Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

Abstract

The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302–367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1–11.6 g/100 g), protein (11.2–14.3 g/100 g), fat (17.0–21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5–24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.

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

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Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks

“…The content of chlorophyll and carotenoid pigments in the sample were calculated in mg per 100 g dry matter (d.m.) from the following equations [44]: The total phenolic content was determined by spectrophotometric method with the use of the Folin-Ciocalteu reagent, which consisted of a colored reaction of phenolic compounds with this reagent [45]. To perform the test, 15% sodium carbonate (0.5 mL), distilled water (8.9 mL), acetone extract of the sample (0.5 mL; the extract was prepared in the same way as for the determination of carotenoids/chlorophylls), and 100 µL of Folin-Ciocalteu reagent were added to the tube.…”

Cereal Based Beverages for Nutrition Security: An Integrative Review

“…The various multi-grains products that were developed with healthy approaches are noodles (Kudake et al, 2017(Kudake et al, , 2018Muley et al, 2015) and bread (Malik et al, 2016), nutria-bars (Kowalska et al,2021) and porridge mix (Hussain, 2018). Recently, Panghal et al 2018 emphasized the utilization of fruits, vegetables, and legumes in the formulation of a non-dairy probiotic drink which is packed with functional and nutritious components.…”

“…Foods with health advantages referred to as functional foods have grown in popularity as a result of those who desire to use food as a natural medicine (Cencic & Chingwaru, 2010). Frequent consumption of wholesome grains improves healthy lifestyles because of the increased nutrient profile and high bioactive components present in whole grains (Kowalska et al, 2021). People, who live in the twenty-first century, are too busy and they have less time to cook grains since it is time-consuming.…”