Manufacture of healthy snack bars supplemented with moringa sprout powder

The present study focuses on the utilization of moringa sprout powder (MSP) for development of healthy and ready-to-eat snack bars. Different MSP proportions (9–26%) were evaluated for snack bar formulation and compared with control formulation (0% MSP). 18% MSP-containing prototype (18MSP) was sele...

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Detalles Bibliográficos
Autores: Coello, Karin E., Frías, Juana, Martínez-Villaluenga, Cristina, Cartea González, María Elena, Velasco Pazos, Pablo, Peñas, Elena
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/275344
Acceso en línea:http://hdl.handle.net/10261/275344
Access Level:acceso abierto
Palabra clave:Moringa
Sprouting
Snack bar
Health benefits
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spelling Manufacture of healthy snack bars supplemented with moringa sprout powderCoello, Karin E.Frías, JuanaMartínez-Villaluenga, CristinaCartea González, María ElenaVelasco Pazos, PabloPeñas, ElenaMoringaSproutingSnack barHealth benefitsThe present study focuses on the utilization of moringa sprout powder (MSP) for development of healthy and ready-to-eat snack bars. Different MSP proportions (9–26%) were evaluated for snack bar formulation and compared with control formulation (0% MSP). 18% MSP-containing prototype (18MSP) was selected as the optimal formulation based on the results of the fracturability assay. 18MSP bar exhibited higher protein, ash and fat and lower total carbohydrate contents than control, and was a good source of B1 and B2 vitamins (983.0 and 94.1 μg/100 g dry matter, dm, respectively) and minerals. 18% MSP inclusion significantly (p ≤ 0.05) enhanced the contents of total amino acid (80.8 mg/g dm), the relative content of unsaturated fatty acids (FA) (64.0 g/100 g of total FA), γ-aminobutyric acid (GABA, 43.3 mg/100 g dm), and total and individual glucosinolates (GLS) (29.6, 1.1, 0.21 and 30.9 μmol/g dm for glucomoringin, glucosinalbin, glucotropaeolin and total GLS, respectively), as well as the antioxidant activity (647.2 mg TE/100 g dm). 18MSP had good sensorial acceptability, mainly due to its appearance, texture and odour. Questionnaires performed to potential Ecuadorian consumers indicated the favourable intention of purchasing the novel MSP-supplemented snack bar.This study was funded by grants AGL2015-67598-R (MINECO/FEDER), AGL2017-83718-R (AEI/FEDER, UE), and intramural project grant number PI201870I097 (CSIC).Peer reviewedElsevierMinisterio de Economía y Competitividad (España)Agencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)Consejo Superior de Investigaciones Científicas (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/275344reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO//AGL2015-67598-Rinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-83718-Rhttps://doi.org/10.1016/j.lwt.2021.112828Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2753442026-05-22T06:33:51Z
dc.title.none.fl_str_mv Manufacture of healthy snack bars supplemented with moringa sprout powder
title Manufacture of healthy snack bars supplemented with moringa sprout powder
spellingShingle Manufacture of healthy snack bars supplemented with moringa sprout powder
Coello, Karin E.
Moringa
Sprouting
Snack bar
Health benefits
title_short Manufacture of healthy snack bars supplemented with moringa sprout powder
title_full Manufacture of healthy snack bars supplemented with moringa sprout powder
title_fullStr Manufacture of healthy snack bars supplemented with moringa sprout powder
title_full_unstemmed Manufacture of healthy snack bars supplemented with moringa sprout powder
title_sort Manufacture of healthy snack bars supplemented with moringa sprout powder
dc.creator.none.fl_str_mv Coello, Karin E.
Frías, Juana
Martínez-Villaluenga, Cristina
Cartea González, María Elena
Velasco Pazos, Pablo
Peñas, Elena
author Coello, Karin E.
author_facet Coello, Karin E.
Frías, Juana
Martínez-Villaluenga, Cristina
Cartea González, María Elena
Velasco Pazos, Pablo
Peñas, Elena
author_role author
author2 Frías, Juana
Martínez-Villaluenga, Cristina
Cartea González, María Elena
Velasco Pazos, Pablo
Peñas, Elena
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Consejo Superior de Investigaciones Científicas (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Moringa
Sprouting
Snack bar
Health benefits
topic Moringa
Sprouting
Snack bar
Health benefits
description The present study focuses on the utilization of moringa sprout powder (MSP) for development of healthy and ready-to-eat snack bars. Different MSP proportions (9–26%) were evaluated for snack bar formulation and compared with control formulation (0% MSP). 18% MSP-containing prototype (18MSP) was selected as the optimal formulation based on the results of the fracturability assay. 18MSP bar exhibited higher protein, ash and fat and lower total carbohydrate contents than control, and was a good source of B1 and B2 vitamins (983.0 and 94.1 μg/100 g dry matter, dm, respectively) and minerals. 18% MSP inclusion significantly (p ≤ 0.05) enhanced the contents of total amino acid (80.8 mg/g dm), the relative content of unsaturated fatty acids (FA) (64.0 g/100 g of total FA), γ-aminobutyric acid (GABA, 43.3 mg/100 g dm), and total and individual glucosinolates (GLS) (29.6, 1.1, 0.21 and 30.9 μmol/g dm for glucomoringin, glucosinalbin, glucotropaeolin and total GLS, respectively), as well as the antioxidant activity (647.2 mg TE/100 g dm). 18MSP had good sensorial acceptability, mainly due to its appearance, texture and odour. Questionnaires performed to potential Ecuadorian consumers indicated the favourable intention of purchasing the novel MSP-supplemented snack bar.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/275344
url http://hdl.handle.net/10261/275344
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO//AGL2015-67598-R
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-83718-R
https://doi.org/10.1016/j.lwt.2021.112828
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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