Physicochemical and sensory characteristics of no‐bake wheat-soy snack bars

• Published in: Journal of the science of food and agriculture Vol. 91; no. 1; pp. 44 - 51
• Main Authors: Aramouni, Fadi M, Abu‐Ghoush, Mahmoud H
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.01.2011; Wiley; John Wiley and Sons, Limited
• Subjects: Adolescent; Adult; Aged; Biochemistry; Biological and medical sciences; Cereal and baking product industries; Cereals; coatings; consumer acceptance; Consumer Behavior; edible films; Edible Grain; Female; food acceptability; food analysis; food composition; Food industries; Food science; Food Technology; Fundamental and applied biological sciences. Psychology; Glycerol; Glycine max; Humans; Male; Middle Aged; no-bake bars; no-bake wheat-soy snack bars; nutrient content; nutritive value; physicochemical properties; sensory acceptability; sensory properties; Snack foods; Soy products; soybean products; Soybean Proteins; Taste; Triticum; Water; Wheat; wheat products; wheat-soy bars; Young Adult; Cereal; no-bake bars; Snack(food); Wheat; sensory acceptability; wheat-soy bars
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.4134

BACKGROUND: Health and wellness is a trend observed throughout ready‐to‐eat cereals, cereal health bars. Therefore, the main objectives of this research were to produce a low cost, acceptable, nutritious and healthy wheat‐ and soy‐based bar under no‐bake conditions. Also, the physical, chemical, microbial, acceptability and the nutritional value of this product were studied. Six different bars were produced: a wheat bar (WB), a wheat bar with coating (WBC), a wheat and soy bar with coating (WSBC), a soy bar with coating (SBC), a wheat bar with 3% glycerin (WB3%), and a wheat bar with 6% glycerine (WB6%). RESULTS: WB and WBC had the highest water activities while WSBC had the lowest. The three bars with coating had higher L and lower b values, which indicates that they were lighter and not as highly yellow coloured as the wheat samples. WSBC had the lowest value for hardness while the SBC and WBC had the highest. SBC received the highest scores for overall acceptability, appearance, sweetness, flavour and texture while WSBC received the second highest score in all categories. CONCLUSION: It appears that consumers prefer the soy varieties to the wheat bars. These types of bars can aid in feeding the general population, which is becoming increasingly concerned with nutrition and convenience. Copyright