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

Open Access

Issue		BIO Web Conf. Volume 170, 2025 71^st International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2024”


Article Number		04001
Number of page(s)		10
Section		Food, Nutrition and Dietetics
DOI		https://doi.org/10.1051/bioconf/202517004001
Published online		01 April 2025

T. Albuquerque, A. Bragotto, H. Costa, Processed food: Nutrition, safety, and public health. Int J Environ Res Public Health. 19(24), 16410 (2022). https://doi.org/10.3390/ijerph192416410 [Google Scholar]
M. Samtiya, R. Aluko, T. Dhewa, J. Moreno-Rojas, Potential health benefits of plant food-derived bioactive components: An Overview, Foods. 10(4), 839 (2021). https://doi.org/10.3390/foods10040839 [CrossRef] [Google Scholar]
C. Andrés, J. Pérez de la Lastra, C. Juan, F. Plou, E. Pérez-Lebeña, Antioxidant metabolism pathways in vitamins, polyphenols, and selenium: Parallels and divergences, Int J Mol Sci. 25(5), 2600 (2024). https://doi.org/10.3390/ijms25052600 [Google Scholar]
M. Leri., M. Scuto, M. Ontario, V. Calabrese, E. Calabrese, M. Bucciantini, M. Stefani, Healthy effects of plant polyphenols: Molecular mechanisms. Int. J. Mol. Sci. 21, 1250 (2020). https://doi.org/10.3390/ijms21041250 [Google Scholar]
F. Carvalho, R. Lahlou, L. Silva, Phenolic compounds from cherries and berries for chronic disease management and cardiovascular risk reduction. Nutrients. 16(11), 1597 (2024). https://doi.org/10.3390/nu16111597 [Google Scholar]
E. Leeming, A. Johnson, T. Spector, C. Le Roy, Effect of diet on the gut microbiota: Rethinking intervention duration. Nutrients. 11(12), 2862 (2019). https://doi.org/10.3390/nu11122862 [Google Scholar]
A. Kiani, K. Dhuli, K. Donato, B. Aquilanti, V. Velluti, G. Matera, A. Iaconelli, S. Connelly, F. Bellinato, P. Gisondi, M. Bertelli, Main nutritional deficiencies. J Prev Med Hyg. 63(3), 93 (2022). https://doi.org/10.15167/2421-4248/jpmh2022.63.2S3.2752 [Google Scholar]
D. Pem, R. Jeewon, Fruit and vegetable intake: Benefits and progress of nutrition education interventions - Narrative Review Article. Iran J Public Health. 44(10), 1309 (2015). [Google Scholar]
G. Okpiaifo, B. Dormoy-Smith, B. Kassas, Z. Gao, Perception and demand for healthy snacks/beverages among US consumers vary by product, health benefit, and color. PLoS One. 18(6), e0287232 (2023). https://doi.org/10.1371/journal.pone.0287232 [Google Scholar]
U. Habiba, M. Robin, M. Hasan, M. Toma, D. Akhter, M. Mazumder, Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour. Foods Raw Mat. 9(2), 282 (2021). https://doi.org/10.21603/2308-4057-2021-2-282-289. [Google Scholar]
N. Yadav, D. Joseph, Preparation and evaluation of mango oat bar fortified with chia seeds, Int. J. Sci. Res. Arch. 8(1), 972 (2023). https://doi.org/10.30574/ijsra.2023.8.1.0191 [Google Scholar]
F. Abdelsalam, R. Ibrahim, M. Ali, Formulation and evaluation of high energy-protein bars as a nutritional supplement for sports athletics. Am. J. Food Sci. Technol. 10(1), 53 (2022). https://doi.org/10.12691/ajfst-10-1-8 [Google Scholar]
AOAC Internation. AOAC official method 935.52. Nuts and Nut products. Preparation of sample. Procedure. (1998). [Google Scholar]
T. Petkova, P. Doykina, I. Alexieva, D. Mihaylova, A. Popova, Characterization of fruit sorbet matrices with added value from Zizyphus jujuba and Stevia rebaudiana. Foods. 11, 2748 (2022). https://doi.org/10.3390/foods11182748 [Google Scholar]
D. Mihaylova, A. Popova, Zh. Goranova, P. Doykina, Development of healthy vegan bonbons enriched with lyophilized peach powder. Foods. 11, 1580 (2022). https://doi.org/10.3390/foods11111580 [CrossRef] [Google Scholar]
T. Kujala, J. Loponen, K. Klika, K. Pihlaja, Phenolics and betacyanins in red beetroot (Beta vulgaris) root: Distribution and effect of cold storage on the content of total phenolics and three individual compounds. J. Agric. Food Chem. 48, 5338 (2000). https://doi.org/10.1021/jf000523q [CrossRef] [PubMed] [Google Scholar]
I. Kivrak, M. Duru, M. Öztürk, N. Mercan, M. Harmandar, G. Topçu, G. Antioxidant, anticholinesterase and antimicrobial constituents from the essential oil and ethanol extract of Salvia potentillifolia. Food Chem. 116, 470 (2009). https://doi.org/10.1016/j.foodchem.2009.02.069 [CrossRef] [Google Scholar]
W. Brand‐Williams, M. Cuvelier, C. Berset, Use of a free radical method to evaluate antioxidant activity. LWT Food Sci. Technol. 28, 25 (1995). https://doi.org/10.1016/s0023‐6438(95)80008‐5. [CrossRef] [Google Scholar]
R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, C. Rice‐Evans, Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26, 1231 (1999). https://doi.org/10.1016/s0891‐5849(98)00315‐3 [CrossRef] [Google Scholar]
I. Benzie, J. Strain, Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. In Oxidants and Antioxidants Part A; 299, 15 (Academic Press, Cambridge, MA, USA, 1999). [Google Scholar]
R. Apak, M. Özyürek, S. Karademir Çelik, K. Güçlü, CUPRAC Method. JAFC. 52, 7970 (2004). [Google Scholar]
ISO International Organization for Standardization ISO 4833‐1:2013, Microbiology of Food and Animal feeding stuffs-Horizontal Method for the Enumeration of Microorganisms-Colony‐Count Technique at 30 degrees C; (International Organization for Standardization: London, UK, 2013). [Google Scholar]
M. Meilgaard, G. Civille, B. Carr, Sensory evaluation techniques, 2^nd Ed (CRC Press Inc, Boca Raton, Florida, 1991). [Google Scholar]
H. Assaad, L. Zhou, R. Carroll, G. Wu, Rapid publication‐ready MS‐Word tables for one‐way ANOVA. Springer Plus. 3, 474 (2014). https://doi.org/10.1186/2193‐1801‐3‐474. [Google Scholar]
S. Gahane, R. Pradeep, K. Jitendrakumar, S. Gargi, R. Rahul, R Shital, Development of sweet potato (Ipomoea batatas L.) and mango (Mangifera indica L.) blended bar, Int. J. Adv. Biochem. Res. (2024). https://doi.org/10.33545/26174693.2024.v8.i3g.773 [Google Scholar]
C. Arinzechukwu, I. Nkama, Production and quality evaluation of fruit bars from banana (Musa sapientum) and cashew (Anacardium occidentale) Apple Fruit Blends”. Asian Food Sci. J. 10(2), 1 (2019). https://doi.org/10.9734/afsj/2019/v10i230032 [Google Scholar]
M. Leguizamon-Delgado, A. Duque-Cifuentes, V. Quintero-Castaño, Physico-chemical and sensory evaluation of a mango-based fruit bar. DYNA. 86(210), 276 (2019). [Google Scholar]
A Irshad, K. Solang, A. Marri, N. Shaikh, A. Khan, M. Dawood, Fortification of date bars with different protein sources and their nutritional profiling. Pakistan Journal of Scientific and Ind. Res. Series B: Biol. Sci. 65(2), 129 (2022). [Google Scholar]
Regulation (EC) No. 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union OJ L12. :3- 18. Corrigendum 18.1.2007. [Google Scholar]
D. Mihaylova, A. Popova, Zh. Goranova, P. Doykina, B. Goranov, Characterization of muffins reformulated with chia and lyophilized peach powder in terms of some technological and sensory aspects. Food technol. Biotechnol. 61(3), 273 (2023). https://doi.org/10.17113/ftb.61.03.23.7843 [Google Scholar]
K. do Nascimento, S. do Nascimento, I. Augusta, A review ’Clean Labeling’: Applications of natural ingredients in bakery products. J Food Nutr Res. 6(5), 285 (2018). https://doi.org/10.12691/jfnr-6-5-2 [Google Scholar]
T. King, M. Cole, J. Farber, G. Eisenbrand, D. Zabaras, E. Fox, J. Hill, Food safety for food security: Relationship between global megatrends and developments in food safety. Trends Food Sci.Technol. 68, 160 (2017). https://doi.org/10.1016/j.tifs.2017.08.014 [Google Scholar]
T. Abedelmaksoud, S. Smuda, A. Altemimi, R. Mohamed, A. Pratap-Singh, M. Ali, Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment. Food Sci. Nutr., 9, 4394 (2021). https://doi.org/10.1002/fsn3.2412 [Google Scholar]
M. Kokkinakis, G. Fragkiadakis, N. Lapidakis, A. Kokkinaki, Assessing microbiological quality of ready-to-eat prepacked sandwiches, in Crete, Greece. J Food Sci Technol. 57(11), 4220 (2020). https://doi.org/10.1007/s13197-020-04460-z [Google Scholar]
A. Szczesniak, Texture is a sensory property. Food Qual. Prefer. 13, 215 (2002). https://doi.org/10.1016/S0950‐3293(01)00039‐8. [Google Scholar]
M. Dimopoulou, P. Vareltzis, S. Floros, O. Androutsos, A. Bargiota, O. Gortzi, Development of a functional acceptable diabetic and plant-based snack bar using mushroom (Coprinus comatus) powder. Foods, 12, 2702 (2023). https://doi.org/10.3390/foods12142702 [Google Scholar]
R. Munshi, A. Kochhar, A. Kaur, Nutrient selection and optimization to formulate a nutrient bar stable on storage and specific to women at risk of osteoporosis. J Food Sci Technol. 57(8), 3099 (2020). https://doi.org/10.1007/s13197-020-04343-3 [Google Scholar]
R. Samakradhamrongthai, T. Jannu, G. Renaldi, Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability. Heliyon 7, e07776 (2021). https://doi.org/10.1016/j.heliyon.2021.e07776 [Google Scholar]
Q. Rao, A. Kamdar, T. Labuza, Storage stability of food protein hydrolysates-A Review. Crit. Rev. Food Sci. Nutr. 56, 1169 (2013). https://doi.org/10.1080/10408398.2012.758085 [Google Scholar]
R. Walker, A. Tseng, G. Cavender, A. Ross, Y. Zhao, Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods. J Food Sci. 79(9), 1811 (2014). https://doi.org/10.1111/1750-3841.12554 [Google Scholar]
M. Chandra, B. Shamasundar, Texture profile analysis and functional properties of gelatin from the skin of three species of fresh water fish. Int. J. Food Prop. 18, 572 (2015). [Google Scholar]
H. Stone, S. Oliver, Measurement of the relative sweetness of selected sweeteners and sweetener mixtures. J. Food Sci. 34, 215 (1969). [Google Scholar]
M. Rahman, A. Al-Mahrouqi, Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels. Int. J. Food Sci. Nutr. 60, 229 (2009). [Google Scholar]
D. Goswami, R. Gupta, D. Mridula, M. Sharma, S. Tyagi, Barn-yard millet based muffins: Physical, textural and sensory properties. LWT – Food Sci Technol. 64(1), 374 (2015). https://doi.org/10.1016/j.lwt.2015.05.060 [CrossRef] [Google Scholar]
Á. Nyitrai, Á. Urbin, B. Nagy, L. Sipos, Novel approach in sensory color masking: Effects of colored environments on chocolates with different cocoa content. Food Qual. Prefer. 95, 104363 (2022). https://doi.org/10.1016/j.foodqual.2021.104363 [Google Scholar]
L. Oliveira, V. Santana, A. Rodrigues, A. Ribeiro, I. Nogueira, A framework for predicting odor threshold values of perfumes by scientific machine learning and transfer learning. Heliyon. 9(10), e20813 (2023). https://doi.org/10.1016/j.heliyon.2023.e20813 [Google Scholar]
C. Schlossareck, C. Ross, Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese. Int. J. Food Sci. Technol. 55, 2710 (2020). https://doi.org/10.1111/ijfs.14524 [Google Scholar]
D. Schneider, I. Seuß-Baum, E. Schlich, Relationship between pungency and food components - A comparison of chemical and sensory evaluations. Food Qual. Pref. 38, 98 (2014). https://doi.org/10.1016/j.foodqual.2014.05.017 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.