Snack Bars Research Articles

Daya Terima dan Kadar Protein Serta Kalsium Snack Bar Substitusi Tepung Ikan Teri Serta Tepung Kacang Merah

Snack bar is a snack in the form of bars using the basic ingredients of cereal and nuts. Snack bar is an option as a snack for children and teenagers because it has a soft texture and sweet taste and is not hard following children's tastes today. This study aimed to determine the receivability and content of protein and calcium snack bar substitution of anchovies and red bean flour. This study was apre-experimental study with the design of research making snack bar products with formulas of 10%, 15%, and 20% and red bean flour 20%, 30%, and 40%. The results of the hedonic test against the receiving power were analyzed using the Kruskal-Wallis test. Analysis of protein and calcium content is carried out on the best formula by the micro Kjeldahl method and the volumetric method. The receiving test showed that the most preferred anchovies and red bean flour substitution snack bar were Formula F1. Kruskal-Walis test results on aspects of colour, aroma, texture, and taste show a value of p = 0.00 (p<0.05), which means that there is a difference in preference for aspects of colour, aroma, texture and taste in snack bar substitution of anchovies and red bean flour. Based on the results of laboratory tests using the micro Kjeldahl method obtained the results of snack bar protein content substitution of anchovies and red bean flour 14.54 g/100 g and calcium content based on the results of laboratory tests using the volumetric method containing 561.5 mg/100g. Snack bar substitution of anchovies and red bean flour is most preferred by panelists from the aspect of colour, smell, texture and taste are the formula of F1. The protein content in the snack bar with the substitution of anchovies and red bean flour in formula F1 is 14.54g/100g, and calcium content is 561.5 mg/100g.

Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage.

Novel organic high-protein bars (HPB) were developed and produced from organic ingredients such as prebiotic and pro-healthy additives or whey protein concentrate (WPC-80). The influence of temperature and time on the selected physicochemical parameters and antioxidant activity of three formulations of HPBs when stored (at 4 °C and 22 °C for 3 months) was investigated. The fresh products varied on the basis of available carbohydrates, crude lipids, amino acid profile, and fatty acid profile resulting from the used formulations. A total of 17 amino acids (AA), including 10 essential amino acids (EAA), were identified in HPBs. The concentrations of all essential amino acids determined by EAA scores (AAS), except Histidine (His), were higher than the FAO/WHO/UNU (2007) pattern; for the WPC-80 however, in the case of the developed HPB, the scores were lower (0.21-0.48). The first limiting amino acid in HPB was Val (Valine). The temperature and time of storage significantly affected the proximate chemical composition and an assessment of the products' antioxidant activity. The amino acid and fatty acid composition of stored products slightly changed. However, stored HPBs had a low content of trans fatty acids (TFAs). The optimal method of storage for the investigated bars was at the temperature of 4 °C for 3 months.

Naturalness and healthiness in “ultra-processed foods”: A multidisciplinary perspective and case study

BackgroundProcessed foods, and particularly “ultra-processed foods” (UPFs), as categorized by NOVA, have been highly criticized over the last few years. At the same time, consumers consistently perceive processed foods as less healthy and less natural than unprocessed foods. Scope and approachThis commentary aimed to examine the relationship between the degree of food processing, healthiness, and naturalness. A case study was included wherein the naturalness (measured through the Food Naturalness Index) and healthiness (measured through the Nutri-score) of 734 snack bars (classified as UPFs by NOVA) were analyzed. Key findings and conclusionsThe degree of processing, food healthiness, and naturalness are different aspects of food. Our results show that not all snacks analyzed are necessarily unhealthy and unnatural. Importantly, there were significant differences between them in terms of Nutri-score and FNI values, which suggests that it is not appropriate to rate an overall product category (i.e., snack bars) as nutritionally poor and unnatural. Our findings can help stimulate an interdisciplinary dialogue routed in scientific evidence to clarify the role of so-called UPFs in the food system.

Evaluasi Sensori Snack Bar Talipuk Dengan Penambahan Tepung Pisang Kepok (Musa paradisiaca forma typica) pada Panelis Anak-anak dan Dewasa

Talipuk seeds are one of the local food ingredients in South Kalimantan, which have the potential to be processed into various kinds of food, one of which is a snack bar. To increase the nutritional value of the talipuk snack bar, it is necessary to add kepok banana flour. The snack bar is a type of processed food with solid characteristics and is made from a combination of several food ingredients combined into one with the help of a binder. This study aimed to determine the best formulation of the talipuk snack bar with the addition of banana flour based on sensory tests from 30 panelists of children and 30 panelists of adults. The treatment in this study was the manufacture of talipuk snack bars with the addition of banana flour 0% (control), 25%, 50%, 75%, and 100%, the analysis used was a sensory test (taste, color, aroma, and texture) with preference (hedonic) and identified the best formulation with the De Garmo effectiveness index test. Sensory test results based on the De Garmo effectiveness index test showed that the best formulation in the children's hedonic test was found in the 100% banana flour formulation (de Garmo effectiveness value 0.87) with the values of each attribute: taste (1,95), color (1,93), aroma (1,93), texture (1,95). In the hedonic test with adult panelists, the best formulation results at 50% banana flour concentration (de Garmo effectiveness value 0,72) with each attribute: taste (5,99), color (6,38), aroma (6,02), and texture (6,35).

Acute feeding with almonds compared to a carbohydrate-based snack improves appetite-regulating hormones with no effect on self-reported appetite sensations: a randomised controlled trial

PurposeEarly satiety has been identified as one of the mechanisms that may explain the beneficial effects of nuts for reducing obesity. This study compared postprandial changes in appetite-regulating hormones and self-reported appetite ratings after consuming almonds (AL, 15% of energy requirement) or an isocaloric carbohydrate-rich snack bar (SB).MethodsThis is a sub-analysis of baseline assessments of a larger parallel-arm randomised controlled trial in overweight and obese (Body Mass Index 27.5–34.9 kg/m2) adults (25–65 years). After an overnight fast, 140 participants consumed a randomly allocated snack (AL [n = 68] or SB [n = 72]). Appetite-regulating hormones and self-reported appetite sensations, measured using visual analogue scales, were assessed immediately before snack food consumption, and at 30, 60, 90 and 120 min following snack consumption. A sub-set of participants (AL, n = 49; SB, n = 48) then consumed a meal challenge buffet ad libitum to assess subsequent energy intake. An additional appetite rating assessment was administered post buffet at 150 min.ResultsPostprandial C-peptide area under the curve (AUC) response was 47% smaller with AL compared to SB (p < 0.001). Glucose-dependent insulinotropic polypeptide, glucagon and pancreatic polypeptide AUC responses were larger with AL compared to SB (18%, p = 0.005; 39% p < 0.001; 45% p < 0.001 respectively). Cholecystokinin, ghrelin, glucagon-like peptide-1, leptin and polypeptide YY AUCs were not different between groups. Self-reported appetite ratings and energy intake following the buffet did not differ between groups.ConclusionMore favourable appetite-regulating hormone responses to AL did not translate into better self-reported appetite or reduced short-term energy consumption. Future studies should investigate implications for longer term appetite regulation.ANZCTR Reference NumberACTRN12618001861246 2018.

The sorption properties, structure and shrinkage of freeze-dried multi-vegetable snack bars in the aspect of the environmental water activity

The aim of the research was to determine the water condition in freeze-dried multi-vegetable snacks, using a method based on the determination of sorption isotherms, with particular attention to the influence of storage conditions in the variable water activity of the environment on the structure and shrinkage of the snacks tested.Models to describe the course of sorption processes were well suited to the experimental data. Due to the observed differences during sorption properties, most likely resulting from the raw material (vegetable) composition of the tested freeze-dried multi-vegetable snack bars in the form of bars, the water level was analyzed based on the description of the experimental data using BET and GAB models.Due to the observed differences in the course of sorption processes, most likely resulting from the raw material composition of the tested freeze-dried multi-vegetable snacks in the form of bars, the water level was analyzed on the basis of the description of experimental data using BET and GAB models. The samples of bars with the addition of a mixture of locust bean flour and xanthan were characterized by the most porous structure typical for freeze-dried food, regardless of the vegetable ingredients used in the recipe.

Post-1978 Chinese Migration to Brazil: The Qiaoxiang Migration Models and the Rite of Passage

Abstract The post-1978 migration of Chinese rural peasants to Brazil can be analyzed using the qiaoxiang (migrant-sending regions) models proposed by Woon Yuen-fong (1996), Minghuan Li and Diana Wong (2017) and by Min Zhou and Xiangyi Li (2014, 2018). From a sending-country perspective, we study two major models of Chinese migration in Brazil: one is the Guangdong qiaoxiang model, and the other, the Zhejiang qiaoxiang model. The first is based mainly on the catering services, especially pastelarias (snack bars), while the second is based mainly on the wholesale and retail business of light industrial imports from China. It is well known that transnational migrations contribute to qiaoxiang development while reinforcing the existing social structures of inequality and uneven development that stimulate further migrations. As a result, migration becomes deeply ingrained on the qiaoxiang culture, a “rite of passage” that young adults must experience in their life. Through the “rite of passage,” qiaoxiang migrations are perpetuated and renovated.

The effect of Baking on Antioxidant Activity, Phenolic Compounds, and Hedonic Value of Snack Bar Supplemented with Moringa Seeds

The snack bar is an alternative to local food development with a combination of nuts and fruits with a dense texture unified by a binding agent. Moringa seeds are known to have high nutritional content and antioxidant activity. This study aimed to analyze the effect of the baking process on the content of antioxidant compounds and the sensory quality of the snack bar supplemented with Moringa seeds. The snack bar treatment used the percentage of Moringa seeds, temperature, and time in the baking process. Determination of the Phenolic content of the product using the Folin Ciocalteu method and antioxidant activity using the free radical scavenger DPPH and followed by a preference test (hedonic analysis). The experimental design used was a completely randomized design using ANOVA If the result obtained showed a significant difference at the 5% (p 0.05), it would then be continued using Duncan’s Analysis. The results showed that there were significant increases in the antioxidant activity, phenolic compounds, and hedonic analyses, the higher the percentage treatment of 100% Moringa seeds with a baking time of 40 minutes at a temperature of 130 °C.

Pengaruh Substitusi Ampas Minyak Klentik pada Pembuatan Snack Bar Terhadap Daya Terima Konsumen dan Uji Laboratorium Proksimat

The aims of this research was to analyze the substitution of klentik oil dreg’s on snack bar 40%, 60% and 80% of amount percentage on organoleptic aspect as a taste, aroma, textur, color and density with five aspect of assessment each aspect. This research was conducted at the Pastry &amp; Bakery Laboratory of Culinary Education Department, Faculty of Engineering, Jakarta State of University. The panelists of hedonic test in this research are 30 non-active panelist who were the general public. The result of organoleptic test showed that’s substitution klentik oil dregs with 40% and 60% has the similar result of each aspects. With the results of the consumer acceptance assessment of 40% with the aroma aspect with an average of 2.9, the color aspect with an average of 3.2, the taste aspect with an average of 2.3, the texture aspect with an average of 3.9 and the density 1.9. The results of the substitution assessment are 60% for the aroma aspect with an average of 2.77, the color aspect with an average of 2.77, the taste aspect with an average of 2.60, the texture aspect with an average of 3.23 and the density aspect with an average of 2. 3.72 average. The results of the substitution assessment are 80% of the aroma aspect with an average of 2.60, the color aspect with an average of 2.21, the taste aspect with an average of 2.30, the texture aspect with an average of 3.27 and the density aspect with an average of 3 ,60. The result of hedonic test showed that snack bar with 60% substitution of klentik oil dregs is the most preferred to all organoleptic aspects which is classified as like category. Friedman’s test result declared that substitution of klentik oil dregs on snack bar haven’t an effect significantly different on organoleptict aspects such taste, aroma, density, texture and color (α=0,05). Statiscally substitution of klentik oil dregs on snack bar didn’t show significantly resulton each aspect of organoleptict test that it can developed as a modern and healthy snack

Pelatihan Pembuatan Snack Bar dari Tepung Ubi Ungu sebagai Alternatif Camilan Sehat

Snacks are often consumed by people to temporarily relieve hunger. These snacks are usually high in sugar and fat and low in fiber. One of the healthy snacks consumed is a snack bar made from local food. In this training, developing a snack bar based on local food ingredients that is low in calories and high in fiber, namely a snack bar based on purple sweet potatoes flour. The purpose of this training is to introduce the community to product diversification using local food from purple sweet potatoes which can be processed into healthy snacks and basic skills on how to make the snack bar. The methods used in this training are lectures, demonstrations and questions and answers. The stages of implementing the activity are an explanation of local food, using purple sweet potato as a basic ingredient for healthy snacks. Next, the practice of making snack bars with the basic ingredients of purple sweet potato flour, peanuts and crispy rice. The results of the evaluation of the snack bar making training, namely the response of the training participants were very satisfied and enthusiastic in participating in this activity because participants could add new insights and knowledge in terms of local food snack bars. In addition, the training participants also got new business ideas to be developed in healthy snack culinary.

Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces.

A snack made of 36% by byproducts of grape and tomato pomaces was developed, also including other ingredients, such as oats, chia, quinoa, honey and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson and Pabis, and Midilli–Kucuk models fit the drying curves well. The average values for the Newton’s model drying constants were k50 = 2.71 × 10−1 ± 3 × 10−3 min−1, k60 = 2.76 10−1 ± 4 × 10−3 min−1 and k70 = 3.91 × 10−1 ± 8 × 10−3 min−1 at 50 °C, 60 °C and 70 °C, respectively. The product’s quality was assessed in terms of storage with respect to water activity and texture (hardness, springiness, cohesiveness, chewiness and resilience). There were no differences among the three tested processing temperatures in terms of their influence the final product’s quality. As there were no significant differences between initial and final water activity and texture attributes at any temperature and they were mainly unaltered during storage, the snack bar was considered stable during this period. This new snack, which includes byproducts from the food industry, reduces food waste and contributes to a circular economic model, simultaneously presenting environmental and economic advantages.

Profil Tekstur Snack Bar Tepung Jagung yang Diperkaya Antioksidan dari Tepung Kelor (Moringa oleifera L.)

Snack bars are known to meet consumers' needs for nutrition, taste and practicality. There needs to be additional raw materials that are high in nutrients so that the products produced are beneficial to the body and also provide health effects. One plant that is high in nutrients and also provides benefits for the body is the Moringa plant. Moringa is known to contain more than 90 types of nutrients, namely in the form of essential vitamins, minerals, amino acids, anti-aging and anti-inflammatory. Our body needs antioxidants that can help protect the body from free radical attacks, considering that very many free radicals come from outside the body, namely in the form of foods that contain preservatives, dyes, fats, pesticides, pollution, dust and ultraviolet radicals. The process of making snack bars, roasting temperature and the proportion of flour are among those that can affect the characteristics and maturity levels of the resulting product. This study was conducted to determine the effect of temperature and flour formulations on sensory, texture profiles and antioxidants. The study used RALf (complete random design of factorial) 2 factors. From the results of this study obtained the results of roasting temperature affecting the profile value of the texture parameters hardness / hardness, gummieness / stickiness, chewieness / chewing power but has no effect on the results of antioxidant activity and hedonic sensory. The formulation of cornstarch and moringa flour on the results of the texture profile affects the parameters of resielience / snack bars. Formulation of corn flour snack bars and Moringa flour has a real effect on the antioxidant activity value of corn flour snack bars and moringa flour. Where the addition of moringa as much as 10% with a temperature of 120oC has a value of %ibhibisi as much as 87.66 and flour formulations also have a real effect on all hedonic sensory parameters, namely aroma, color, taste and overall.

Storage Stability of High Fiber Snack Bar

Background: Recently, there has been considerable interest in increasing the dietary fiber content in food products because of inadequate dietary fiber consumption when considering the daily recommended intake. To increase dietary fiber intake, dietary fiber fortified foods are recommended. This study aimed to develop a high fiber snack bar (HFSB) using a combination of Jerusalem artichoke powder (JAP) and low-fat desiccated coconut (LFDC) as sources of dietary fiber. Methods: The changes in physicochemical and microbiological properties, and sensory acceptability were measured during storage at 35 oC and 45 oC for 12 weeks. Therefore, the shelf-life of the products was calculated by Q10 test. Results: The HFSB had a higher L* value (lightness) than control (C) due to the addition of LFDC. Total dietary fiber of the HFSB was approximately 3.7 times higher than that of the C formula. The L*, a*, and b* values of both C and HFSB were statistically significant different (p&lt;0.05) after storage. The total color different (ï¿¿E) values of the HFSB were higher than those of the C formula due to inulin from JAP, which participated in the Maillard reaction. During storage, the moisture content (MC) and water activity (aw) of the HFSB remained more stable compared to those of the C due to the water-holding capacity of the fiber used. The aw of the C and HFSB during storage were in the range of 0.57 to 0.60 and 0.53 to 0.57, respectively. Those ranges should be stable against microbial growth. Higher storage temperature would increase the TBARS values and decrease the pH (p&lt;0.05) of the C and HFSB due to deterioration. In terms of shelf-life calculation, the C and HFSB snack bar could be kept in metalized polyester at 30 oC for 11 weeks. Conclusion: The JAP and LFDC exhibited great potential for use as fiber ingredients. Although the JAP and LFDC influenced the physicochemical properties and sensory acceptability, the shelf-life of both C and HFSB was comparable. Therefore, further studies should be conducted to extend the shelf-life of the formulated snack bar. Keywords: Snack bar, High fiber, Jerusalem artichoke, Low-fat desiccated coconut, Shelf-life Received: 8 May 2019 Reviewed: 14 June 2019 Revised: 26 June 2019 Accepted: 19 July 2019 DOI: 10.35898/ghmj-33585

AKTIVITAS ANTIOKSIDAN, TOTAL FENOLIK, DAN VITAMIN C PADA PROSES PENGOLAHAN SNACK BAR FORTIFIKASI BIJI KELOR DAN TOMAT KERING

The potential of Moringa seeds (Moringa oleifera Lam.) as an antioxidant compound is very important to be applied to food products so that their functional properties directly benefit the health of the body. The purpose of this study was to produce Snack bars of Moringa seeds and dried tomatoes with the highest antioxidant compounds by conducting DPPH analysis to measure antioxidant activity, and calculating total phenolic and vitamin C content. According to the results of the study, the best treated snack bars were found in products with 100% Moringa seeds, i.e. 62.41% antioxidant activity, 2.5 g/100 g total phenolic, and 15.44 mg/100 g vitamin C content.

Pengaruh Perbandingan Tepung Kacang Tunggak (Vigna unguiculata (L.) Walp) Dengan Buah Anggur Bali (Vitis vinifera) Kering Terhadap Karakteristik Snack Bar

&#x0D; &#x0D; &#x0D; The purpose of this study was to determine the effect of cowpea flour and dried grape to the characteristics of snack bar and the right ratio of cowpea flour and dried grape that was able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment ratio of cowpea flour and dried grape which consisted of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan’s Multiple Range Test. The result showed that cowpea flour and dried grape had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, total energy, antioxidant activity, color (hedonic), texture (hedonic and scoring), aroma (hedonic), taste (hedonic), and overall acceptance (hedonic). Comparison of 50% cowpea flour : 50% dried grape produced snack bar with the best characteristics, specifically: water content 10.18%, ash content 2.22%, fat content 17.83%, protein content 8.83%, carbohydrate content 60.94%, crude fiber content 8.95%, total energy 439.56 kcal, antioxidant activity 53.62%, color liked, texture tender and liked, aroma liked, taste liked and overall acceptance liked.&#x0D; &#x0D; &#x0D;

Physiochemical and Nutritional Characteristics of Ready-to-Use Therapeutic Food Prepared Using Bambara Groundnut-Moringa oleifera Leaf Protein Complex.

The utilisation of local raw material in the production of ready-to-use therapeutic food (RUTF) is worthy of exploration for the replacement of full-fat milk, peanut butter, mineral and vitamin mix used in the standard formulation. The objective of this study was to produce snack bars that will meet the protein requirement set by World Health Organisation (WHO) for RUTF (13–16% by weight) using the Bambara groundnut-Moringa oleifera leaf protein complex (BAMOLP). The BAMOnut snack bars were simulated using the mixture preparation procedure in Superpro Designer to determine different proportions of BAMOLP, Moringa oleifera leaf powder, egusi, oats, and millet. Three bars formulated were; BAMOnut-OB3 (BAMOnut Bar enriched with oats and 3% BAMOLP), BAMOnut-MB2 (BAMOnut Bar enriched with millet and 2% BAMOLP), and BAMOnut-OMB5 (BAMOnut Bar enriched with oats, millets, and 5% BAMOLP). The snack bars were assessed for physical, nutritional, proximate and bench-top sensory properties. BAMOnut-OB3 was firmer and less crumbly, with a larger particle size. BAMOnut-OB3 had the lowest water activity, lightest colour and the best amino acid profile. The moisture (4.9%), protein (14.1%), fat (19.3%), carbohydrate (59.7%), and energy (468.6 Kcal/100 g) of BAMOnut-OB3, compare favourably with the requirements for RUTF (2.5% moisture, 13–16% protein, 26–36% fat, 41–58% carbohydrate, and 520–550 Kcal/100 g energy). Local raw materials can be successfully used in the production of RUTF.

Daily Intake of a Phaseolus vulgaris L. Snack Bar Attenuates Hypertriglyceridemia and Improves Lipid Metabolism-Associated Plasma Proteins in Mexican Women: A Randomized Clinical Trial.

Current efforts to prevent dyslipidemia are focused on the development of functional products as an alternative for hypertriglyceridemia management. This study assessed the metabolic effect of the daily consumption of a bean and oats snack bar (BOSB) on hypertriglyceridemia biomarkers among Mexican women. An 8-weeks randomized parallel clinical trial (ID: NCT0496694, https://clinicaltrials.gov/ct2/show/NCT04966494) was conducted with 26 hypertriglyceridemic women allocated to BOSB group (TG = 208.18 ± 56.97 mg/dL) and control group (TG = 182.28 ± 51.39 mg/dL). Only the BOSB group consumed 50 g of the product per day. Fasting blood samples were taken from women with an adherence ≥ 90%. A targeted proteomic analysis with plasma samples of control and BOSB groups were conducted using a human obesity antibody array kit and bioinformatic tools provided by the Ingenuity Pathways Analysis (IPA) software. Serum TG levels in the BOSB group decreased by 37.80% (132.04 ± 27.83 mg/dL) compared with the control group (178.87 ± 32.01 mg/dL); glucose levels decreased by 5.69% in the BOSB group (87.55 ± 3.36 mg/dL). A modest body weight (5%) reduction was also found. Forty proteins were differentially modulated by the BOSB consumption (fold change > 1.2). The proteomic analysis revealed the involvement of BOSB bioactives in prevention of monocytes recruitment and localized inflammatory response, inhibition of pre-adipocyte maturation and adipogenesis, inhibition of hepatic b-oxidation, and potential satiety regulation. These results are promising since the mere intervention with the BOSB reduced serum TG without diet restriction, giving insights for further research in prevention of hypertriglyceridemia.

Soy flour snack bars lower glycaemic response in type 2 diabetes mellitus subjects: A randomised cross-over design

Introduction: Low glycaemic snacks may help to improve blood glucose control. However, data on the effect of soybean snack bars on postprandial glucose levels of the diabetic population is scarce. Therefore, the current study aimed to examine the effect of consuming soy flour snack bars on glycaemic response (GR) over a 180-minute period in individuals with diabetes by estimating postprandial glucose levels variation and total area under the curve (AUC). Methods: Nine subjects (age: 54.6±4.0 years; BMI: 25.0±2.5 kg/m2) with type 2 diabetes mellitus (T2DM) diagnoses without complication enrolled in this randomised, open-label, cross-over trial. On three separate sessions, they consumed glucose standard solution, soy flour snack bar (SF), and wheat flour snack bar (WF) containing 25 g of available carbohydrate, respectively. Finger prick capillary method was executed to measure blood glucose levels at 30, 60, 90, 120, 150, 180 minutes after test product ingestion. Results: Overall, significantly lower postprandial glucose levels were observed at 30, 60, 90, and 120 minutes (122.3±17.6, 136.3±24.9, 125.7±25.3, and 107.2±24.1 mg/dL; p&lt;0.001) in those who consumed SF snack bars than WF snack bars (147.9±41.3, 168.0±43.6, 152.6±30.0, and 140.6±33.4 mg/dL). The AUC level after the ingestion of SF snack bar was 2044.8±503.1 mg.min/dL, &gt;20% lower compared to ingestion of WF snack bar (4735.0±666.8 mg.min/dL), p&lt;0.001. These glycaemic control benefits can be explained due to the high fibre and protein content linked to the physicochemical properties of SF. Conclusion: With high nutritional properties, SF snack bar has a low GR and might help control blood glucose in T2DM subjects.

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