The change in consumers' lifestyle promoted “snackification” favouring the
commercialisation of on-the-go products such as cereal bars (CBs). Manufacturers are …

The present study was carried out to develop gluten free cereal bars for gluten intolerant
population. The cereal bar was formulated using dry raw materials (quinoa, brown rice …

The baru is a native fruit of the Brazilian Cerrado and its processing generates by-products
that are normally undervalued and are not included in human food. Among the by-products …

BACKGROUND A mixture design was used to investigate the effects of banana peel flour,
rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation …

Sustainable food production by agricultural and food processing industries has gained
importance in last decade, which essentially requires good management of the wastes …

The need for nutritional and functional foods has increased. Consumers, these days, do not
eat snacks only to provide satisfaction for their hunger, but also to supply essential nutrients …

The objective of this study was the optimization of ingredient in RTE cereal bar using corn
syrup and honey in different ratios. Organoleptic evaluation of RTE cereal bar was done by a …

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 …

Fruit peel (papaya and banana peel) waste, an agricultural by‐product of the fruit processing
industry, has abundant phytonutrients and is utilized as a new raw ingredient to develop …

The convenience food industry with the state of the art technology has been proved very
successful in reaching every household and have started replacing fresh and healthy foods …