Quality and Sensorial Characteristics of Raw-Vegan Bars

• Published in: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food science and technology Vol. 72; no. 2; pp. 265 - 266
• Main Authors: Salanţă, Liana Claudia, Tofană, Maria, Socaci, Sonia, Barta, Cristina, Pop, Carmen
• Format: Journal Article
• Language: English
• Published: AcademicPres 23.11.2015
• Subjects: bars, raw-vegan, dry raw materials
• ISSN: 2344-2344; 2344-5300
• DOI: 10.15835/buasvmcn-fst:11230

Increased consumer interest in healthier food products is driven by a variety of factors including growing awareness of the link between diet and health, the desire to age ‘gracefully’ by maintaining good health, greater convenience in meeting nutritional needs and preventing chronic diseases. In raw food diet, food is consumed predominantly or exclusively as uncooked and unprocessed raw food; the main components of the diet are fruits, nuts, seeds, and sprouted grains and beans. The aim of this study was to obtain two raw-vegan bars using dry raw materials and to establish the physicochemical and sensory characteristics of the products. Raw-vegan bars were formulated using fruits and seeds (cranberries, figs, raisins, raspberries, cashew, chia seeds, etc.) and binding agents (honey). Raw-vegan bars stands out among fast foods due to their balanced nutritional content and convenience.