Journal of Food and Nutrition Sciences -  Vol.20, No.3E, Year 2024

(Link to the journal issue: https://tapchidinhduongthucpham.org.vn/index.php/jfns/issue/view/49)

Author: Vuong Trieu DONG, Thi Kim Anh NGUYEN, Thi Minh Nguyet NGUYEN

Abstract

Aims: This study focused on the development of a recipe for protein-rich nutrition bars (NB) using dried soybeans, puffed brown rice, and whole black sesame seeds.

Methods: The NB processing process involved binding the ingredients with a mixture of palm sugar and malt syrup, then pressing them into bars of size (8 x 4 x 1.5cm), which were packaged in aluminum film and vacuum sealed. Structural properties were determined through hardness using the Texture Profile Analysis (TPA) method on a Brookfield device (CT3 4500), and shelf life was evaluated using the thermal acceleration method (Q10).

Results: The research results determined that the appropriate mixing formula was FM4, consisting of 63% dried soybeans, 17% whole black sesame seeds, and 20% puffed brown rice (by wt.). The finished NB product according to this ratio had a moisture content of 4.75 ± 0.02%. Each 100g of the product contained identified energy-generating ingredients, including 40.45 ± 0.64 g of carbohydrate, 25.68 ± 0.12 g of fat, and 22.05 ± 0.44 g of protein, with a total energy supply of 481.17 ± 0 .75 Kcal. Based on the peroxide index (PoV), the study predicted that the NB could be preserved at 25 ºC for up to 113 days.

Conclusion: The NB, rich in protein, is made from abundant agricultural products in Vietnam, including soybeans, brown rice, and whole black sesame seeds, which can be a solution to utilize the available agricultural resources to create a nutritious whole grain cereal product.

Keywords: Nutritious bar, thermal acceleration, shelf-life, whole grain, roasted soybean, puffed brown rice

References

1. Allai FM, Azad Z, Gul K, et al. Wholegrains: A review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits. International Journal of Food Science & Technology. 2022;57(4):1849-1865. doi: 10.1111/ijfs.15071. 

2. Ravichanthiran K, Ma ZF, Zhang H, et al. Phytochemical profile of brown rice and its nutrigenomic implications. 2018;7(6):71: 2076-3921.

3. Abbas S, Sharif MK, Sibt-e-Abbas M, et al. Nutritional and therapeutic potential of sesame seeds. 2022;2022:1-9.

4. Chen K-I, Erh M-H, Su N-W, et al. Soyfoods and soybean products: from traditional use to modern applications. 2012;96:9-22.

5. Ananthan P, Sharma GK, Semwal AD. Energy bars: A perfect choice of nutrition to all. In: Advances in Processing Technology. CRC Press; 2021:309-332. doi: 10.1201/9781003245513. 

6. Singh U, Joshi S, Verma M. Development of gluten-free energy bars. The Pharma Innovation Journal. 2022. ISSN: 2277-7695.

7. Lu N, Zhou P. Whey protein-based nutrition bars. In: Whey Proteins. Elsevier; 2019:495-517.

8. Van Toan N, Vinh TQ. Production of nutritional bars with different proportions of oat flour and brown rice flour. Clinical Journal of Nutrition and Dietetics. 2018;1(1):1-11.

9. Umme H, Ashadujjaman RM, Mehedi HM, et al. Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour. Foods and Raw materials. 2021;9(2):282-289. doi: 10.21603/2308-4057-2021-2-282-289. 

10. Salitlertthanasin P. Product development of Thai rice cereal (Khao-Mao) bar with garlic flavor and its shelf-life using accerelated method. 2017. Bangkok, Thailand: Assumption University, BSc special project.

11. Allai FM, Dar B, Gul K, et al. Development of protein rich pregelatinized whole grain cereal bar enriched with nontraditional ingredient: Nutritional, phytochemical, textural, and sensory characterization. Frontiers in Nutrition. 2022;9. doi: 10.3389/fnut.2022.870819. 

12. Sumczynski D, Bubelova Z, Sneyd J, et al. Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli. Food chemistry. 2015;174:319-325. doi: 10.1016/j.foodchem.2014.11.065. 

13. Su‐Ah J, Ahmed M, Eun JB. Physicochemical characteristics, textural properties, and sensory attributes of low‐calorie cereal bar enhanced with different levels of saccharin during storage. Journal of Food Processing and Preservation. 2018;42(2):e13486. doi: 10.1111/jfpp.13486. 

14. Upadhyay A, Karn SK. Brown rice: Nutritional composition and health benefits. Journal of Food Science and Technology Nepal. 2018;10:47-52. ISSN: 1816-0727. doi: 10.3126/jfstn.v10i0.19711. 

15. Etiosa OR, Chika NB, Benedicta A. Mineral and proximate composition of soya bean. Asian Journal of Physical and Chemical Sciences. 2017;4(3):1-6. doi: 10.9734/AJOPACS/2017/38530. 

16. Suryana A, Rosiana N, Olivia Z. Effect of drying method on the chemical properties of local soy flour. Paper presented at: IOP Conference Series: Earth and Environmental Science 2022. doi: 10.1088/1755-1315/980/1/012030. 

17. Boge EL, Boylston TD, Wilson LA. Effect of cultivar and roasting method on composition of roasted soybeans. Journal of the Science of Food and Agriculture. 2009;89(5):821-826. doi: 10.1002/jsfa.3519. 

18. Wei P, Zhao F, Wang Z, et al. Sesame (Sesamum indicum L.): A comprehensive review of nutritional value, phytochemical composition, health benefits, development of food, and industrial applications. Nutrients. 2022;14(19):4079. doi: 10.3390/nu14194079. 

19. Vangaveti VN, Jansen H, Kennedy RL, et al. Hydroxyoctadecadienoic acids: Oxidised derivatives of linoleic acid and their role in inflammation associated with metabolic syndrome and cancer. European journal of pharmacology. 2016;785:70-76. doi: 10.1016/j.ejphar.2015.03.096. 

20. Jovanov P, Sakač M, Jurdana M, et al. High-protein bar as a meal replacement in elite sports nutrition: a pilot study. Foods. 2021;10(11):2628. doi: 10.3390/foods10112628. 

21. NA ZA, Abdullah M, Rusli N, et al. Physicochemical properties and sensory acceptance of canavalia ensiformis tempeh energy bar. Food Research. 2020. doi: 10.26656/fr.2017.4(5).150. 

22. Mridula D, Singh K, Barnwal P. Development of omega-3 rich energy bar with flaxseed. Journal of Food Science and Technology. 2013;50(5):950-957. doi: 10.1007/s13197-011-0425-x. 

23. Eke-Ejiofor J, Okoye C. Nutrient composition, lipid profile and sensory properties of cereal bar made from locally available cereals and nuts. International Journal of Biotechnology and Food Science. 2018;6(1):1-8.

24. Quang BH, Duy ĐT. Nghiên cứu thanh hạt ăn liền bổ sung hạt chanh dây. Tạp chí Khoa học Trường Đại học Cần Thơ. 2021;57(3):106-113. doi: 10.22144/ctu.jvn.2021.091. 

25. Drewnowski A. Concept of a nutritious food: toward a nutrient density score. The American journal of clinical nutrition. 2005;82(4):721-732. doi: 10.1093/ajcn/82.4.721. 

26. Padmashree A, Negi N, Haridas S, et al. Development and quality evaluation of choco quinoa nutri bar during storage. Food and Nutrition Sciences. 2018;9(7):899-914.

27. Loveday SM, Hindmarsh JP, Creamer LK, et al. Physicochemical changes in a model protein bar during storage. Food Research International. 2009;42(7):798-806.

28. Jiang Z, Wang K, Zhao X, et al. High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage. Food Control. 2021;127:108127. doi: 10.1016/j.foodcont.2021.108127. 

29. Barden L, Decker EA. Lipid oxidation in low-moisture food: A review. Critical reviews in food science and nutrition. 2016;56(15):2467-2482. doi: 10.1080/10408398.2013.848833. 

30. Afifah DN, Ningrum YPA, Syahidah T, et al. Nutrient content, organoleptic quality, and shelf life of sagon substitute from lindur (bruguiera gymnorrhiza L.) and soybean flour (glycine max L.), as an alternative emergency food. Frontiers in Nutrition. 2022:689. doi: 10.3389/fnut.2022.878539. 

31. Padmashree A, Sharma GK, Srihari KA, et al. Development of shelf stable protein rich composite cereal bar. Journal of food science and technology. 2012;49:335-341.

32. Sarika K, Jayathilakan K, Lekshmi R, et al. Omega-3 enriched granola bar: Formulation and evaluation under different storage conditions. Fishery Technology. 2019;56:130-139.

33. Mendes NdSR, Gomes-Ruffi CR, Lage ME, et al. Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging. Food Science and Technology. 2013;33:730-736.

Tạp chí Dinh dưỡng & Thực phẩm - Tập 20, Số 3E, Năm 2024 

(Link số tạp chí: https://tapchidinhduongthucpham.org.vn/index.php/jfns/issue/view/49)

Tác giả: Đổng Vương Triều, Nguyễn Thị Kim Anh, Nguyễn Thị Minh Nguyệt

Tóm tắt

Mục tiêu: Nghiên cứu này tập trung vào việc phát triển công thức làm thanh dinh dưỡng giàu protein sử dụng đậu nành rang, gạo lứt phồng và mè đen nguyên hạt.

Phương pháp: Chế biến thanh dinh dưỡng bao gồm việc kết dính các nguyên liệu với hỗn hợp đường thốt nốt và mạch nha, sau đó ép chúng thành các thanh có kích thước (8 x 4 x 1,5 cm), được đóng gói trong bao bì nhôm màng ghép và hút chân không. Đặc tính kết cấu được xác định thông qua độ cứng bằng phương pháp phân tích kết cấu (TPA) trên thiết bị Brookfield (CT34500) và hạn sử dụng được đánh giá bằng phương pháp gia tốc nhiệt (Q10).

Kết quả: Kết quả nghiên cứu tìm ra công thức phối trộn phù hợp là FM4, bao gồm 63% đậu nành rang, 17% mè đen nguyên hạt, và 20% gạo lứt phồng (% theo khối lượng). Sản phẩm cuối cùng của thanh dinh dưỡng ứng với công thức này có độ ẩm 4,75 ± 0,02%. Mỗi 100g sản phẩm chứa các thành phần sinh năng lượng như sau: 40,45 ± 0,64g carbohydrate, 25,68 ± 0,12g chất béo và 22,05 ± 0,44g protein, với tổng năng lượng cung cấp là 481,17 ± 0,75 Kcal. Dựa trên chỉ số peroxide (PoV), nghiên cứu dự đoán rằng thanh dinh dưỡng có thể được bảo quản ở 25ºC trong tối đa 113 ngày.

Kết luận: Thanh dinh dưỡng giàu protein được làm từ nguồn nông sản dồi dào ở Việt Nam, bao gồm đậu nành, gạo lứt và mè đen nguyên hạt, có thể là giải pháp để tận dụng nguồn tài nguyên nông nghiệp sẵn có nhằm tạo ra một sản phẩm ngũ cốc nguyên hạt giàu dinh dưỡng.

Từ khóa: Thanh dinh dưỡng, dinh dưỡng, gia tốc nhiệt, hạn sử dụng, ngũ cốc nguyên hạt, đậu nành rang, gạp lứt phồng

Tài liệu tham khảo

1. Allai FM, Azad Z, Gul K, et al. Wholegrains: A review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits. International Journal of Food Science & Technology. 2022;57(4):1849-1865. doi: 10.1111/ijfs.15071. 

2. Ravichanthiran K, Ma ZF, Zhang H, et al. Phytochemical profile of brown rice and its nutrigenomic implications. 2018;7(6):71: 2076-3921.

3. Abbas S, Sharif MK, Sibt-e-Abbas M, et al. Nutritional and therapeutic potential of sesame seeds. 2022;2022:1-9.

4. Chen K-I, Erh M-H, Su N-W, et al. Soyfoods and soybean products: from traditional use to modern applications. 2012;96:9-22.

5. Ananthan P, Sharma GK, Semwal AD. Energy bars: A perfect choice of nutrition to all. In: Advances in Processing Technology. CRC Press; 2021:309-332. doi: 10.1201/9781003245513. 

6. Singh U, Joshi S, Verma M. Development of gluten-free energy bars. The Pharma Innovation Journal. 2022. ISSN: 2277-7695.

7. Lu N, Zhou P. Whey protein-based nutrition bars. In: Whey Proteins. Elsevier; 2019:495-517.

8. Van Toan N, Vinh TQ. Production of nutritional bars with different proportions of oat flour and brown rice flour. Clinical Journal of Nutrition and Dietetics. 2018;1(1):1-11.

9. Umme H, Ashadujjaman RM, Mehedi HM, et al. Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour. Foods and Raw materials. 2021;9(2):282-289. doi: 10.21603/2308-4057-2021-2-282-289. 

10. Salitlertthanasin P. Product development of Thai rice cereal (Khao-Mao) bar with garlic flavor and its shelf-life using accerelated method. 2017. Bangkok, Thailand: Assumption University, BSc special project.

11. Allai FM, Dar B, Gul K, et al. Development of protein rich pregelatinized whole grain cereal bar enriched with nontraditional ingredient: Nutritional, phytochemical, textural, and sensory characterization. Frontiers in Nutrition. 2022;9. doi: 10.3389/fnut.2022.870819. 

12. Sumczynski D, Bubelova Z, Sneyd J, et al. Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli. Food chemistry. 2015;174:319-325. doi: 10.1016/j.foodchem.2014.11.065. 

13. Su‐Ah J, Ahmed M, Eun JB. Physicochemical characteristics, textural properties, and sensory attributes of low‐calorie cereal bar enhanced with different levels of saccharin during storage. Journal of Food Processing and Preservation. 2018;42(2):e13486. doi: 10.1111/jfpp.13486. 

14. Upadhyay A, Karn SK. Brown rice: Nutritional composition and health benefits. Journal of Food Science and Technology Nepal. 2018;10:47-52. ISSN: 1816-0727. doi: 10.3126/jfstn.v10i0.19711. 

15. Etiosa OR, Chika NB, Benedicta A. Mineral and proximate composition of soya bean. Asian Journal of Physical and Chemical Sciences. 2017;4(3):1-6. doi: 10.9734/AJOPACS/2017/38530. 

16. Suryana A, Rosiana N, Olivia Z. Effect of drying method on the chemical properties of local soy flour. Paper presented at: IOP Conference Series: Earth and Environmental Science 2022. doi: 10.1088/1755-1315/980/1/012030. 

17. Boge EL, Boylston TD, Wilson LA. Effect of cultivar and roasting method on composition of roasted soybeans. Journal of the Science of Food and Agriculture. 2009;89(5):821-826. doi: 10.1002/jsfa.3519. 

18. Wei P, Zhao F, Wang Z, et al. Sesame (Sesamum indicum L.): A comprehensive review of nutritional value, phytochemical composition, health benefits, development of food, and industrial applications. Nutrients. 2022;14(19):4079. doi: 10.3390/nu14194079. 

19. Vangaveti VN, Jansen H, Kennedy RL, et al. Hydroxyoctadecadienoic acids: Oxidised derivatives of linoleic acid and their role in inflammation associated with metabolic syndrome and cancer. European journal of pharmacology. 2016;785:70-76. doi: 10.1016/j.ejphar.2015.03.096. 

20. Jovanov P, Sakač M, Jurdana M, et al. High-protein bar as a meal replacement in elite sports nutrition: a pilot study. Foods. 2021;10(11):2628. doi: 10.3390/foods10112628. 

21. NA ZA, Abdullah M, Rusli N, et al. Physicochemical properties and sensory acceptance of canavalia ensiformis tempeh energy bar. Food Research. 2020. doi: 10.26656/fr.2017.4(5).150. 

22. Mridula D, Singh K, Barnwal P. Development of omega-3 rich energy bar with flaxseed. Journal of Food Science and Technology. 2013;50(5):950-957. doi: 10.1007/s13197-011-0425-x. 

23. Eke-Ejiofor J, Okoye C. Nutrient composition, lipid profile and sensory properties of cereal bar made from locally available cereals and nuts. International Journal of Biotechnology and Food Science. 2018;6(1):1-8.

24. Quang BH, Duy ĐT. Nghiên cứu thanh hạt ăn liền bổ sung hạt chanh dây. Tạp chí Khoa học Trường Đại học Cần Thơ. 2021;57(3):106-113. doi: 10.22144/ctu.jvn.2021.091. 

25. Drewnowski A. Concept of a nutritious food: toward a nutrient density score. The American journal of clinical nutrition. 2005;82(4):721-732. doi: 10.1093/ajcn/82.4.721. 

26. Padmashree A, Negi N, Haridas S, et al. Development and quality evaluation of choco quinoa nutri bar during storage. Food and Nutrition Sciences. 2018;9(7):899-914.

27. Loveday SM, Hindmarsh JP, Creamer LK, et al. Physicochemical changes in a model protein bar during storage. Food Research International. 2009;42(7):798-806.

28. Jiang Z, Wang K, Zhao X, et al. High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage. Food Control. 2021;127:108127. doi: 10.1016/j.foodcont.2021.108127. 

29. Barden L, Decker EA. Lipid oxidation in low-moisture food: A review. Critical reviews in food science and nutrition. 2016;56(15):2467-2482. doi: 10.1080/10408398.2013.848833. 

30. Afifah DN, Ningrum YPA, Syahidah T, et al. Nutrient content, organoleptic quality, and shelf life of sagon substitute from lindur (bruguiera gymnorrhiza L.) and soybean flour (glycine max L.), as an alternative emergency food. Frontiers in Nutrition. 2022:689. doi: 10.3389/fnut.2022.878539. 

31. Padmashree A, Sharma GK, Srihari KA, et al. Development of shelf stable protein rich composite cereal bar. Journal of food science and technology. 2012;49:335-341.

32. Sarika K, Jayathilakan K, Lekshmi R, et al. Omega-3 enriched granola bar: Formulation and evaluation under different storage conditions. Fishery Technology. 2019;56:130-139.

33. Mendes NdSR, Gomes-Ruffi CR, Lage ME, et al. Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging. Food Science and Technology. 2013;33:730-736.