ArticleMolecules (Basel, Switzerland)2021
Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- The Effect of Hybrid Convective-Infrared-Ultrasonic Drying on Selected Properties of Kale and Nutritional Value of Kale Bars.Molecules (Basel, Switzerland) · 2026Article
- Fruit- and Vegetable-Based Food Bars for Children with Stunting: a Narrative Review of Formulation and Nutritional Adequacy.Current nutrition reports · 2026Review
- Development of Cereal Bars Enriched with Andean Grains and Patagonian Calafate (Foods (Basel, Switzerland) · 2025Article
- Advanced Modification Strategies of Plant-Sourced Dietary Fibers and Their Applications in Functional Foods.Foods (Basel, Switzerland) · 2025Review
- The Influence of Recipe Modification and the Technological Method on the Properties of Multigrain Snack Bars.Molecules (Basel, Switzerland) · 2025Article
- Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation.Foods (Basel, Switzerland) · 2023Article
- Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks.Molecules (Basel, Switzerland) · 2023Article
- Anti-Colorectal Cancer Effects ofNutrients · 2022Article
- Multiple Antioxidative and Bioactive Molecules of Oats (Antioxidants (Basel, Switzerland) · 2021Review
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Authors and funding
10 authors.
Funding
Abstract
The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302-367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1-11.6 g/100 g), protein (11.2-14.3 g/100 g), fat (17.0-21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5-24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.
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Registered trials
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