Effect of pop sorghum on the quality of gluten-free cereal bars

Subject of research: technology for the production of gluten-free cereal bars Investigated problem: the development of gluten-free bars with an improved recipe composition, enriched with biologically valuable substances, in particular, for people suffering from gluten intolerance. Main scientific results: Changes in the amino acid composition of sorghum grain due to microwave processing were determined. Formulations of cereal bars were developed using the following ingredients: bananas, dates, coconut flakes, buckwheat flakes, almonds, flax seeds, sorghum pop sorghum, vanilla sugar. The advantages of the biological value of pop sorghum as a promising ingredient in bars were revealed. The influence of the content of pop sorghum in the amount of 4, 6, 8 % in the recipe of cereal bars on their organoleptic and structural-mechanical properties was determined, the nutritional and energy value of the products was established. It was revealed that the introduction of pop sorghum into the composition of the recipe for cereal bars had a significant effect on the maximum load, deformation at maximum load and the coefficient of elasticity of bars. Practical recommendations on the recipe composition of gluten-free cereal bars for pop sorghum and technological modes of their production were developed. The area of practical use of the research results: food enterprises for the production of snacks and functional products, in particular, food concentrate enterprises, restaurants, craft food production. Innovative technological product: technology for the production of gluten-free cereal bars with the addition of pop sorghum Scope of application of an innovative technological product: manufactures engaged in the production of functional food products with high nutritional value in a relatively small volume are an excellent source of energy, dietary fiber, vitamins, macro- and microelements for the human body, in particular, consumers suffer from gluten intolerance.

Formulation of a Sugar-Free Cereal-Based Bar with Improved Nutritional Value: Biological and Sensory Analysis

Cereal bars are eaten regularly due to their nutritive values and ease of consumption. Furthermore, new cereal bars were recently introduced to serve the growing market of functional food. In this work, we aimed at developing an innovative sugar-free cereal bar with high protein and fibre content, showing functional effects and with improved sensory properties over cognate commercial bars. We developed an innovative recipe by substituting honey with a xanthan gum/erythritol mixture as binder, and by manufacturing bars in a conventional industrial apparatus. The new formula was characterised by high content of proteins (27.7%) and fibres (8.7%), whereas carbohydrates resulted drastically reduced (26.7%). Panel test analysis showed that bars hold satisfactory sensory properties (aroma, flavour and taste), whereas some texture parameters were positively changed, as hardness and adhesiveness were significantly reduced. In vitro challenge experiments showed that the phenolic components isolated from the bar matrix significantly increased the levels of glutathione and glutathione reductase in Caco-2 cells, a model of enterocytes (P<0.05). In conclusion, we produced a sugar-free cereal bar on an industrial scale with antioxidant properties, and with improved nutritional and texture parameters in comparison with a conventional product.

Natural Energy Bars With Protein Improvement From Animal Origin Foods

The energy bars provide the consumer with nutritional and organoleptic quality, as well as a prolonged shelf life without the need to modify the temperature for storage, however, they do not satisfy the nutritional requirements of high-quality proteins since they are usually made from cereals, which are low cost ingredients and great energy contribution. The objective of this study was to create an energetic and nutritious bar, without diminishing the technological quality of the commercial bars and that, due to their sensory characteristics, are easily included in the daily consumption of people who exercise and want to control their weight. A product was formulated with a greater contribution and protein quality, and with a functional dose of macronutrients. The product was prepared in compliance with the regulations of the Ecuadorian Institute for Standardization (INEN) and the Food Codex, the premixing and roasting of ingredients was controlled and finally food with animal protein source such as egg white and powdered milk was added. For the premix oat flakes, nuts such as nuts, almonds and hazelnuts, chia seeds and honey were used, then added egg white and powdered milk. The protein content it reached was 29.01% on a wet basis, a fat value of 23.10% and carbohydrates of 25.24% on 100 g of sample on a wet basis. The energy distribution of macronutrients was balanced, and the sensory evaluation showed good product acceptability. Keywords: cereal bars, protein, immediate energy. Resumen Las barras energéticas proporcionan al consumidor calidad nutricional y organoléptica, así como una vida de anaquel prolongada sin necesidad de modificar la temperatura para su almacenamiento, sin embargo, no satisfacen los requerimientos nutricionales de proteínas de alta calidad ya que generalmente están elaboradas a base de cereales, que son ingredientes de bajo costo y gran aporte energético. El objetivo se este estudio fue crear una barra energética y nutritiva, sin disminuir la calidad tecnológica de las barras comerciales y que por sus características sensoriales sean fácilmente incluidas en el consumo diario de personas que se ejercitan y quieren controlar su peso. Se formuló un producto con un mayor aporte y calidad proteica, y con una dosis funcional de macronutrientes. El producto se elaboró cumpliendo las normativas del Instituto Ecuatoriano de Normalización (INEN) y del Codex alimentario, se controló la premezcla y tostado de ingredientes y finalmente se adicionó los alimentos con fuente proteica animal como la clara de huevo y leche en polvo. Para la premezcla se utilizaron hojuelas de avena, frutos secos como nueces, almendras y avellanas, semillas de chía y miel de abeja, luego se adicionó la clara de huevo y la leche en polvo. El contenido proteico que alcanzó fue de 29,01% en base húmeda, un valor en grasas de 23,10% y de carbohidratos de 25,24% de muestra en base húmeda. La distribución energética de macronutrientes fue equilibrada y la evaluación sensorial arrojó una buena aceptabilidad del producto. Palabras claves: barras de cereales, proteína, energía inmediata.

Simultaneous Determination of Furanic Compounds and Acrylamide in Insect-Based Foods by HPLC-QqQ-MS/MS Employing a Functionalized Mesostructured Silica as Sorbent in Solid-Phase Extraction

Insect-based products are novel foods (NF) that merit careful study. For this reason, in this work a method has been developed for the simultaneous analysis of four food processing contaminants (FPC), acrylamide (AA), 5-hydroxymethylfurfural, (HMF), 5-methylfurfural (MF) and furfural (F), in insect-based products (bars, crackers and flours) by high-performance liquid chromatography coupled to triple quadrupole mass spectrometry (HPLC-QqQ-MS/MS). The method consisted of a solid-liquid extraction (SLE) with acidified water, followed by solid-phase extraction (SPE), using 100 mg of a sorbent based on mesostructured silica with a large pore functionalized with amino groups (SBA-15-LP-NH2). The analytical method was properly optimized and validated in a representative bar sample of pineapple & coconut with cricket flour (Ins-B-Pine-Coco) showing good accuracy, with recoveries ranging from 70–101% for the four analytes and adequate precision (RSD < 9%). Good linearity (R2 ≥ 0.995) and low method quantification limits for AA (between 1.3–1.4 µg/g), F (between 7.9–8.8 µg/g), MF (between 3.1–6.5 µg/g) and HMF (between 1.5–3.3 µg/g) were also obtained in all samples studied. The proposed method was successfully applied in eleven insect-based foods. Results revealed that insect-based bars can be a good alternative to traditional cereal bars to reduce dietary exposure to HMF; but, in order to reduce the exposure to AA, alternative formulations must be evaluated in the design of innovative insect-based crackers.

A Voltammetric Nanodiamond-Coated Screen-Printed Immunosensor for The Determination of a Peanut Allergen in Commercial Food Products

A voltammetric immunosensor was developed to quantify a major peanut allergen, Ara h 1, using screen-printed carbon electrodes (SPCE) as transducers. A sandwich-type immunoassay was performed on nanodiamond-coated SPCEs using an alkaline phosphatase-labeled detection antibody and a mixture containing an enzymatic substrate (3-indoxyl phosphate) and silver nitrate. The immunological interaction was detected through the (linear sweep) voltammetric stripping of the enzymatically deposited silver. The immunosensor’s applicability was evaluated by analyzing breakfast cereals, cookies, and energy and cereal bars. Ara h 1 was successfully tracked in these commercial food products.

INFLUENCE OF THE RATIO OF BASIC COMPONENTS ON THE QUALITY OF GRAIN ENERGY BARS

Зерновые энергетические батончики, пользующиеся большим спросом у потребителей, удобны для введения в рацион полезных для здоровья питательных веществ и функциональных соединений. Исследовано влияние базовых компонентов – взорванных зерен риса, амаранта и киноа на содержание белка, жира, общего пищевого волокна, показатели твердости и общей приемлемости в зерновых энергетических батончиках. Установлено, что содержание белка и жира в образцах батончиков повышалось по мере увеличения в их составе доли зерен киноа и амаранта. Повышение содержания жира привело к снижению содержания углеводов в составе зерновых батончиков. Образцы изготовленных батончиков в зависимости от соотношения зерновых компонентов могут содержать до 7,76% клетчатки, что позволяет классифицировать такое изделие как функциональный пребиотический продукт. Добавление волокнистых ингредиентов влияет на текстуру продукта, повышает твердость, улучшая жевательность и адгезию. Показатель общей приемлемости изготовленных образцов зерновых батончиков варьировал от 5 до 7,9 баллов при 9-балльной оценке. Самую высокую оценку получил образец с равным содержанием в рецептуре взорванных зерен киноа, амаранта и риса, а также отмечены образцы с более высоким содержанием (66,67%) взорванных зерен киноа и амаранта. Grain energy bars, which are in high demand among consumers, are convenient for introducing healthy nutrients and functional compounds into the diet. The influence of the basic components – blasted rice grains, amaranth and quinoa on the protein, fat content, total dietary fiber, hardness, and overall acceptability in grain energy bars was studied. It was found that the content of protein and fat in the samples of bars increased as the proportion of quinoa and amaranth grains in their composition increased. The increase in fat content led to a decrease in the carbohydrate content of cereal bars. Samples of manufactured bars, depending on the ratio of grain components, can contain up to 7,76% fiber, which allows us to classify such a product as a functional prebiotic product. The addition of fibrous ingredients affects the texture of the product, improving the hardness, chewiness and adhesion. The overall acceptability of the manufactured samples of grain bars ranged from 5 to 7,9 points with a 9-point rating. The highest rating was given to a sample with an equal content of exploded quinoa, amaranth and rice grains in the formulation, and samples with a higher content (66,67%) of exploded quinoa and amaranth grains were also noted.

Physicochemical and sensory analysis of salted cereals bars developed with vegetables rich in carotenoids

Cereal bars are very appreciated by Brazilian consumers, especially because they are practical food with diverse flavors and compositions. They are easy to carry, do not need refrigeration, and can be a source of nutrients. However, salty cereal bars are not explored by food industries, and new formulations using healthier raw materials, such as rich in carotenoids vegetables, should be studied, especially concerning the acceptance of these new products by consumers. This study aimed to develop salted cereal bars with the addition of vegetables rich in carotenoids (dried tomato, dehydrated carrot and fresh kale). The physicochemical composition, texture analysis, and sensory acceptance were evaluated. Formulations with dried tomato and carrot were classified as a source of protein, while the cereal bars elaborated with kale can be classified as high protein content. The addition of cheese did not influence (p >0.05) the hardness parameter in texture analysis. Samples added of dried tomato showed the highest concentrations of total carotenoids. In the sensory analysis, the addition of the cheese layer only increased the color acceptance for the kale cereals bar (p<0.05). For the other sensory attributes, there was no significant difference (p> 0.05) between samples with or without cheese for the same flavor. The dried tomato and carrot cereal bars were the most accepted and did not differ statistically (p > 0.05) for all the attributes. Therefore, it was possible to develop salted cereal bars with the addition of vegetables rich in carotenoids and obtain good nutritional, physicochemical, and sensory characteristics.

Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions

The development of nutritious, low-cost snacks has become increasingly important due to consumer demand for healthier diets. In this study, sensory and physical-chemical parameters and mineral compositions (P, Ca, Na, K, Mg, Fe, Zn, Al, Cu, Mn, Ni and Ba) of cereal bars were evaluated. The bars were made with flours of Lablab purpureus L. Sweet (mangalo), Vigna unguiculata L. Walp (cowpea) or Cajanus cajan L. Huth (pigeon pea) and the desirability function was used to attain the best formulation for maximising the content of protein, fibre, ashes and essential elements. Sensory analysis revealed satisfactory acceptability. Acidity did not change significantly (p > 0.05), and water activity values ​​did not exceed 0.557 over 90 days, indicating stability. Principal component analysis revealed no significant differences when comparing the mineral content between the bars. The desirability function indicated that the cowpea-based bar had a higher nutritional quality, with a protein content of 4.91 ± 0.25 g 100 g−1, P content of 187.7 ± 3.6 mg 100 g−1, Mg content of 87.37 ± 1.19 mg 100 g−1 and Mn content of 2020 ± 130 µg 100 g−1, than the other bars. The overall sensory evaluation also yielded a high score for the cowpea-based bar (overall quality equal to 6.23 ± 1.10). Therefore, pulse flours could be potential nutritional ingredients for making snacks, and in particular, cereal bars containing them could be a viable product alternative for small rural cooperatives.