Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation.

ABSTRACT: Interest in functional foods is continuously increasing, having the potential to be an ally in reducing cardiometabolic risk factors. This study focuses on developing and evaluating oat- and millet-based snack bars enriched with freeze-dried elderberry powder (FDEBP), aiming to combine great taste with enhanced nutritional value, antioxidant properties, and prebiotic potential. The research encompassed a sensory evaluation, nutritional assessment, and rheological analysis of the snack bars. A hedonic test was conducted to gauge consumer preferences and overall liking, providing insights into taste, texture, and acceptance. Sensory evaluation revealed positive feedback from participants, and acceptance rating scores ranged from 7 to 8.04, the best score recorded by one of the enhanced bars

SUBMITTER: Has IM 

PROVIDER: S-EPMC10572914 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature