Results 21 to 30 of about 422,162 (185)
Orbital: The Electronic Journal of Chemistry, 2018 The fruits industrialization process for the production of new food products generates a significant number of agroindustrial residues. The use of these residues in the formulation of new products such as cereal bars adds nutritional value to foods and ...
Jéssica Bordim +5 more
doaj +3 more sources
Future Foods, 2022 It is necessary to develop products with desirable sensory properties in order to increase the acceptance of insect-based products by Western consumers.
José Carlos Ribeiro +4 more
doaj +1 more source
Development of the grain energy bars with the high content of dietary fibers [PDF]
E3S Web of Conferences, 2021 The research results on the development of grain energy bars are given. The experimental plan for the mixtures was used to create the grain energy bars with prebiotic properties. Inulin, oligofructose and gum-arabic were selected as prebiotic ingredients,
Krasina Irina +3 more
doaj +1 more source
Semina: Ciências Biológicas e da Saúde, 2015 The study aimed to verify the sensory acceptability of traditional cereal bars and cereal bars added with chayote peel flour, and determine the physico-chemical compositions of their formulations.
Tatiane Wendler de Cristo +5 more
doaj +1 more source
Optimization of ingredients in cereal bar
FOOD SCIENCE RESEARCH JOURNAL, 2015 The objective of this study was the optimization of ingredient in RTE cereal bar using corn syrup and honey in different ratios. Organoleptic evaluation of RTE cereal bar was done by a panel of ten judges using 9 point hedonic scale. Results showed that 30 per cent incorporation level of corn syrup and honey in cereal bar obtained the highest overall ...
LATIKA YADAV, VIBHA BHATNAGAR
openaire +1 more source
Acta Scientiarum: Technology, 2014 Regional fruit have been increasingly used in recent years in the preparation of foodstuffs because besides promoting the biome preservation, it is obtained differentiated and value-added products.
Cláudia Leite Munhoz +5 more
doaj +1 more source
Application of roasted rice bran in cereal bars [PDF]
Food Science and Technology, 2012 The objective of this study was to evaluate the viability of using microwave-roasted rice bran as an ingredient in high-fiber cereal bars to obtain a product with good acceptability. The influence of the rice flakes, corn flakes, and roasted rice bran levels on the physical and chemical characteristics of the cereal bars was studied.
Garcia, Marina Costa +3 more
openaire +3 more sources
Effect of pop sorghum on the quality of gluten-free cereal bars [PDF]
, 2021 Subject of research: technology for the production of gluten-free cereal bars Investigated problem: the development of gluten-free bars with an improved recipe composition, enriched with biologically valuable substances, in particular, for people ...
Aleksandrova, Anhelina +7 more
core +1 more source
Development and acceptability of a cereal bar with Atta sexdens ant flour
F1000Research, 2023 In Peru, insect consumption, as a nutritional complement or as the main source in the diet, is limited to the regions of our the central jungle where Atta sexdens ants are consumed. An energy bar based on Andean grains with Atta sexdens ant flour was ...
Michelle Lozada-Urbano +4 more
openaire +2 more sources
Nutrient Profiling of Snack Bars According to Indonesian Healthier Choice Criteria [PDF]
, 2023 This study aims to evaluate the nutrient profiling profile of snack bars according to Indonesian healthier choice criteria for healthier choice. Snack bars were purchased and classified into soy-, cereal-, and other -based snack bars.
Goyudianto, Bryan Ashley +2 more
core +1 more source