Abedelmaksoud Tarek Gamal, Smuda Sayed Saad, Altemimi Ammar B, Mohamed Reda Mahgoub, Pratap-Singh Anubhav, Ali Marwa Rashad
Food Science Department Faculty of Agriculture Cairo University Giza Egypt.
Department of Food science College of Agriculture University of Basrah Basrah Iraq.
Food Sci Nutr. 2021 Jun 29;9(8):4394-4407. doi: 10.1002/fsn3.2412. eCollection 2021 Aug.
This study reports the evolution of phenolics, inulin content, proximate composition, hardness, and sensory characteristics of an inulin-rich healthy snack bar (The Sunroot Snack Bar) over 90 days of storage in refrigerated and room temperature storage. A response surface methodology (RSM) with a central composite rotatable design was first employed for optimizing the concentrations of sunroot, potato, and oats. The optimum selected concentrations of sunroot, potato, and oat were 53.99, 37.88, and 5 g, respectively, and a quadratic model was found to yield the best fit. Analysis of variance revealed that a higher sunroot content resulted in more firmness of the bar and higher overall acceptability in sensory trials. Sunroot snack bar samples without flavor (control), sunroot snack bar with cheese flavor (S1), and sunroot snack bar with olive flavor (S2) were then tested for sensory, chemical, phytochemicals, and microbial contents among control, S1, and S2 samples over a 90-day shelf-life study. Results showed no significant ( < .05) changes in these contents on addition of flavor. An increase in microbial load and the appearance of a bitter taste after 30 days of fresh sunroot storage were observed. No microbial growth was observed in all sunroot snack bar samples during storage at 4°C, while some microbial growth was observed at 25°C for 90 days. It was inferred that the high-quality shelf life of the sunroot bar was 90 days at 4°C, which was shortened to a month if the bars were preserved at 25°C. There was a significant phenolic and inulin content loss at 25°C compared with 4°C in total phenolic component. Based on the results of sensory evaluation, online questionnaire of customer experience, and cost analysis, this study successfully used sunroot tubers for the production of snack bars as a promising new raw material, which was introduced healthily with a suitable price for such product compared with other products in the market.
本研究报告了富含菊粉的健康零食棒（太阳根零食棒）在冷藏和室温储存90天期间酚类物质、菊粉含量、近似成分、硬度和感官特性的变化情况。首先采用具有中心复合旋转设计的响应面方法（RSM）来优化太阳根、土豆和燕麦的浓度。选定的太阳根、土豆和燕麦的最佳浓度分别为53.99克、37.88克和5克，发现二次模型拟合效果最佳。方差分析表明，较高的太阳根含量会使零食棒更紧实，并且在感官试验中总体可接受性更高。然后，在一项为期90天的保质期研究中，对无风味的太阳根零食棒样品（对照）、有奶酪味的太阳根零食棒（S1）和有橄榄味的太阳根零食棒（S2）进行了对照、S1和S2样品间的感官、化学、植物化学和微生物含量测试。结果表明，添加风味后这些含量没有显著（<0.05）变化。新鲜太阳根储存30天后，观察到微生物负荷增加且出现苦味。在4°C储存期间，所有太阳根零食棒样品均未观察到微生物生长，而在25°C下储存90天观察到了一些微生物生长。据推断，太阳根棒在4°C下的高品质保质期为90天，如果在25°C下保存则缩短至一个月。与4°C相比，25°C下总酚类成分中的酚类和菊粉含量有显著损失。基于感官评价结果、客户体验在线问卷和成本分析，本研究成功地将太阳根块茎用作生产零食棒的有前景的新原料，与市场上的其他产品相比，该产品以合适的价格健康推出。
