Revolutionizing Snack Bars: ThePower of Pseudocereals and Plant Proteins

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In today´s fast-paced world, the popularity of quick, convenient meals is undeniable. Yet, most of these products, particularly snack bars, are not known for their nutritional value. Review with us this groundbreaking study that challenges this norm by introducing snack bars enriched with pseudocereals and vegetal mixtures, offering both nutritional and functional benefits.

The Core of the Study of Snack Bars

Researchers embarked on an innovative journey to develop energy snack bars using non- conventional ingredients like puffed quinoa, amaranth, cacao liquor, and coconut oil. The twist? The addition of commercial vegetal protein mixtures (VM) aimed to enhance the nutritional, functional, and sensory properties of these snacks.

Nutritional Breakthroughs

Pseudocereals and Plant Proteins: Snack Bars

The study observed significant improvements in protein, lipid, and fiber contents, along with an increase in phenolic compounds and antioxidant activities, thanks to the VM addition. Notably, these bars had higher levels of free and bound phenolic acids and exhibited superior oxygen radical absorbance capacity (ORAC), especially in variants like PC65 (a concentrate based on a combination of vegetal proteins).

Sensory Satisfaction

Despite their high nutritional value, these snack bars did not compromise on taste. Sensory evaluation by a panel of untrained participants confirmed their palatability, marking them as both healthy and enjoyable.

Concluding Thoughts Snack Bars

This study demonstrates the feasibility of creating snack bars that are not only quick and convenient but also nutritionally rich and satisfying. By leveraging ancient grains and plant proteins, these snacks represent a promising step towards healthier eating habits without sacrificing taste or convenience.

This information is based on a study titled «Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional and Sensorial Properties of Snacks Based on Pseudocereals» by González-Calderón et al., published in Foods 2021.

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