The purpose of this paper is to develop a cereal bar supplemented with coffee beverage that has health benefits.
Six types of cereal bars containing raisins or prunes with different concentrations of coffee were developed. Acceptability tests and physicochemical characterizations were performed by analysis of moisture, ash, protein, lipids, fibres and carbohydrates. Moreover, the levels of phenolic compounds, the fatty acid profile and the in vitro antioxidant activity were evaluated by the DPPH free radical scavenging and iron-chelating activity methods. The bars were assessed using the check-all-that-apply (CATA) methodology. The phenolic compound and antioxidant activity data were evaluated by analysis of variance. Averages were compared by the Scott–Knott test. To verify the characteristics of the food bar per the attributes cited in CATA, main component analysis was performed using the SensoMaker software.
The concentration of coffee did not affect the centesimal composition values. The highest percentage of scavenging activity of free radicals was observed in the food bar containing raisins, with a maximum concentration of coffee beverage equivalent to 10 mL. These values were higher in cereal bars containing raisins than in bars containing prunes with the same concentrations of coffee. The acceptance sensory test showed good acceptability ratios, ranging from 74.33 to 85.22 among different food bar formulations.
The bar consisting raisins and 100 per cent coffee presented high values of protection against oxidative stress, phenolic content and satisfying acceptability, thereby making it a novel possible alternative as a differentiated product with possible health-beneficial effects.
This paper provides a differentiated product, through healthy ingredients, with convenience of purchase, besides having added value and possible health beneficial effects.
The bar consisting of raisins and 100 per cent coffee presented high values of phenolic content and protection against oxidative stress, as well as satisfying acceptability, thereby making it a novel possible alternative as a differentiated product with possible health-beneficial effects.
Lara, N., de Sousa, M., Paola de Pádua Gandra, F., de Angelis-Pereira, M., Carneiro, J. and Pereira, R. (2019), "Development of a functional food bar containing coffee", British Food Journal, Vol. 121 No. 2, pp. 441-453. https://doi.org/10.1108/BFJ-03-2018-0135Download as .RIS
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