Research Article

Physicochemical and sensory characteristics of no-bake wheat–soy snack bars

  1. Fadi M Aramouni1,
  2. Mahmoud H Abu-Ghoush2,*

Article first published online: 24 AUG 2010

DOI: 10.1002/jsfa.4134

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 91, Issue 1, pages 44–51, 15 January 2011

Additional Information

How to Cite

Aramouni, F. M. and Abu-Ghoush, M. H. (2011), Physicochemical and sensory characteristics of no-bake wheat–soy snack bars. J. Sci. Food Agric., 91: 44–51. doi: 10.1002/jsfa.4134

Author Information

  1. 1

    Food Science Institute, Kansas State University, Manhattan, KS 66506, USA

  2. 2

    Clinical Nutrition and Dietetics Department, The Hashemite University, Zarqa 13133, The Hashemite Kingdom of Jordan

*Clinical Nutrition and Dietetics Department, The Hashemite University, Zarqa 13133, The Hashemite Kingdom of Jordan.

Publication History

  1. Issue published online: 17 NOV 2010
  2. Article first published online: 24 AUG 2010
  3. Manuscript Accepted: 19 JUL 2010
  4. Manuscript Revised: 12 JUL 2010
  5. Manuscript Received: 3 APR 2010

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Keywords:

  • wheat-soy bars;
  • no-bake bars;
  • sensory acceptability

Abstract

BACKGROUND: Health and wellness is a trend observed throughout ready-to-eat cereals, cereal health bars. Therefore, the main objectives of this research were to produce a low cost, acceptable, nutritious and healthy wheat- and soy-based bar under no-bake conditions. Also, the physical, chemical, microbial, acceptability and the nutritional value of this product were studied. Six different bars were produced: a wheat bar (WB), a wheat bar with coating (WBC), a wheat and soy bar with coating (WSBC), a soy bar with coating (SBC), a wheat bar with 3% glycerin (WB3%), and a wheat bar with 6% glycerine (WB6%).

RESULTS: WB and WBC had the highest water activities while WSBC had the lowest. The three bars with coating had higher L and lower b values, which indicates that they were lighter and not as highly yellow coloured as the wheat samples. WSBC had the lowest value for hardness while the SBC and WBC had the highest. SBC received the highest scores for overall acceptability, appearance, sweetness, flavour and texture while WSBC received the second highest score in all categories.

CONCLUSION: It appears that consumers prefer the soy varieties to the wheat bars. These types of bars can aid in feeding the general population, which is becoming increasingly concerned with nutrition and convenience. Copyright © 2010 Society of Chemical Industry

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