Snack bars enriched with Spirulina for schoolchildren nutrition

Lucas, Bárbara Franco; Rosa, Ana Priscila Centeno da; Carvalho, Lisiane Fernandes de; Morais, Michele Greque de; Santos, Thaisa Duarte; Costa, Jorge Alberto Vieira

doi:10.1590/fst.06719

Cited by 26 publications

(17 citation statements)

References 26 publications

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“…This addition did not hinder the technological and physical properties of the products, and they were found acceptable after sensory analysis. Consistently, it was reported that the addition of 2% and 6% of spirulina increased protein by 11.7% and 29.9%, respectively [ 61 ]. However, the increasing level of inclusion was related to decreased sensorial acceptance of these products.…”

Section: Discussionsupporting

confidence: 75%

Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

Boukid

Castellari

2021

Foods

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Algae are a source of functional ingredients, with a large spectrum of healthy and functional compounds. Therefore, this study aimed to provide an overview on commercialized food and beverages made from algae and derived ingredients, with emphasis on the Spanish market, relying on the front-of-pack labeling. For this reason, the Mintel Global New Products Database was searched for foods and beverages containing “algae” ingredients, launched during the period 2015–2019. A total of 13,090 items were found worldwide, including 5720 items in Europe, in which 436 items were in Spain. Regardless of the market (global, European, and Spanish), a similar number of products categories (n = 20), dominant categories (dairy and desserts and ice cream) and dominant algal ingredient (carrageenans) were found. Nutritional information retrieved from Spanish products underlined that algae-based snacks had significantly lower energy, fat, and salt content compared to algae-free counterparts. On the contrary, spirulina- enriched ready to drink beverages had significantly higher energy and salt than algae-free. As such, reading the nutritional labeling is crucial to selecting products that suit consumer needs or/and expectations. Furthermore, only 8% of products reported the algal species and the level of inclusion, so this study emphasizes the importance of labeling legislation to provide complete product information to consumers.

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Section: Discussionsupporting

confidence: 75%

Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

Boukid

Castellari

2021

Foods

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“…In addition to the overall fat intake, TFA and SFA intakes are influential in studying NCDs' risk factors (O'Sullivan, 2020;World Health Organization, 2003). In this regard, different strategies, including new formulation, labelling, enacting legislation, and education, have been adopted throughout the world that provide nutritional needs as well as health advantages (Albuquerque et al, 2018;Colón-Ramos et al, 2014;Dordevic et al, 2020;(Albuquerque et al, 2018;Colón-Ramos et al, 2014;Dordevic et al, 2020;Fuentes-Arismendy et al, 2021;Lucas et al, 2020;Sarifudin et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Sugar, fat, saturated and trans fatty acid contents in Iranian cereal-based baked products

Hadian

Khaneghah

2022

Food Sci. Technol

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The intake levels of sugar and fats, including unsaturated fatty acids (USFs), trans-fatty acids (TFAs), and saturated fatty acids (SFAs), should be monitored to prevent the prevalence of non-communicable diseases. Cereal-based bakery products are one of the significant sources of dietary fat and sugar intake throughout the world. This study evaluates the trend of fat and sugar in Iranian bakery products, focusing on saturated and TFAs and their implication for public health. In this regard, 132 industrial and traditional cereal-based-backed products were randomly collected from the Tehran market. The total fat, SFAs, TFAs, unsaturated fatty acids (UFAs), and sugar of each bakery product were determined. The fatty acid compositions of these products were evaluated according to the direct methylation method. Our results indicated that total fat in Iranian bakery products ranged from 8.99±2.95% (sponge cake) to 24.92±7.86% (puffed product). Total sugar varied from 11.12±1.89% (pirashki) to 30.38±13.11% (funnel pastry). Among fifteen different types of bakery products, the highest TFAs and UFAs levels were detected in simple biscuits (0.52±0.50%) and (17.20±8.71%), respectively. The present study indicated that bakery products' sugar and fat content as risk factors of non-communicable diseases was not higher than those of other countries.

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“…Flour prepared from unripe bananas contains approximately 73.4% total starch content, with the resistant starch (RS) content and dietary fiber content being 17.5% and 14.5%, respectively. Due to banana benefit, banana flour has been proposed as ingredient for breads (Pragati & Ravish, 2014), cookies (Agama-Acevedo et al, 2012) and food bar (Ekafitri et al, 2013, Lucas et al, 2020. Ekafitri et al (2013) reported that banana flour can be used as a raw material for preparing food bar in combination with banana puree to improve the functional properties of food bars.…”

Section: Introductionmentioning

confidence: 99%

“…Ekafitri et al (2013) reported that banana flour can be used as a raw material for preparing food bar in combination with banana puree to improve the functional properties of food bars. Snack bars/ food bar considered as ready-to-eat food and are increasingly present in the diet of children (Lucas et al, 2020). Food bars are a type of biscuits in the form of solid rod-shaped foods that are generally consumed by toddlers between meals (Ekafitri et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology

et al. 2021

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The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response surface methodology. In total, 14 experimental models were generated using a simplex lattice design. Results demonstrated that the quadratic model appeared to be the best fitting model for assessing dietary fiber and hardness response of banana bars; meanwhile, the linear model was found to be the best fitting model for assessing protein and potassium response, and the special cubic model was best fitted for assessing inulin response. Results of the optimization process suggested that banana bars prepared using 20% banana puree, 20.50% banana flour and 9.50% potato starch was the best solution for this combination of variables, with a desirability value of 0.923.

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Snack bars enriched with Spirulina for schoolchildren nutrition

Cited by 26 publications

References 26 publications

Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

Sugar, fat, saturated and trans fatty acid contents in Iranian cereal-based baked products

Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology

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