Snack functional bar

Abstract

The invention relates to a functional bar product comprising aronia, buckwheat, honey, hazelnuts, almonds, psyllium husk powder and spirulina powder for use in the food industry.

Description

[0001] SNACK FUNCTIONAL BAR

[0002] Technical Field

[0003] The invention relates to a nutritious, delicious and functional bar product for use in the food industry.

[0004] State of the Art

[0005] The tendency of adults and children to consume snacks in their fast-paced lives has been gradually increased. However, the snacks consumed are high in refined sugar and additives. Existing bars generally do not appeal to every person in society. Especially, people with gluten allergy (celiac) or intolerance have difficulty finding suitable snacks for themselves. Celiac is a malabsorption caused by gluten, especially gliadin protein, and is a congenital genetic disorder. The number of celiac patients is 0.5% of the world population. People with non-celiac gluten intolerance constitute approximately 6% of the society (Aljaloud, H.).

[0006] In addition, there are not many bars in the food industry that can appeal to children and adolescents and support daily nutrition of children. There is a need to develop snack bars that are both nutritionally rich and suitable for children and individuals with gluten intolerance or allergies. The existing bars available on the market often do not appeal to children's palatal delight. Sugar or sweetener is often added to enhance the taste. In gluten-free bars, grains are typically not used. This can affect the fiber content, structure, and quality of the bar. There are not many initiatives to improve the nutritional quality and bioavailability of snacks. In formulations of bars in which grains are used, oats are commonly used. However, oat bars may lack in terms of creating integrity and flavor.

[0007] The patent document with publication number KR102321578 B1 relates to a snack bar and its production method. In this method, green tea powder, broccoli granules, spinach powder, spirulina, and 27.91 parts by weight of whey are mixed, then combined with another mixture containing oats, almonds, and peanuts. The obtained mixture is combined with sugar to prepare a syrup. The final mixture is transferred into a mold, compressed, and a snack bar is obtained.

[0008] As a result, it has become necessary to make a development in the relevant technical field due to the drawbacks described above and the inadequacy of present solutions on the subject. Brief Description of the Invention

[0009] The present invention relates to a snack functional bar product that meets the aforementioned requirements, eliminates all disadvantages, and offers additional advantages.

[0010] The invention aims to solve the above-mentioned drawbacks by being inspired by present situations.

[0011] The main object of the invention is to develop a snack functional bar, especially for children to use. By way of the invention, buckwheat, a grain with higher nutritional value, is used instead of oats to produce a delicious and functional bar that can contribute to the daily nutrition of children. In order to increase the taste and sensory performance of the bar, aronia fruit and spirulina honey, which is a functional honey, or honey with spirulina powder enriched are used. In order to increase the binding properties of the bar, psyllium husk powder is added.

[0012] The structural and characteristic features and all the advantages of the invention will be understood more clearly by means of the detailed description given below, and therefore the evaluation needs to be made taking detailed description into consideration.

[0013] Detailed Description of the Invention

[0014] In this detailed description, preferred embodiments of the invention are described only for a better understanding of the subject.

[0015] The invention relates to a nutritious, delicious and functional bar product for use in the food industry. The functional bar product comprises aronia, buckwheat, honey, hazelnuts, almonds, psyllium husk powder and spirulina powder. The components used in the invention, the usable weight ratios of the components and their preferred weight ratios are given below.

[0016] From the components used in the invention, aronia (Aronia melanocarpa L), a perennial shrub plant belonging to the Rosaceae family, has gained importance with its bioactive content and functional properties, and has become a well-known fruit and its production has been increasing day by day in Turkiye (Sidor and Gramza- Michalowska, 2019). Aronia is called a super fruit because it is a rich source of phenolic acids, flavonoids and bioactive compounds with strong antioxidant capacity (Hwang and Thi, 2016). Aronia draws attention as a rich source of anthocyanins, phenolic compounds that it contains, and its effects on health, and studies on this subject have been increasing day by day (Kasprzak-Drozd et aL, 2021 ).

[0017] Using buckwheat grain instead of oats increases the nutritional value of the bar and makes it suitable for use by people with gluten allergies. It is also a solution to the problem of tissue integrity in bar formation caused by oats.

[0018] Using Spirulina powder makes the polyphenol content and nutritional value of the bar higher. S. platensis contains approximately 70% protein (Saranraj and Sivasakth, 2014), as well as it contains vitamins such as A, B2, B3 and B12 and minerals such as iron, magnesium, calcium and potassium in its compound. Spirulina also contains high levels of active phytochemicals such as phycocyanin, which constitutes approximately 20% of the dry weight (Guler et aL, 2021 ). Using psyllium husk powder as a binding agent will provide the fiber content of the bar to be increased and will also support the texture of the bar to be more moderate.

[0019] In the production method of the functional bar product of the invention, aronia fruit concentrate and bar materials are prepared. In the next processing step, buckwheat is turned into flour. The bar mixture is prepared, preferably using a mixer and heater, and the mixture is poured into a steel tray. Then, the mixture dough is hot-formed. The shaped mixture is heat-treated in the oven. In the next process, hot portioning is performed, and hygienic cooling is applied. In the final processing step, the bar product is packaged.

[0020] In different embodiments of the invention, aronia fruit concentrate and bar materials are heated at 95-100 O during the preparation stage. The process step of preparing the bar mixture is carried out within the range of 2-3 minutes mixing and 95-1000 parameters. The shaped mixture is heat-treated in the oven at 120-1300 fo r 4-5 minutes. In a different embodiment of the invention, quinoa grain can be used instead of buckwheat grain. Other nuts can be used instead of almonds and hazelnuts.

[0021] In the studies carried out within the scope of the invention, various analyzes were carried out

[0022] 5 on the final product. Analysis results are given below. The analyzes were carried out Ministry of Agriculture and Forestry in Bursa Special Food Control Laboratory of Turkiye and Bulgarian Academy of Sciences Laboratory. 0 The detailed results of the analysis are given below. REFERENCES

[0023] Aljaloud, H. The Gluten Truth.

[0024] Sidor, A., & Gramza-Michalowska, A. (2019). Black chokeberry Aronia melanocarpa L. — A qualitative composition, phenolic profile and antioxidant potential. Molecules, 24(20), 3710.

[0025] Thi, N. D., & Hwang, E. S. (2016). Effects of drying methods on contents of bioactive compounds and antioxidant activities of black chokeberries (Aronia melanocarpa). Food science and biotechnology, 25, 55-61.

[0026] Kasprzak-Drozd, K., Oniszczuk, T., Soja, J., Gancarz, M., Wojtunik-Kulesza, K., Markut-Miotla, E., & Oniszczuk, A. (2021 ). The Efficacy of Black Chokeberry Fruits against Cardiovascular Diseases. International Journal of Molecular Sciences, 22(12), 6541.

[0027] Saranraj, P., & Sivasakthi, S. (2014). Spirulina platensis-food for future: a review. Asian J. Pharm. Sci. Technol, 4(1 ), 26-33.

[0028] GLILER, Q., TURKOGLU, Z., SALIK, M. A., TURKMEN, O., & ARSLANER, A. (2021 ). Spirulina platensis as a Functional Food Additive. Journal of Ataturk University Faculty of Agriculture, 52(3), 351 -360.

[0029] Guidas, M., Gurbuz, O., Cakmak, I., Yildiz, E. L. I. F., & Sen, H. (2022). Effects of honey enrichment with Spirulina platensis on phenolics, bioaccessibility, antioxidant capacity and fatty acids. LWT, 153, 112461.

[0030] Guidas, M., Ziyanok-Demirtas, S., Sahan, Y., Yildiz, E., & Gurbuz, O. (2020). Antioxidant and anti-diabetic properties of Spirulina platensis produced in Turkey. Food Science and Technology, 41 , 615-625.

[0031] Engin, S. P., & Mert, C. (2020). The effects of harvesting time on the physicochemical components of aronia berry. Turkish Journal of Agriculture and Forestry, 44(4), 361 -370.

[0032] Engin, S. P. (2020). 'Nero've'Viking'Aronya (Aronia melanocarpa (Michx) Elliot) Determination of Agromorphological Characteristics and Fruit Quality Parameters at Different Maturity Levels of Varieties (Doctoral dissertation, Bursa Uludag University (Turkey)). Dikyoku§, H. (2022). Optimization of buckwheat granola production enriched with bee products by response surface method (Doctoral dissertation, Bursa Uludag University (Turkey)). Gungor, G. (2019). Gluten-free granola production and the effect of turmeric (Curcuma longa L.) and mahaleb (Prunus mahaleb L.) addition on antioxidant properties (Master's thesis, Bursa Uludag University).

Claims

CLAIMS1. A functional bar product for use in food industry, characterized by comprising aronia, psyllium husk powder and spirulina powder.

2. The functional bar product according to claim 1 , characterized by comprising buckwheat, honey, hazelnuts and almonds.

3. The functional bar product according to claim 2, characterized by comprising 20-35% aronia, 30-40% buckwheat, 10-20% honey, 10-20% hazelnuts, 10-20% almonds, 1 -3% psyllium husk powder and 1-3% spirulina powder by weight.

4. The functional bar product according to claim 2, characterized by comprising 25% aronia, 34% buckwheat, 15% honey, 12% hazelnuts, 12% almonds, 1% psyllium husk powder and 1% spirulina powder by weight.

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