Healthy Snacks Research Articles

Promotive And Preventive Efforts in Improving Clean and Healthy Living Behavior at SDN 3 Jatiroto Sumberbaru Jember

Clean and Healthy Living Behavior (Perilaku Hidup Bersih dan Sehat/PHBS) is an important strategy to improve health status because many diseases can be prevented if people adopt healthy living behavior. School children are an age group that is vulnerable to experiencing health problems because most of their time is spent outside the home environment and under the supervision of their parents. When children are in the school environment, they can experience disease transmission from peers, from the school environment or they may consume food that does not meet health requirements. School children are also an age group that is easy to provide knowledge about PHBS to form healthy behavior. This service activity aims to increase promotive and preventive efforts for the PHBS behavior of elementary school children. The number of respondents in this service activity was 40 students. The service activities include improving the behavior of washing hands with running water and using soap on an ongoing basis, increasing the behavior of using healthy and clean latrines on an ongoing basis, and increasing knowledge about consuming healthy snacks at school. As for the results of this activity, PHBS behavior among children at SDN 3 Jatiroto increased from good behavior from only 5 respondents (12.4%) to 32 respondents (80%). It is hoped that this activity can continue to be carried out continuously for students who have just entered school so that the students will continue to do this activity when they move up to grade.

Identifikasi Bakteri Escherichia coli pada Jajanan Kantin Sekolah

Background: Healthy and safe snacks for consumption are those that can provide benefits and provide energy for the body. Food problems in Indonesia are characterized by cases of food poisoning where food safety is often ignored. The presence of coliform bacteria or Escherichia coli in food is an indicator to determine the level of quality of food and beverages microbiologically.
 The purpose : To identify the presence of Escherichia coli and coliform bacteria in school canteen snacks.
 Methods: This research is descriptive qualitative. The samples in this study were flavored ice, cilor, and friedchicken. The test for Escherichia coli and coliform bacteria content using the Total Plate Count (TPC) method was carried out at the UPT Laboratory of Health and Environment of the Riau Provincial Health Office.
 The results: This study showed that the cilor sample identified the presence of coliform bacteria (100 colonies/g) and fried chicken (50 colonies/g). Then in 3 samples no Escherichia coli bacteria were identified.
 Conclusion: Coliform bacteria were identified in the snack samples but Escherichia coli bacteria were not identified in the snack samples.

PENGARUH MEDIA KOMIK TERHADAP PENGETAHUAN DAN SIKAP PEMILIHAN MAKANAN JAJANAN PADA ANAK SEKOLAH DASAR ISLAM SWASTA AS SHOLIHAH KOTA MEDAN

Introduction : Snacks have a role in providing energy and other nutritional intake for school-aged children. Snacks can contribute energy and other nutrients that are useful for children's growth. Children's knowledge and attitudes about choosing snacks are very important so that the snacks they choose are healthy snacks. Objective: to determine the influence of comic media on knowledge and attitudes towards choosing snacks among As Sholihah Primary School students. Design : quasi experimental, namely pre-test and post-test with control group design. The sample was four class student who were divided into 2 groups, each group consisting of 30 people, divided into groups with comic intervention and groups without treatment. Data analysis used the independent t-test to assess each variable, namely knowledge and attitudes towards choosing snack foods. Results : A significant difference was found in the average knowledge between the treatment group and the control group, with p-value = 0,012 < 0,05. Meanwhile, in the statistical test on the attitude category, the value obtained was p = 0,000 < 0,05. This means that there is a difference in the average score of students' attitudes regarding the choice of snacks between the treatment group and the control group. Conclusion : Counseling using comic media has an effect on increasing the knowledge and attitudes of As Sholihah Primary School students.

'Gezond Ge(s)maakt': a project in which vulnerable people learn skills and knowledge around healthy eating and cooking.

We work with a group of vulnerable women in a local community. Once a month, they come together to socialize and learn. The women want to increase their knowledge and skills concerning healthy nutrition. We experience that the existing methods and materials are insufficiently adapted to their specific needs. Can you help us translate evidence based methodologies into a practical tool we can implement during our group activities?’ This question was submitted by a social development organisation to Logo Limburg. It became the start for the project ‘Gezond Ge(s)maakt’.
 ‘Gezond Ge(s)maakt’ or ‘Healthy Tasted’ shows the added value of cooperation between a public health organisation (Logo Limburg) and a social development organisation (SAAMO Limburg). By working together, each from their own expertise, and with a clear focus on the targeted people, the impact of their actions is enhanced. Also, the focus on proportional universalism is always top of mind for both organisations. SAAMO Limburg is an expert in enforcing vulnerable people through a community based approach. The social workers are in close contact with their clients, they know the best way to reach and enforce them. Logo Limburg is a regional expert in health promotion. As a network organisation, they have a clear overview on state of the art methodologies and projects developed by expert organisations. This collaboration and the participation of the target group itself, had a synergistic effect. ‘Healthy tasted’ combines previously developed instruments to a tool that is adjusted, easy to implement and fun. 
 'Healthy tasted' comes in a large box containing ten folders. Each folder represents one specific theme (healthy snacks, picnic, healthy nutrition for children and parenting, healthy holidays, Flemish dishes, … ). These subject were all suggested by the target group itself. During 10 months, our pilotgroup covered one theme a month. The methodology contains all necessary materials for the teacher. It consists of basic theoretical background information, questions to start the conversation on the topic, an exercise or game, and 9 recipes. Each session starts with an educational part, than they prepare a healthy meal (one of the recipes) and enjoy eating together.
 A great advantage is that anyone can use the tool, no prior knowledge on healthy nutrition is needed. Based on their own experience with a specific target group, instructors will be able to translate the content to the needs of the target group.
 The project was evaluated several times by the health promotors of Logo Limburg, the social workers of SAAMO Limburg and the target group. It turned out to be a success. The women indicated they learned a lot about healthy food and applied it in their own families. Their knowledge and skills on healthy nutrition and cooking were enhanced. The integrated collaboration between Logo Limburg and SAAMO was a prerequisite for this success. . This positive evaluation and the existing needs for this theme among the target groups has ensured ‘Healthy Tasted’ was up-scaled and made available for other organisations, starting in Limburg and soon all over Flanders.

Association between body weight misperception and snacking patterns among adolescents: a population-based cross-sectional study

BackgroundUnhealthy snacking behaviors and body weight misperception are both significant concerns in adolescent health. Weight misperception are common among youth and may influence their motivation to engage in health-related behaviors, however, the effect on snacking patterns choice remains unclear. Our study aimed to examine the relationship between body weight misperception and snacking pattern choice among school adolescents.MethodsA cross-sectional study was conducted using an online survey platform. Body weight misperception was defined based on perceived body weight and true weight. Snack intake was measured using a qualitative food-frequency questionnaire. Factor analysis was used to identify snacking patterns, and multiple linear regression was employed to examine the association between body weight misperception and snacking patterns.Results190,296 students with the average age of 13.3 ± 1.0 years was included, and 44.5% of students misperceived their weight. Overestimation was more prevalent than underestimation. Two snacking patterns, namely a high-calorie snacking pattern and a healthy snacking pattern, were identified with eigenvalues > 1. Weight underestimation was positively linked to high-calorie snacking pattern scores for both normal weight students (β: 0.16, 95% CI: 0.11, 0.21) and students with overweight/obesity (β: 0.44, 95% CI: 0.35, 0.52), and to healthy snacking scores for students with overweight/obesity (β: 0.28, 95% CI: 0.22, 0.33), but negatively linked to healthy snacking pattern scores for normal weight students (β: -0.12, 95% CI: -0.15, -0.09). Conversely, weight overestimation was negatively linked to both high-calorie and healthy snacking pattern scores for normal weight students (β: -0.07, 95% CI: -0.11, -0.04 and β: -0.13, 95% CI: -0.15, -0.10), but positively linked to healthy snacking scores for underweight students (β: 0.15, 95% CI: 0.08, 0.21). Interactions were found between sex, grade, accommodation, only child, primary guardians, parental education level and weight misperception to snacking patterns.ConclusionsAdolescents with normal weight and overweight/obesity who misperceived their weight exhibited less healthy snacking patterns, whereas underweight students who misperceived their weight displayed healthier snacking patterns. Comprehensive programs are crucial to educate and guide adolescents in understanding their weight status and making healthier snack choices, involving families, schools, and society.

High Dietary Fiber and Antioxidant Cookies with Substituted Parchment and Silver Skin Coffee

High coffee production in Indonesia effected the increase of by-products from the processing of coffee beans. Parchment and silver skin are by-product obtained during the processing of coffee beans. Parchment and silver skin are used as compost, biogas, and has not been widely used as a food ingredient. Both have a high dietary fiber content and antioxidant activity. In this research, we make cookies with parchment and silver skin flour. Parchment and silver skin flour were added with concentrations consist of 0%, 1%, 2.5%, and 5%. Based on organoleptic assay with the parameters of color, aroma, taste, texture and level of preference, the best cookies were the addition of 2.5% parchment flour. These cookies have nutritional that fulfill the quality standards of cookies (SNI -2973-2011), namely 7.76% protein, 20.86% fat and 1.31% ash. In addition, these cookies have a high content of dietary fiber and antioxidants, namely 13.67% and 43.86%. So, these cookies can be a healthy snack option because have high dietary fiber and antioxidant.
 
 Keywords: Antioxiant; Coffee By Product; Cookies; Dietary Fiber; Parchment; Silver skin.

Gaya Hidup Bersih dan Sehat di Sekolah Dasar

A clean and healthy lifestyle is a health behavior that is realized through caring for oneself, family members and other people in the environment. Cultivating a healthy lifestyle is not just about washing hands, but throwing away rubbish so that students are exposed to a clean and healthy lifestyle. The researcher aims to conduct a literature review regarding clean and healthy lifestyles in elementary schools. Several PHBS programs researched from various articles show that clean and healthy lifestyles include washing hands, exercise, healthy snacks and proper waste disposal. Researchers used a technique (Systematic Literature Review). The target of this research is elementary school educators, because teacher awareness in educating children to behave in a clean and healthy lifestyle is still low. From the results of this research, it is hoped that teachers can teach and introduce clean and healthy lifestyles to children and provide several supporting services in implementing PHBS.

Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2)

The incidence of non-communicable diseases (NCDs) caused by excessive sodium intake is becoming an important issue that many researchers have investigated. Processing is an effective way to add value to underutilized fish species. Thus, the objective of this research was to develop a fish snack (Keropok) using reduced sodium. Two types of alternative sodium chloride (NaCl) were used, namely potassium chloride (KCl) and calcium chloride (CaCl2) with substitution at levels of 15, 30, and 45 % (w/w). The results indicated that substitution of NaCl with KCl or CaCl2 in the product had a negative effect on the cooking yield (%) (P<0.05). Using 55 % NaCl with 45 % KCl (B3) in Keropok had a consumer acceptance score similar to the control formula (P>0.05) and the lowest sodium content (P<0.05). After storage at 4 °C for 21 days, the microbial loads (Bacillus cereus, Escherichia coli, mold, Staphylococcus aureus, yeast) in B3 satisfied the requirements of the Thailand Community Product Standard (107/2011). In addition, increasing the storage time did not affect the texture of the product (hardness, gumminess, chewiness and cohesiveness) nor consumer acceptance (P>0.05). B3 was rich in nutrients (macromolecules and micromolecules) that are essential to the human body. Therefore, Kerepok (55 % NaCl with 45 % KCl: B3) could be considered as a healthy snack.

Gaya Hidup Bersih Dan Sehat Di Sekolah Dasar

A clean and healthy lifestyle is a health behavior that is realized through caring for oneself, family members and other people in the environment. Cultivating a healthy lifestyle is not just about washing hands, but throwing away rubbish so that students are exposed to a clean and healthy lifestyle. The researcher aims to conduct a literature review regarding clean and healthy lifestyles in elementary schools. Several PHBS programs researched from various articles show that clean and healthy lifestyles include washing hands, exercise, healthy snacks and proper waste disposal. Researchers used a technique (Systematic Literature Review). The target of this research is elementary school educators, because teacher awareness in educating children to behave in a clean and healthy lifestyle is still low. From the results of this research, it is hoped that teachers can teach and introduce clean and healthy lifestyles to children and provide several supporting services in implementing PHBS.

Penyuluhan Tentang Makanan Sehat dan Bergizi Pada Anak Sekolah Menengah Pertama

Community service activities are a series of activities that involve the community to improve skills and knowledge as well as empower the community both economically and socially. In this research, community service focuses on interactive outreach about the importance of healthy and nutritious food to students at Muhammadiyah Middle School 61 Tanjung Selamat, In this research, the counseling method was used with an Education and Training approach to students at SMP Muhammadiyah 61 involving 50 students in grades 8 c and d. The results of this activity show a positive impact in increasing students’ knowledge and understanding regarding healthy and nutritious food. In the aspect of knowledge about Healthy and Nutritious Food there has been an increase of 56%, students are better able to know what healthy and nutritious food is and its purpose. Why we should eat healthy and nutritious food. Furthermore, knowledge about Healthy and Nutritious Food Components has increased by 74% where students are able to identify important components in healthy food such as protein, fat, carbohydrates, fiber and vitamins and minerals. In conclusion, healthy and nutritious food is an indicator of clean, healthy living behavior at school. This counseling can provide practical experience to students, so that they can apply this knowledge in everyday life. And it is hoped that students will prioritize eating healthy food, especially healthy snacks, bringing lunch and breakfast every day before doing activities.

Investigation for Mediating Customer Attitude Toward: Health Consciousness and Food Safety Concern to Purchase Intention Moriku Healthy Snack

Investigation for Mediating Customer Attitude Toward: Health Consciousness and Food Safety Concern to Purchase Intention Moriku Healthy Snack

Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles

Citrus fruits, regarded as a prominent fruit crop, are cultivated extensively around the globe and orange (Citrus sinensis L.) is a widely cultivated popular member of the citrus family. Dried oranges have gained recognition as a healthy snack option among consumers and worldwide markets due to the absence of additional ingredients such as sugar and chemicals, whilst yet containing significant natural beneficial components. The drying method is very intriguing due to its ability to facilitate the efficient production, packaging, storage, and transportation of dried oranges at a cost-effective price. In this study, the effects of microwave pretreatment (Mpt) (90 W, 30 min) on hot air drying (HTAD-MW) (60, 70, and 80°C) were investigated, along with the effects on the drying kinetics, rehydration capacity, and quality properties of the orange snack including phenolic compounds (vanillic acid, gallic acid, epicatechin, hesperidin, naringenin, chlorogenic acid, sinapic acid, and o-coumaric acid), antioxidant capacities (with DPPH, FRAP, and CUPRAC methods), and ascorbic acid contents. For modeling the kinetics of orange snack drying in all tests, logarithmic, Wang and Singh’s, diffusion approach, two term, and Wang and Sing’s models performed best. Hot air drying (HTAD) at 70°C applied orange snacks showed the lowest △E ∗ ab value, and the color values were close to those of fresh orange slices. The levels of total and individual phenolics, antioxidant capacity (AC), and ascorbic acid (AA) in dried orange snacks were found to be significantly lower ( p &lt; 0.05) than in the fresh orange slices. Results also showed that HTAD-MW-applied orange snacks contained more total phenolic (TP) content, individual phenolic content, and AC but lower AA than HTAD-applied samples. The highest amount of phenolic compound was hesperidin for fresh and dried orange snacks. The method that best preserves the TP content and AC of dried orange snacks was found at the drying condition of HTAD-MW at 60°C. As a conclusion, it was suggested that the use of microwave and hot air combination is a promising method to introduce a new functional healthy snack to the dried product market with high quality.

Development of snacks based on Macadamia integrifolia nuts enriched with omega-3

Over the past decade, research in all areas of food product development has focused on meeting changing needs and current consumer demands by creating new healthy food alternatives. The aim of this study was to develop innovative, healthy snacks enriched with long-chain omega-3 fatty acids from fish oil (LCω3PUFAs). These snacks were made using waste from the Macadamia integrifolia nut beverage industry. The fish oils rich in LCω3PUFAs were incorporated as emulsion oil and in alginate-based coatings prepared by the external gelation method. The alginate-based coatings achieved a high encapsulation efficiency of over 90%, and all products showed stable levels of omega-3 fatty acids. The obtained snacks showed a protein content ranging from 7.73% to 9.02%, and the dietary fiber content was around 14% in all the formulations. Furthermore, the snacks provided more than 30% of the minimum recommended daily intake of omega-3 fatty acids. In light of the results obtained, the developed beads were beneficial in LCω3PUFAs retention rate and improved oxidative stability. Thus, this research proposes a promising alternative for enhancing food sustainability by creating nut snacks as nutritious functional food utilizing beverage waste to increase value and reduce environmental impact.

Healthy snack food campaign through educational games for elementary school student

Elementary school students like various snacks in the school environment, which frees children to choose the food and drinks available. They tend to consume foods containing causative spices, sweet foods, and beverages, and foods with additional ingredients, which will cause things that are not good for children's health. There are still many students who need help understanding about healthy snacks food. Education on healthy snacks in schools is not optimal because knowledge related to these snacks food still needs to be better socialized. This community service activity aims to increase knowledge about healthy snacks in elementary school students through educational games. The methods are socialization, focus group discussion, game simulation through snake and ladder educational games, healthy snack food puzzles, self-evaluation, and documentation. The results obtained from this activity were in the form of increasing the knowledge score of healthy snack food after education and educational games and commitment from partners to incorporate healthy snack food materials into PJOK subjects. This result shows that knowledge of healthy snacks can be improved through snake and ladder educational game activities and beneficial snack food puzzle games. It is recommended that the school continuously allocate time regularly for healthy snack food education for all students.

Effectivity of Sukamond Pudding as A Healthy Snack for Hypercholesterolemia Patients

Background: Hypercholesterolemia is a disorder of cholesterol metabolism caused by cholesterol levels in the blood exceeding normal limits. Sukamond Pudding is a pudding made from milk flour, rice bran, and almonds, which contain high fiber, vitamin C, and Vitamin E. This study aims to analyze the effectiveness of giving Sukamond pudding as a healthy snack in hypercholesterolemia sufferers.&#x0D; Method: This type of research is quantitative with a quasi-experimental research design. This research was conducted from December 2022 to January 2023 at the OKU Sekarjaya Health Center. The research sample was selected by systematic random sampling with a total sample of 60 respondents.&#x0D; Result: There was an effect of giving Sukamond as a healthy snack to patients with hypercholesterolemia (p=0.000).&#x0D; Conclusion: The results of statistical tests showed that there was an effect of giving Sukamond as a healthy snack to people with hypercholesterolemia.

Risk Factor Analysis of the Incidence of Hepatitis A in Indonesia: A Meta-Analysis

Hepatitis transmission is still a global public health issue, including in Indonesia. Low personal hygiene and environmental sanitation are the contributing factors to hepatitis A. This study aimed to analyze the impact of hand-washing habits, cutlery exchange, food and snack hygiene, and latrine use on the incidence of Hepatitis A. The study used meta-analysis with the PICOS technique. The data from Google Scholar, Mendeley, and Research Gate by looking at keywords such as “risk factors” and “hepatitis A”, which were then sorted according to the inclusion-exclusion criteria and obtained 16 full-text case-control articles. Data analysis used a fixed effect model through JASP software version 0.9.2. The meta-analysis found that hand-washing behavior had a risk of 1.131; food and snack hygiene had a risk of 6.233; the habit of exchanging cutlery had a risk of 10.17; and latrine utilization had the highest risk of 12.935 for the incidence of hepatitis A. The study found that the use of latrines is the most significant factor in the occurrence of hepatitis A due to open defecation. Furthermore, exchanging cutleries is rated as the second factor triggering hepatitis A transmission, followed by the consumption of snacks or other foods. The study also found that hand-washing behavior has the lowest risk of hepatitis A incidence. The study concludes that hand-washing behavior, latrine utilization, food and snack hygiene, and exchanges of cutlery increase the risk of hepatitis A at different levels. It is suggested that behavioral factors such as hand washing, the use of closed latrines, and the consumption of healthy snacks or foods are essential measures to educate the community about hepatitis A and reduce its transmission within the population.

PENDIDIKAN KESEHATAN KEPADA SISWA TENTANG JAJANAN DAN MAKANAN SEHAT DI SDN KEBONSARI TUBAN

Street food has become an inseparable part of people's lives, both in urban and rural areas. Children from any group generally like snacks. "Snack culture is part of the daily life of almost all age groups and social classes, including school-age children and adolescents. The nutritional content of snack foods varies, depending on the type, namely as we know main meals, snacks, and drinks. The method of implementing the activity and the solution to this problem is to educate on the management of pregnant women with high risks. This activity was carried out on Tuesday, May 20, 2019 at 09.00-10.00 at SDN Kebonsari Tuban using the lecture and question and answer method using leaflet media and was attended by 20 participants. Healthy snacks are nutritious snacks and do not contain harmful substances. At SDN Kebonsari there are still many students who consume unhealthy snacks but after the Health Education was carried out, students began to understand healthy snacks and could choose which snacks to buy and consume.

BRS Vitória grapes with natural surfactant pretreatment: evaluation of mineral composition, physical-chemical characteristics, and sensory characteristics after raisin production

Raisins have been gaining recognition for their nutrient and bioactive compound contents. Yet, pretreatments used for grape drying raise concerns regarding the economic viability and safety of the product. The objective of this proposal was to produce raisins from BRS Vitória grapes pretreated with a natural surfactant to accelerate the drying process. Subsequently, the influence of drying and pretreatment was evaluated for chemical composition (moisture, water activity (Aw), pH, total acidity (TA), reducing sugars (RS), and total sugars (TS)), total phenolic compounds (TPC), total anthocyanins, and qualitative and quantitative mineral composition. Finally, a sensory analysis of the raisins was conducted. By using the pretreatment, drying time decreased by approximately 38.5%. The raisins met the moisture requirements by the Brazilian and international regulations, and the pretreated raisins (PR) had a higher anthocyanin content, a high sugar concentration, acids, phenolic compounds (PC), and minerals (potassium (K), phosphorus (P), calcium (Ca), magnesium (Mg), and manganese (Mn)), and were well accepted by consumers, especially in terms of taste and appearance. Interestingly, the pretreatment also provided more brightness to the samples. In conclusion, BRS Vitória grapes yielded raisins with a complex composition, especially those that were subjected to the pretreatment, might be consumed as a healthier snack, adding PC and minerals to the diet.

Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach.

Vegetables are healthy foods with nutritional benefits; however, nearly one-third of the world's vegetables are lost each year, and some of the losses happen due to the imperfect shape of the vegetables. In this study, imperfect vegetables (i.e., broccoli and carrots) were upcycled into freeze-dried powders to improve their shelf-life before they were formed into food inks for 3D printing. The rheology of the food inks, color analysis of the uncooked and cooked designs, and texture analysis of the cooked designs were determined. The inks with 50% and 75% vegetables provided the best printability and shape fidelity. 3D printing at these conditions retained a volume comparable to the digital file (14.4 and 14.3 cm3 vs. 14.6 cm3, respectively). The control, a wheat flour-based formulation, showed the lowest level of stability after 3D printing. The viscosity results showed that all the food inks displayed shear-thinning behavior, with broccoli having the greatest effect on viscosity. There was a significant color difference between uncooked and cooked samples, as well as between different formulations. The hardness of the baked 3D-printed samples was affected by the type and content of vegetable powders, where carrot-based snacks were notably harder than snacks containing broccoli. Overall, the results show that 3D food printing can be potentially used to reduce the loss and waste of imperfect vegetables.

Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation

The objective of this study was to determine the optimal conditions of the extrusion cooking process using ungerminated Lupinus angustifolius flour, to later develop snacks with germinated flours for 3, 5 and 7 days. The optimal conditions were 16% feed moisture, 152 °C die temperature, and 47/53% lupinus/corn starch proportion. The water absorption and solubility index, bulk density, and ΔE values increased in extrudates with 7 days sprouted flour (EG7) (4.32 g/g, 19.68%, 643.60 kg/m3, 24.13 respectively). EG7 presented the lowest values in sectional expansion index and hardness (1.69 and 50.98 N respectively). Furthermore, trypsin inhibitors were inactivated during the extrusion process, and a reduction in phytic acid content was observed in the extruded products containing germinated flours. The concentration of phenolic compounds and flavonoids were higher in the extruded products with 47/53% lupinus germinated for 3 days /corn starch proportion. Changes in the components of the secondary structure protein were observed, improving protein digestibility in extrudates with sprouted flours. The combination of processes can be an alternative for the development of a snack with improved physicochemical and nutritional properties. Industrial relevanceThe results show that sprouting and extrusion are emerging techniques in food engineering that, when combined, make it possible to obtain innovative snacks with potential benefits to human health. Lupinus sprouts are a potential ingredient that allows increasing the nutritional, physicochemical and functional properties of extruded snacks; offering an alternative of healthy plant-based snacks, given its growing demand by the consumer.