Processes, Vol. 11, Pages 813: Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals

Processes, Vol. 11, Pages 813: Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals

Processes doi: 10.3390/pr11030813

Authors: Hayat Bourekoua Fairouz Djeghim Radia Ayad Ayoub Benabdelkader Abdelbasset Bouakkaz Dariusz Dziki Renata Różyło

The purpose of this work is to develop two types of dietary supplements for celiac (energy-rich and fiber-rich bars) as well as to optimize the formulations of bars made from puffed and non-puffed cereals. To optimize the combination of components, a mixture design was created. Based on sensory evaluation, optimal bars were selected, which were then evaluated in terms of biochemical properties, color and antioxidant properties. The main results indicate that the combination of 37.5 g of cereals, 22.5 g of seeds, and 40 g of binder is optimal for the energy bars with non-puffed cereals, followed by 54.57 g of cereals, 10.43 g of seeds, and 35 g of a binder for fiber-rich bars with non-puffed cereals. In contrast, the optimal recipe for energy bars with puffed cereals consisted of 35.42 g of cereals, 20.07 g of seeds, and 44.51 g of binder, and for fiber-rich bars with puffed cereals, it consisted of 50 g of cereals, 15 g of seeds, and 35 g. The biochemical composition indicates that fiber-rich bars are also energetic, with more than 300 kcal/100 g. All bars are rich in antioxidants, with total polyphenol values exceeding 4.97 mg GAE/g d.w. Customers prefer the bars with puffed cereal the most.