Cereal Bars Research Articles

USE OF UMBU (SPONDIAS TUBEROSA ARR. CAMARA) PULP FOR PREPARATION OF DIET CEREAL BAR

ABSTRACT Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits addition is interesting because allow the technological use of noble raw materials, besides to reduce umbu post-harvest losses. The aims of this study were the production of diet bars with umbu pulp and to carry out the chemical, physical and sensory characterization of these products. Different gums were studied as binder agents and sucralose and acesulfame-K as sweeteners, in the elaboration of four treatments of diet bars: BUA (Arabic gum), BUC (carrageenan), BUT (tara), BUX (xanthan) and the control treatment BUCT (with glucose syrup and sucrose). The chemical, physical and sensory data were analyzed by ANOVA and Tukey test (p=0.05). The results revealed that the products presented high contents of protein, dietary fibers, lipids and ash. The BUX treatment reached better acceptance by the consumers related to odor, flavor, texture and overall quality attributes; it revealed higher positive purchase intention (58 %), followed by the BUT treatment (33%). The BUCT, BUC and BUA treatments reached lower acceptance by the consumers due to lower score to overall quality. The use of umbu pulp and gum in the preparation of diet cereal bar showed to be a good alternative to reduce fruit loss and to increase market value of the products that presented potential for consumers in general or with restriction to the use of sucrose.

Editorial and News

Editorial and News

Total and Free Sugar Content of Pre-Packaged Foods and Non-Alcoholic Beverages in Slovenia.

Scientific evidence of the association between free sugar consumption and several adverse health effects has led many public health institutions to take measures to limit the intake of added or free sugar. Monitoring the efficiency of such policies and the amount of free sugar consumed requires precise knowledge of free sugar content in different food products. To meet this need, our cross-sectional study aimed at assessing free sugar content for 10,674 pre-packaged food items available from major Slovenian food stores during data collection in 2015. Together, 52.6% of all analyzed products contained free sugar, which accounted for an average of 57.5% of the total sugar content. Food categories with the highest median free sugar content were: honey and syrups (78.0 g/100 g), jellies (62.9 g/100 g), chocolate and sweets (44.6 g/100 g), jam and spreads (35.9 g/100 g), and cereal bars (23.8 g/100 g). Using year-round sales data provided by the retailers, the data showed that chocolate, sweets, and soft drinks alone accounted for more than 50% of all free sugar sold on the Slovenian market. The results of this study can be used to prepare more targeted interventions and efficient dietary recommendations.

Effects of cereal bar containing polydextrose on subjective feelings of appetite and energy intake in overweight adults over 15 d

The effects of 15 d polydextrose (16.7 g) consumption on energy intake (EI) and appetite feelings were investigated. Overweight adults consumed a polydextrose-bar or a control-bar matched in energy content as a midmorning snack for 15 consecutive days in a single-blind, randomised, crossover design. The two 15-d intervention periods were separated by a 15-d washout period. On the day 1 and the day 15 of each intervention period, energy intake (primary outcome) and appetite feelings (secondary outcome) were assessed. There were not significant main effects of the day, type of bar, or their interaction for EI (at lunchtime test meal, at rest of the day, or at total daily) or subjective feelings (hunger, desire to eat, fullness, and prospective food consumption) during the satiation and satiety periods. The results showed the consumption of polydextrose-bar during 15 d did not significantly affect energy intake and subjective feelings of appetite in overweight adults.

Evaluación de características de calidad en barras de cereales con alto contenido de fibra y proteína

The utilization of agro-industrial by-products and andean cereals in the elaboration of functional foods is evidenced in current research. Cereal bars stand out as fast foods with high nutritional value. The objective of the research was to formulate cereal bars counting as ingredients of oat bran study, pineapple peel powder and quinoa flakes; with adequate values of protein, firmness, sensory acceptance, dietary fiber and phenolic compounds. A simplex mix design with expanded centroid with a working range of 0 – 31,34% was applied. A significant effect of oat bran, pineapple peel powder and quinoa flakes was found on the response variables. The appropriate model to represent the behavior of the response variables was selected considering the values of p 0,80 and lack of fit > 0,05; being the cubic special model the one that better adjusted the data for protein and general acceptability; while for dietary fiber it was the quadratic model. It was determined that the optimal treatment was constituted by 4,12% oat bran; 10,04% pineapple shell powder and 17,18% quinoa flakes, having a protein content (11,37%), dietary fiber (13,28%) and general acceptability (7,47 points) which is equivalent to a very good perception.

Characterization and Acceptability of Cereal bars Enriched with Hydrolyzed Collagen

As barras de cereais sao consideradas um alimento nutritivo de sabor adocicado e agradavel, fonte de vitaminas, sais minerais, fibras, proteinas e carboidratos complexos. Continua em constante crescimento devido a sua conveniencia e associacao com alimentos saudaveis. O presente trabalho produziu uma barra de cereal enriquecida com colageno, e teve como objetivo analisar as caracteristicas fisico-quimicas, microbiologicas e sensoriais. Foram realizadas determinacoes de cinzas, acidez, proteinas, fibras, umidade e pH. As amostras foram submetidas a analises microbiologicas de presenca e ausencia de Salmonella spp., coliformes totais e termotolerantes em 25g do produto. Os resultados demonstraram que as barras de cereais contendo colageno apresentaram pH relativamente acido (6,08), podendo favorecer inibicao de crescimento de microrganismos. Alem disso, as amostras apresentaram elevado teor de fibra, fato que agrega valor nutricional ao produto. As barras de cereais produzidas com teor de colageno, apresentaram conteudo proteico superior quando comparado com as barras de cereais disponiveis no mercado. Nas analises de aceitabilidade e intencao de compra a barra com colageno apresentou boa aceitabilidade para os atributos de aparencia e sabor. Dessa forma, o desenvolvimento de barras de cereais com adicao de colageno, se torna viavel como alternativa para o desenvolvimento de novos produtos com alto valor de nutrientes.

Gluten free? A sugar chain may be the real issue

Jane Muir and Peter Gibson at Monash University in Australia wondered if fructans--sugar chains found in food including wheat barley, rye and onions--might be the inciting factor of coeliacs disease instead of gluten sensitivity. They recruited 59 non-coeliac adults following gluten-free diets and got them to eat specific cereal bars for a week at a time. The fructan bar triggered 15 per cent more bloating and a 13 per cent increase in overall gastrointestinal symptoms than the control bar, but the gluten bar had no effect, which may explain why people with irritable bowels often improve on wheat-free diets but don't recover fully.

Physicochemical characteristics, textural properties, and sensory attributes of low‐calorie cereal bar enhanced with different levels of saccharin during storage

A low-calorie cereal bar was developed using various concentrations of saccharin (0.005. 0.0075, and 0.01 wt/wt) and its physicochemical characteristics, textural properties, and sensory qualities during storage were evaluated. Water activity and textural properties were significantly lower in the cereal bar prepared with saccharin than in the bar prepared with starch syrup (control). However, the low-calorie cereal bar formulated with a high concentration of saccharin had sensory attributes significantly different from that of control. In addition, the lower moisture content, water activity, and textural properties, and sensory parameters of this bar deteriorated throughout the storage period. However, microbial properties were unobservable during the storage period. Therefore, saccharin could be suitable for making low-calorie cereal bars, with 0.01% being the optimal concentration. Practical applications Nowadays, consumers are more aware about their health and prefer sugar-reduced or sugar-free products. Therefore, sugar replacement products are in demand in markets. In this study, a low-calorie cereal bar was formulated using saccharin and its physiochemical properties were evaluated. This information would be useful, especially, to individuals who want to consume sugar-free products.

Which Cereal Bar? Choose or Reject, does it Matter?

Which Cereal Bar? Choose or Reject, does it Matter?

Effect of legume supplementation on physical and textural characteristics of ready to eat cereal bars

The present study was carried out to find the effect of legume supplementation on Physical and textural characteristics of ready to eat cereal bars. Therefore, physical and textural parameter of ready to eat cereal bars was analyzed. Results showed that the length, width and thickness of the bars ranged between 9.69±0.29 to 10.02±0.01 cm, 4.52±0.02 to 4.90±0.05 cm and 0.85±0.04 to 0.99±0.01cm. Whereas spread ratio, per cent spread, volume, weight and density was found to range between 4.90±0.11 to 5.30±0.30, 92.43±1.03 to 100.00per cent, 38.63±2.23 to 47.85± 1.18 cm3, 24.76 to 25.14g and 0.52±0.00 to 0.67±0.00 (g/cm3) respectively. Hardness of selected RTE cereal bar varied from 4901.13±2.08 to 13800.79 (g force). Significant difference was observed between control (CCB) and among all the other treatments (RCCB, PCCB, RSCB, PSCB and DSCB) due to increase in the incorporation level of legume flour.

Phenolics from Whole Grain Oat Products as Modifiers of Starch Digestion and Intestinal Glucose Transport.

Four oat varieties and three product forms (porridge, cereal, and snack bar) were assessed to determine the impact of oat phenolics on starch digestibility and intestinal glucose transport. α-Amylase activity was enhanced by 20 GAE μM (gallic acid equivalent) of phenolics extracted from oat (96.7-118%, p < 0.05), while it was modestly inhibited at 500 GAE μM (83.0-95.4%). Maltose hydrolysis was reduced (49.6-82.4%, p < 0.05), albeit with high IC50 values (500-940 GAE μM). Free and bound oat phenolic extracts dose-dependently attenuated transport of d-glucose-1,2,3,4,5,6,6-d7 by Caco-2 monolayers over 60 min. Oat foods were then subjected to a coupled in vitro digestion/Caco-2 intestinal cell model to determine relevance to whole food systems. Digestive release of glucose was similar among products; however, glucose transport was significantly reduced from digesta of GMI 423 porridge and puffed cereal by 34% ± 12% and 20% ± 10% (p < 0.05) at 60 min. Results suggest phenolics might be a factor modulating glycemic response of oat products.

PRODUCTION OF FLOUR Pilosocereus pachycladus subsp. pernambucoensis (FACHEIRO) AND USE AS ADDITIVE IN CEREAL BARS

Summary:. The cacti are an important element of the landscape, presenting succulent stems, covered with spines of various shapes, sizes and dimensions. The facheiro (Pilosocereus pachycladus subsp. pernambucoensis) is a xerophytic cactacea, rugged, sparsely branched, dark green color, armed with sharp thorns, with large flowers isolated and tall. In the present work flour was produced from the stem bark and facheiro, in order to be used as an additive in proportions of 5, 10, 15 and 20% replacing the traditional flour, in the production of cereal bars. Were made microbiological, physico-chemical and particle size of the flour, and the final product (cereal bar). In microbiological terms the flour presented negative results for coliforms, Salmonella and B. cereus, however, showed colonies of yeasts and molds, not compromising the quality of the samples. As to the physical-chemical they are in compliance. Thus, facheiro flour is a food that can be used in the manufacture and consumption of food to be ingested by the public.

Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.

A mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified as having high acceptability. Regions of greater response for acceptability of the cereal bars, which are dependent on the three investigated components, were found. Although having good acceptability, sensory profiles of cereal bars were different. A cereal bar with the lowest quantity of banana peel flour was described as having a higher amount of rice flakes, chewiness and crispness, while formulations with intermediate and highest quantities of banana peel flour were described by darker color, higher banana aroma and bitter taste. Contrary to expectations, banana flavor of cereal bar with highest quantity of banana peel flour was lower than cereal bars with intermediate quantities. Cereal bars were not different in terms of hardness and adhesiveness and they also had a similar sweet taste and oat flavor. The use of banana peel flour in production of cereal bars is feasible and, even with different sensory profiles, cereal bars with banana peel flour are acceptable, which may favor the development of new products for different market niches. © 2017 Society of Chemical Industry.

Composition of Cereal Bars

Composition of Cereal Bars

Changes in Typical Portion Sizes of Commonly Consumed Discretionary Foods among Australian Adults from 1995 to 2011-2012.

This study aimed to examine the changes in typical portion sizes of commonly consumed discretionary foods among Australian adults from 1995 to 2011–2012. Data of adults (age ≥19 years) from the 1995 Australian National Nutrition Survey and 2011–2012 National Nutrition and Physical Activity Survey were used. Typical portion sizes (median portion) of fourteen discretionary foods that contributed the most to energy intake were determined. Ten out of fourteen food categories demonstrated a significant change in kJ per typical portion from 1995 to 2011–2012 (p ≤ 0.001). kJ per typical portion increased for pizza, cake, sausage, cereal bar, processed meat, ice cream and wine, with pizza and cake demonstrating the largest increases (+570 kJ and +950 kJ in 2011–2012, respectively; both +66% above 1995). In contrast, kJ per typical portion of pastry, snack food and potato fries decreased by 10–40% over time, and did not change for biscuit, chocolate, sugar-sweetened beverage and beer. Similar changes were observed for grams per typical portion consumed. Temporal trends in typical portion sizes were similar according to age group, gender and socioeconomic status. The findings suggest that population-wide strategies that enable consumers to choose smaller portions of discretionary foods are needed to reduce the excess consumption of these products.

Sodium, sugar, and fat content of complementary infant and toddler foods sold in the United States, 20151–3

Background: As part of a healthy diet, limiting intakes of excess sodium, added sugars, saturated fat, and trans fat has been recommended. The American Heart Association recommends that children aged <2 y should avoid added sugars.Objective: We sought to determine commercial complementary infant-toddler food categories that were of potential concern because of the sodium, added sugar, saturated fat, or trans fat content.Design: Nutrition label information (e.g., serving size, sodium, saturated fat, trans fat) for 1032 infant and toddler foods was collected from manufacturers' websites and stores from May to July 2015 for 24 brands, which accounted for >95% of infant-toddler food sales. The presence of added sugars was determined from the ingredient list. Reference amount customarily consumed (RACC) categories were used to group foods and standardize serving sizes. A high sodium content was evaluated on the basis of the Upper Intake Level for children aged 1-3 y and the number of potential servings per day ([i.e., 1500 mg/7 servings (>210 mg/RACC)], a sodium amount >200 mg/100 g, or a mean sodium density >1000 mg/1000 kcal.Results: In 2015, most commercial infant-only vegetables, fruit, dinners, and cereals were low in sodium, contained no saturated fat, and did not contain added sugars. On average, toddler meals contained 2233 mg Na/1000 kcal, and 84% of the meals had >210 mg Na/RACC (170 g), whereas 69% of infant-toddler savory snacks had >200 mg Na/100 g. More than 70% of toddler meals, cereal bars and breakfast pastries, and infant-toddler grain- or dairy-based desserts contained ≥1 sources of added sugar. Approximately 70% of toddler meals contained saturated fat (mean: 1.9 g/RACC), and no commercial infant-toddler foods contained trans fats.Conclusion: Most commercial toddler meals, cereal bars and breakfast pastries, and infant-toddler snacks and desserts have high sodium contents or contain added sugars, suggesting a need for continued public health efforts to support parents in choosing complementary foods for their infants and toddlers.

Phenolics from wholegrain oat products as modifiers of starch digestion and intestinal glucose transport

Plant phenolics have been reported to modify glycemic response of carbohydrate rich foods. However, this effect has not been documented for phenolic rich wholegrain oat foods. In the present study the influence of oat phenolics on starch digestibility and intestinal glucose transport were investigated in vitro. Phenolic extracts were prepared from 3 oat cultivars (HiProtein, Dancer, and GMI 423) and 1 commercial oat (CO1). Cinnamic acid derivatives were confirmed by LC‐MS to be the primary phenolic species with avenanthramides (AVEs, 31.6–70.7% of free phenolics) and ferulic acid (52.2–89.3% of bound phenolics) as the major constituents of free and bound fractions, respectively. α‐Amylase activity was enhanced by presence of oat phenolics at 20 μM (96.7–117.8%, P&lt;0.05), while modestly inhibited at 500 μM (83.0–95.4%). α‐Glucosidase activity was significantly inhibited (P&lt;0.05) by free (57.4–82.4%) and bound (49.6–61.3%) oat phenolics, albeit with high IC50 values (499.7–938.9 μM). Oat variety had minimal impact modulation of starch digestibility. All free and bound oat phenolic extracts (0–100uM) attenuated transepithelial transport of D‐glucose‐1,2,3,4,5,6,6‐d7 (d7‐glu) over 60 min in dose‐dependent fashion. While effects were modest at 10 and 50 uM, treatment with 100uM free phenolic extracts from the 4 oat flours reduced d7‐glu transport by 35–64% relative to phenolics‐free glucose control. Similarly 100uM of bound oat phenolics demonstrated similar effects with an 45–70% reduction in d7glu transport relative to control.To determine the extent to which these effects may be present during digestion of wholegrain oat foods, oats from each cultivar were formulated into wet cooked porridges (WP) and CO1 was additionally used in manufacture of a model puffed cereal (PC) and snack bar (SB). Foods were subjected to a coupled in vitro digestion/Caco‐2 intestinal cell model where bioaccessibility of phenolics was assessed simultaneously to starch digestion and ultimate d7‐glu intestinal transport. Results suggested that phenolic bioaccessibility was derived primarily from free phenolics and was modestly affected by oat variety (HiPro 13.6%&gt; CO1 12.6% &gt; Dancer 11.5%&gt; GMI 423 10.8%). Type of processing had a more significant impact to bioaccessibility of phenolics from CO1 oats as SB had significantly higher bioaccessibility than CO1 porridges, especially for AVE C (46.0% vs. 0.2%). Glucose release through in vitro digestion did not differ between oat products. However, total bioaccessible phenolic content from single servings of oat foods ranged from 2.6–69.5μM suggesting levels from foods were below the effective doses observed for enzyme inhibition. However, 60 min d7‐glu transport by Caco‐2 monolayers was significantly reduced from digesta of GMI 423 WP and CO1‐PC by 34% and 20% relative to control (P&lt;0.05). These results suggest that oat phenolics might contribute to a reduction of glycemic response from whole grain oat products but these effects are likely tied to oat phenolic content and bioaccessibility from consumer foods.Support or Funding InformationGeneral Mills Inc and Purdue University Ingestive Behavior Research Center

Dietary Intake of Individual (Free and Intrinsic) Sugars and Food Sources in the Spanish Population: Findings from the ANIBES Study.

The consumption of total and individual sugars is controversial and little is known about consumption and dietary sources in Spain. The purpose was to examine free and intrinsic sugar intake and food and beverage sources. The ANIBES Study (Anthropometry, Intake and Energy Balance in Spain), a cross-sectional study of a representative sample of the Spanish population (9–75 years old; n = 2009) carried out in 2013, was used. Food and beverage records were obtained by a three-day dietary record by using a tablet device. The median total sugar intake was 71.5 g/day (17% Total Energy, TE), the intrinsic sugar intake was 38.3 g/day (9.6% TE), and the free sugar was 28.8 g/day (7.3% TE). Total sugar intake (free and intrinsic) was higher in men than in women for all age groups, although in terms of the contribution to total energy intake, the opposite was observed. Differences were observed for free sugar consumption dependent on age and marked differences (up to two-fold) were observed when considering the percent TE, which was much higher in children and adolescents. For the intrinsic sugar, however, a higher contribution to TE was observed in the elderly. The major sources of intrinsic sugars were fruits (31.8%), milks (19.6%), juices and nectars (11.1%), vegetables (9.89%), yogurt and fermented milk (7.18%), low-alcohol-content beverages (4,94%), bread (2.91%), and sugar soft drinks (2.24%), greater than 90% from diet contribution. As for free sugars, sources were sugar soft drinks (25.5%), sugar (17.8%), bakery and pastry items (15.2%), chocolates (11.4%), yogurt and fermented milk (6.44%), other dairy products (5.99%), jams (3.58%), juices and nectars (2.91%), and breakfast cereals and cereal bars (2.78%), summing up to 90% of the contribution. The present study demonstrates that only a moderate percentage of the Spanish population adhered to the present recommendations for total sugar intake, and urgent efforts are needed to improve diet quality in the youngest populations.

Changes in prices of taxed sugar-sweetened beverages and nonessential energy dense food in rural and semi-rural areas in Mexico

To estimate changes in prices associated with the implementation of the tax to sugar sweetened beverages (SSB) and to nonessential energy dense food in 2014. Price data were collected in rural and semi-rural areas in December 2013, and April and December 2014. Fixed effects models were used to estimate changes in prices of beverages and nonessential energy dense food, stratified by region, retailer and package size. The SSB tax did not pass completely through prices: prices increased on average 0.73 pesos per liter. For nonessential energy dense food, the tax passed completely or was overshifted for cookies, cereal bars and cereal boxes. The potential effect of the taxes on consumption could be attenuated in rural areas as the pass through prices was incomplete.

Determination of water activity corresponding to the proper quality of peanut kernels

Oxidative indices including peroxide value (PV), para-anisidine value (p-AnV), and extinction coefficients K232 and K268, instrumental texture attributes (hardness and chewiness) and colour parameters (L, a, b, and total colour difference) were measured to find the proper water activity (aw) corresponding to the proper quality of peanut kernels during a certain period of storage. The highest and lowest oxidation rates were recorded for the samples kept in aw values of 0.11 and 0.32–0.43, respectively. The stress required to obtain 25% deformation (MPa) decreased significantly (p < .05) with the increasing moisture content of the samples. In summary, less hardness, colour properties closer to fresh kernels as well as slower oxidation progress were measured for the samples stored at a higher aw, especially those stored at 0.32–0.43 at 40°C (equivalent to 0.33–0.43 at 25°C). Practical applications Peanuts (Arachis hypogaea) are grown in tropical, subtropical, and warm temperate climates in more than 70 countries. Like other nuts, peanuts are being consumed as snack foods after roasting or are used as chopped ingredients in cereal bars, confectionery, and breakfast cereals. Therefore, controlling peanut storage conditions (specially aw and temperature) should be considered before use for different purposes. In this study, color, texture, and oxidative changes of peanuts grown in northern Iran, as affected by aw were investigated in order to determine the best aw corresponding to proper quality during storage before being used in various applications at industrial scales.