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9 results for “snack bar”
RED BEAN AND TOMATO SNACK BAR FORMULATIONS AS A HEALTHY SNACK FOR DIABETES MELLITUS PATIENTS
ClinicalTrials.gov study NCT07255170. IPD Sharing: NO. Countries: 1. Publications: 17.
A Comparison of Satiety Effects Two Commercially Available Snack Bars
ClinicalTrials.gov study NCT07227701. IPD Sharing: NO. Countries: 1. Publications: 0.
Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar
<p>Abstract</p> <p>BACKGROUND</p> <p>Tomato is one of the indispensable ingredients of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of the consumers is getting popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave-vacuum drying. Formulations also included the tomato powder (TP) and low methoxylated pectin (LMP) as a structuring agent.</p> <p>RESULTS</p> <p>The moisture content (MC) of the microwave-vacuum-dried samples varied in the range 13.6%-19.8% and water activity (<em>a</em><sub>w</sub>) values were ~0.6. The LMP and TP concentration affected the color of microwave-vacuum-dried samples. However, the color mainly changed in conventionally dried samples due to browning. In microwave-vacuum-dried samples, lycopene content decreased with increasing LMP, but increased with increasing TP. Textural properties of microwave-vacuum-dried snack bars increased with increasing LMP and TP.</p> <p>CONCLUSION</p> <p>Both texture and FTIR spectroscopy results indicated that there was a network formation due to the contribution of protein and pectin; however, the type of interaction was highly dependent on the drying mechanism. NMR relaxometry data showed that microwave-vacuum-dried samples had a more uniform water distribution. Besides its time and energy efficiency, microwave-vacuum drying improved the color and textural properties of tomato snack bars compared to conventionally dried ones.</p>
Lipid Lowering Effect of a Cereal Based Snack Bar With Added Plant Stanol Ester
ClinicalTrials.gov study NCT03284918. IPD Sharing: Not stated. Countries: 0. Publications: 1.
Impact of Beans and Oats Snack Bar on Hypertriglyceridemic Women
ClinicalTrials.gov study NCT04966494. IPD Sharing: YES. Countries: 0. Publications: 1.
Effects of Resistant Starch in a Baked Snack Bar on a Post-prandial Glycemic and Insulinemic Response
ClinicalTrials.gov study NCT02187913. IPD Sharing: Not stated. Countries: 1. Publications: 0.
Postprandial Glycemic Response to Polyphenol-fortified Snack Bars
ClinicalTrials.gov study NCT02763020. IPD Sharing: NO. Countries: 1. Publications: 0.
Metabolic Response Evaluation of Low-sugar Snack Bars
ClinicalTrials.gov study NCT04653220. IPD Sharing: Not stated. Countries: 1. Publications: 0.
Antioxidant Capacity and Vitamin A Profile in Young Adults Who Consume a Snack Bar Made From Tropical Fruits Treated With UV-C
ClinicalTrials.gov study NCT03520725. IPD Sharing: NO. Countries: 0. Publications: 0.
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