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

Abstract

Interest in functional foods is continuously increasing, having the potential to be an ally in reducing cardiometabolic risk factors. This study focuses on developing and evaluating oat- and millet-based snack bars enriched with freeze-dried elderberry powder (FDEBP), aiming to combine great taste with enhanced nutritional value, antioxidant properties, and prebiotic potential. The research encompassed a sensory evaluation, nutritional assessment, and rheological analysis of the snack bars. A hedonic test was conducted to gauge consumer preferences and overall liking, providing insights into taste, texture, and acceptance. Sensory evaluation revealed positive feedback from participants, and acceptance rating scores ranged from 7 to 8.04, the best score recorded by one of the enhanced bars with 1% FDEBP. The rheological analysis determined the bars’ dynamic storage modulus (G′) and loss modulus (G″), assessing the material’s elasticity and mechanical properties. Results showed that the incorporation of 0.5% and 1% FDEBP in the oat and millet snack bars significantly impacted their rheological properties, enhancing structural strength. Nutritional analysis demonstrated that the snack bars provided a complete mix of macronutrients required in a daily diet. The study sheds light on the potential of functional snack bars enriched with FDEBP, offering a delectable way to access essential nutrients and bioactive compounds in a minimally processed form, without the addition of sweeteners or additives, friendly to the gut microbiota.

Consumer Perception of Innovative Fruit and Cereal Bars—Current and Future Perspectives

“…Healthy ingredients rich in vitamins, minerals, amino acids, omega-3, and bioactive compounds are used to improve the nutritional value of the products and positively impact health [ 36 , 37 ]. As noted by [ 38 ], bioactive compounds of plant origin (polyphenols, antioxidants, bioactive peptides, and probiotics) are gaining consumer acceptance and may be health-promoting ingredients in cereal bars in the future.…”

“…It is noted that the snack industry, meeting the expectations of consumers as well as doctors and nutritionists, is looking for innovative alternatives to the sugar-reduced cereal bar. In addition, manufacturers are also aiming to reduce fat and sodium in these products [ 38 ] as well as gluten [ 12 , 39 ].…”

The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation

“…Nowadays, nutritious supplements such as fruits and vegetables (turnips and butternut squash) can be used to improve the sensory properties and nutritional value of many cereal products. For example, Haș et al (2023) enriched a millet-and oat-based snack with freeze-dried elderberry powder to access bioactive compounds and vital nutrients. To increase the nutritional value of Doowina and improve its sensory properties, this study investigated the changes in physicochemical properties, antioxidant activity, unsaturated fatty acid (UFA) content, LAB community, and sensory properties of different formulations of Doowina with turnips and butternut squash, whose fermentation process was intensified by increasing the proportion of sourdough.…”