Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value

Ríos, Francisco Teodoro; Amaya, Argentina Angelica; Lobo, Manuel; Sammán, Norma

doi:10.3390/proceedings2020053014

Cited by 3 publications

(2 citation statements)

References 7 publications

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“…For example, the texture of the bars became harder during storage, negatively influencing the overall acceptability scores. According to Rios et al [ 29 ], the acceptance of snack bars depended primarily on attributes such as “sweetness” and “good appearance”, and rejection occurred in formulations containing ingredients with high lipid content treated at high temperatures for a long time.…”

Section: Resultsmentioning

confidence: 99%

Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar

Ibrahim

Fidan

Aljaloud

et al. 2021

Foods

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The aim of the present study was to evaluate the possibilities for using date fruit from the Kingdom of Saudi Arabia in the formulation of a novel snack bar while replacing the used honey with date paste. The technological, textural, microbiological and sensory qualities of the obtained food products were evaluated during storage for 12 days after their production. Date palm fruit in the form of date paste was used as an ingredient in the composition of the new snack bars that also included nuts and dried fruits. Five formulations were prepared: a control bar, snack bar with 40% date paste, snack bar with 50% date paste, snack bar with 60% date paste, and snack bar with 70% dates paste. The resulting date paste’s textural characteristics supported the bonding potential of the food system and gave a sweet taste to the final product. The formulations containing 50% date paste presented the highest overall acceptability and were the formulation with the best sensory characteristics. Thus, the addition of date paste in snack bars would be a good option to develop a functional product that contributes to rational nutrition principles. The obtained values in the current study confirmed the technological and functional potential of date fruit as a product that can find adequate application in the composition of foods with functional properties.

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Section: Resultsmentioning

confidence: 99%

Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar

Ibrahim

Fidan

Aljaloud

et al. 2021

Foods

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show abstract

“…Tepung kedelai merupakan bahan baku penyumbang utama protein, yaitu sebesar 35.9% (Mahmud, 2018). Selain itu, isian snack bar pada penelitian ini menggunakan oat yang memiliki kadar protein sebesar 16.9% (Rios et al, 2020). Menurut penelitian Małecki et al (2020), pemilihan jenis protein yang tepat dari bahan pangan tertentu memiliki dampak signifikan pada karakteristik fisiko kimia snack bar, kadar protein, dan nilai gizi lainnya.…”

Section: Uji Fisikokimia Snack Barunclassified

The Effect of Modified Banana Flour and Soy Flour Ratio on The Organoleptic Parameters of Snack Bar as Supplementary Food in Type 2 Diabetes Mellitus Patients

Syafii,

Yani

2023

JONDPAC

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This study aims to determine the effect of modified banana flour and soybean flour formulations on the organoleptic properties of snack bars. The formulation used in this study was based on the ratio of differences in the use of modified kepok banana flour with soy flour. The design used in this study was a complete randomized design (RAL). The factors used in this study were 5 formulations with a ratio of modified kepok banana flour and soybean flour, namely F1 (100:0), F2 (70:30), F3 (50:50), F4 (30:70), and F5 (0:100). The response measured in this design is a hedonic test (favorability level), which includes taste, aroma, color, and texture attributes. The selected snack bar formula results from the hedonic test are then tested for water content, protein content, and fiber content. Based on the results of hedonic test analysis on 5 formulas using the ANOVA test, it showed significant results (p<0.05) for the hedonic test response of taste, aroma, and texture attributes and an insignificant response (p>0.05) to the hedonic test of color attributes. Formula F3 with a modified ratio of banana flour and soy flour (50:50) is the most preferred formula based on taste attributes (4.48), aroma (4.40), and texture (4.37). A snack bar with formula F3 has a moisture content of 4.58%, a protein content of 18.28%, and a fiber content of 13.42%. The high protein and fiber content in this snack bar makes it suitable as a supplementary food for consumption by people with type 2 diabetes mellitus.

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Highly Accurate Measurement-Based Gain Model for Constant-Pump EDFA for non-Flat WDM Inputs

Meseguer

Antona

Bononi

et al. 2021

Optical Fiber Communication Conference (OFC) 2021

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Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value

Cited by 3 publications

References 7 publications

Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar

Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar

The Effect of Modified Banana Flour and Soy Flour Ratio on The Organoleptic Parameters of Snack Bar as Supplementary Food in Type 2 Diabetes Mellitus Patients

Highly Accurate Measurement-Based Gain Model for Constant-Pump EDFA for non-Flat WDM Inputs

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