Bar Production Research Articles

Safety Assessment of Organic High-Protein Bars during Storage at Ambient and Refrigerated Temperatures

This study aimed to assess the safety characteristics of organic high-protein bars (HPB) during storage at ambient and refrigerated temperatures based on selected microbiological and chemical indicators. After production, the total number of microorganisms ranged from 3.90–4.26 log CFU/g;. The Enterobacteriaceae family was present at 2.81–3.32 log CFU/g, and the count of yeasts and moulds was 2.61–3.99 log CFU/g. No Salmonella sp. was found in 25 g of the product. Bacillus cereus was present in samples B1 and B2. Staphylococcus aureus was presented in samples below the detection limit (<2 log CFU/g). During the storage of products, the number of microorganisms varied. After production and storage, in all samples of HPB, the amount of mycotoxins was below the detection limit. The presence of histamine and tryptamine was not found in the HPB throughout the study period. Regarding TBARS, it can be concluded that the use of prunes and oat flakes (B2 bar composition) in the production of organic bars, and refrigerated storage, reduces the degree of fat oxidation. Among the tested variants, the composition of the B3 bar seemed to be the safest and worth further research, mainly due to the lower frequency of undesirable microorganisms. The protective antioxidative effect of prunes and oat flakes in bars stored at 22 °C indicates the value of the composition of bar B2. The appropriate composition modifications and the use of heat treatment proved to be effective in improving the safety characteristics of HPB. Relying on the results it is possible to store HPB for at least 3 months. Next to standard safety parameters, the unique and effective to increase the safety of HPB is controlling the presence of B. cereus and other low water activity (aw) resistant microorganisms.

Developing an Automated System to Control the Rolled Product Section for a Wire Rod Mill with Multi-Roll Passes

The key priority of metallurgical industry development is expanding the range and improving the quality of bar products and their major component, steel wire. Continuous wire rod mills with multi-roll passes have been developed and implemented over the past decades. These include mills with four-roll passes with mutually perpendicular rolls. The specific feature of mills with complex passes is the impossibility of conduct and the direct measurement of the workpiece dimensions in several directions during rolling. The paper studies the development of a system for indirect control over complex section geometry by adjusting the interstand space tension with simultaneous compensation for changes in rolling forces. The paper contribution is the first justification of a technique for the control over the indirect rolled product section on mills with multi-roll passes based on theoretical and experimental research. Analytical and experimental dependencies between the metal pressure on the rolls and the semifinished rolled product temperature, rolling speed, and single drawing have been obtained for various steel grades. The impact of process factors on the rolled product section geometry when rolling in stands with four-roll passes has first been studied. The automated control system implementing the proposed technique has passed pilot tests on a continuous five-stand mill. The processes occurring in closed-loop speed and torque control systems under controlling and disturbing effects have been experimentally studied. Implementing the proposed algorithms indirectly confirmed the reduced impact of tension and pressure on the section geometry.

Formulasi dan karakteristik fisikokimia banana bar pisang candi (Musa paradisiaca linn) dan tepung sorgum sebagai alternatif pangan low GI (indeks glikemik rendah) bagi penyandang obesitas

Obesity is a condition where there is excessive accumulation of fat in the body. As a result, weight is far above standard and can endanger health. People with obesity have a higher risk of developing the disease than people with normal nutritional status. An alternative in overcoming this is the intake of foods that have a low GI. It is necessary to develop low GI food types as an alternative to food or snacks that have a low glycemic index value, such as banana bars. The purpose of this study was to obtain the formulation and physicochemical characteristics of the Banana Bar temple banana (Musa paradisiaca Linn) and sorghum flour as an alternative to Low GI (Low Glycemic Index) food for obese people. The research consist of three stages, the first is formulation and manufacture of Banana Bars from candi banana, maizena and sorghum flour, the second is sensory and physicochemical characterization of Banana Bars, the third is Glycemic index analysis of Banana Bar products. The results showed that the most preferred banana bar was the 40% candi banana, 30% sorghum flour and coconut sugar. The physicochemical characteristics of Banana Bar products have a protein content of 4.09, 0.32 fat, 41.87 water content, 0.88 ash, 52.29 carbohydrates, and 0.56 crude fiber. While the glycemic index value of Banana Bar products is 72.95 (medium).

Utilization Of Buckwheat, Proso Millet, And Amaranth For A Gluten-Free Cereal Bar

Four formulations of cereal bar were prepared using common buckwheat (55 parts), proso millet (15-30 parts), white amaranth (25-40 parts), walnut (27.5 parts), and jaggery (50 parts), by varying the proportions of proso millet and white amaranth in the ratio of 15:40, 20:35, 25:30 and 30:25. Roasted cereals and walnut pieces were mixed with jaggery syrup of 73.7° Bx and baked at 120° C for 20 minutes. The bars' proximate composition, mineral content (Ca, Fe and P) were evaluated and compared with the bar available in the market. The textural analysis and sensory profile of the bar were also evaluated. The crude fiber, calcium, and iron were significantly higher (p<0.05) in formulated bars compared to the market sample while energy and fat content were significantly higher (p<0.05) in the market sample. The formulated bars provided 440.31- 489.81kcal energy per 100 g, which qualified the product as a good energy-dense snack. From the textural analysis and sensory evaluation, Formulation C (common buckwheat-55, proso millet-25, white amaranth-30, walnut-27.5, and jaggery-50) was harder and preferred the most based on taste and overall acceptability. The research concludes the good potentiality of underutilized crops for cereal bar production.

Production of Glucose Syrup and Energy Bar from Blends of Malted Sorghum and Cocoyam Flour

Background and Objective: Roots and tuber crops such as Cassava (Manihot esculenta Crantz), yam (Dioscorea alata), taro (Colocasia esculenta) etc are highly grown in tropical Africa and processed into staples such as garri, fufu, lafun etc. which only bring marginal income to the farmers. Reports showed that these tubers may be used as novel substitutes for industrial production of glucose syrups, modified starches and malto dextrins etc. This study evaluated the potentials of using cocoyam flour and malted sorghum in making glucose syrup and the application of the glucose syrup in energy bars production as sweetener.
 Materials and methods: The cocoyam cormels were processed into flour while sorghum grains were malted and milled into flour. Glucose syrup was produced from cocoyam and malted sorghum flours mixed at ratios of 90:10, 80:20, 70:30, 60:40 respectively. The energy bars were produced using a composite of cocoyam flour and malted sorghum at the same ratio with the glucose syrup. The glucose syrup was used as sweetener. The products were evaluated for proximate; functional and sensory properties. Data obtained were analyzed statistically.
 Results: The results showed that the glucose syrups had dextrose equivalent 26.36-36.64%; brix0 15.05 -16.35; energy bars calorific value 364.35-367.065 kJ/100g. The sensory evaluation showed that the energy bars performed satisfactorily as rated by the panel in taste and overall acceptability.
 Conclusion: Based on the result, cocoyam flour could be usefully employed in production of glucose syrup and further applied as sweetener in the production of biscuits and energy bars.

Effect of process parameters on roll separating force, driving torque and end crop length during grooved hot rolling of SAE 1020 steel

The rolled SAE 1020 steel bars are widely used for production of gears, spindles, camshafts, axles, fasteners, and gudgeon pins etc. Steel industries are striving for productivity and better yield of hot rolled bar products. The roll separating force (RSF), driving torque (DT) and end crop length (ECL) are the important issues to be controlled for quality production, maximization of yield, minimization of rolled bar process scrap, safety of mill and reduction in energy consumption, etc. These response parameters depend on several process parameters – rolling speed, billet temperature, reduction ratio (strain), billet size (cross section area), roll diameter, etc. This paper presents a study on the effect of process parameters on these response parameters during rolling of SAE 1020 steel. Simulation of the rolling process has been attempted using FORGE® Nxt 1.1. The simulated results so obtained have been validated through experimental results obtained in a rolling mill, following statistical tests. Regression models showing relationship between the process parameters and the response parameters have been developed. Significant model-terms have been obtained using ANOVA.

Nutritional compositions, bioactive properties, and in-vivo glycemic indices of amaranth-based optimized multigrain snack bar products

The pervasiveness of diabetes mellitus (DM) is globally escalating, the disease being a consequence of dietary changes and modernization. As a result of rising consumer demand for products with greater quality and health benefits, research efforts aim to incorporate multigrain flours into snack products which could significantly improve the nutritional composition while harnessing their health-promoting properties. Snacks are an essential part of the human diet providing satiety and supply of necessary nutrients. To develop the multigrain snack product (MS), pre-fermented amaranth, acha, and pearl millet flours were combined in different ratios following optimization using response surface methodology representing SB1 (90: 5: 5) and SB2 (47.98: 26.68: 25.34) and oat snack bar market sample (SBC) served as control. The nutrient composition, glycemic index (GI), antioxidant properties, microbial safety, and sensory quality of the developed snacks were assessed using standard methods. SB1 and SB2 had high protein and ash contents, whereas, the carbohydrate and energy contents were similar to SBC. In addition, snack bar had a good balance of amino acids, contained significant macro and micro elements with a Na/K ratio of <1, and the phytate/calcium molar ratio was below the corresponding critical limit. MS bars depicted low to intermediate GI (48.69, 57.11), especially SB1 while SBC had approximately high GI (69.81). In addition, MS exhibited significant •OH scavenging ability, Fe2+ chelation, and the ability to inhibit Fe2+-induced lipid peroxidation. Summarily, SB1 had the highest protein content (21.95%), the composition of essential amino acid exceeded the reference standard, possessed low GI, and low postprandial blood sugar concentration (144 mg/dL) thus, may considerably qualify as a healthful dietary snack being nutrient-dense with antioxidant and hypoglycemic properties.

Formulation of Onggok Composite Flour Snack Bar (Manihot Esculenta) as Emergency Food Source of Protein

This study aimed to develop a snack bar product made from composite flour of Onggok and tapioca as an alternative emergency food and protein source. Additionally, to analyze the chemistry of a snack bar product made from Onggok composite flour. The study was arranged in a Completely Randomized Design (CRD) with 6 treatments and was repeated 3 times, that was the ratio of onggok composite flour and wheat flour. The ratio of onggok composite flour and wheat flour composition consisted of six levels, they were F1 (50%:50%), F2 (60%:40%), F3 (70%:30%), F4 (80%:20%), F5 (90%:10%), F6 (100%:0%). Then the data was processed by using ANOVA (Analysis of Variance) and continued with the LSD test (Least Significant Difference) at a significant level of 5%. The results of the proximate analysis showed that the protein of the snack bar was 11.06%, the dietary fiber was 8.23%, the ash content was 1.24%, and the moisture content was 3.27%. Based on the organoleptic test, it showed that the preferred level of consumer satisfaction was F1 with a ratio of 50%:50%. Therefore, the Onggok composite flour snack bar is good to use as an alternative high protein emergency food that deserves to be developed. Keywords : Onggok Composite Flour, Snack bar, Emergency foo

Processing and Evaluation of a Carbon Fiber Reinforced Composite Bar Using a Closed Impregnation Pultrusion System with Improved Production Speed

In this paper, an epoxy resin-based carbon fiber reinforced composite (CFRP) bar pultrusion system using a closed impregnation device which has various advantages in process compared to traditional open bath type pultrusion system was developed, and the fiber impregnation system was improved through the analysis of resin properties for the high-speed production of CFRP bars used to support the mother glass in the display transfer cassettes. To improve the fiber feeder system, fiber guides were switched from perforated plates to roller guides for spreading fibers, which allowed the input fibers to be widened and flattened while reducing the fiber thickness. Additionally, the correlation between resin viscosity and impregnation speed were analyzed to evaluate the resulting mechanical properties at different pultrusion speeds and temperatures. A CFRP bar was produced with resin injection at room temperature and a pultrusion rate of 400 mm/min and compared to a CFRP bar produced with fiber spreading, a resin injection temperature of 40 °C, and a pultrusion rate of 600 mm/min; the latter with a 50% improved production rate showed improvements in mechanical properties, including the cross-sectional void by 98.7%, surface roughness by 75.5%, deflection by 34.9%, and bending strength by 70%.

Trends in public interest in shopping and point-of-sales of JUUL and Puff Bar 2019–2021

IntroductionWe investigated public interest in shopping and point-of-sales (POS) of JUUL and Puff Bar products in the context of five regulatory, company sales policy and other events of interest that...

Effect of Malted African Breadfruit (Treculia africana) Seed Flour Inclusion on In-vitro Glycemic Index, Starch and Protein Digestibility of Fibre Rich Snack Bars

The study was carried out to elucidate the suitability and utilization of malted African breadfruit (Treculia africana) seed flour in snack bars production. Malted African breadfruit seeds, maize and coconut were processed to flour and evaluated of their proximate composition, phytochemical composition and particle sizes. Six (6) products were developed from the flour blends in the respective ratio of 0:95:5 (T0), 20:75:5 (T20), 25:70:5 (T25), 30:65:5 (T30), 35:60:5 (T35) and 95:0:5 (T95). Soluble dietary fibre (SDF = 5.15 – 3.15%) decreased while insoluble (IDF = 7.23 – 19.23%) and total dietary fibre (TDF = 12.33 – 22.39%) increased significantly (p&lt;0.05) with increasing malted African breadfruit inclusion. In vitro glycemic index (IVGI) and starch digestibility (IVSD) decreased significantly (p&lt;0.05) from 57.30 – 45.65% and 57.48 – 31.44% respectively, with increasing substitution of malted African breadfruit seed flour. A negative correlation was observed between the TDF and IVGI content of the snack bars. In vitro protein digestibility ranged from 68.19 to 87.45%. With reference to standard classifications, the formulated malted African breadfruit seed based snack bars could be referred to as ‘high fibre’ and ‘low glycemic’ foods, and may have positive health benefit to the consumers, especially the diabetics and those interested in weight management.

Land grabbing in the Brazilian Amazon: Stealing public land with government approval

We estimate the magnitude of land grabbing - the illegal appropriation of public land - on an active Amazonian frontier, the associated deforestation, and the rates at which these claims were legalized due to changes in the law and downsizing of settlements. Of all land claimed in Brazil's Rural Environmental Register (CAR) in our 300,689-km2 study area, 90.5% is non-compliant with Brazilian law and 45.8% is in protected areas. Changes in the law by 2017 reclassified as licit 4.2% of the illicit CAR land claims ) in 2014 (901 km2 yr-1). Downsizing settlements made 5266 km2 available for illegal appropriation. Deforestation in land claims accounted for 35% of the total, and this percentage is likely to grow. Planned future changes in land law will further jeopardize Amazon's natural and cultural heritage legalizing at least 10% of the area in this frontier. Importers of beef, soybeans and other commodities should bar products from land that has been grabbed as a result of changes in Brazil's land laws, reducing the outsourcing of deforestation.

Sensory Characteristics and Nutrient Content of Food Bar with Flour and Pumpkin Seed Substitution

The development of snack bar products from fruit and pumpkin seeds can provide health benefits. The purpose of this study was to assess the sensory characteristics and nutritional value of a food bar with flour and pumpkin seeds substitution. The research method used a completely randomized design with 3 treatments with different formulations of pumpkin flour and pumpkin seeds. Parameters observed included color, aroma, taste, texture, and proximate tests including moisture, protein, fat, ash, and carbohydrate content. The data from the level of preference test variables would be analyzed using the t-test. The results showed the organoleptic analysis of the highest color at F4 (2,55), preferred aspect taste at F1 (3,48), aroma at F1 (3,55), and texture at F2 (3,84). Proximate analysis was showed the highest in water content at F2 (20,14%), the ash content in F4 (2,77 g), protein content in F1 (18,65 g), fat content in F1 (22,48 g), the fiber content in F2, and carbohydrate content in F4 (42,15 g). The conclusion that there were significant differences in the sensory test of color, taste, and aroma from four food bar formulas with flour and pumpkin seed substitution, while the density (texture) of the food bar formulas was not significantly different from each other.

Karakteristik Fisikokimia dan Sensoris Snack Bar Tinggi Protein Bebas Gluten dengan Variasi Tepung Beras, Tepung Kedelai dan Tepung Tempe

&lt;em&gt;The problem of malnutrition, especially stunting, is still a problem for some Indonesian people because they have not fulfilled both macro and micronutrients in a balanced way. This study aims to determine the quality of protein snack bars that have the potential to overcome stunting problems physically, chemically and sensory. The snack bar formulation in this study used soybean flour, tempeh flour, and a mixture of soybean flour and tempeh flour to substitute for 20% of rice flour. “Granola” in snack bar products is a mixture of crispy rice, tempeh, tofu, nuts and local dried fruits. Data analysis used One Way ANOVA with Duncan and Man Whitney test. The results showed that the snack bar with tempeh flour substitution had the highest protein value of 18.09%. For texture, the snack bar with the addition of soy flour has the most brittle texture, while the sensory analysis results show that the snack bar with the addition of a mixture of soy flour and tempeh is the most preferred by consumers. Overall, all snack bar treatments met the USDA (United States Department of Agriculture) snack bar quality standards, particularly protein values that were well above the minimum value of 8%. Thus, this snack bar product is expected to be one solution to the problem of stunting in children who require high protein intake.&lt;/em&gt;

Sustainability of alternative reinforcement for concrete structures: Life cycle assessment of basalt FRP bars

Due to the global climate emergency as a result of anthropogenic activities, an accelerated progress towards sustainable thinking is needed. The construction industry, as one of the contributors to the global emissions, must re-examine the construction materials, procedures and technologies which are traditionally used. To reach an informed design decision with regards to sustainability, the engineering community would benefit from independent and objective studies of the environmental impact of materials and systems. Crucially, decarbonising concrete structures should emerge as a priority, due to the wide availability and utilisation of the material. Although the fibre reinforced polymers have caused an interest of the construction industry due to their favourable mechanical properties, Life Cycle Assessment (LCA) studies of alternative reinforcing options are very limited to date.This paper presents an evaluation of the environmental impact of BFRP reinforcing bars. Using an LCA approach, the conducted study aims to examine the potential of utilising BFRP for creating more sustainable reinforced concrete structures. It includes a contribution analysis of the production of BFRP bars, as well as comparison with steel, glass FRP, galvanised steel and stainless-steel bars. Additionally, a comparison of BFRP and steel reinforced beams is offered, supported by the results of experimental flexural testing. The findings of the study demonstrate that BFRP bars can contribute to large reduction of embodied emissions of reinforced concrete elements in comparison with steel, and other reinforcing materials.

Survival of Salmonella enterica in Military Low-Moisture Food Products during Long-Term Storage at 4, 25, and 40°C

Salmonella enterica has been increasingly implicated in foodborne outbreaks involving low-moisture foods (LMF) during the recent decade. This study aimed to investigate the potential for persistence of S. enterica in a range of LMF during storage at three temperatures. LMF products, boil-in-bag eggs (freeze-dried product), chocolate protein drink, cran-raspberry First Strike bars, mocha dessert bar, and peanut butter, were inoculated with a five-strain cocktail of S. enterica and stored at 4, 25, or 40°C for 36 months. Salmonella populations remained above 7 log CFU/g in all products stored at 4°C and above 6 log CFU/g in products stored at 25°C, excluding the cran-raspberry First Strike bars. Storage at 40°C resulted in Salmonella populations above 5.5 log CFU/g in boil-in-bag eggs after 36 months and demonstrated survivability for 12 months or less in the other five products. Additionally, a mocha bar production temperature profile study identified rapid cooling of bars in which the temperatures reached would have no measurable impact on Salmonella populations. The results indicate the ability of Salmonella to survive in a variety of LMF category foods, even under adverse storage conditions and identifies how the food matrix may affect Salmonella survivability. The data indicate the importance of establishing food processing procedures that adequately mitigate the presence of Salmonella throughout food processing systems, while also increasing comprehensive understanding of Salmonella survivability mechanisms.

Nutritional compositions, physicochemical properties, and sensory attributes of green banana flour-based snack bar incorporated with konjac glucomannan

The objective of this study was to determine the nutritional composition, physicochemical properties, and sensory acceptability of snack bars prepared by using green banana flour (20% based on the total weight of rolled oats) and konjac glucomannan (KGM). Various levels of KGM (0.5%, 1.0%, 1.5%, and 2.0%) were incorporated to the snack bar sample formulation to prepare samples of SBKGM0.5, SBKGM1.0, SBKGM1.5, and SBKGM2.0, respectively. Results showed that the incorporation of KGM at increasing levels for snack bar production had significantly (p&lt;0.05) increased the moisture, ash, crude fibre, total carbohydrate, and mineral contents but decreased the crude protein and crude fat contents, as well as calorie values. As for textural properties, the hardness value was significantly increased (p&lt;0.05) with an increased level of added KGM. For overall acceptability by panellists, the addition of KGM up to a maximum of 1.5% to the formulation of green banana-flour based snack bar was recorded as the most suitable for snack bar preparation. These findings could be a useful platform in developing a green banana flour-based snack bar with property improvement, especially in the nutrition and physical aspects.

The recent rise of craft chocolate in Japan: A 2019 snapshot

Japan is one of the largest consumer markets for chocolate in Asia, which includes the growing craft chocolate industry. However, there is limited literature on craft chocolate in Japan and the craft chocolate industry as a whole. The recent popularity of craft chocolate in Japan implores an investigation of this emerging market. Through an analysis of industry literature, interviews, and craft chocolate makers databases, this research presents an updated (2019) snapshot of the Japanese craft chocolate industry. Early craft chocolate businesses were generally established around 2014, and there are currently about 100 self-identified craft chocolate makers in Japan today. Japanese craft chocolate consumers are interested in craftmanship, novel flavor profiles, unique experiences and packaging, quality, food safety, and health attributes when purchasing craft chocolate products. The most common origins for Japanese craft chocolate (tablet type) bars are geographically diverse, including Vietnam, Peru, and Madagascar. The average size of a craft chocolate bar in Japan is 42.5 g and the average cost is 1216 JPY, almost 10 times higher cost per gram than mass market chocolate bars. Over 78% of Japanese craft chocolate businesses specialize primarily in craft chocolate bar production. Additionally, the online presence and online purchasing options for Japanese craft chocolate brands are limited mostly to Japanese-literate customers through specialty shops, and some brands use exclusively social media platforms for an online presence.

ANALISIS PERANCANGAN TUNGKU PENGECORAN LOGAM ALUMUNIUM BERBAHAN BAHAN BAKAR OLI BEKAS GUNA MENEKAN BIAYA PRODUKSI DALAM PROSES PRODUKSI ALUMUNIUM BATANGAN

CV Mandiri Jaya Logam is a home industry which is engaged in metal casting which producesaluminum bars. The use of wood raw materials that is less effective and efficient for burningbased on the use of wood is very large for the production process, the costs used to purchasefuel are relatively expensive, the combustion system that produces high pollution. This type offurnace (crusible) using koi as a liquid aluminum container only has a resistance of 3 monthsand must be replaced. The refractory made of bricks prepared by the koi has cracks so it needsmaintenance every week, as a result of the heat and air pressure of the gasbull not being ableto be properly dampened by the bricks. natural gas and analyze the calculation of the cost ofproduction. The results of the stove design analysis of used fuel oil, wood, natural gas foundthat the stove design with natural gas fuel has good capability and durability, so that whenthe cost of production of natural gas fuel is analyzed, it has an economical cost for themanufacture of aluminum bar products at a price of Rp. 16,947 / kg

Strategies to improve the survival of probiotic Lacticaseibacillus rhamnosus R0011 during the production and storage of granola bars.

The goal of this study was to evaluate the effectiveness of two approaches to protect the viability of probiotic cells during granola bar manufacturing and storage: microencapsulation (ME) and inclusion in chocolate chips. In the process used, hot honey (138 °C) was blended with cereal ingredients, resulting in an initial blend temperature of 52 °C. Chocolate chips carrying probiotics were added; however, when the blend was cooled to 42 °C. The viability of Lacticaseibacillus rhamnosus R0011 probiotic was assessed by flow cytometry (FC) and plating (CFU). There was an uneven distribution of inoculated probiotic bacteria throughout the cereal bars, resulting in variability in the CFU data. By providing total and viable counts, FC assessed the correct number of inoculated cells in the sample, which enabled the accurate calculation of survival levels. Spray coating with ME increased survival during manufacturing, but ME in alginate particles was detrimental. Including the cultures in chocolate improved the stability of the probiotics during storage at 25 °C, but only in the first 4 weeks. FC analyses showed that viability losses during bar manufacturing could be linked to damage to the cell membrane, but less so during storage.