safe microbial parameters that are acceptable for consumption (Loverday et al, 2009). When a product is stored, sensory attributes are highly important for the marketing of the product (Giménez et al, 2012).…”

Section: The Cultivars Chenopodium Quinoa Brs Piabiru Andmentioning

confidence: 99%

“…The A w in the present study had a small variation (0.02) over the storage period of 147 days, but it was enough to decrease the instrumental hardness of the granola (Table 2). This decrease may have been due to chemical or physical reactions, such as melting or crystallisation, and transitions related to molecular mobility, such as glass transition (Loverday et al, 2009). …”

Section: Sensory Instrumental and Microbiological Characterisation mentioning

confidence: 99%