Bchir, Brahim; University of Liège, Department of Food Science and Formulation, Gembloux, Belgium, Department of Biology-Nutritional Analysis Lab, University of Sfax/National School of Engineers of Sfax-Rod, Tunisia
Thiry, Jean-François; University of Liège, Department of Food Science and Formulation, Gembloux, Belgium
Rabetafika, Holy-Nadia ; University of Liège, Department of Industrial Biological Chemistry, Gembloux, Belgium
Blecker, Christophe ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Language :
English
Title :
Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars
Aguedo, M., Kohnen, S., Rabetafika, N., Vanden Bossche, S., Sterckx, J., Blecker, C., Composition of byproducts from cooked fruit processing and potential use in food products (2012) Journal of Food Composition and Analysis, 27, pp. 61-69
Aigster, A., Duncan, E., Conforti, D., Barbeau, W.E., Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals (2011) LWT – Food Science and Technology, 44, pp. 2159-2165
Minnesota USA, 54, pp. 2-30. , (2000). Aroved Methods of the AACC. 10th ed. Methods
(1995) Official methods of analysis of the association of Official Analytical Chemists.
Aramouni, F., Mahmoud, A., Physicochemical and sensory characteristics of no-bake wheat-soy snack bars (2011) Journal of Science of Food and Agriculture, 91, pp. 44-51
Bchir, B., Besbes, S., Karoui, R., Attia, H., Paquot, M., Blecker, C., Effect of air-drying conditions on physico-chemical properties of osmotically pre-treated pomegranate seeds (2012) Food Bioprocess Technology, 5, pp. 1840-1852
Bchir, B., Rabetafika, N., Paquot, M., Blecker, C., Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality (2014) Food and Bioprocess Technology, 7, pp. 1114-1127
Bourne, M.C., Food Texture and Viscosity (1982) 1st ed, , New York, Academic Press
Bower, J.A., Whitten, R., Sensory characteristics and consumer linking for cereal bar snack foods (2000) Journal of Sensory Studies, 15, pp. 327-345
Brito, I.P., Souza, T., Wakiyama, C., Azeredo, G., Elaboração e avaliação global de barra de cereais caseira (2004) Boletim do CEPPA, 22, pp. 35-50
Carvalho, M., Maria Correia da Costa, J., Rodrigues, M., Henrique, P., Clemente, E., Formulation and sensory acceptance of cereal-bars made with almonds of chicha, sapucaia and gurguéia nuts (2011) Food Science Journal, 5, pp. 26-30
Dutcosky, S.D., Grossmann, M.V.E., Silva, R.S., Welsch, A.K., Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiment (2006) Food Chemistry, 98, pp. 630-638
Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H., Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review (2011) Food Chemistry, 124, pp. 411-442
Estévez, A.M., Escobar, B., Vázquez, M., Castillo, E., Araya, E., Zacarías, I., Cereal and nut bars, nutritional quality and storage stability (1995) Plant Foods for Human Nutrition, 47, pp. 309-317
Freitas, G.C., Moretti, R.H., Caracterizacao e avaliacao sensorial de barra de cereais funcional de alto teor proteico e vitaminico (2006) Ciencia e Tecnologia de Alimentos, 26, pp. 318-324
Goesaert, H., Brijs, K., Veraverbeke, W.S., Courtin, C.M., Gebruers, K., Delcour, J.A., Wheat flour constituents: How they impact bread quality, and how to impact their functionality (2005) Trends in Food Science & Technology, 16, pp. 12-30
Gonzales, E., Draganchuk, M., Flavoring nutrition bars (2003) Cereals Food World, 48, pp. 250-251
Heenan, S.P., Soukoulis, C., Silcock, P., Fabris, A., Aprea, E., Cappellin, L., PTR-TOF-MS monitoring of in votri and in vivo flavour release in cereal bars with varying sugar composition (2012) Food Chemistry, 131, pp. 477-484
Hodge, J.E., Mills, F.D., Fisher, B.E., Compounds of browned flavor derived from sugar-amine reactions (1972) Cereal Science Today, 17, pp. 34-40
Jeltema, M., Zabic, M., Fibre components-quantitation and relationship to cake quality (1979) Journal of Food Science, 44, pp. 1732-1735
Khouryieh, H., Aramouni, F., Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of ceral bars (2012) Food Science and Technology International, 19, pp. 549-556
Mancino, L., Kuchler, F., Leibtag, E., Getting consumers to eat more whole-grains. The role of policy, information, and food manufacturers (2008) Food Policy, 33, pp. 489-496
Marques, T.R., Correa, A.D., Carvalho, A.P., Simao, A.A., Pinheiro, A.C.M., Ramos, V.O., Cereal bars enriched with antioxidant substances and rich in fiber, prepared with flours of Acerola residues (2015) The Journal of Food Science and Technology, 52, pp. 5084-5092
Mattos, L.L., Martins, I.S., Consumo de fibras alimentares em população adulta (2000) Revista De Saude Publica, 34, pp. 50-55
Meullenet, J.F.C., Carpenter, J.A., Lyon, B.G., Lyon, C.E., Bi-cyclical instrument for assessing texture profile parameters and its relationship to sensory evaluation of texture (1997) Journal of Texture Studies, 28, pp. 101-118
Padmashree, A., Gopal, K., Govindraj, Amarinda, S.B., Development of a Shelf-Stable Omega-3-Rich Bar (2012) Journal of Food Quality, 35, pp. 383-389
Rabetafika, H.N., Bchir, B., Aguedo, M., Paquot, M., Blecker, C., (2013) Effects of processing on the composition and physicochemical properties of dietary fibre from cooked fruit pomaces, , Food and Bioprocess Technology, Epub ahead of print
Reicks, M., Jonnalagadda, S., Albertson, A., Joshi, N., Total dietary fiber intakes in US population are related to whole grain consumption: Results from the National Health and Nutrition Examination Survey 200 to 2010 (2014) Nutrition Research, 34, pp. 226-234
Ryland, D., Vaisey-Genser, M., Arntfield, S., Malcolmson, L., Development of nutritious acceptable snack bar using micronized flaked lentils (2010) Food Research International, 43, pp. 642-649
Santos, C.T., Bonomo, R.F., Fontan, R.C., Bonomo, P., Veloso, C.M., Fontan, G.C., Characterization and sensorial evaluation of cereal bars with jackfruit (2011) Acta Scientiarum Technology, 33, pp. 81-85
Srebernich, S.M., Silva Gonçalves, G.M., Ormenese, R.S.C., Ruffi, C.R.G., Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol (2016) Food Science and Technology, 36, pp. 555-562
Sun-Waterhouse, D., Smith, B.G., O’Connor, C.J., Melton, L.D., Effect of raw and cooked onion dietary fibre on the antioxidant activity of ascorbic acid and quercetin (2008) Food Chemistry, 111, pp. 580-585
Sun-Waterhouse, D., Teoh, A., Massarotto, C., Wibisono, R., Wadhwa, S., Comparative analysis of fruit-based functional snack bars (2010) Food Chemistry, 119, pp. 1369-1379
Van Soest, P.J., Wine, R., Use of detergents in the analysis of fibrous feeds. IV. Determination of plant cell wall constituents (1967) Journal of the Association of Official Analytical Chemistry, 50, pp. 50-55
Wittig de Penna, E., Bunger, A., Ibieta, A., Soto, D., Hernández, N., López, L., Alimentos para el adulto mayor: Muffins enriquecidos con fibra de lupino (1998) Programa Iberoamericano de Ciencia y Tecnología para el desarrollo, CYTED (eds) Temas en Tecnología de Alimentos. Vol. 2. Fibra Dietética, pp. 259-277. , Inia Carilanca, CHILI
