Characterization of ready-to-eat tahini-oat bars with added value from Prunus avium L.

¹ University of food technologies, Department of Biochemistry and nutrition, 4002 Plovdiv, Bulgaria
² University of food technologies, Department of Biotechnology, 4002 Plovdiv, Bulgaria
³ University of food technologies, Department of Microbiology, 4002 Plovdiv, Bulgaria

^* Corresponding author: mcollege_plovdiv01@abv.bg

Abstract

There is an increasing interest in foods with added nutritional value. This study presents the prospect of creating tahini-oat bars as an accessible snack option with added value from Prunus avium L. dried fruits. Four new formulations, containing different amounts of tahini, oats, bee honey, cherries, pumpkin flour, and “In shape mix”, were developed in order to cater the changing demands of consumers. Physical characteristics, texture analysis, water activity, microbial load, antioxidant potential and sensory profile aided in the evaluation of the newly developed products. The newly presented products are such of enhanced functional characteristics. Their colour spectra were significantly different from the control sample. The texture attributes also revealed a difference from the control sample in terms of increased hardness and cohesiveness. The moisture content ranged from 2.90±0.78 % (control sample) to 10.92±1.86 % (Formulation 3). The measured water activity was the lowest in the control sample and the highest in Formulation 1 (0.788±0.006). The study revealed a potential in the development of ready-to-eat healthy snacks.