Development of the grain energy bars with the high content of dietary fibers

Irina Krasina,Ekaterina Krasina,Anna Kurakina,Cholpon Kasymova,S Belousov,S Roshchupkin

doi:10.1051/e3sconf/202128505006

Irina Krasina, Ekaterina Krasina + Show 4 more

Open Access

https://doi.org/10.1051/e3sconf/202128505006

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Abstract

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, which were added to the binding syrup, and subsequently to cereals and fruits. Grain energy bars were analyzed by quantitative descriptive analysis and the best formulae were determined according to the preference test. It was found that the gum-arabic was responsible for the influence on the appearance of cereal flake dryness, hardness and chewability, while the oligofructosis increased the color brightness and the crunch when bitten. The optimized composition of the grain energy bar sample showed that the fiber mixture gave the bars better texture characteristics than each fiber individually. The viscosity of the syrup, which is strongly influenced by the gum-arabic concentration, had a negative correlation with the consumer preference assessment. The selected recipe of the grain energy bar allows to reduce energy value by 18-20% with simultaneous increasing of total amount of dietary fibers by 200%.

Highlights

As far as is known [8.9], the dietary fibers contribute to productive physiological effects, including the laxative effect, blood cholesterol level lowering, and/or blood glucose decreasing
The aim of our study was to investigate the effect of the quantitative dietary fiber content in grain energy bars on their properties, nutritional value, and the consumer demand for texture and sensory characteristics optimization
Oligofructose and gum-arabic have been used as sources of dietary fibers in the development of the grain energy bars

Summary

Introduction

As far as is known [8.9], the dietary fibers contribute to productive physiological effects, including the laxative effect, blood cholesterol level lowering, and/or blood glucose decreasing. Ingredients containing insoluble dietary fibers such as bran, for example, have been used in food products such as grain raw bars. Oligofructose and gum-arabic are well suited soluble fibers for using in diabetic or low- calorie food products.

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