Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability [PDF]
Heliyon, 2021 This research aims to study the physicochemical and sensory evaluation of high energy cereal bars (HCB) and their consumer acceptability using logistic regression.
Rajnibhas Sukeaw Samakradhamrongthai +1 more
exaly +4 more sources
Measuring trace element fingerprinting for cereal bar authentication based on type and principal ingredient [PDF]
Food Chemistry: X, 2023 This paper introduces a method for determining the authenticity of commercial cereal bars based on trace element fingerprints. In this regard, 120 cereal bars were prepared using microwave-assisted acid digestion and the concentrations of Al, Ba, Bi, Cd,
Alberto Mendoza +1 more
exaly +4 more sources
Short-term effects of sugar-free apricot jam, cocoa powder and dried cranberry cereal bar on glycaemic responses in healthy adults: a randomised clinical trial [PDF]
Journal of Nutritional Science, 2022 High sugar intake has been associated with adverse effects on health, with some types of breakfast being highly linked to overweight and obesity. The aim was to compare the effects of four sugar-free breakfast items, apricot jam with white bread (JWB ...
Emilia Papakonstantinou +6 more
doaj +2 more sources
Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization [PDF]
Frontiers in Nutrition, 2022 This study was aimed to use extrusion cooking as a pretreatment for non-conventional seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour, whole barley flour, and whole corn flour) for the development of a ...
Farhana Mehraj Allai +10 more
doaj +2 more sources
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation [PDF]
FoodsBrewer’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.
Maria Paciulli +5 more
doaj +2 more sources
Development of Cereal Bars Enriched with Andean Grains and Patagonian Calafate (Berberis microphylla): Nutritional Composition, Phenolic Content, Antioxidant, Textural, and Sensory Evaluation [PDF]
FoodsBackground: Cereal bars are convenient vehicles for incorporating ingredients with functional value. In this context, the study aimed to formulate bars enriched with quinoa, amaranth, and calafate (Berberis microphylla) and evaluate their instrumental ...
Jéssica López +6 more
doaj +2 more sources
Development of gluten-free cereal bar for gluten intolerant population by using quinoa as major ingredient [PDF]
Journal of Food Science and Technology, 2018 Ramandeep Kaur, Amarjeet Kaur
exaly +2 more sources
STUDY OF SAFETY INDICATORS OF THE CEREAL PRODUCT “CEREAL BAR”
Пищевые системы, 2022 The study of food products is the most important method for creating proves of their food safety based on generally accepted scientific ideas and current international and national legal norms of food safety.
T. Y. Gumerov +3 more
doaj +1 more source
Biology and Life Sciences Forum, 2023 The objective of this study was to investigate the optimal ratio of a mixture of Thai riceberry rice flour, Job’s tears flour, and black sesame seeds in developing a healthy cereal granola bar.
Mayuree Chompoo +5 more
doaj +1 more source
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2021 Cereal bars are eaten regularly due to their nutritive values and ease of consumption. Furthermore, new cereal bars were recently introduced to serve the growing market of functional food.
Antonio OTTOMBRINO +3 more
doaj +1 more source