Kowalska Hanna, Masiarz Ewelina, Hać-Szymańczuk Elżbieta, Żbikowska Anna, Marzec Agata, Salamon Agnieszka, Kozłowska Mariola, Ignaczak Anna, Chobot Małgorzata, Sobocińska Wioletta, Kowalska Jolanta
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.
Molecules. 2025 Jul 29;30(15):3160. doi: 10.3390/molecules30153160.
This study aimed to assess the use of selected raw materials, such as whole-grain oat flakes, pumpkin seeds, sunflower seeds, and flaxseeds, to obtain bars using baking and drying methods. Modifying the bars' composition involved selecting the fibre preparation, replacing water with NFC juice, and using fresh apple juice and apple pomace. The Psyllium fibre preparation, also in the form of a mixture with apple fibre, was the most useful in dough cohesion and the quality of the bars. Baked bars were characterised by higher sensory quality than those obtained by drying. Microwave-convection drying was a good alternative to baking, primarily due to the lower temperature resulting in a lower acrylamide content and comparable product quality. The basic grain ingredients and fibre preparations mainly shaped the nutritional and energy value and the sensory and microbiological quality. Modifying the recipe using NFC or fresh juice and apple pomace allowed the bars to develop new properties and quality characteristics. The use of NFC juices resulted in a reduction in the pH of the bars, which is associated with a higher microbiological quality of the bars. All bars had low acrylamide content, significantly lower than the permissible level. Using fresh pomace or fibre preparations made from by-products is a possibility to increase the fibre content in the bars and a method of managing by-products.
本研究旨在评估使用选定的原材料，如全麦燕麦片、南瓜籽、向日葵籽和亚麻籽，通过烘焙和干燥方法制作棒状食品。改变棒状食品的成分包括选择纤维制剂、用NFC果汁替代水、使用新鲜苹果汁和苹果渣。洋车前子纤维制剂，与苹果纤维混合的形式，在面团粘性和棒状食品质量方面最有用。烘焙的棒状食品比干燥得到的棒状食品具有更高的感官质量。微波对流干燥是烘焙的一个很好的替代方法，主要是因为较低的温度导致较低的丙烯酰胺含量和相当的产品质量。基本的谷物成分和纤维制剂主要决定了营养和能量值以及感官和微生物质量。使用NFC或新鲜果汁和苹果渣改变配方使棒状食品具有新的特性和质量特征。使用NFC果汁导致棒状食品的pH值降低，这与棒状食品更高的微生物质量相关。所有棒状食品的丙烯酰胺含量都很低，明显低于允许水平。使用新鲜果渣或由副产品制成的纤维制剂是增加棒状食品中纤维含量的一种可能性，也是管理副产品的一种方法。
