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https://doi.org/10.5281/zenodo.4060005

Production of the enriched muesli bars under minimal processing treatment

Martina Andrejaš ; Faculty of Technology, University of Tuzla, Urfeta Vejzagića 8, 75000 Tuzla, Bosnia and Herzegovina
Dijana Miličević ; Faculty of Technology, University of Tuzla, Urfeta Vejzagića 8, 75000 Tuzla, Bosnia and Herzegovina
Gordan Avdić ; Faculty of Technology, University of Tuzla, Urfeta Vejzagića 8, 75000 Tuzla, Bosnia and Herzegovina
Hurija Alibašić ; Faculty of Technology, University of Tuzla, Urfeta Vejzagića 8, 75000 Tuzla, Bosnia and Herzegovina


Puni tekst: engleski pdf 605 Kb

str. 47-52

preuzimanja: 321

citiraj


Sažetak

Muesli bars is a generic term that refers to baked or cold-formed cereal-based snack bars, and may contain other ingredients such as fruit, nuts, seeds, chocolate, yoghurt, and a variety of other fillings and/or toppings. By chang-ing the ingredients nutritional value of muesli bar can be modified. In this research, protein-rich and energy-high muesli bars have been produced, because they contain a higher amount of fat, proteins and sugar. However, fats and sugars were not added but come from specific ingredients (hazelnuts, walnuts, chia seeds, sesame, sunflower and pumpkin seeds, oat flakes, etc.). Four muesli bar formulations were developed, two with hazelnuts and two with walnuts, added in the amount of 25% and 50%, respectively. The other ingredients were added in the same amount. The product was dried at 80°C for several hours. The composition, polyphenolic compounds and antiox-idant capacity were determined in the products before and after drying. Also, muesli bars were sensory evaluated.

Ključne riječi

muesli bar; hazelnut; walnut; oat flakes; drying

Hrčak ID:

244415

URI

https://hrcak.srce.hr/244415

Datum izdavanja:

3.8.2020.

Posjeta: 882 *