Comparative Study Of Physicochemical, Microstructural, and Sensory Evaluation…

The cereal bars market is expected to grow annually between 2024 and 2028. Various food industries experimented with many innovations and variations to improve cereal bars. In this study, two edible flowers were used as natural antioxidants as a substitute for synthetic antioxidants while increasing the nutrition values simultaneously. This study is included in one of three studies that inco…

The Effect of Butterfly Blue Pea (Clitoria ternatea) and Lavender (Lavandula …

The cereal bars market is expected to grow annually between 2024 and 2028. Various food industries experimented with many innovations and variations to improve cereal bars. In this study, two edible flowers were used as natural antioxidants as a substitute for synthetic antioxidants while increasing the nutrition values simultaneously. This study is included in one of three studies that inco…

The Effect of the Utilization of Lavender (Lavandula angustifolia) and Butter…

Currently, snacking has become a daily staple food as Indonesians consume more snacks compared to proper meals. Cereal bars have been well-known as a convenient snack that is easy to prepare and can be consumed anywhere. Given the current trend for cereal bars, ingredients that could produce a palatable cereal bar with sufficient nutritional content must be taken into account so the needs of…

The Effect of the Utilization of Lavender (Lavandula angustifolia) and Butter…

Edible flower petals are beneficial for humans due to their high antioxidants content. Yet, the consumption of them is still limited. Therefore, incorporating flowers to familiar food products like cereal bars can be the solution. Nevertheless, baking at high temperatures might degrade the antioxidant of the flowers. This study was conducted to determine the antioxidant properties and capac…

Cross-Sectional Study of Different Age, Gender, and Masticatory Performance o…

Texture, often overshadowed by flavor, is a critical attribute in cereal bar development. This research explores the texture preferences of sugar-substituted cereal bars, focusing on individual characteristics such as age, gender, and masticatory performance. The study associates and correlates these characteristics with texture preference to provide recommendations for optimizing the textur…

Physical Characteristics of Cereal Bars Based on Different Sugar Substitutes …

Cereal bars are currently popular snacks made primarily of cereal, fats, and sugar as it's convenient and portable. However, high amounts of sugar are typically included in the formulations, and excessive consumption of these sugars may result in health problems. To address the issue, this sugar substitutes (polyols) such as sorbitol, isomalt, erythritol, and xylitol are used to replace sugar i…

Nutrient Profiling of Cereal-Based Food Products Intended for Type 2 Diabetes…

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

FSN 22-004

NUTRIENT PROFILING OF POWDERED CEREAL BEVERAGES

There is an increase of Indonesians health awareness and demand for healthy products. Breakfast is associated with better nutrient intake in adults, adolescent, and children. Powdered cereal beverages (PCB) is a breakfast food that is easy to prepare, inexpensive, convenient, and nutritious. This study aimed to assess the nutrient profile of PCB available in Jakarta. PCB products were gathered …

Breakfast cereals and how they are made : raw materials, processing, and prod…

Edition

Third edition

ISBN/ISSN

9780128120439

Collation

xiv, 459 p. : ill. : ind. ; 23 cm.

Series Title

-

Call Number

664.7 Per b

Principles of cereal science and technology

Principles of Cereal Science and Technology, Third Edition is completely updated and provides food science professionals and students the most thorough grain science information available. Much has changed in cereal science and technology since the second edition was published in 1994 therefore a total edit, update, and development of current views was performed as well as additions on importan…

The ICC handbook of cereals, flour, dough and product testing : methods and a…

Required testing for the safety and quality of cereal-based foods · Explains test methods for each step of the grain chain · Covers a wide range of foods, baked products and animal feeds · Shows best testing practices and new protocols This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain ch…