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Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment.

Tarek Gamal Abedelmaksoud1, Sayed Saad Smuda1, Ammar B Altemimi2

  • 1Food Science Department Faculty of Agriculture Cairo University Giza Egypt.

Food Science & Nutrition
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PubMed
Summary
This summary is machine-generated.

This study optimized a healthy sunroot snack bar, finding it has a 90-day shelf life at 4°C. Storage at 25°C reduced shelf life and nutrient content, highlighting the importance of refrigeration for this inulin-rich snack.

Keywords:
oatssnack barstorage stabilitysunrootvegetable

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Area of Science:

  • Food Science and Technology
  • Nutritional Science
  • Agricultural Science

Background:

  • Sunroot (Jerusalem artichoke) is an inulin-rich tuber with potential for healthy food product development.
  • Optimizing snack bar formulations is crucial for maximizing nutritional value and shelf life.
  • Understanding the impact of storage conditions on phytochemicals and microbial stability is essential.

Purpose of the Study:

  • To optimize the formulation of an inulin-rich snack bar using sunroot, potato, and oats.
  • To evaluate the shelf life and quality of the sunroot snack bar under different storage conditions (4°C and 25°C).
  • To assess the impact of flavorings (cheese, olive) on the snack bar's characteristics.

Main Methods:

  • Response Surface Methodology (RSM) with a central composite rotatable design was used for formulation optimization.
  • Sensory, proximate composition, phytochemical (phenolics, inulin), and microbial analyses were conducted over 90 days.
  • Storage stability was assessed at refrigerated (4°C) and room temperatures (25°C).

Main Results:

  • Optimal concentrations were determined as 53.99g sunroot, 37.88g potato, and 5g oats.
  • Higher sunroot content correlated with increased bar firmness and sensory acceptability.
  • The snack bar exhibited a 90-day shelf life at 4°C with no significant microbial growth, but shelf life reduced to 30 days at 25°C with nutrient loss and microbial growth.

Conclusions:

  • Sunroot tubers are a viable raw material for producing healthy, cost-effective snack bars.
  • Refrigerated storage (4°C) is critical for maintaining the quality, inulin, and phenolic content of the sunroot snack bar over 90 days.
  • The developed sunroot snack bar offers a promising healthy alternative with good market potential.