Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace
Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste materials from the fruit industry. The study aimed to dete...
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| Format: | Article |
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MDPI AG
2023-09-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/18/10531 |
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| author | Agata Blicharz-Kania Kostiantyn Vasiukov Agnieszka Sagan Dariusz Andrejko Weronika Fifowska Marek Domin |
| author_facet | Agata Blicharz-Kania Kostiantyn Vasiukov Agnieszka Sagan Dariusz Andrejko Weronika Fifowska Marek Domin |
| author_sort | Agata Blicharz-Kania |
| collection | DOAJ |
| description | Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste materials from the fruit industry. The study aimed to determine the effect of fortification of cereal bars with grape and apple pomace on their nutritional value, physical properties, and sensory quality. The control recipe was modified by replacing 10 or 20 g of sultanas with apple or grape pomace. The fortification with these food by-products resulted in a significant increase in the moisture content of the products, an increase in soluble fibre content, and a decrease in the level of antioxidant compounds. The strength of the cereal bars supplemented with grape and apple pomace increased. In addition, the panellists noticed a colour difference compared to the unmodified product (2 < ΔE < 5). A positive effect of the addition of the fruit pomace on the visual characteristics of the cereal bars was also observed. No changes were observed in the tastiness of the product. On the other hand, the aroma of the modified products and the texture of the bars containing the apple residue were less acceptable. In conclusion, cereal bars containing grape pomace and up to 10 g of apple pomace are characterised by high soluble dietary fibre content and desirable sensory and mechanical properties and are therefore recommended for industrial production. |
| first_indexed | 2024-03-10T23:03:16Z |
| format | Article |
| id | doaj.art-29980da1f6144198a25e798738f54d92 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T23:03:16Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-29980da1f6144198a25e798738f54d922023-11-19T09:29:04ZengMDPI AGApplied Sciences2076-34172023-09-0113181053110.3390/app131810531Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple PomaceAgata Blicharz-Kania0Kostiantyn Vasiukov1Agnieszka Sagan2Dariusz Andrejko3Weronika Fifowska4Marek Domin5Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka Str. 28, 20-612 Lublin, PolandDepartment of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka Str. 28, 20-612 Lublin, PolandDepartment of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka Str. 28, 20-612 Lublin, PolandDepartment of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka Str. 28, 20-612 Lublin, PolandDepartment of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka Str. 28, 20-612 Lublin, PolandDepartment of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka Str. 28, 20-612 Lublin, PolandCereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste materials from the fruit industry. The study aimed to determine the effect of fortification of cereal bars with grape and apple pomace on their nutritional value, physical properties, and sensory quality. The control recipe was modified by replacing 10 or 20 g of sultanas with apple or grape pomace. The fortification with these food by-products resulted in a significant increase in the moisture content of the products, an increase in soluble fibre content, and a decrease in the level of antioxidant compounds. The strength of the cereal bars supplemented with grape and apple pomace increased. In addition, the panellists noticed a colour difference compared to the unmodified product (2 < ΔE < 5). A positive effect of the addition of the fruit pomace on the visual characteristics of the cereal bars was also observed. No changes were observed in the tastiness of the product. On the other hand, the aroma of the modified products and the texture of the bars containing the apple residue were less acceptable. In conclusion, cereal bars containing grape pomace and up to 10 g of apple pomace are characterised by high soluble dietary fibre content and desirable sensory and mechanical properties and are therefore recommended for industrial production.https://www.mdpi.com/2076-3417/13/18/10531conventional foodcereal barsfruit industryfood by-products |
| spellingShingle | Agata Blicharz-Kania Kostiantyn Vasiukov Agnieszka Sagan Dariusz Andrejko Weronika Fifowska Marek Domin Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace Applied Sciences conventional food cereal bars fruit industry food by-products |
| title | Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace |
| title_full | Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace |
| title_fullStr | Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace |
| title_full_unstemmed | Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace |
| title_short | Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace |
| title_sort | nutritional value physical properties and sensory quality of sugar free cereal bars fortified with grape and apple pomace |
| topic | conventional food cereal bars fruit industry food by-products |
| url | https://www.mdpi.com/2076-3417/13/18/10531 |
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