Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans
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DOI: 10.1155/2024/1406858
Abstract: Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a pressing process to obtain the cocoa powder. Cocoa… read more here.
Keywords: bar products; cocoa beans; snack bar; fatty acids ... See more keywords
Daily Intake of a Phaseolus vulgaris L. Snack Bar Attenuates Hypertriglyceridemia and Improves Lipid Metabolism-Associated Plasma Proteins in Mexican Women: A Randomized Clinical Trial
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.890136
Abstract: Current efforts to prevent dyslipidemia are focused on the development of functional products as an alternative for hypertriglyceridemia management. This study assessed the metabolic effect of the daily consumption of a bean and oats snack… read more here.
Keywords: mexican women; snack bar; group; bosb ... See more keywords
Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar
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DOI: 10.3390/foods10050918
Abstract: The aim of the present study was to evaluate the possibilities for using date fruit from the Kingdom of Saudi Arabia in the formulation of a novel snack bar while replacing the used honey with… read more here.
Keywords: snack; date; date paste; snack bar ... See more keywords
Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces
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DOI: 10.3390/foods11172676
Abstract: A snack made of 36% by byproducts of grape and tomato pomaces was developed, also including other ingredients, such as oats, chia, quinoa, honey and peanut butter. The recipe was defined as tasty and healthy… read more here.
Keywords: grape tomato; snack; snack bar; tomato pomaces ... See more keywords