Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preliminary Recipe Development
- Snack-bar 1: rice and Coprinus comatus powder protein plant-based snack-bar;
- Snack-bar 2: pea and Coprinus comatus powder protein plant-based snack-bar;
- Snack-bar 3: commercial diabetic snack bar;
- Snack-bar 4: commercial snack-bar with reduced sugar and high fiber content, as well as cranberries (Control sample/Euphoria meals);
- Snack-bar 5: commercial snack-bar with reduced sugar and high fiber content, as well as coconut chocolate (Euphoria meals);
- Snack-bar 6: commercial snack bar with reduced sugar and high fiber content, as well as peanut butter (Euphoria meals).
- Growing consumer awareness;
- Rise in preventive measures taken by consumers;
- Increasing use of artificial sweeteners.
2.3. Identification of Attributes Important for Snack Bar Acceptability
2.3.1. Texture Profile Analysis
2.3.2. Sensory Analysis
2.4. Static In Vitro Simulation of Gastrointestinal (GI) Digestion
2.4.1. Enzyme Activity Assays
2.4.2. Stock Solution Preparation
2.4.3. Oral Digestion Phase
2.4.4. Gastric Digestion Phase
2.4.5. Intestinal Digestion Phase
2.5. Determination of Lipid Oxidation
2.5.1. Peroxide Value (PV)
2.5.2. Thiobarbituric Acid (TBARS) Method
2.6. Statistical Analysis
3. Results
3.1. Selection and Quality of Six Bar Samples
Nutritional Value
3.2. Acceptability, Purchase Intent and ‘Just Right’ Responses by Consumer Panel
3.3. Sensory Attribute Intensities via Texture Profile Analysis
3.4. Comparative Evaluation Regarding Bioavailability (In Vitro Digestion) and Nutritional Value
4. Discussion
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Snack Bar to Prevent Hypoglycemia or Reduce Post-Prandial Hyperglycemia | Energy (kcal) | Protein (g) | Carbohydrates (g) | Fibers (g) | Fat (g) |
---|---|---|---|---|---|
Extend Bar * (Clinical Products, Ltd.) [21] | 160 | 2.5 | 30 | 0 | 2.5 |
Nite Bite Timed-Release Glucose Bar (ICN Pharmaceuticals, Inc., Orangeburg, NY, USA) [21] | 100 | 3 | 15 | 0 | 3.5 |
Gluc-O-Bar (Clinical Products, Ltd.) (APIC, Inc., Arlington, VA, USA) [21] | 130 | 7 | 21 | 0 | 2.5 |
Ensure Glucerna [21] | 140 | 6 | 24 | 4 | 4 |
Choice DM (Peanut flavor) Mead Johnson Nutritionals [21] | 140 | 6 | 19 | 3 | 4.5 |
Choice DM Crispy Bars (Ross Products Division) [21] | 120 | 4 | 21 | 1 | 2.5 |
Nothing-Else [22] | 143.3 | 4.5 | 17.9 | 3.3 | 6.8 |
Nothing Else-Snack (Re)formulation [23] | 131.6 | 6 | 23.3 | 4.3 | 8.9 |
Nothing Else-Snack (Re)formulation (ΝΕ) [20] | 253.2 | 11.6 | 44.9 | 8.2 | 17.1 |
Ingredients | Rice-Protein Snack Bar | Pea-Protein Snack Bar |
---|---|---|
Plant-based protein (rice or pea protein respectively) (g) | 31.08 | 31.08 |
Agave syrup (g) | 21.32 | 21.32 |
Carbon honey (g) | 9 | 9 |
Oat bran (g) | 46.79 | 46.79 |
Oat flakes (g) | 43.87 | 43.87 |
Lemon juice (g) | 2.5 | 2.5 |
Lemon zest (g) | 1.22 | 1.22 |
Orange Juice (g) | 10.05 | 10.05 |
Orange zest (g) | 1.22 | 1.22 |
Comprinus comatus powder (g) | 1 | 1 |
Almonds (g) | 26.04 | 26.04 |
Flaxseed (g) | 3.54 | 3.54 |
Sunflower oil (g) | 30 | 30 |
Cranberries (g) | 21.23 | 21.23 |
Apples (g) | 10.7 | 10.7 |
Cinnamon (g) | 0.4 | 0.4 |
Chocolate with stevia (g) | 40 | 40 |
Snack Bar 1 | Energy (kcal) | Protein (g) | Carbohydrates (g) | Fibres (g) | Fat (g) | Saturated (g) |
---|---|---|---|---|---|---|
1 | 424 | 18.8 | 39.6 | 4 | 20.3 | 16.2 |
2 | 435 | 19.5 | 38.4 | 3.5 | 22.2 | 18.3 |
3 | 347 | 4.3 | 74 | 4.5 | 6.8 | 2.1 |
4 | 415 | 9.6 | 57.8 | 8.6 | 16.2 | 3.8 |
5 | 447 | 8.6 | 60.6 | 11.1 | 18.4 | 10.3 |
6 | 438 | 10 | 59.5 | 9.7 | 18.4 | 4.7 |
Snack Bar | Hardness 1 (g) | Hardness 2 (g) | Springiness (mm) | Cohesiveness (g) | Adhesiveness (g) | Chewiness | Gumminess |
---|---|---|---|---|---|---|---|
1 | 4287.3 ± 122.8 a | 2384.9 ± 594.2 a | 4.5 ± 1.09 a | 0.27 ± 0.07 b | 0.8 ± 0.35 a | 5075.98 ± 1582.06 a | 1128.89 ± 261.03 a |
2 | 3035.6 ± 680 a | 576 ± 121.6 a | 4.18 ± 0.54 a | 0.1 ± 0.02 b | 0.41 ± 0.09 a | 1173.22 ± 108.42 a | 282.71 ± 18.18 a |
3 1 | - | - | - | - | - | - | - |
4 | 1317.5 ± 111.5 a | 798.9 ± 65.4 a | 1.88 ± 0.44 a | 0.11 ± 0.03 b | 0.1 ± 0.04 a | 254.95 ± 71.69 a | 136.78 ± 30.51 a |
5 | 992.8 ± 23.0 a | 679.6 ± 9.5 a | 3.30 ± 0.60 a | 0.1 ± 0.0 b | 0.7 ± 0.4 a | 491.1 ± 92.6 a | 149.1 ± 13.3 a |
6 | 495.3 ± 24.0 a | 371.5 ± 17.8 a | 3.07 ± 0.31 a | 0.24 ± 0.03 b | 1.2 ± 0.3 a | 360.93 ± 70.15 a | 116.9 ± 12.03 a |
Snack Bar | BOD t = 0 min | AOD t = 15 min | GP t = 75 min | AGP t = 135 min | IP t = 195 min | AID t = 255 min |
---|---|---|---|---|---|---|
1 | 0.166 a | 0.115 a | 0.033 a | 0.064 a | 0.056 a | 0.037 a |
2 | 0.143 a | 0.112 a | 0.133 b | 0.086 a | 0.165 b | 0.204 b |
3 | 0.123 a | 0.296 b | 0.089 c | 0.237 b | 0.601 c | 0.489 c |
4 | 0.156 a | 0.292 b | 0.111 b | 0.213 b | 0.205 b | 0.358 c |
5 | 0.358 b | 0.243 b | 0.356 d | 0.350 c | 0.378 d | 0.451 c |
6 | 0.440 b | 0.230 b | 0.340 d | 0.320 c | 0.500 c | 0.510 d |
Snack Bar | BOD t = 0 min | AOD t = 15 min | GP t = 75 min | AGD t = 135 min | IP t = 195 min | AID t = 255 min |
---|---|---|---|---|---|---|
1 | 0.190 a | 0.100 | 0.128 | 0.108 a | 0.0280 a | 0.033 |
2 | 0.149 a | 0.065 | 0.084 | 0.083 a | 0.0663 b | 0.077 |
3 | 0.031 b | 0.026 | 0.0354 | 0.033 b | 0.0112 c | 0.009 |
4 | 0.078 c | 0.029 | 0.0271 | 0.039 b | 0.0328 a | 0.032 |
5 | 0.027 b | 0.022 | 0.015 | 0.011 c | 0.0280 a | 0.004 |
6 | 0.031 b | 0.026 | 0.014 | 0.096 a | 0.075 b | 0.013 |
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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
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Dimopoulou, M.; Vareltzis, P.; Floros, S.; Androutsos, O.; Bargiota, A.; Gortzi, O. Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder. Foods 2023, 12, 2702. https://doi.org/10.3390/foods12142702
Dimopoulou M, Vareltzis P, Floros S, Androutsos O, Bargiota A, Gortzi O. Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder. Foods. 2023; 12(14):2702. https://doi.org/10.3390/foods12142702
Chicago/Turabian StyleDimopoulou, Maria, Patroklos Vareltzis, Stylianos Floros, Odysseas Androutsos, Alexandra Bargiota, and Olga Gortzi. 2023. "Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder" Foods 12, no. 14: 2702. https://doi.org/10.3390/foods12142702