This research aims to study the physicochemical and sensory evaluation of high energy
cereal bars (HCB) and their consumer acceptability using logistic regression. The HCB was …

This study was aimed to use extrusion cooking as a pretreatment for non-conventional
seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour …

The aim of the present study was to develop extruded snacks from broken rice grains (BRG)
and turmeric powder (TP). Different levels of substitution of BRG by TP (0%, 2%, 4%, 8% and …

In addressing the challenges of food security and nutritional deficiencies, the study aimed to
assess the nutritional and techno-functional attributes of an extruded breakfast cereal …

The objective of this study was to formulate and evaluate high energy-protein bars as a
nutritional supplement for sports athletics. The nutritional bars (formulas A, B, and C) were …

In the current study, the QuEChERS extraction method with slight modifications, followed by
liquid and gas chromatography–tandem mass spectrometry, was applied for the …

Three energy‐rich protein (ERP) bars were prepared to meet the daily recommended dietary
allowance (RDA) for the protein of Pakistani athletes. The bars were developed using dates …

Changing nutritional demands, in combination with the global trend for snacking, sets a goal
for preparing food products for direct consumption with certain beneficial properties. This …

Non-communicable diseases such as diabetes, atherosclerosis, myocardial infarction, and
hypertension have rapidly increased. The scenario is due to unhealthy eating habits and …

The purpose of this work is to develop two types of dietary supplements for celiac (energy-
rich and fiber-rich bars) as well as to optimize the formulations of bars made from puffed and …