Development of a nutritional earthquake survivor bar for emergency post-earthquake nutritional needs: Evaluation of its bioactive, selected physicochemical, and sensory properties

Aim: This study was planned to develop a rapidly consumable, portable, nutrient-dense, and sensorially acceptable “Nutritional Earthquake Survivor Bar” for use under conditions in which access to safe food is limited after earthquakes. Materials and Methods: In this study, a bar group comprising five different formulations was prepared: K (%40 teff+constant components of the formulation), A (%30 teff+%10 chia+constant components), B (%20 teff+%20 chia+constant components), C (%10 teff+%30 chia+constant components), and D (%40 chia+constant components). The physicochemical, bioactive, and sensory properties of these formulations were investigated. Data were analyzed using descriptive statistics, one way analysis of variance (ANOVA), and Duncan’s multiple comparison test, with the level of statistical significance set at p<0.05. Results: As the proportion of chia in the formulations increased, a general upward trend was observed in protein, fat, soluble fiber, total phenolic content, DPPH antioxidant activity, and mineral concentrations (Fe, Ca, Mg, K, Zn, and P). The highest values for protein (12.23%), fat (14.70%), soluble fiber (6.02%), total phenolics (10.02 mg GAE/g), DPPH antioxidant activity (19.83 µmol Trolox/g), Fe (35.58 mg/kg), Ca (144.8 mg/kg), Mg (94.85 mg/kg), K (389.73 mg/kg), Zn (11.53 mg/kg), and P (186.7 mg/kg) were determined in formulation D. Dry matter content ranged between 86.79–91.01%, while pH values were recorded between 5.32 and 5.79. Regarding texture parameters, hardness was highest in formulation A (44.75) and lowest in formulation K (30.00); springiness was highest in formulation K (0.81) and lowest in formulation D (0.61); chewiness was highest in formulation K (20.07) and lowest in formulation D (12.74). Moreover, increasing chia levels led to a marked rise in cohesiveness, adhesiveness, and elasticity. Overall, formulation D emerged as the strongest in terms of bioactive compounds, antioxidant capacity, protein, fat, soluble fiber, and mineral content, whereas formulation B received the highest scores for taste, texture, chewiness, and overall acceptability, thereby representing the most balanced option from a consumer preference perspective. Conclusion: This study highlights that nutritionally designed earthquake relief bars, which provide energy, protein, fiber, and bioactive compounds, and are portable, ready to consume, and based on local resources, contribute both to the scientific literature and to practical applications as an emergency food strategy in post disaster nutrition.