Production of a healthy snack bar

In this study, a new healthy and nutritious snack bar was produced. Firstly, the candidate ingredients (Pistachio, chia seed, flax seed, quinoa and mulberry molasses / apple concentrate) were selected. During the selection of these components, being nutritional, preservative-free and having minimum amount of sugar were the main criteria. Mucilage (gel-like substance) extracted from the water suspension of chia and flaxseed was used to minimize the level of sugar, which is commonly in use as binding agent and sugar sweetener in the snack bar industry. Molasses and apple juice concentrate were used to obtain a sweet taste and oil seeds were preferred because of their high PUFA, protein and pulp content. Thus, three different possible product formulations were developed. The product, which contains pistachio, chia, flax seed, apple juice concentrate and quinoa formulation, received a higher score (6.93 compared to 7-point hedonic scale) at the sensory analysis. Following the selection of the components, drying methods (atmospheric oven, vacuum oven and vacuum oven combined with microwave oven) and time were studied. Texture profile analysis (hardness, fracturability), color analysis and 7-point hedonic sensory analysis (in terms of fracturability, hardness, chewiness and overall acceptability) performed to determine the appropriate drying method and time to be used in the highest scored product. Finally, energy (594.8 kcal), sugar (15.05g), protein (16.89g), fat (33.17g), ash (2.38g) and total phenolic (2436mg GA) contents were determined for 100g of the final product.