Snack Bars Research Articles

Effects of a Functional Cone Mushroom (Termitomyces fuliginosus) Protein Snack Bar on Cognitive Function in Middle Age: A Randomized Double-Blind Placebo-Controlled Trial.

Background: Due to the rising prevalence of cognitive impairment in the middle-aged and elderly population, combined with consumer demand for functional foods to improve health and well-being. Objective: This study aimed to formulate a functional cone mushroom (Termitomyces fuliginosus) (FCM) protein snack bar and evaluate its amino acid profile, phytochemical contents, biological activity and impact on cognitive function. Methods: A total of 26 middle-aged male and female participants were randomized and divided into placebo, FCM1 and FCM2 groups. Continuous consumption was performed for 6 weeks. Demographic data, body composition, cognitive function and memory were evaluated at baseline and at the end of the study period (6 weeks). Results: The event-related potential (ERP) analysis results showed a significant increase in N100 and P300 amplitude at the Fz location in participants who consumed the functional cone mushroom protein snack bar at a dose of 1 g compared to the placebo group (p = 0.015). Additionally, subjects who consumed the functional cone mushroom protein snack bar at a dose of 2 g showed a significantly increased P300 amplitude and percent accuracy of numeric working memory (p = 0.048) compared to those in the placebo group (p = 0.044). The possible underlying mechanism may involve AChE and MAO suppression activity alongside antioxidant activity. Conclusions: These data suggest that FCM can improve cognitive function and memory and may be considered for use in natural supplementation products with possible health benefits.

Area-Level Factors of Dental Caries in Children and Adolescents in European Neighborhoods - a Systematic Review.

The WHO emphasizes the importance of taking area-level factors into account when formulating public health interventions. The aim of this systematic review was to identify which area-level factors are associated with children's dental caries in Europe and might therefore be a suitable starting point for public health interventions. We conducted a systematic review based on a search in PubMed, Web of Science, and Cochrane Library including all European studies on caries in children and their area-level factors published since the year 2000 in English or German. We included 39 studies and identified 13 area-level factors investigated in the literature: degree of urbanization, deprivation, mean housing price, gross-national product, mean level of education, unemployment proportion and income, density of supermarkets, snack bars and dental offices, health, diet, and crime. Rural residency and higher unemployment were weakly associated with poorer oral health regarding dental caries. Deprivation showed a stronger (inverse) association. For income, findings were ambiguous; studies showed associations in both directions. For the other determinants, the included studies found no association. Many studies reported associations between place of residence and children's dental caries, but the mediators on this causal path are still not clearly established. The area-level factors analyzed in this review seem to play a role, but more studies with designs that allow causal interpretation of findings are needed to establish solid robust evidence that can be used in the formulation of future health policies.

Development and sensory evaluation of Moringa oleifera–enriched snack bar for micronutrients deficiency in adolescents

Background: This study aimed to assess the sensitivity, texture, and nutritional quality of Moringa-enriched wheat bars to improve the nutritional status of the adolescent population. Moringa, which has gained a nutraceutical perspective from various pieces of research, is being incorporated into food product development. Moringa leaves from the “miracle tree,” a habitat of origin from South Asia, are enriched with macro- and micronutrients that combat both malnutrition and hidden hunger (micronutrient deficiency). The phytochemical properties of Moringa leaves, such as their antidiabetic, anticancer, antiulcer, antimicrobial, and antioxidant properties, make them a superfood. Purpose: This study aimed to develop a snack bar incorporating Moringa flour that aligns with adolescents’ snacking preferences while also providing an adequate supply of iron. Materials and Methods: Moringa leaves were processed using the conventional method to obtain sieved, coarse Moringa leaf flour. Moringa oleifera snack bars were prepared at concentrations of 15% (M1), 10% (M2), and 5% (M3). The snack bar that shows high acceptability was subjected to nutritional evaluation to determine the specific iron content. Results: Organoleptic evaluation of M3, M2, and M1 by 24 semitrained personnel identified M3, at a 5% concentration, as the most acceptable. The nutritionally analyzed M3 M. oleifera snack bar contained protein (12.1 g), fiber (9.18 g), iron (10.1 g), magnesium (112 mg), calcium (345 mg), zinc (19.4 mg), and a good source of energy (447 kcal). Discussion: Moringa, as a nutraceutical agent, in addition to its average dietary value utilized in nutritional snack bar development, aids in health promotion and disease prevention among adolescents with unhealthy food habits, such as consuming junk food. Conclusion: The M. oleifera snack bar supplies the recommended dietary allowance of micronutrients and macronutrients and contains antioxidants, such as flavonoids.

Enhancing a Vegan Snack Bar: Edible Coating Infused with Lentil Protein and Pomegranate Peel

Enhancing a Vegan Snack Bar: Edible Coating Infused with Lentil Protein and Pomegranate Peel

Snacking insects? A global market investigation

The world population is expected to grow rapidly and exceed 10.4 billion by 2100. In this scenario, greater environmental pressure and natural resource scarcity are inevitable. A possible solution suggested by international authorities is the use of novel protein sources for conventional production, such as the use of edible insects as food, in Western countries. The present work investigates recent market trends in the edible insect sector, in terms of a growing focus on sustainability, product offerings, diversification of insect-based products, and increasing consumer awareness. The Mintel Global New Product Database was used to identify newly launched products in the global market that incorporate insects as ingredients. The market analysis focused on the food category with the highest number of newly launched products, the insect snack bar category. The results of a global market investigation on insect snack bars are further presented including the market analysis of several aspects, such as price, country distribution, nutritional values, and communication strategies. Finally, market considerations are provided that could interest stakeholders in the insect supply chain, including retailers, manufacturers, and policymakers.

Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food

Graphical Abstract Highlight Research 1. The development of snack bars from catfish head powder (CHP). 2. The CHP was rich in nutritional composition and could be an additive ingredient in snack bars. 3. Adding CHP increased protein, lipid, and fibre content in the snack bars. 4. Snack bars with the addition of CHP were acceptable on all sensory attributes. 5. Snack bars produced from CHP could be used as an alternative emergency food. Abstract During natural disasters, emergency food is often needed to meet the victims’ nutritional intake such as protein, fat, carbohydrates, and energy. As an alternative, catfish heads, which are usually rich in nutritional content, can be developed into a snack bar product as emergency food. This research aimed to evaluate the chemical, physical and sensory properties of snack bars produced from catfish head powder (CHP) and purple sweet potato flour (PSPF). This research consisted of several stages, namely making CHP and PSPF, preparing snack bars, and analysing snack bars' chemical, physical, and sensory properties. The ratios of CHP and PSPF in the preparation of snack bars stage were F0 (0:100), F1 (25:75), F2 (50:50), and F3 (75:25). The CHP contained 43.52% protein, 21.24% lipid, 4.6% fibre, and 384.38 Kcal/100 g total energy. The addition of CHP and PSPF affected the chemical (proximate and antioxidant activity), physical (redness and hardness values), and sensory (aroma and overall acceptance) properties of the produced snack bars. All snack bars had protein content that complied with Indonesian National Standards (INS) for cereal bar biscuits. The protein, lipid, carbohydrate, and total energy content of the snack bar were in accord with the standards of the United States Department of Agriculture (USDA), Food Standards Australia New Zealand (FSANZ), and emergency food standards. It is also revealed that F2 was the best treatment based on its chemical, physical, and sensory properties. Indeed, snack bars from CHP and PSPF can be utilised as an emergency food alternative.

Daya Terima, Kandungan Gizi dan Daya Antioksidan Formula Snack Bar Substitusi Tepung Ubi Jalar Ungu dan Tepung Biji Kelor Sebagai Jajanan Sehat Bagi Anak Sekolah

Snacks among school children still contain many unhealthy ingredients (high sugar salt and saturated fat) fulfillment of the nutritional needs of school children can be achieved by changing to healthier snacks, one of which is snack bars. Fulfillment of nutrients in making snack bars can be obtained from local food ingredients, namely purple sweet potato flour and moringa seed flour. The aim is to determine the acceptability, nutritional content and antioxidant power of snack bar formula substituted with purple sweet potato flour and moringa seed flour as a healthy snack for school children. The design used a completely randomized design (CRD) method. Formulation of making snack bar substitution of purple sweet potato flour and moringa seed flour with three treatments F1 (90%:10%), F2 (80%:20%), and F3 (70%:30%). Research Results: Based on the results of the acceptability test, the selected formulation is F2. The snack bar contains 33.769% protein, 8.941% fat, 30.22% carbohydrate, 29.546% moisture content, 1.81% ash content, and IC50 antioxidant power of 101.354 ppm (medium).

Enhancing sustainable food innovation through consumer participatory co-creation: A case study on plant-based dietary snack bars in Thailand

The veggie bar is a novel dietary concept that caters to the growing trend of individuals who prioritize their health and search for wholesome meal options. However, developing new food products without essential customer insights may put the potential success of food innovation at risk. Our study adopted a participatory co-creation approach to investigate market segmentation and innovate veggie snack bar product features. Focus group discussions at 4 locations across Thailand were employed to examine target segments and examine customers’ insights. A total of 64 respondents, who are fitness enthusiasts (n = 32) and office workers with busy lifestyles (n = 32), participated in this study. This research presented how to co-create a sustainable food product and led to creative ingredient compositions for a new line of veggie bars that reduce sugar and boost nutrition with fiber and probiotics. Scent and taste were also adjusted to disguise vegetable aromas with natural flavor enhancers and add exotic fruits and savory spices to satisfy various consumer tastes. The study also stressed the importance of texture for ease of consumption and produced environmentally friendly and informative packaging to meet customer expectations for sustainability and health. These findings show that product innovation in the food industry can suit consumers’ changing tastes and health concerns.

Organoleptic Assessment of Fish-Based Ready-to-Use Supplementary-Food (RUSF) Rich in Essential Fatty Acid for Pregnant Women to Prevent Stunting

Stunting is a critical health issue with short- and long-term impacts on health and economic outcomes. Insufficient nutritional intake during pregnancy and early childhood is a key factor contributing to stunting. This study examines the efficacy of fish-based Ready-to-Use Supplementary Food (RUSF) rich in omega-3 fatty acids in preventing stunting by improving maternal nutrition during pregnancy. One of the determining factors is insufficient food intake in quantity and quality during pregnancy and the early stages of introducing complementary foods alongside breastfeeding. Long-chain omega-3 fatty acids (LCPUFAs) have been shown to positively influence health and linear growth for fetuses and children under two years of age. The use of fish-based functional food for pregnant women and children under two years to prevent stunting has not been widely carried out in Indonesia, in terms of the formulation, product types, or efficacy of Ready-to-Use Supplementary Food (RUSF). The stages of the research method were (1) identifying the content of omega-3 fatty acids and heavy metals in lemuru fish, (2) developing RUSF formulations based on snack bars and lemuru fish sausages made from omega-3-standardized raw materials, and (3) conducting acceptance tests of these RUSF products on children aged 6-35 months and pregnant women. This research is expected to develop nutritional supplements in the form of RUSF based on lemuru fish, mackerel, and tuna to serve as functional food products that help pregnant women prevent and control stunting.

Creative Food Product of Healthy Puffed Riceberry Snack Bar Developed by Private-Community-University Collaborations

Creative Food Product of Healthy Puffed Riceberry Snack Bar Developed by Private-Community-University Collaborations

Pembuatan Snack Bar Rasa Biryani dengan Menggunakan Berbagai Jenis Pemanis Sebagai Bahan Perekat

Snack bars are snacks consisting of ingredients such as cereals, fruits and sometimes nuts that are glued together with adhesives. The adhesive material has the function of providing a solid and sturdy texture so as to produce the desired characteristics of the snack bar. The adhesive material used in making snack bars is sugar or sweetener. This study aims to determine how the organoleptic quality and nutritional content of snack bars using various types of sweeteners (glucose syrup, High Fructose Syrup (HFS), and honey) as an adhesive material. This type of research is experimental with observational data collection through organoleptic quality assessment and nutritional content of biryani flavored snack bars. The results showed that the snack bar with High Fructose Syrup (HFS) produced the best snack bar organoleptic quality, perfect block-shaped snack bar; solid and not hollow; slightly brown yellow color; biryani aroma; crunchy texture and easy to break; and balanced sweet and biryani taste; Laboratory analysis showed that biryani-flavored snack bar has nutritional content in the form of calories of 285.80 kcal/100g, with carbohydrate content of 69.24%, protein of 15.40%, fat of 3.24%, moisture content of 10.90% and ash content of 1.22%.

Optimization of Hardness as a Textural Property of a Fruit Enriched Honey Sweetened Snack Bar for Children Aged 5 to 13 Years

Optimization for hardness of the snack bar formulated from selected fruits and grain amaranths bound with honey was conducted using Response Surface Methodology (RSM). To achieve a desired degree of hardness, honey content and compression force were varied. The effects of this variation was investigated to determine the best Honey: Compression force combination that results into the desired hardness. Thirteen combinations were considered. The force-honey combination varied between 9.82 to 41.87 kN and 30 to 80 g respectively. Results revealed that both honey and compression force had a significant effect (p < 0.05) on hardness of the snack bar. The optimal hardness of the snack bar was found at honey: compression force of 41.18 g (22.7%), 41.87 kN. At this optimal point, hardness was found to be 48.2 N/mm which is acceptable for children aged 5 to 13 years.

The effect of free and encapsulated probiotic bacteria on some physicochemical, microbiological, and textural properties of apricot leather (pestil) during storage.

Pestil, also known as fruit leather, has emerged as a promising non-dairy carrier for probiotics, utilizing apricots and incorporating probiotics into its formulation. This study aimed to develop a healthy snack bar by incorporating three distinct strains of probiotic bacteria, both in free and encapsulated forms, into the recipe of apricot leather. The physicochemical, bioactive, microbiological, and textural attributes of the resulting apricot pestils were evaluated over a 120-day storage period. Fluctuations in pH (4.74-4.97) were observed during storage, whereas water activity (0.31-0.45) and moisture content (8.05%-13.40%) exhibited a decreasing trend over time. Incorporating free or encapsulated bacteria resulted in a darker surface, attributed to the intermolecular interactions between probiotics and the pestil matrix. The initial total phenolic content was highest and declined significantly during storage (52.13-291.73mg gallic acid equivalent/100g) (p<0.05). Viability was found to be higher in the encapsulated forms of bacteria at the conclusion of the storage period. Overall, apricot pestil emerged as a promising matrix for viable probiotics, facilitating their delivery and hosting in both free and encapsulated forms during storage.

(Relative) size matters: a content analysis of front-of-packaging cue proportions and hierarchies

PurposeFront-of-packaging (FOP) is a critical branding tool that uses “cues” to communicate product attributes and establish distinct brand images. This paper aims to understand how food brands utilize cues and their relative proportions to hierarchically communicate brand image and belonging to particular subcategories.Design/methodology/approachA content analysis is used for analysing 543 food FOPs sold in Australia (breakfast cereals, chips, snack bars). Samples are collected and classified into product sub-categories defined by ingredients, consumer-audience and retail placement. A novel 10 × 10 coding grid is applied to each FOP to objectively analyse cue proportion, with statistical comparison undertaken between sub-categories.FindingsResults reveal intrinsic cues are favoured over extrinsic cues, except for those in the eatertainment sub-category. Hierarchies are evidenced that treat product and branding cues as primary, with health cues secondary. Statistically significant differences in cue proportions are consistently evident across breakfast cereals, chips and snack-bar FOPs. Clear differentiation is evidenced through cue proportions on FOP for health/nutrition focused sub-categories and eatertainment foods.Originality/value“Cue utilization theory” research is extended to an evaluation of brand encoding (not consumer decoding). Design conventions reveal how cue proportions establish a dialogue of communicating brand/product image hierarchically, the trade-offs that occur, a “meso-level” to Gestalt theory, and achieving categorization through FOP cue proportions. Deeper understanding of packaging design techniques provides inter-disciplinary insights that extend consumer behaviour, retailing and design scholarship.

Estimation of selling price for grasshopper (Valanga nigricornis Burm.) snack bar products using cost-based method

Abstract Determination of the selling price is an important part of the commercialization process of researched food products. The food product that had been developed was a snack bar product made from grasshopper flour (Valanga nigricornis Burm.). This research purpose was to determine the selling price of snack bar products made from grasshopper flour based on recipe differences. The method of determining the selling price was the cost-based method. Variations of this method are variable costing and full costing. The result of this research was the chosen recipe for the main snack bar production was recipe two. Recipe two had an additional level of grasshopper flour of 8,39% per batch. The estimated selling price of the grasshopper snack bar product from all of these product recipes was Rp. 10,000.00 – Rp. 14,500.00 per pack containing one snack bar per pack. Based on variable and full costing calculations, recipe two had an estimated selling price of Rp. 11,714.01 – Rp. 13,311.37 and of Rp. 12,242.62 – Rp. 13,912.06 respectively. The nutritional values of recipe two per package were water content of 8.08%; ash content of 2.3919%; protein of 13.894%, fat 25.1424%; carbohydrates of 50.4914%; and total Energy of 483.8245 kcal. This value served as nutrition value information that must be printed on the product packaging label. These research results can be used to help the development and design of scale-up processes to make food products compete in the market.

Glycaemic index and glycaemic load of selected packaged vegan foods.

While there are data regarding the glycaemic index (GI) and glycaemic load (GL) of many foods in the literature, the values for packaged vegan analogue foods have not been previously published, although processed vegan foods usually contain more carbohydrates than their animal-based counterparts. This study was carried out to determine the GI and GL values of a selection of packaged vegan foods popular in Türkiye. To determine the GI and GL of test foods, 12 healthy volunteer females participated in the study. Participants randomly consumed test and reference foods (glucose and white bread) on each trial day, and capillary blood glucose was measured at baseline, 15, 30, 45, 60, 90 and 120 mins in duplicate. The GIs of vegan schnitzel, vegan chickpea burger, vegan mince pita, vegan chocolate, vegan snack bar and vegan cheese were 26.1 ± 19.61 (low), 27.1 ± 17.21 (low), 65.1 ± 28.60 (moderate), 42.7 ± 22.32 (low), 63.6 ± 45.86 (moderate), 36.4 ± 16.85 (low), respectively, according to the glucose reference, and were 28.2 ± 16.17 (low), 34.7 ± 18.26 (low), 81.2 ± 31.96 (high), 48.8 ± 12.87 (low), 82.0 ± 54.05 (high), 46.7 ± 28.66 (low), respectively, according to the white bread reference. GLs were 3.5 ± 2.66 (low), 8.6 ± 5.46 (low), 26.6 ± 11.67 (high), 6.1 ± 3.19 (low), 14.2 ± 10.28 (moderate), 5.7 ± 2.63 (low), respectively, according to the glucose reference, and were 3.8 ± 2.19 (low), 11.0 ± 5.80 (moderate), 33.1 ± 13.04 (high), 7.0 ± 1.84 (low), 18.4 ± 12.12 (moderate), 7.3 ± 4.47 (low), respectively, according to the white bread reference. The data from this study provide preliminary data for the GIs and GLs of packaged and processed vegan foods and show that the GIs and GLs of meat and cheese vegan analogues, while still low or moderate, tend to be higher than their animal-based counterparts which have lower or no glycaemic responses. Further research on the GIs and GLs of more vegan foods is needed.

INTESTINAL PARASITE CONTAMINATION OF CIRCULATING MONEY IN THE ADMINISTRATIVE REGION OF RIACHO FUNDO II, FEDERAL DISTRICT, BRAZIL

Introduction: Enteroparasitic infections are a serious public health problem and often represent a burden to the economy of low and middle-income countries. Transmission can occur directly, via personal contact, or indirectly, by means of inadequate handling of objects or poorly sanitized surfaces. Coin and paper money, widely used in commercial areas, constitute a potential vehicle for the transmission of pathogens. Objective: To find out if cash money circulating in the administrative region of Riacho Fundo II, Federal District (Brasília, Brazil), is contaminated with cysts, eggs, or larvae of intestinal parasites. Material and Methods: Banknotes and coins from snack bars, bakeries, grocery stores, restaurants, butchers, and street vendors were parasitologically investigated. Results: Parasitological contamination was detected in 53% of 1,546 coins and in 10.5% of 183 banknotes ​​analyzed. Protozoan cysts were the predominant forms, with different diagnosed species – Entamoeba coli, Entamoeba hartmanni, Endolimax nana and Entamoeba sp. An egg of Ascaris lumbricoides was found in a paper note. Markets presented the highest prevalence of parasitic contamination in the circulating cash. Conclusions: Our data confirm the perception that money is an important vehicle for the transmission of intestinal parasites. Preventive measures, such as educational guidelines on proper hand hygiene and the appropriate use of cash, can have a positive impact in tackling the spread of enteroparasites.

Evaluation nutrients of Turkish Snack Bars Based on Labeling and Web Page Information: A Qualitative Research

Background: Snack bars, a globally popular food category, contain a diverse variety of ingredients and appeal to different dietary preferences. Even though snack alternatives are gaining prominence as viable options for promoting healthy dietary patterns, the composition of certain snacks may pose sustainability-related concerns and effects on environment. This study investigates the energy and nutrient composition of fruit-based snack bars, with a focus on sustainable practices, and the significant inclusion of dates and nuts in production. Methods: Between 10 and 25 July 2023, 49 healthy bars from 12 companies, accessible in five supermarkets, underwent a comprehensive analysis. The researchers visited selected supermarkets, identified the products on the shelves, and collected information on the contents from the labels. The label information was then cross-referenced with the brands' websites. The average values of energy, protein, total fat, saturated fat, carbohydrate, fiber, sugar, and salt contents of 100 g samples of the products were assessed. Group proportions were investigated through the Chi-square test. As comparisons involving numerical variables failed to meet the assumption of normal distribution, independent comparisons were performed using the Kruskal-Wallis test for more than two groups and Mann-Whitney U test for two groups. The significance level was set at p&lt;0.05. Results: Dried fruits, particularly date and their derivatives, are the most prominently featured ingredients (87.8%) of the nutritious snacks, followed by other dried fruits containing apple, cherry, and orange. Oily seeds are the most preferred additional ingredient (75.5%), followed by cocoa (57.1%), spices (57.1%), sweeteners, and coconut. Almonds are the most preferred variety among nuts (36.7%). Other ingredients frequently utilized in bars, such as chickpea flour and chicory root fiber. It is noteworthy that, several snack bars were including multiple ingredients simultaneously whereas others lacked certain ingredients entirely. Furthermore, combination of those ingredients were discovered to be prevalent in various snack bars. Conclusion: In conclusion, this research provides valuable insights for consumers and industry stakeholders, guiding them towards choices aligned with nutritional preferences and supporting environmental and economic sustainability.

Effects of Tempeh Flour Snack Bar on Organoleptic Tests and Nutritional Content as a Snack for Athletes

Introduction: Athletes need snacks, one of which is a snack bar. Tempe flour snack bar and watermelon rind can help restore muscle damage after sports activities. This study aims to determine the effect of tempeh flour snack bars with the addition of watermelon rind on organoleptic tests and nutritional content referring to SNI 0-4216-1996 quality standards and determine the best formula. Methods: This type of research is an experimental study using a Completely Randomized Single Factor Design. There are three formulas with different kinds of watermelon rind: SBT 1 of 6 g, SBT 2 of 4 g, and SBT 3 of 8 g. Analysis of nutritional content using the calculation method, Wilbull, titimetry. Data analysis used Kruskall Wallis, One Way ANOVA, and Duncan's test using SPSS software. Results: The results showed no significant difference in the organoleptic test of the three formulas. There is a substantial difference in nutritional content. The best formula is SBT 1, which has 385.49 kcal/g energy and 14.94 g protein. Tempe flour snack bar products are said to contain high energy because they exceed the quality standards of SNI 0-4216-1996.

Effect of snack bar type on satiation and sensory acceptance in young adults

Effect of snack bar type on satiation and sensory acceptance in young adults