Applied Sciences, 2023 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 materials ...
Agata Blicharz-Kania +5 more
doaj +4 more sources
Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata) [PDF]
FoodsLicuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic ...
Maximiliano Sommo +6 more
doaj +4 more sources
Consumer Motives for Choosing Fruit and Cereal Bars—Differences Due to Consumer Lifestyles, Attitudes toward the Product, and Expectations [PDF]
Nutrients, 2022 Fruit and cereal bars are the response to the changing needs of consumers seeking health-promoting and convenient products. A cross-sectional study was conducted using the CAWI (Computer-Assisted Web Interview) method, with 1034 respondents consuming ...
Marta Sajdakowska +2 more
exaly +3 more sources
Development, optimization and microbial stability of innovative gluten-free cereal bars [PDF]
Frontiers in NutritionBackgroundGluten-free products are frequently produced from unflavored formulas, resulting in poor quality. Individuals with celiac disease may require dietary supplementation with nutritional and bioactive ingredients to rectify deficits and enhance the
Sabrina Ferradji +10 more
doaj +2 more sources
Consumption of calcium-fortified cereal bars to improve dietary calcium intake of healthy women: randomized controlled feasibility study. [PDF]
PLoS ONE, 2015 UnlabelledCalcium is an important structural component of the skeletal system. Although an adequate intake of calcium helps to maintain bone health and reduce the risk of osteoporosis, many women do not meet recommended daily intakes of calcium. Previous
Jennifer T Lee +2 more
doaj +2 more sources
Consumer Perception of Innovative Fruit and Cereal Bars—Current and Future Perspectives [PDF]
NutrientsThe aim of the study was to ascertain consumers’ interest in innovative fruit and cereal bars and their expectations of changes that could be applied by manufacturers to improve their health-promoting properties. An additional aim was to assess how these interests and expectations, as well as the information provided on the product label, determine the
Marta Sajdakowska +2 more
exaly +4 more sources
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,
Michael Pérez-Rodríguez +6 more
doaj +3 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
Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars [PDF]
FoodsCocoa beans contain a variety of nutritional compounds and are rich in biologically active substances. The aim of this study was to utilize cocoa nibs (roasted and unroasted) as the main ingredient in the development of an attractive and convenient ...
Mariane Sampaio da Silveira de Souza +9 more
doaj +2 more sources
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 +2 more
doaj +3 more sources