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Cereal and nut bars, nutritional quality and storage stability

A M Estévez1, B Escobar, M Vásquez

  • 1Department of Agroindustria y Tecnología de Alimentos, Facultad de Ciencias Agrarias y Forestales, Universidad de Chile, Santiago, Chile.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|June 1, 1995
PubMed
Summary

New oat and wheat germ snack bars with 18% walnuts were developed. Sensory evaluation showed high preference for 18% walnuts, with toasted amaranth bars being the most preferred. Nutritional analysis confirmed good fiber and protein content.

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Area of Science:

  • Food Science
  • Nutritional Science
  • Cereal Science

Background:

  • Development of novel snack bars incorporating oat, wheat germ, and walnuts.
  • Investigation of different amaranth forms (toasted vs. puffed) and their impact on bar characteristics.
  • Assessment of nutritional profiles and sensory acceptability of cereal- and walnut-based bars.

Purpose of the Study:

  • To manufacture and characterize snack bars with varying walnut content and amaranth types.
  • To evaluate the nutritional quality, including protein efficiency, and caloric contribution.
  • To assess the impact of storage conditions on bar quality and sensory attributes.

Main Methods:

  • Manufacturing of six snack bar formulations with oat, wheat germ, and two walnut levels.

Related Experiment Videos

  • Determination of water activity (Aw), moisture, proximate analysis, and caloric content.
  • Sensory evaluation, Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), and accelerated storage tests.

    • Main Results:

    • Bars with 18% walnuts received the highest preference in sensory evaluations.
    • The bar containing oat, wheat germ, and walnut (CN1) exhibited the highest protein content.
    • Nutritional quality (PER and NPR) was comparable across bars, around 86% of casein; toasted amaranth bars were sensorially preferred after storage.

    Conclusions:

    • Snack bars with 18% walnuts and toasted amaranth demonstrate good nutritional value and sensory appeal.
    • The developed bars offer a good source of fiber and protein.
    • Storage stability was confirmed with acceptable peroxide levels and maintained sensory acceptability for the toasted amaranth variant.