Food Science Institute, Kansas State University, Manhattan, KS 66506, USA.
J Sci Food Agric. 2011 Jan 15;91(1):44-51. doi: 10.1002/jsfa.4134. Epub 2010 Aug 24.
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%).
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.
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.
健康和保健是即食谷物和谷物保健棒的一个趋势。因此，本研究的主要目的是在无需烘焙的条件下生产一种低成本、可接受、营养丰富且健康的基于小麦和大豆的棒。此外，还研究了该产品的物理、化学、微生物、可接受性和营养价值。共生产了 6 种不同的棒：小麦棒（WB）、带涂层的小麦棒（WBC）、带涂层的小麦和大豆棒（WSBC）、带涂层的大豆棒（SBC）、含 3%甘油的小麦棒（WB3%）和含 6%甘油的小麦棒（WB6%）。
WB 和 WBC 的水分活度最高，而 WSBC 的水分活度最低。三种带涂层的棒的 L 值较高，b 值较低，这表明它们比小麦样品更浅且颜色不那么黄。WSBC 的硬度最低，而 SBC 和 WBC 的硬度最高。SBC 在整体可接受性、外观、甜度、风味和质地方面获得了最高的评分，而 WSBC 在所有类别中获得了第二高的评分。
消费者似乎更喜欢大豆棒而不是小麦棒。这些类型的棒可以帮助喂养越来越关注营养和便利性的普通人群。
