Potential benefits of functional antianemic energy bars DOI Creative Commons
Iryna Tsykhanovska, Тетяна Лазарєва, Оlena Stabnikova

et al.

Ukrainian Food Journal, Journal Year: 2023, Volume and Issue: unknown

Published: Dec. 1, 2023

Introduction.A multicomponent formulation of antianemic energy bars with improved nutritional and sensory properties has been developed.Materials methods.Model systems based on grains nuts, dried fruits, honey dietary iron supplements were used in the study.The chemical composition was analysed by colorimetric methods, liquid chromatography, gas chromatography-mass spectrometry.Microbiological analysis done according to generally accepted methods.Sensory carried out using a developed 10-point scale.Results discussion.Addition supplement amount 1.0 3.0 % recipe mixture increases content ash 1.35 1.37 times; 1.27 1.29 other minerals 1.52±0.75%;vitamins 1.36±0.41%;protein 1.16 1.18 carbohydrates 0.53±0.02%;and fat 3.40±0.02%.At same time, incorporation improves structure 1.06 1.08 times, surface 1.10 1.12 consistency 1.15 1.17 decreased moisture 1.12-1.14times, water activity 1.13-1.15times level illumination, L* 1.11 1.28 respectively; index a* (degree redness) 6.78 8.56 b* yellowness) 2.14 3.16 respectively.Texture profile proven that addition 3.0% stiffness 5.6 6.0%; adhesiveness 1.86 2.76%; cohesiveness 2.89 3.71%; elasticity (stability) 1.54 2.30%; chewing rate 1.76 2.62%; reduces 1.86±0.21%,respectively.The optimal mass fraction determined as 3.0%.Microscopic observations have suppression microbial contamination prototypes introduction supplement, 3.0%.Conclusions.The developed.High functional technological potential shown, which gives opportunity recommend it stabilizer, former, improver confectionery products.

Language: Английский

Potential benefits of functional antianemic energy bars DOI Creative Commons
Iryna Tsykhanovska, Тетяна Лазарєва, Оlena Stabnikova

et al.

Ukrainian Food Journal, Journal Year: 2023, Volume and Issue: unknown

Published: Dec. 1, 2023

Introduction.A multicomponent formulation of antianemic energy bars with improved nutritional and sensory properties has been developed.Materials methods.Model systems based on grains nuts, dried fruits, honey dietary iron supplements were used in the study.The chemical composition was analysed by colorimetric methods, liquid chromatography, gas chromatography-mass spectrometry.Microbiological analysis done according to generally accepted methods.Sensory carried out using a developed 10-point scale.Results discussion.Addition supplement amount 1.0 3.0 % recipe mixture increases content ash 1.35 1.37 times; 1.27 1.29 other minerals 1.52±0.75%;vitamins 1.36±0.41%;protein 1.16 1.18 carbohydrates 0.53±0.02%;and fat 3.40±0.02%.At same time, incorporation improves structure 1.06 1.08 times, surface 1.10 1.12 consistency 1.15 1.17 decreased moisture 1.12-1.14times, water activity 1.13-1.15times level illumination, L* 1.11 1.28 respectively; index a* (degree redness) 6.78 8.56 b* yellowness) 2.14 3.16 respectively.Texture profile proven that addition 3.0% stiffness 5.6 6.0%; adhesiveness 1.86 2.76%; cohesiveness 2.89 3.71%; elasticity (stability) 1.54 2.30%; chewing rate 1.76 2.62%; reduces 1.86±0.21%,respectively.The optimal mass fraction determined as 3.0%.Microscopic observations have suppression microbial contamination prototypes introduction supplement, 3.0%.Conclusions.The developed.High functional technological potential shown, which gives opportunity recommend it stabilizer, former, improver confectionery products.

Language: Английский

Citations

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