Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals

The purpose of this work is to develop two types dietary supplements for celiac (energy-rich and fiber-rich bars) as well optimize the formulations bars made from puffed non-puffed cereals. To combination components, a mixture design was created. Based on sensory evaluation, optimal were selected, which then evaluated in terms biochemical properties, color antioxidant properties. main results indicate that 37.5 g cereals, 22.5 seeds, 40 binder energy with followed by 54.57 10.43 35 In contrast, recipe cereals consisted 35.42 20.07 44.51 binder, it 50 15 g. composition indicates are also energetic, more than 300 kcal/100 All rich antioxidants, total polyphenol values exceeding 4.97 mg GAE/g d.w. Customers prefer cereal most.