Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals

Hayat Bourekoua; Fairouz Djeghim; Radia Ayad; Ayoub Benabdelkader; Abdelbasset Bouakkaz; Dariusz Dziki; Renata Różyło

LAPSE

Living Archive for Process Systems Engineering

LAPSE:2023.28255

Published Article

LAPSE:2023.28255

Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals

Hayat Bourekoua, Fairouz Djeghim, Radia Ayad, Ayoub Benabdelkader, Abdelbasset Bouakkaz, Dariusz Dziki, Renata Różyło

April 11, 2023

The purpose of this work is to develop two types of dietary supplements for celiac (energy-rich and fiber-rich bars) as well as to optimize the formulations of bars made from puffed and non-puffed cereals. To optimize the combination of components, a mixture design was created. Based on sensory evaluation, optimal bars were selected, which were then evaluated in terms of biochemical properties, color and antioxidant properties. The main results indicate that the combination of 37.5 g of cereals, 22.5 g of seeds, and 40 g of binder is optimal for the energy bars with non-puffed cereals, followed by 54.57 g of cereals, 10.43 g of seeds, and 35 g of a binder for fiber-rich bars with non-puffed cereals. In contrast, the optimal recipe for energy bars with puffed cereals consisted of 35.42 g of cereals, 20.07 g of seeds, and 44.51 g of binder, and for fiber-rich bars with puffed cereals, it consisted of 50 g of cereals, 15 g of seeds, and 35 g. The biochemical composition indicates that fiber-rich bars are also energetic, with more than 300 kcal/100 g. All bars are rich in antioxidants, with total polyphenol values exceeding 4.97 mg GAE/g d.w. Customers prefer the bars with puffed cereal the most.

Record ID

LAPSE:2023.28255

Keywords

energy-rich bars, fiber-rich bars, mixture design, puffed and non-puffed cereals, sensory evaluation

Subject

Process Design

Suggested Citation

Bourekoua H, Djeghim F, Ayad R, Benabdelkader A, Bouakkaz A, Dziki D, Różyło R. Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals. (2023). LAPSE:2023.28255

Author Affiliations

Bourekoua H: Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A.), Université Frères Mentouri, Constantine 1, Route de Ain El-Bey, Constantine 25000, Algeri [ORCID]
Djeghim F: Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A.), Université Frères Mentouri, Constantine 1, Route de Ain El-Bey, Constantine 25000, Algeri [ORCID]
Ayad R: Valorization of Natural Resources, Bioactive Molecules and Biological Analysis Unit, Department of Chemistry, University Mentouri Constantine 1 University, Constantine 25000, Algeria; Laboratory of Phytochemistry and Pharmacology, Department of Chemistry, [ORCID]
Benabdelkader A: Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A.), Université Frères Mentouri, Constantine 1, Route de Ain El-Bey, Constantine 25000, Algeri
Bouakkaz A: Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A.), Université Frères Mentouri, Constantine 1, Route de Ain El-Bey, Constantine 25000, Algeri
Dziki D: Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St, 20-612 Lublin, Poland [ORCID]
Różyło R: Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland [ORCID]

Journal Name

Processes

Volume

11

Issue

3

First Page

813

Year

2023

Publication Date

2023-03-09