| Title: |
Sustainable production and characterization of almond butter added oat-flaxseed food bar rich in bioactive content |
| Authors: |
Junaid Ul Hassan; Ashiq Hussain; Hafeez Ur Rehman; Syed Mazhar Shah; Muhammad Tayyab Waqas; Mahrukh Fatima; Muhammad Bilal; Muhammad Qasim Ali; Adnan Ahmed; Muhammad Naeem Zubairi |
| Source: |
Food Chemistry Advances, Vol 9, Iss , Pp 101146- (2025) |
| Publisher Information: |
Elsevier, 2025. |
| Publication Year: |
2025 |
| Collection: |
LCC:Food processing and manufacture |
| Subject Terms: |
Almond butter; Snack bar; Flaxseed powder; Functional bar; Phenolics; Antioxidants; Food processing and manufacture; TP368-456 |
| Description: |
Value added food bars rich in bioactive and antioxidant content developed by diverse amalgamations of agro-industrial products offer numerous health benefits that extend beyond basic nutritional value. The objective of this research was to develop and evaluate flaxseed food bars with 70 % (T1), 60 % (T2) and 50 % almond butter (T3). The study also aimed to explore their physicochemical, microbial, sensory as well as antioxidant attributes throughout a 60-day storage. Results revealed a notable improvement in the total phenolic (TP) content and antioxidant activity of the food bar (T1). TP content reached a peak value of 38.69 ± 0.72 mg GAE/100 g (T1) while the lowest value (36.29 ± 0.68 mgGAE/100 g) was recorded in T3. Similarly, DPPH radical scavenging activity peaked at 79.37 ± 0.72 molAAE/100 g in T1, and was lowest (76.97 ± 0.75 molAAE/100 g) in T3. T1 also showed significantly high (p ≤ 0.05) fiber content (6.56 ± 0.06 %). Yeast and mold count varied from a minimum of 1.43 ± 0.09 CFU/g (T1) to a peak of 1.99 ± 0.12 CFU/g (T3) and similarly, total plate count ranged from 2.28 ± 0.12 CFU/g (T1) to 2.92 ± 0.09 CFU/g (T3). Oat-flaxseed bars with 70 % almond butter (T1) emerged as a preferred option for the consumers based on the significantly high (p ≤ 0.05) color, texture, mouthfeel, and overall acceptability results. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2772-753X |
| Relation: |
http://www.sciencedirect.com/science/article/pii/S2772753X25002576; https://doaj.org/toc/2772-753X |
| DOI: |
10.1016/j.focha.2025.101146 |
| Access URL: |
https://doaj.org/article/489b3a00bc614ab6a2d9b2b8a2da76cb |
| Accession Number: |
edsdoj.489b3a00bc614ab6a2d9b2b8a2da76cb |
| Database: |
Directory of Open Access Journals |