Effect of legume supplementation on physical and textural characteristics of ready to eat cereal bars

Yadav, Latika; Kochhar, Anita

doi:10.18805/ajdfr.v36i03.8973

Cited by 5 publications

(5 citation statements)

References 6 publications

(6 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The volume of plantain-based snack bars increased linearly with the addition of rice bran, from 22.21 cm 3 for PSO to 23.63 cm 3 for PSRO, while density decreased in the same manner, from 0.71 g/cm 3 (PSRO) to 0.72 g/cm 3 (PSO). The results are comparable to those reported by Yadav and Bhatnagar (23), who found that the volume of RTE cereal bars increased linearly with the addition of legume ours, while density reduced in a similar manner. The ndings are also similar with Simona et al (29), who found that the volume of gluten-free biscuits increased linearly as the amount of soy our increased, while the density reduced in the same manner.…”

Section: Physical Characteristics Of Snack Barsupporting

confidence: 90%

Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy cake, and oat bran

Gbolagade,

Oluwajuyitan,

Aderinola

et al. 2024

Preprint

View full text Add to dashboard Cite

Snack bars were produced in response to the growing demand for creative, processed, healthful, and convenient foods brought on by a lack of time for cooking and a growing awareness of health issues. The purpose of this study was to develop and assess the nutritional content, glycemic response in healthy human subjects, sensory and physical properties of snack bars from plantain, soycake, rice-bran, and oat-bran flour. The flour samples were combined in the following manner: PSO (plantain 65%, soycake 30%, and oat bran 5%); PSRO (plantain 60%, soycake 30%, rice bran 5%, and oat bran 5%). The snack bars' length, width, and thickness varied from 90.83 to 93.02 mm, 37.86 to 40.81 mm, and 6.02 to 10.33 mm. The ranges for weight, volume, density, and spread ratio were 16.02–21.40 g, 22.12–35.53 cm3, 0.60–0.72 g/cm3, and 3.66–6.62, respectively. Sensory evaluation showed that there was no significant difference in overall acceptability between the produced snack bars and the commercial oat snack bar, but there was a significant difference (p < 0.05) in color, appearance, texture, aroma, and taste. Results showed that, in comparison to the control (COS), the produced snack bars (PSO and PSRO) have low glycemic indices and are high in crude fiber and protein. The snack bars' nutritional composition was improved by the addition of rice bran. The snack bar especially PSRO has potential to be used as functional diet to modulate blood sugar.

show abstract

Section: Physical Characteristics Of Snack Barsupporting

confidence: 90%

Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy cake, and oat bran

Gbolagade,

Oluwajuyitan,

Aderinola

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

“…In similar studies, an increase in hardness of mushroom fortified bread and cake samples with increasing level of mushroom fortification have also been reported earlier (Eissa et al 2007;Majeed et al 2017). Whereas, on the contrary, legume flour incorporation has reported to cause a decrease in hardness of cereal bars (Yadav and Bhatnagar, 2017). However, as per the sensory evaluation, the scores for texture and mouth-feel of energy bars were recorded to be most acceptable for 20 % level of mushroom powder incorporation (Table 4).…”

Section: Textural Qualitysupporting

confidence: 71%

Development of Vitamin D and Protein Rich Energy Bar with Mushroom

Srivastava¹,

Attri²,

Arora³

et al. 2022

AJDFR

View full text Add to dashboard Cite

Background: Vitamin D and protein deficiencies are amongst the most prevalent malnutrition problems of India and several other developing nations. In the present study an attempt has been made to develop a Vitamin D and protein rich energy bar utilizing mushroom powder. Among the vegetarian foods, mushroom is a very good source of Vitamin D and also rich in good quality protein. Methods: Twelve formulations of energy bar prepared with varying proportions of mushroom powder (0-30%), sweeteners (40-50%) and cereals (20- 45%) were analyzed for nutritional, anti-oxidative, sensory, color and textural properties. Result: A significant improvement in vitamin D, protein, crude fiber, ash and antioxidant activity contents of energy bars with increasing proportions of mushroom powder was observed. Energy bar prepared with 20% mushroom powder, 40% sweetener, 25% cereals, 10% peanuts and a 5% dry fruits showed good sensory acceptability along with a good amount of vitamin D (423.99 IU/100 g), protein (15.18 g/100 g), antioxidant activity (78.52% scavenging of DPPH (2,2-diphenyl-1-picrylhydrazyl) crude fiber (4.76 g/100 g) and ash content (2.60 g/100 g). Single bar (50 g) of this snack can provide 53% of recommended dietary allowance (RDA) of Vitamin D and 12.7% of RDA of protein for an adult.

show abstract

“…The texture properties determined were the hardness and crispness of the fruit-nut-bars. They were measured in terms of the maximum peak force and number of peaks during the first compression cycle with the texture analyzer ("Stable Micro Systems", Winopal, Germany) according to Yadav and Bhatnagar (2017) with the following settings: Pre-Test Speed: 2 mm/s; Test Speed: 1 mm/sec; Post-Test Speed: 10 mm/s; Force: 10 g; Trigger Force: 10 g; Probe: P/5; 5 mm Dia Cylinder (Figure 3).…”

Section: Textural Profile Analysismentioning

confidence: 99%

Effects of processing on nutrient composition in guava- and jackfruit-based snacks

Xing¹,

Keding²,

Pawelzik³

2021

Afr. J. Food Sci.

View full text Add to dashboard Cite

Guava and jackfruit are popular fruits in East Africa. With consideration of the high post-harvest losses of these two fruits and only seasonal availability, this study aimed to produce nutrient rich fruit-based snacks to decrease this problem and make use of surplus fruits during on-season. Given the nutritional situation in East Africa, these products were also developed to have a high content of desired nutrients. Next to either guava or jackfruit also mango, different nuts and lemon juice was partly added. Processing methods included cooking and drying, which are suitable for local households and small processing groups. Chemical analyses were implemented to determine nutrient contents before cooking, after cooking and after drying. Major results included that bars with guava and lemon juice contained the highest content of ascorbic acid, 81.19 and 48.18 mg/100 g FM before and after cooking, respectively; jackfruit-based samples without lemon juice after drying contained more phenolic content than guava-based samples; fruit bars with lemon juice had higher acidity; samples of guava contained more β-carotene than jackfruit. In conclusion, the fruit-nut-bars can provide a good option to process surplus fruits and provide essential nutrients to the local population in East Africa.

show abstract

Effect of legume supplementation on physical and textural characteristics of ready to eat cereal bars

Cited by 5 publications

References 6 publications

Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy cake, and oat bran

Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy cake, and oat bran

Development of Vitamin D and Protein Rich Energy Bar with Mushroom

Effects of processing on nutrient composition in guava- and jackfruit-based snacks

Contact Info

Product

Resources

About