In the ever-evolving world of food technology, researchers are continually seeking innovative ways to enhance the nutritional value and sensory appeal of everyday snacks. A recent study published in the journal *Molecules* (which translates to *Molecules* in English) has shed light on how recipe modifications and technological methods can significantly influence the properties of multigrain snack bars. Led by Hanna Kowalska from the Department of Food Engineering and Process Management at the Warsaw University of Life Sciences, the research offers promising insights for the food industry, particularly in the realm of healthy snack production.
The study focused on the use of whole-grain oat flakes, pumpkin seeds, sunflower seeds, and flaxseeds to create snack bars using two primary methods: baking and drying. The researchers experimented with various fibre preparations, replacing water with NFC (not from concentrate) juice, and incorporating fresh apple juice and apple pomace. The findings revealed that Psyllium fibre, both alone and mixed with apple fibre, was particularly effective in enhancing dough cohesion and the overall quality of the bars.
One of the most intriguing discoveries was the superior sensory quality of baked bars compared to those obtained through drying. However, microwave–convection drying emerged as a viable alternative to baking due to its lower temperature requirements, which resulted in a lower acrylamide content—a compound known for its potential health risks. “Microwave–convection drying not only reduces the acrylamide content but also maintains a comparable product quality,” noted Kowalska, highlighting the method’s potential for producing safer and equally appealing snack bars.
The study also underscored the importance of the basic grain ingredients and fibre preparations in shaping the nutritional and energy value of the bars. Modifying the recipe with NFC or fresh juice and apple pomace allowed the bars to develop new properties and quality characteristics. The use of NFC juices, in particular, led to a reduction in the pH of the bars, which is associated with higher microbiological quality. “Using fresh pomace or fibre preparations made from by-products is a method of managing by-products and increasing the fibre content in the bars,” explained Kowalska, pointing to the dual benefits of waste reduction and enhanced nutritional value.
All the bars produced in the study had low acrylamide content, significantly below the permissible level, making them a safer option for consumers. The research suggests that the food industry could benefit greatly from adopting these innovative techniques and ingredients. As the demand for healthy and nutritious snacks continues to grow, the findings from this study could pave the way for more advanced and healthier snack options.
The implications of this research extend beyond the immediate food industry. For the energy sector, the development of healthier snack bars could contribute to a more health-conscious consumer base, potentially reducing the demand for energy-intensive, less nutritious alternatives. The use of by-products like apple pomace also aligns with sustainable practices, which are increasingly valued in both the food and energy sectors.
As the world moves towards more sustainable and health-conscious practices, the insights from this study could shape future developments in the food technology field. The research not only highlights the potential for improving the quality and safety of multigrain snack bars but also offers a blueprint for leveraging technological advancements and innovative ingredients to meet consumer demands. With the growing emphasis on health and sustainability, the findings from this study are poised to make a significant impact on the future of food production.