Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions

Abstract

The development of nutritious, low-cost snacks has become increasingly important due to consumer demand for healthier diets. In this study, sensory and physical-chemical parameters and mineral compositions (P, Ca, Na, K, Mg, Fe, Zn, Al, Cu, Mn, Ni and Ba) of cereal bars were evaluated. The bars were made with flours of Lablab purpureus L. Sweet (mangalo), Vigna unguiculata L. Walp (cowpea) or Cajanus cajan L. Huth (pigeon pea) and the desirability function was used to attain the best formulation for maximising the content of protein, fibre, ashes and essential elements. Sensory analysis revealed satisfactory acceptability. Acidity did not change significantly (p > 0.05), and water activity values ​​did not exceed 0.557 over 90 days, indicating stability. Principal component analysis revealed no significant differences when comparing the mineral content between the bars. The desirability function indicated that the cowpea-based bar had a higher nutritional quality, with a protein content of 4.91 ± 0.25 g 100 g−1, P content of 187.7 ± 3.6 mg 100 g−1, Mg content of 87.37 ± 1.19 mg 100 g−1 and Mn content of 2020 ± 130 µg 100 g−1, than the other bars. The overall sensory evaluation also yielded a high score for the cowpea-based bar (overall quality equal to 6.23 ± 1.10). Therefore, pulse flours could be potential nutritional ingredients for making snacks, and in particular, cereal bars containing them could be a viable product alternative for small rural cooperatives.

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

“…Because of their high nutritional value and their positive performance in heat-treated products, legume flours are suitable ingredients for use in baked goods, and bean flour seems to receive a positive response in the formulation of ready-to-eat snacks [12][13][14][15][16]. However, legume-based snacks face challenges such as eliminating or reducing antinutritional factors (e.g., lectins, enzyme inhibitors, α-galacto-oligosaccharides, phytic acid, tannins) and meeting consumer acceptance, including texture, flavor, appearance, color, and final product approval.…”

Desenvolvimento de barra de cereais com aproveitamento de resíduo de mosturação de cerveja desidratado e incorporação de proteína hidrolisada de soja e gelatina

“…A umidade dos ensaios foi maior (9,63 a 36,92 %) quando comparada a amostra padrão (8,44 %) em função do uso da gelatina hidratada (Figura 5). No entanto Maia et al (2021) obtiveram valores de umidade (9,30-10,32 %) e atividade de água (0,523-0,557) próximas ao encontrado no presente estudo ao aplicarem proteínas de leguminosas (ervilha, feijão caupi e feijão mangalô). Da mesma forma, Borges et al (2021) encontraram valores de umidade entre 11-12 % e atividade de água entre 0,554 e 0,571 para barras de cereais enriquecidas com biomassa de fermentação de vinho.…”

“…Quando comparada à amostra padrão, a barra de cereal do ponto otimizado apresentou aumentado os teores de proteínas, minerais e fibras alimentares. As farinhas de leguminosas ou a aplicação de farinhas não convencionais promovem melhora no perfil nutricional dos alimentos, principalmente em relação ao teor de proteínas, minerais e fibras alimentares (Maia et al, 2021;Moreira-Araújo, Sousa, Cavalcante, Morgano, & Araújo, 2021). Valores correspondentes a média aritmética de três repetições ± desvio padrão para a composição centesimal.…”

Microbiological, nutritional and sensory evaluation of snack bars developed using Bambara groundnut (Vigna subterranean L.) and maize (Zea mays)

“…These ingredients are combined in different proportions based on individual's choice and baked until it becomes crisp (Eke-Ejiofor and Okoye, 2018; Herawati et al, 2019). Many researchers have developed varieties of cereal bars using a wide range of nutrient dense ingredients (Jethwani et al, 2020;de Melo et al, 2020;Maia et al, 2021).…”

“…The nutritional composition of each ingredient used in preparing snack bars influences the nutrients and energy value of the product. Oftentimes, the dietary needs of consumers are taken into consideration during the stage of selecting ingredients to be used in preparing snack bars (Maia et al, 2021). According to Pinto et al (2017), substituting meals with snack bars is effective in achieving weight loss.…”