Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review
Hanna Kowalska, EWELINA MASIARZ, Anna Ignaczak, Agata Marzec, Elżbieta Hać‐Szymańczuk, Agnieszka Salamon, Aneta Cegiełka, Anna Żbikowska, Jolanta Kowalska, Sabina Galus
Abstract
Multigrain bars can contain ingredients recommended in daily diets, which are nutritious and beneficial to human health; without white sugar, “harmful” fats, and synthetic additives. This review describes the current nutritional trends in the consumption of snacks and characterizes the most important groups of raw materials for the composition of bars. Many plant materials can be used for the production of multigrain bars, including cereals and their products, oilseeds, nuts, fruit, vegetables, and plant waste, which are primarily a source of fiber, but also other compounds with antioxidant properties. The binding component may be honey, malt extract, fruit or vegetable juice, or purée. Attention was paid to the microbiological quality of the raw materials and their influence on the sensory characteristics of the bars. The pro-health and technological role of fiber is emphasized. In addition to providing nutritionally balanced snacks, these raw materials can be used to shape sensory properties such as color, flavor, aroma, and texture. The most important methods of making bars are indicated. In addition to the common extrusion and baking processes, the use of different drying methods to produce multigrain bars in combination with a wide recipe range can help expand the market for multigrain snack bars.