Research article

Development, characterization and shelf-life testing of a novel pulse-based snack bar

  • Received: 19 April 2019 Accepted: 16 July 2019 Published: 22 August 2019
  • With the globalization of food trade, we are observing tremendous changes in eating patterns of youngsters. Snack bars represent convenient, appropriately portioned, Ready-To-Eat food items, which not only supply nutrients to the body but also provide a feeling of satiety. The aim of this study was to formulate a novel high-protein, low Glycemic Index and low-fat snack bar that can be eaten on-the-move. Twelve different pulse-based bar formulations were developed and 85.1% of sensory panelists indicated that they particularly liked the taste of formulation M1. Since M1 contained peanuts, a nut-free and date-free equivalent (mM1) was developed to cater for individuals with allergies to these ingredients. A dehydrated mix (DM) based on the mM1 composition, was also developed. The microbiological and sensorial shelf lives of the products were then determined during storage at either ambient (ca. 23 ℃) or refrigerated temperatures (ca. 4 ℃) by determining counts of aerobic bacteria and yeast and mold. Mean aerobic bacteria and yeast and mold counts of M1 fell in the range of 8.4–9.4 and 4.5–5.4 log cfu/g and 7.5–8.6 and 3.8–4.9 log cfu/g during storage at room and refrigerated temperatures respectively. Aerobic bacteria and yeast and mold counts were consistently higher under ambient storage. Since a microbial population density >7 Log CFU/g usually marks the onset of microbiological spoilage, the bars were estimated to have a microbiological shelf-life of <2 days. Overall this study points to the development of a tasty and nutritious pulse-based Ready-To-Eat snack as well as a dehydrated mix that can be readily reconstituted at home or at work.

    Citation: Tina Bhakha, Brinda Ramasawmy, Zaynab Toorabally, Hudaa Neetoo. Development, characterization and shelf-life testing of a novel pulse-based snack bar[J]. AIMS Agriculture and Food, 2019, 4(3): 756-777. doi: 10.3934/agrfood.2019.3.756

    Related Papers:

  • With the globalization of food trade, we are observing tremendous changes in eating patterns of youngsters. Snack bars represent convenient, appropriately portioned, Ready-To-Eat food items, which not only supply nutrients to the body but also provide a feeling of satiety. The aim of this study was to formulate a novel high-protein, low Glycemic Index and low-fat snack bar that can be eaten on-the-move. Twelve different pulse-based bar formulations were developed and 85.1% of sensory panelists indicated that they particularly liked the taste of formulation M1. Since M1 contained peanuts, a nut-free and date-free equivalent (mM1) was developed to cater for individuals with allergies to these ingredients. A dehydrated mix (DM) based on the mM1 composition, was also developed. The microbiological and sensorial shelf lives of the products were then determined during storage at either ambient (ca. 23 ℃) or refrigerated temperatures (ca. 4 ℃) by determining counts of aerobic bacteria and yeast and mold. Mean aerobic bacteria and yeast and mold counts of M1 fell in the range of 8.4–9.4 and 4.5–5.4 log cfu/g and 7.5–8.6 and 3.8–4.9 log cfu/g during storage at room and refrigerated temperatures respectively. Aerobic bacteria and yeast and mold counts were consistently higher under ambient storage. Since a microbial population density >7 Log CFU/g usually marks the onset of microbiological spoilage, the bars were estimated to have a microbiological shelf-life of <2 days. Overall this study points to the development of a tasty and nutritious pulse-based Ready-To-Eat snack as well as a dehydrated mix that can be readily reconstituted at home or at work.


    加载中


    [1] Sharma C, Kaur A, Aggarwal P, et al. (2014) Cereal bars-a healthful choice a review.Carpathian J Food Sci Technol 6: 29–36.
    [2] Ranjana S, Mahomoodally F, Ramasawmy D (2013) Is healthy eating behaviour common among school adolescents in Mauritius? Food Nutr J Org. Available from: http://www.foodandnutritionjournal.org/volume1number1/is-healthy-eating-behaviour common-among-school-adolescents-in-mauritius/.
    [3] Crofton EC, Markey A, Scannell AGM (2013) Consumers' expectations and needs towards healthy cereal based snacks. Br Food J 115: 1130–1148. doi: 10.1108/BFJ-08-2011-0213
    [4] Green H, Siwajek P, Roulin A (2017) Use of nutrient profiling to identify healthy versus unhealthy snack foods and whether they can be part of a healthy menu plan. J Nutr Intermediary Metab 9: 1–5.
    [5] Wate JT, Snowdon W, Millar L, et al. (2013) Adolescent dietary patterns in Fiji and their relationships with standardized body mass index. Int J Behav Nutr Phys Activity 9: 45.
    [6] Bellisle F (2014) Meals and snacking, diet quality and energy balance. Physiol Behav 134: 38–43. doi: 10.1016/j.physbeh.2014.03.010
    [7] McIntyre C, Baid A (2009) Indulgent snack experience attributes and healthy choice alternatives. Br Food J 111: 486–497. Available from: http://dx.doi.org/10.1108/00070700910957311. doi: 10.1108/00070700910957311
    [8] Gray J, Armstrong G, Farley H (2003) Opportunities and constraints in the functional food market. Nutr Food Sci 33: 213–218. doi: 10.1108/00346650310499730
    [9] Scott-Thomas C (2009) Whole grain sales set to rise on sound nutritional science. Available from: https://www.foodnavigator-usa.com/Article/2009/04/02/Whole-grain-sales-set-to-rise-on-sound-nutritional-science (Accessed 14 July 2019).
    [10] Aleksejeva S, Siksna I, Rinkule S (2017) Composition of Cereal Bars. J Health Sci 5. Available from: http://dx.doi.org/10.17265/2328-7136/2017.03.004.
    [11] Njike VY, Smith TM, Shuval O, et al. (2016) Snack Food, Satiety, and Weight. Adv Nutr 7: 866–878. Available from: http://dx.doi.org/10.3945/an.115.009340. doi: 10.3945/an.115.009340
    [12] Iqbal A, Khalil IA, Ateeq N, et al. (2006) Nutritional quality of important food legumes. Food Chem 97: 331–335. Available from: http://dx.doi.org/10.1016/j.foodchem.2005.05.011. doi: 10.1016/j.foodchem.2005.05.011
    [13] Ryland D (2003) Development of a nutritious acceptable snack bar using micronized flaked lentils. MSc Thesis, University of Manitoba.
    [14] Jiang YZ, Wang T (2005) Phytosterols in cereal by-products. J Am Oil Chem Soc 82: 439–444. doi: 10.1007/s11746-005-1090-5
    [15] Kopsell DA, Armel GR, Mueller TC, et al. (2009) Increase in nutritionally important sweet corn kernel carotenoids following mesotrione and atrazine applications. J Agr Food Chem 57: 6362–6368. Available from: http://dx.doi.org/10.1021/jf9013313. doi: 10.1021/jf9013313
    [16] Clifford T, Howatson G, West D, et al. (2015) The potential benefits of red beetroot supplementation in health and disease. Nutrients 7: 2801–2822. Available from: http://dx.doi.org/10.3390/nu7042801. doi: 10.3390/nu7042801
    [17] Tanumihardjo SA, Suri D, Simon P, et al. (2016) Vegetables of temperate climates: Carrot, parsnip, and beetroot. Encycl Food Health 387–392. Available from: http://dx.doi.org/10.1016/b978-0-12-384947-2.00714-5.
    [18] Damasceno K, Gonçalves ACA, Pereira DSG, et al. (2016) Development of cereal bars containing pineapple peel flour (Ananas comosus L. Merril) J Food Qual 39: 417–424. Available from: http://dx.doi.org/10.1111/jfq.12222. doi: 10.1111/jfq.12222
    [19] AOAC (17th eds) (2000) Official methods of analysis of AOAC International, Gaithersburg. MD, USA: Association of Official Analytical Chemists (AOAC) International.
    [20] Vanderzant C, Splittstosser D (1992) Compendium of methods for the microbiological examination of foods, 3 Eds., American Public Health Association, Washington, USA.
    [21] Wigmann EF, Saccomori F, Bernardi AO, et al. (2015) Toxigenic penicillia spoiling frozen chicken nuggets. Food Res Int 67: 219–222. doi: 10.1016/j.foodres.2014.11.025
    [22] Monnet AF, Laleg K, Michon C, et al. (2019) Legume-enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties. Trends Food Sci Technol 86: 131–143. doi: 10.1016/j.tifs.2019.02.027
    [23] Pellett PL, Young VR (1988) Commentary: Protein and amino acid needs for adults. Ecol Food Nut 21: 321–330. Available from: http://dx.doi.org/10.1080/03670244.1988.9991046. doi: 10.1080/03670244.1988.9991046
    [24] Khederoo D (2018) Split Peas Health Benefits. Naturalfoodbenefits.com. Available from: http://www.naturalfoodbenefits.com/list-details.php?CAT=6&ID=107.
    [25] Rafiu A, Hassan CZ, Arifin N, et al. (2015) Physico-chemical analysis of high fibre cereal bar formulated with glutinous rice flakes and sunnah foods. J Adv Food Sci Technol 2: 47–58.
    [26] Shi L, Arntfield SD, Nickerson M (2018) Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses. Food Res Int 107: 660–668. doi: 10.1016/j.foodres.2018.02.056
    [27] Torres ER, Castro ES, Santana RF, et al. (2011) Cereal bar development using exotic fruit. Proceedings of 11th ICEF Conference on Engineering and Food, Food Process Engineering in a Changing World, Athens, Greece.
    [28] Bureau S, Mouhoubi S, Touloumet L, et al. (2015) Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables. LWT-Food Sci Technol 64: 735–741.
    [29] Ravi R, Ajila CM, Rao UJSP (2011) Role of steaming and toasting on the odor, protein characteristics of Chickpea (Cicer arietinum L.) flour, and product quality. J Food Sci 76: S148–S155. Available from: http://dx.doi.org/10.1111/j.1750-3841.2010.01977.x.
    [30] Bach V, Mikkelsen L, Kidmose U, et al. (2015) Culinary preparation of beetroot (Beta vulgaris L.): The impact on sensory quality and appropriateness. J Sci Food Agr 95: 1852–1859.
    [31] Bhattacharya S (2014) Roasting and toasting operations in food: Process engineering and applications. Available from: https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118406281.ch10.
    [32] Olsen A, Ritz C, Kramer L, et al. (2012) Serving styles of raw snack vegetables. What do children want? Appetite 59: 556–562.
    [33] Deshmukh GP, Inka P, Sindhav R, et al. (2010) Application of beetroot as natural coloring pigment and functional ingredient in dairy and food products. Int J Curr Microbiol Appl Sci 7: 2010–2016. Available from: http://dx.doi.org/10.20546/ijcmas.2018.712.231.
    [34] ACAAI Public Website (2014) Peanut Allergy. Available from: https://acaai.org/allergies/types/food-allergies/types-food-allergy/peanut-allergy.
    [35] Kwaasi AA, Harfi HA, Parhar RS, et al. (1999) Allergy to date fruits: Characterization of antigens and allergens of fruits of the date palm (Phoenix dactylifera L.). Pub Med NCBI. Available from: https://www.ncbi.nlm.nih.gov/pubmed/10688430.
    [36] NPD Group (2011) How many people skip breakfast. Available from: https://www.npd.com/wps/portal/npd/us/news/press-releases/pr_111011b/.
    [37] Munhoz CL, Guimarães R de CA, Nozaki VT, et al. (2014) Preparation of a cereal bar containing bocaiuva: Physical, nutritional, microbiological and sensory evaluation. Acta Sci Technol 36: 553. Available from: http://dx.doi.org/10.4025/actascitechnol.v36i3.18561. doi: 10.4025/actascitechnol.v36i3.18561
    [38] Da Silva EP, Siqueira HH, do Lago RC, et al. (2013) Developing fruit-based nutritious snack bars. J Sci Food Agric 94: 52–56. Available from: http://dx.doi.org/10.1002/jsfa.6282.
    [39] Rolls BJ (2009) Sensory-specific satiety. Nutr Rev 44: 93–101. Available from: http://dx.doi.org/10.1111/j.1753-4887.1986.tb07593.x. doi: 10.1111/j.1753-4887.1986.tb07593.x
    [40] Almiron-Roig E, Flores SY, Drewnowski A (2004) No difference in satiety or in subsequent energy intakes between a beverage and a solid food. Physiol Behav 82: 671–677. Available from: http://dx.doi.org/10.1016/j.physbeh.2004.06.003. doi: 10.1016/j.physbeh.2004.06.003
    [41] Rolls E, Rolls B, Rowe E (1983) Sensory-specific and motivation-specific satiety for the sight and taste of food and water in man. Physiology Behavior 30: 185–192. Available from: http://dx.doi.org/10.1016/0031-9384(83)90003-3. doi: 10.1016/0031-9384(83)90003-3
    [42] Ezeokeke CT, Onuoha AB (2016) Nutrient composition of cereal (maize), legume (soybean) and fruit (banana) as a complementary food for older infants and their sensory assessment. J Food Sci Eng 6: 139–148.
    [43] Nielsen N (2006) Development and sensory evaluation of snack bars with bean-based filling. Cereal Foods World. Available from: http://dx.doi.org/10.1094/cfw-51-0313.
    [44] Ndb.nal.usda.gov (2016) Food composition databases show foods-Peanuts, all types, raw. Available from: https://ndb.nal.usda.gov/ndb/foods/show/4825?manu=&fgcd=&ds=Standard%20Reference.
    [45] Peanut-institute.org (2018) The peanut institute-protein, fats and fiber. Available from: http://www.peanut-institute.org/health-and-nutrition/protective-nutrients/protein-fats-and-fiber.asp.
    [46] Appel LJ, Sacks FM, Carey VJ, et al. (2005) Effects of protein, monounsaturated fat, and carbohydrate intake on blood pressure and serum lipids: Results of the OmniHeart randomized trial. JAMA 294: 2455–2464. doi: 10.1001/jama.294.19.2455
    [47] Kris-Etherton PM, Pearson TA, Wan Y, et al. (1999) High monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations. Am J Clin Nutr 70: 1009–1015. doi: 10.1093/ajcn/70.6.1009
    [48] Harvard Health Publishing School (2017) The truth about fats: The good, the bad, and the in-between-Harvard health. Harv Health. Available from: https://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good.
    [49] Weightlossresources.co.uk (2017) How many calories in alpen fruit and nut cereal bars. Available from: https://www.weightlossresources.co.uk/calories-in-food/snacks/alpen-fruit-and-nut-cereal-bars.htm.
    [50] Padmashree A, Sharma GK, Kadaba AS, et al. (2012) Development of shelf stable protein rich composite cereal bar. J Food Sci Technol Mysore 49: 335–341. doi: 10.1007/s13197-011-0283-6
    [51] Hutkins RW, Nannen NL (1993) pH Homeostasis in Lactic Acid Bacteria. Fac Publ Food Sci Technol: 28.
    [52] Yilmaz Y, Toledo R (2005) Antioxidant activity of water-soluble Maillard reaction products. Food Chem 93: 273–278. doi: 10.1016/j.foodchem.2004.09.043
    [53] Tamanna N, Mahmood N (2015) Food processing and Maillard reaction products: Effect on humanhealth and nutrition. Int J Food Sci: 526–762.
    [54] Loveday SM, Hindmarsh JP, Creamer LK, et al. (2009) Physicochemical changes in a model protein bar during storage. Food Res Int 42: 798–806. doi: 10.1016/j.foodres.2009.03.002
    [55] Niyogi K, Bjorkman O, Grossman A (1997) The roles of specific xanthophylls in photoprotection. Proc Nat Acad Sci US Am 94: 14162–14167. doi: 10.1073/pnas.94.25.14162
    [56] Cox NA, Russell SM, Bailey JS (1998) The microbiology of stored poultry. In: Davies A, Board R, Eds., Microbiol Meat Poult 266–287. London: Blackie Academic and Professional Press.
    [57] Jay JM (2000) Modern food microbiology. Springer US. Available from: http://dx.doi.org/10.1007/978-1-4615-4427-2.
    [58] Tilbury RH (1980) Xerotolerant (osmophilic) yeasts. In: Skinner FA, Passmore SM, Davenport RR, Eds., Biology Activities Yeasts, Society for Applied Bacteriology Symposium Series. London: Academic Press.
    [59] Tokuoka K, Ishitania T, Goto S, et al. (1985) Identification of yeasts isolated from high-sugar foods. J Gen Appl Microbial 31: 411. doi: 10.2323/jgam.31.411
    [60] Jermini MFG, Geiges O, Schmidt-Lorenz WM (1987) Detection isolation and identification of osmotolerant yeasts from high-sugar products. J Food Protect 50: 468. doi: 10.4315/0362-028X-50.6.468
    [61] Abdullah N, Nawawi A, Othman I (2000) Fungal spoilage of starch-based foods in relation to its water activity (aw). J Stored Prod Res 36: 47–54. Available from: http://dx.doi.org/10.1016/s0022-474x(99)00026-0. doi: 10.1016/S0022-474X(99)00026-0
    [62] Perchonok M (2008) Shelf-Life Considerations and Techniques. Food Product Development: Based on Experience [Internet]. Iowa State Press, 59–73. Available from: http://dx.doi.org/10.1002/9780470376898.ch6.
    [63] IFST (1993) Shelf life of foods–guidelines for its determination and prediction. IFST, London.
    [64] Simon ML, Jason PH, Lawrence KC, et al. (2009) Physicochemical changes in a model protein bar during storage. Food Res Int 42: 798–80. doi: 10.1016/j.foodres.2009.03.002
  • Reader Comments
  • © 2019 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索

Metrics

Article views(7859) PDF downloads(1471) Cited by(2)

Article outline

Figures and Tables

Figures(5)  /  Tables(15)

/

DownLoad:  Full-Size Img  PowerPoint
Return
Return

Catalog