Abstract
Salted food bars are an alternative in order to reach sugar reduction consumption. The challenge to create this type of bar is to substitute sweet binding agents. This study intended to evaluate the technological and nutritional aspects of salted food bars elaborated with different concentrations of binding agents (modified starch, hydrolyzed collagen and acacia gum) with low caloric value. The basic ingredients (oats, linseed, soybean, sesame, quinoa, dehydrated tomato, seasonings such as garlic, onion and dehydrated parsley and NaCl) were added to the binding agent solutions. The food bars were analyzed chemically, physically and physicochemically. The results demonstrated that the three binding agents tested presented technical viability of agglutination of the ingredients. The food bars presented high content of dietary fiber, low caloric value, and high mineral (Fe, Zn, Mn and Mg) contents. Cereal bars produced with acacia gum presented higher texture values related to the chewability parameter, which had a positive influence.
Highlights
Cereal bars have gained much popularity in the market
Considering the difficulty of finding research on salted cereal bars, the formulations were developed according to pre-tests to stipulate the minimum necessary amounts of binding agents and basic ingredients to obtain a salted cereal bar with a texture similar to sweet cereal bars, with low caloric value
The food bars were manufactured by weighing the ingredients, which were: a) basic ingredients and b) binding agents at three different proportions (4.5%, 6.5% and 8.5%) for each agent, aiming to prepare binding solutions, amounting to nine solutions, that is, nine distinct food bars (Table 1)
Summary
Cereal bars have gained much popularity in the market. They are widely consumed as a source of protein and bioactive compounds, providing energy in a practical and healthy way for every day (Kaur, Ahluwalia, Sachdev & Kaur, 2018). Commercialization of sweet food bars is common, since sugars act as binder and sweetener. In cereal bars sugar has technological function. The glucose syrup, honey, molasses and brown sugar act as binding agents. These binding agents promote the aggregation of the dry ingredients, help shape the dough and confer high caloric value (Pallavi, Chetana, Ravi & Reddy, 2015)
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