Probiotic foods are widely consumed due to their health benefits. Foods with high daily
intake, such as cereal-based products, are good vehicles to supplement probiotics. Probiotic …

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

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 …

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 …

Pearl millet, a nutritionally remarkable cereal with a sustainable yield in the grey regions of
India, is not consumed much. Consumption of Nutrition bars has gained momentum in …

Functional and textural properties of fruit bars are susceptible to environmental conditions
such as temperature, humidity and oxygen. This study aimed to prevent these changes by …

Abstract Effect of substitution of brown flour (BF) with fiber rich ingredient mixture, FRIM
(banana flour, psyllium husk, partially defatted coconut flour and oats) and protein rich …

Low sugar, low fat, dry fruit and nut cereal bars without sugar were prepared using cereals,
nuts, and sugar substitutes. The sorption characteristics of the bars prepared with sugar …

This review provides information on nutritional characteristics, extraction techniques,
bioactive compounds, bioavailability and bioaccessibility through in vitro and in vivo assays …

Abstract The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
provides a scientific opinion re‐evaluating the safety of fatty acids (E 570) when used as a …