Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

Samakradhamrongthai, Rajnibhas Sukeaw; Jannu, Taruedee; Renaldi, Gerry

doi:10.1016/j.heliyon.2021.e07776

Cited by 17 publications

(12 citation statements)

References 18 publications

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“…The hardness of the bonbon formulations increased progressively for 5 days of storage. The presence of more sugars usually causes increased hardness [ 47 ]. This is not supported by the current results according to which LPP30 had the least amount of sugar, and the control sample had the most.…”

Section: Resultsmentioning

confidence: 99%

Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder

Mihaylova

Popova

Goranova

et al. 2022

Foods

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Changing nutritional demands, in combination with the global trend for snacking, sets a goal for preparing food products for direct consumption with certain beneficial properties. This study was designed to investigate the quality characteristics of raw vegan bonbons enriched with lyophilized peach powder. Three types of formulations were prepared in which 10%, 20%, and 30% of lyophilized peach powder were, respectively, added. The newly developed vegan products were characterized in terms of their physical (moisture, ash, color, water activity), microbiological, and nutritional characteristics. Their antioxidant activity, flavonoid, and phenolic content were also evaluated. Considering the content of the bonbons, the reported health claims indicate that they are sources of fiber, with no added sugar, and contain naturally occurring sugars. The color measurements demonstrated similarity in the values. This study showed that there is significant potential in the production of healthy snacks for direct consumption, with beneficial properties.

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Section: Resultsmentioning

confidence: 99%

Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder

Mihaylova

Popova

Goranova

et al. 2022

Foods

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“…Similarly, increasing the amount of banana to 112.35 g increased the hardness, while the addition of more than 112.35 g of banana decreased the hardness. High hardness values are an undesired feature of cereal bars (Samakradhamrongthai et al, 2021). The product must therefore be added the proper quantity of banana and pumpkin to provide it the correct balance of hardness.…”

Section: Resultsmentioning

confidence: 99%

Vegan and gluten-free granola bar production with pumpkin

MANGULDAR>¹,

DERYA>²,

BALBİNAR>³

et al. 2022

European Food Science and Engineering

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The aim of this study is to produce a functional product for diets that arise due to preferences such as vegan diet or health problems such as celiac, with the increase of consumer awareness. For this purpose, bars containing various fruits, dried fruits, nuts and spices were produced. For this purpose, 7 different formulations were prepared using design expert. While the ratio of pumpkin and banana was changed in the mixture, the ratios of other ingredients (oats, raisins, cranberries, pumpkin seeds, coconut oil, spice mix, flaxseed) were kept constant. It was determined that the protein content of the bars increased as the amount of pumpkin increased. In the sensory analysis, the gluten-free bars produced were appreciated by the panelists. There was no statistical difference in the ash content, moisture content, oil content and L*, a*, b*, C* color values of the gluten-free bars. The samples were optimized considering their protein content and sensory properties. The formulation with the highest acceptability value (0.884) was determined as the sample containing 75.79 g of banana and 184.21 g of pumpkin.

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“…The moisture content was analyzed using the gravimetric method (AOAC, 2019). The water activity was done using a hygrometer (Aqualab, Decagon 3TE, USA) at 25°C (Samakradhamrongthai et al, 2021). The analysis was done in triplicate.…”

Section: Methodsmentioning

confidence: 99%