72 Results Found

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 elderber...

Passion fruit (Passiflora edulis) is consumed worldwide, and its processing generates a substantial amount of waste, particularly from the seeds and peels. This study investigated the potential of valorizing passion fruit seeds by adding them to high...

Snack bars are convenient, ready-to-eat foods with various natural ingredients and may serve as functional foods, offering bioactive phytochemicals. In this study, tomato-based snack bars enriched in plant proteins were evaluated for their antioxidan...

This research aimed to evaluate tilapia by-product powders as a novel food ingredient and the suitable cooking method for snack bar (SBs) production. Tilapia by-product powders were made by two processing methods; one powder was oven-dried as tilapia...

Consumers’ growing concern about health and well-being has led to increased interest in functional foods. This research aims to evaluate the physicochemical and antioxidant properties of a functional plant-based (PB) snack bar enriched with Cop...

Daily, more and more people consume snack bars that may have an impact on blood glucose levels. The aim of the present study was to compare the acute effects of a common snack and a plant-based snack bar (PB) that was developed at the University of T...

The aim was to develop a snack bar using regional food products. The formulation included traditional cereals and amaranth, quinoa, sunflower, flax, chia, sesame and poppy seeds subjected to different treatments. Two sensory evaluations were carried...

Healthy nutrition is of great importance to maintain the physical and mental health of individuals. In recent years, products such as snack bars have become widely used to encourage healthy eating habits. This study compared the environmental footpri...

Background: Due to the rising prevalence of cognitive impairment in the middle-aged and elderly population, combined with consumer demand for functional foods to improve health and well-being. Objective: This study aimed to formulate a functional con...

Insect metabolites are known for their preservative potential, but the time-consuming and unsustainable extraction process compromises their transferability. This study aimed to identify user-friendly solutions based on the use of insect meals that c...

This study assessed consumer perceptions of high-fat, low-carbohydrate (HFLC) protein bars containing varying levels of beef tallow fat. A consumer acceptability test was conducted (n = 102) with four prepared and one commercially available HFLC bar...

The market for gluten-free (GF) snack products has expanded, even among children without gluten-related disorders, but few studies have assessed their nutritional quality relative to gluten-containing (GC) counterparts. This study compared the macron...

Sorghum (Sorghum bicolor (L.) Moench) may play a role in mechanisms that elicit favourable health effects. In Australia, sorghum is successfully grown, but it is not widely consumed, and its presence in common food products is unknown. This study exa...

This investigation focused on developing nutrient-dense Medjool date-based bars (MDBs) formulated with Medjool date paste, milk protein concentrate, whey proteins, and other functional ingredients. Comprehensive proximate analysis, mineral profiling,...

The influence of the addition of four different potential probiotic strains, Lactiplantibacillus plantarum subsp. plantarum (L. plantarum), Lactobacillus delbruekii subsp. bulgaricus (L. bulgaricus), Lactobacillus acidophilus (L. acidophilus) and Lac...

The aim of the present study was to evaluate the possibilities for using date fruit from the Kingdom of Saudi Arabia in the formulation of a novel snack bar while replacing the used honey with date paste. The technological, textural, microbiological...

Pulse-based snack bars incorporated with probiotics were developed to provide an overview for the preparation of simple functional food concerning the antioxidant load and iron status improvement. The study focused on the application of microencapsul...

Background: This study aimed to develop a highly consumable collagen-containing bar that contributes to enriching the diets of elderly individuals, in terms of energy and nutrients. Method: For this purpose, five different bar samples (C, P1, P2, D1,...

The shift towards a vegetarian, vegan, or flexitarian diet has increased the demand for vegetable protein and plant-based foods. The defatted cake generated during the extraction of lipids from durum wheat (Triticum turgidum L. var. durum) milling by...

This study aimed to assess the use of selected raw materials, such as whole-grain oat flakes, pumpkin seeds, sunflower seeds, and flaxseeds, to obtain bars using baking and drying methods. Modifying the bars’ composition involved selecting the...

This project aims to establish the acceptability and satiety of a hybrid snack containing plant protein and a small percentage of animal protein compared to a meat-based snack. Design: Randomised, crossover, double-blind, controlled post-prandial tri...

A snack made of 36% by byproducts of grape and tomato pomaces was developed, also including other ingredients, such as oats, chia, quinoa, honey and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced b...

Novel organic high-protein bars (HPB) were developed and produced from organic ingredients such as prebiotic and pro-healthy additives or whey protein concentrate (WPC-80). The influence of temperature and time on the selected physicochemical paramet...

Brewer’s spent grain (BSG) was used as a sustainable and healthy ingredient in two cereal bar formulations, with honey (H) and chocolate (C) used as the binding systems’ characterizing ingredients. The two bars, formulated using three lev...

Muesli bars are consumed by 16% of children, and 7.5% of adults, and are classified as discretionary in Australian Dietary Guidelines, containing “higher fat and added sugars” compared with core food choices. This study aimed to provide a...

Snack bars, known as energy bars, are widely consumed worldwide as highly nutritive on-the-go products. Due to the date fruit’s significant nutritional and functional characteristics, it can be an exceptional choice for developing snack bars. D...

The utilisation of local raw material in the production of ready-to-use therapeutic food (RUTF) is worthy of exploration for the replacement of full-fat milk, peanut butter, mineral and vitamin mix used in the standard formulation. The objective of t...

The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to...

The impact of fava bean processing methods (soaking, autoclaving, fermentation) on a legume-based bars’ quality, protein characteristics, and digestibility was shown. The antioxidant and the angiotensin-converting enzyme-inhibitory capacity bef...

Colombian goldenberries that do not reach sufficient quality for export are exposed to waste, so the search for processes that provide added value while guaranteeing the conservation of this fruit is paramount. Thus, snacks by vacuum frying from gold...

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of...

The current study examines the impact of health claims on consumer preferences and willingness to pay (WTP) for functional snack bars, focusing on anti-inflammatory and antioxidant properties. Through an experimental auction involving 175 participant...

This study proposed a methodology for obtaining a valid database of food retail establishments and characterized the community food environment, understood as the distribution and type of food outlets, in a Brazilian medium-sized municipality after t...

Growing health consciousness drives demand for convenient, nutrient-dense snacks. This study evaluates five Sukkari date-mixed-nut bar formulations (DNB1–DNB5; date/nut ratios 40:60–80:20) through comprehensive biochemical and nutritional...

Nowadays, the popularity of snack foods is increasing due to the fast-paced lifestyle of society. Thanks to the prevailing trends related to a healthy lifestyle and organic food, the need to create new products is increasing, but also more and more a...

Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puff...

The aim of the work has been to develop freeze-dried fruit snacks in the form of bars with the use of by-products derived from fruit processing. In effect 14 product designs of fruit gels based on: apple pulp, apple juice, water, sodium alginate and...

This study developed a new energy bar using the astringent ‘Rojo Brillante’ variety of persimmons to address postharvest losses. The bar was formulated with dehydrated persimmons, walnuts, hazelnuts, and chia seeds to enhance their nutrit...

(1) Objective: To longitudinally assess food and beverages sold in vending machines in secondary schools (grades 9–12) participating in the COMPASS study (2015/2016 and 2018/2019) and (2) to examine if patterns and trends observed in previous years (...

Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste material...

The treatment of Celiac disease consists in a strict lifelong gluten-free (GF) diet. As the ingestion of small amounts can have damaging complications, there has been an ongoing discussion regarding the safe threshold for dietary residual gluten. The...

Eating while walking is a commonly growing practice in the United States, in part due to an increase in the number of convenient dietary products (i.e., snack bars, shakes, drinks, etc.). Although eating while walking has been shown to increase total...

The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and...

Insect protein has received considerable attention as an alternative to conventional animal proteins with its high nutritional contents and eco-friendly credentials. Exploring commercially available insect-protein-enhanced foods, this study aims to p...

In recent years, consumers have been increasingly concerned about their health. Therefore, the snack market is rapidly developing more innovative and functional products such as cereal bars. Quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatu...

Background: A diet high in added sugars has been linked to poor diet quality; however, little is known about specific sources of added sugars and their association with diet quality. Objective: This study examined associations between added sugars in...

In recent years, the market has seen a growing demand for healthy and convenient food options, such as fruit and cereal bars, driven by shifts in eating habits. These changes are primarily attributed to time constraints in meal preparation and the ne...

Mango (Mangifera indica L.) peel and pulp are a source of dietary fiber (DF) and phenolic compounds (PCs) that constituent part of the indigestible fraction (IF). This fraction reaches the colon and acts as a carbon and energy source for intestinal m...

The aim of the study was to determine the effect of storage conditions and gelatin concentration on changes in selected physical properties of freeze-dried coated carrot bars. Freeze-dried carrot snacks were prepared and coated with an addition of 8%...

Background/Objectives: Following gluten-free diet is challenging, due to risk of gluten cross-contamination. The study aimed to assess the non-cereal products gluten cross-contamination exposure risk in patients with coeliac disease. Methods: The stu...