Formulation and development of a high-fiber snack bar with baobab and lupin flour

Year 2025, Volume: 31 Issue: 7

Ceren Oğuz Filiz Hazal , Hatice Neval Özbek , Banu Koç , Fahrettin Göğüş

Abstract

High protein, high energy, and nutritious snack bars are considered great supplemental meals. The purpose of this study was to develop a nutritionally balanced, high fiber, antioxidant-rich snack bar using baobab powder and lupin flour. Healthy snack bar formulations containing lupin flour alone and containing 10%, 30%, and 50% baobab instead of lupin flour were evaluated, and their sensory, textural and color properties were analyzed. Sensory analysis identified the snack bar with 10% baobab as the best formulation, achieving the highest ratings for sweetness, texture and overall acceptability. Further analyses were conducted to evaluate its composition, total phenolic content, and DPPH radical scavenging activity. The snack bar with 10% baobab demonstrated a well-balanced nutritional profile, with high protein content (19.11%), dietary fiber (20.6%), moderate fat content (12.42%), and low carbohydrate levels (48.95%). Additionally, it exhibited strong antioxidant properties, with a total phenolic content of 20.08 mg GAE/g and a DPPH radical scavenging activity of 50.66%. The results highlight the potential of incorporating baobab powder and lupin flour into snack bars to produce high-energy, nutrient-dense products with substantial health benefits, making them an appealing option for health-conscious consumers.

Keywords

Baobab powder , Sensory analysis , Lupin flour , Snack bar

Baobab ve acı bakla unu ile yüksek lifli bir atıştırmalık barın formülasyonu ve geliştirilmesi

Abstract

Yüksek proteinli, yüksek enerjili ve besleyici atıştırmalık barlar, harika ek öğünler olarak kabul edilmektedir. Bu çalışmanın amacı, baobab tozu ve acı bakla unu kullanarak besinsel olarak dengeli, yüksek lifli, antioksidan açısından zengin bir atıştırmalık bar geliştirmektir. Yalnızca acı bakla unu içeren ve acı bakla ununun yerine sırasıyla %10, %30 ve %50 oranında baobab tozu içeren sağlıklı atıştırmalık bar formülasyonları değerlendirilmiş ve bunların duyusal, tekstürel ve renk özellikleri analiz edilmiştir. Duyusal analiz sonuçları, tatlılık, doku ve genel kabul edilebilirlik açısından en yüksek puanı alan %10 baobab içeren atıştırmalık barın en iyi formülasyon olduğunu ortaya koymuştur. Kompozisyon, toplam fenolik içeriği ve DPPH radikal bağlama aktivitesini değerlendirmek için ek analizler gerçekleştirilmiştir. %10 baobab içeren atıştırmalık bar, yüksek protein (%19,11), diyet lifi (%20,6), orta düzeyde yağ (%12,42) ve düşük karbonhidrat (%48,95) içeriği ile dengeli bir besin profili sergilemiştir. Ayrıca, 20,08 mg GAE/g toplam fenolik bileşik içeriği ve %50,66 DPPH radikal bağlama aktivitesi ile güçlü antioksidan özellikler göstermiştir. Sonuçlar, baobab tozu ve acı bakla ununun atıştırmalık barlara dahil edilmesinin yüksek enerjili, besin açısından zengin ve önemli sağlık faydaları sunan ürünler üretme potansiyelini vurgulayarak, bunları sağlık bilincine sahip tüketiciler için cazip bir seçenek haline getirmektedir.

Keywords

Baobab tozu , Duyusal analiz , Acı bakla unu , Atıştırmalık bar

References

• [1] Umme H, Ashadujjaman RM, Mehedi HM, Afroz TM, Delara A, Rahman MMA. “Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour”. Foods and Raw Materials, 9(2), 282-289, 2021.
• [2] Aliani M, Ryland D, Pierce GN. “Effect of flax addition on the flavor profile of muffins and snack bars”. Food Research International, 44, 2489–2496, 2011.
• [3] Darr D, Chopi-Msadala C, Namakhwa CD, Meinhold K, Munthali C. “Processed Baobab (Adansonia digitata L.) Food Products in Malawi: From Poor Men’s to Premium-Priced Specialty Food?”. Forests, 11, 698, 2020.
• [4] Ricklefs-Johnson K, Johnston CS, Sweazea KL. “Ground flaxseed increased nitric oxide levels in adults with type 2 diabetes: A randomized comparative effectiveness study of supplemental flaxseed and psyllium fiber”. Obesity Medicine, 5, 16–24, 2017.
• [5] Bryant L, Rangan A, Grafenauer S. “Lupins and Health Outcomes: A Systematic Literature Review”. Nutrients, 14(2), 327, 2022.
• [6] Rahul J, Jain MK, Singh SP, Kamal RK, Naz A, Gupta AK, Mrityunjay SK. “Adansonia digitata L. (baobab): a review of traditional information and taxonomic description”. Asian Pacific Journal of Tropical Biomedicine, 5(1), 79–84, 2015.
• [7] Momanyi D, Owino W, Makokha A. “Formulation, nutritional and sensory evaluation of baobab based ready-to-eat sorghum and cowpea blend snack bars”. Scientific African, 7, e00215, 2020.
• [8] Silva ML, Rita K, Bernardo MA, Mesquita MFD, Pintão, AM, Moncada M. “Adansonia digitata L. (Baobab) Bioactive Compounds, Biological Activities, and the Potential Effect on Glycemia: A Narrative Review”. Nutrients, 15, 2170, 2023.
• [9] Prusinski J. “White lupin (Lupinus albus L.) - nutritional and health values in human nutrition - a review”. Czech Journal of Food Sciences, 35, 95–105, 2017.
• [10] van de Noort M. Lupin: An Important Protein and Nutrient Source, in: Sustainable Protein Sources. Editors: Nadathur S, Wanasundara JPD, Scanlin L. Sustainable Protein Sources, 219–239, Kidlington, Oxford, United Kingdom, Elsevier, 2024.
• [11] Malekipoor R, Johnson SK, Bhattarai RR. “Lupin Kernel Fibre: Nutritional Composition, Processing Methods, Physicochemical Properties, Consumer Acceptability and Health Effects of Its Enriched Products”. Nutrients, 14(14), 2845, 2022.
• [12] Mildner-Szkudlarz S, Bajerska J, Górnaś P, Segliņa D, Pilarska A, Jesionowski T. “Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds”. Plant Foods for Human Nutrition, 71, 165–173, 2016.
• [13] AOAC, Official Methods of Analysis of the Association of Official Analytical Chemists, Gaithersburg, MD, USA, 2019.
• [14] AOCS, Rapid determination of oil/fat utilizing high-temperature solvent extraction. Urbana, IL, USA, 2017.
• [15] AOAC, Official Methods of Analysis of the Association of Official Analytical Chemists, Gaithersburg, MD, USA, 1999.
• [16] Miller GL. “Modified DNS method for reducing sugars”. Analytical Chemistry, 31(3), 426–428, 1959.
• [17] Merrill A L, Watt BK. Energy value of foods: basis and derivation (No. 74). Human Nutrition Research Branch, Agricultural Research Service, US Department of Agriculture (1955).
• [18] Özbek HN, Halahlih F, Göğüş F, Koçak Yanık D, Azaizeh H. “Pistachio (Pistacia vera L.) Hull as a Potential Source of Phenolic Compounds: Evaluation of Ethanol–Water Binary Solvent Extraction on Antioxidant Activity and Phenolic Content of Pistachio Hull Extracts”. Waste and Biomass Valorization, 11, 2101–2110, 2020.
• [19] Azaizeh H, Halahlih F, Najami N, Brunner D, Faulstich M, Tafesh A. “Antioxidant activity of phenolic fractions in olive mill wastewater”. Food Chemistry, 134, 2226–2234, 2012.
• [20] Singh A, Kumari A, Chauhan AK. “Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder”. Journal of Food Science and Technology, 59, 3511–3521, 2022.
• [21] Puligundla P, Lim S. “A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage”. Foods, 11, 1677, 2022.
• [22] Tosif MM, Najda A, Bains A, Kaushik R, Dhull SB, Chawla P, Walasek-Janusz M. “A Comprehensive Review on Plant-Derived Mucilage: Characterization, Functional Properties, Applications, and Its Utilization for Nanocarrier Fabrication”. Polymers (Basel), 13, 1066, 2021.
• [23] Fabre JF, Lacroux E, Valentin R, Mouloungui Z. “Ultrasonication as a highly efficient method of flaxseed mucilage extraction”. Industrial Crops and Products, 65, 354–360, 2015.
• [24] Nazir S, Wani IA, Masoodi FA. “Extraction optimization of mucilage from Basil (Ocimum basilicum L.) seeds using response surface methodology”. Journal of Advanced Research, 8(3), 235–244, 2017.
• [25] Erarslan, S. Production of a healthy snack bar. MSc Thesis, Gaziantep University, Gaziantep, Türkiye, 2019.
• [26] Netshishivhe M, Omolola AO, Beswa D, Mashau ME. “Physical properties and consumer acceptance of maize-baobab snacks”. Heliyon, 5, e01381, 2019.
• [27] You XY, Ding Y, Bu QY, Wang QH, Zhao GP. “Nutritional, Textural, and Sensory Attributes of Protein Bars Formulated with Mycoproteins”. Foods, 13, 671, 2024.
• [28] Bergman, D, Wikner O. Development of a Semisolid, Baobab-based Protein Snack. MSc Thesis, Lund University, Lund, Sweeden, 2022.
• [29] Santiago-Ramos R, Silva CLM, Ramos IN. “Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces”. Foods, 11, 2676, 2022.
• [30] Geppert, B. Development of a fibre-rich snack made from baobab fruit pulp. MSc Thesis, Lund University, Lund, Sweeden, 2024.
• [31] Mridula D, Singh KK, Barnwal P. “Development of omega-3 rich energy bar with flaxseed”. Journal of Food Science and Technology, 50(5), 950–957, 2013.
• [32] AlJaloudi R, Al-Dabbas MM, Hamad HJ, Amara RA, Al-Bashabsheh Z, Abughoush M, Choudhury IH, Al-Nawasrah, BA, Iqbal S. “Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties”. Foods, 13, 259, 2024.
• [33] Alfheeaid HA, Barakat H, Althwab SA, Musa KH, Malkova D. “Nutritional and Physicochemical Characteristics of Innovative High Energy and Protein Fruit- and Date-Based Bars”. Foods, 12, 2777, 2023.
• [34] Chiacchio MF, Tagliamonte S, Visconti A, Ferracane R, Mustafa A, Vitaglione P. “Baobab-Fruit Shell and Fibrous Filaments Are Sources of Antioxidant Dietary Fibers”. Molecules, 27, 5563, 2022.
• [35] Irshad Z, Aamir M, Akram N, Asghar A, Saeed F, Ahmed A, Afzaal M, Ateeq H, Shah YA, Faisal Z, Khan, MR, Busquets R, Teferi Asres D. “Nutritional profiling and sensory attributes of sesame seed-enriched bars”. International Journal of Food Properties, 26, 2978–2994, 2023.