Molecules, Vol. 26, Pages 3939: Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

Molecules, Vol. 26, Pages 3939: Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale Molecules doi: 10.3390/molecules26133939 Authors: Hanna Kowalska Jolanta Kowalska Anna Ignaczak Ewelina Masiarz Ewa Domian Sabina Galus Agnieszka Ciurzyńska Agnieszka Salamon Agnieszka Zając Agata Marzec The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302–367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1–11.6 g/100 g), protein (11.2–14.3 g/100 g), fat (17.0–21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5–24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of pol...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research