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Development, optimization and microbial stability of innovative gluten-free cereal bars.
Sabrina Ferradji1, Hayat Bourekoua1, Fairouz Djeghim1
1Equipe FNPAA, Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.), Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A.), Constantine 1, Frères Mentouri University" Constantine, Algeria.
Frontiers in Nutrition
|June 30, 2026
Summary
Optimized gluten-free cereal bars using wild seeds and puffed rice offer high nutritional value. Cold plasma treatment enhanced microbial stability and shelf-life, ensuring food safety.
Area of Science:
- Food Science
- Nutritional Science
- Materials Science
Background:
- Gluten-free products often lack quality due to unflavored formulations.
- Celiac disease patients may need dietary supplementation for nutritional deficits.
- Developing high-quality gluten-free alternatives is crucial.
Purpose of the Study:
- To develop and optimize gluten-free cereal bars using wild seeds, puffed rice, and binders.
- To evaluate the impact of cold plasma treatment on microbial stability.
- To assess the nutritional, physico-chemical, and antioxidant properties of the developed bars.
Main Methods:
- A three-simplex centroid mixture design was used for optimization.
- Sensory evaluation and texture analysis were integrated.
- Cold plasma treatment was applied to assess microbial stability and shelf-life.
Main Results:
- Optimal gluten-free bars were formulated with seeds, puffed rice, and binders, exhibiting high protein, fat, fiber, and caloric content.
- Bars demonstrated significant antioxidant activity with high polyphenol content.
- Cold plasma treatment reduced microbial loads by over 70%, ensuring safety and stability during storage.
Conclusions:
- The developed gluten-free cereal bars are nutritious, high-energy, and high-fiber options.
- Cold plasma treatment is an effective method for enhancing the safety and extending the shelf-life of gluten-free products.
- These bars can be recommended for individuals requiring gluten-free diets.
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