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Journal articles on the topic 'Nutrition bar'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

Suaebah, Suaebah, and Jurianto Gambir. "Pemanfaatan Mistar Gizi sebagai Media Pengukur Status Gizi untuk Meningkatkan Keterampilan Kader Dalam Menentukan Status Gizi Balita." Poltekita : Jurnal Ilmu Kesehatan 14, no. 1 (2020): 37–42. http://dx.doi.org/10.33860/jik.v14i1.57.

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Nutritional status is a condition caused by a balance between the intake of nutrition from food and the need for nutrients by the body. Nutrition problems inthe community will effect the quality of human resources, so that it becomes a serious problems for future development. The purpose of this study was to find out the improvement of cadre’s skills in determining nutrtitional status by using the nutritionla bar design conducted on 45 caders subjects in Poyandu Lingga Village and Pancaroba Village, sungai Ambawang District Kubu Raya Regency, West Kalimantan.the results showed that the average

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Bagade, Sakshi Dhananjay, Priya Babasaheb Handal, Christopher Benjamin Lobo, and Sanket Pandurang Shinde. "Banana Peel Bar: An Effective Nutritional Supplement." Journal of Drug Delivery and Therapeutics 15, no. 3 (2025): 105–9. https://doi.org/10.22270/jddt.v15i3.7051.

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Every year a lot of kitchen waste is generated, mainly fruit and vegetable peels. The increasing population increases the demand for raw materials and thus impact the generation of this waste. The large amount of waste gets dumped into dumping grounds, causing various airborne and waterborne diseases. The peels of vegetables and fruits can result as nutritional components of food or medicinal components of pharmaceutical products, as they contain various phytochemicals and nutrients. This research looks upon such a beneficial and cost-effective element that is Banana peels. Banana peels have b

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3

Hoang, Thanh Tung, Thi Van Anh Nguyen, and Quoc Anh Nguyen. "Research on Digital Marketing for Play Nutrition's Nutrition Bar." Economics and Business Quarterly Reviews 6, no. 3 (2023): 237–51. https://doi.org/10.31014/aior.1992.06.03.534.

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In the 4.0 context, Digital Marketing becomes suitable for all businesses, from small to medium to large, helping businesses reduce costs, increase the effectiveness of communication tools, and align with today's digital transformation context. The study examines the degree of application of Digital Marketing tools for the Play Nutrition bar. The results show that “Content Marketing” has the highest frequency of appearance, attractiveness, and influence. Along with “Content Marketing”, “Video Marketing” also has the strongest impact. Based on the theoret

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Fatmah, Fatmah, Suyud Warno Utomo, and Fatma Lestari. "Broccoli-Soybean-Mangrove Food Bar as an Emergency Food for Older People during Natural Disaster." International Journal of Environmental Research and Public Health 18, no. 7 (2021): 3686. http://dx.doi.org/10.3390/ijerph18073686.

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Older people risk poor nutritional status during natural disasters due to low intakes of energy, carbohydrates, protein, and fat. A food bar is a form of emergency food product that contains carbohydrate and protein, and is practical for disaster situations. The study aimed to investigate the effect of a broccoli-soybean-mangrove food bar on older people’s weight following natural disasters. A quasi-experimental pre-post intervention study was designed using 33 subjects at the treatment group of various nutritional status types of older people during two weeks with balanced nutrition education

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5

Paquette, Marie B., and Lori Michaud. "Snack bar features nutrition education." Journal of Nutrition Education 17, no. 5 (1985): 196D. http://dx.doi.org/10.1016/s0022-3182(85)80125-4.

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Kim, Yang Suk, Ha Yun Kim, Hee Soon Cheon, Sung Jin Cho, and Bumsik Kim. "Quality Characteristics of Nutriton Bar Added with Ginseng Powder1)." Table and Food Coordinate Society of Korea 17, no. 3 (2022): 95–107. http://dx.doi.org/10.26433/tfck.2022.17.3.95.

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This study was planed to develop a functional nutritional bar product tailored to the recent trend toward consumer health and convenience. We analyzed the sensory characteristics and consumer preferences of nutritional bars containing ginseng, and studied the quality characteristics of the final product. There were thre types of nutrition bars containing ginseng: RGA(aded by 10% of red ginseng powder), RGB(5% of red ginseng powder), and WG(5% of ginseng and soybean powder). Quality characteristics include color, pH and swetnes. Sensory tests were conducted on 23 people who had experience in co

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Shaikh, Tahura Juned, Supriya Fakkad Vabale, Sakibjiya Mujjaffar Shaikh, and Sanket Pandurang Shinde. "Study on Formulation and Evaluation of Nutritional Fruit Peel Bar." Journal of Drug Delivery and Therapeutics 15, no. 4 (2025): 48–51. https://doi.org/10.22270/jddt.v15i4.7080.

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The peels of vegetables and fruits can result as nutritional components of food or medicinal components of pharmaceutical products, as they contain various phytochemicals and nutrients. Sapota is bioactive compound that have many biological activities including Antioxidant, antidiabetic, antimicrobial, anti-inflammatory, psytotoxic and antiarthretic properties. These properties may help prevent chronic degenerative disease like cancer, diabetes, neurological infection and cardiovascular disease. The calcium and phosphorus in the sapota peel are essential for maintaining strong bones. Using it

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8

KUMAR, ARVIND, VEDSHREE MOHANTY, and P. YASHASWINI. "Development of high Protein Nutrition Bar Enriched with Spirulina Plantensis for Undernourished Children." Current Research in Nutrition and Food Science Journal 6, no. 3 (2018): 835–44. http://dx.doi.org/10.12944/crnfsj.6.3.26.

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This study aimed at incorporating Spirulina in the development of high protein nutrition bars, since protein related malnutrition amongst children is highly prevalent and needs to be addressed diligently. Spirulina, a multicellular filamentous cyanobacteria, has gained popularity as a food supplement for its high macronutrient and micronutrient contents and ease of processing. Spirulina plantensis along with Bengal gram(Cicer arietinum), groundnuts (Arachis hypogaea L.), Cornflakes (Zea mays), and other ingredients was used to make 7 variants of a novel nutrition bar and control sample (withou

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Akansha Goyanar, Neetu Singh, and Alkananda. "Nutritional Profiling and Shelf-life Analysis of Developed Bar." International Journal of Scientific Research in Science and Technology 11, no. 5 (2024): 379–85. http://dx.doi.org/10.32628/ijsrst2411444.

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Developing a nutritionally dense snack presents a significant challenge for consumers seeking healthier options. This study focuses on a specially crafted bar designed to meet the needs of consumers looking for both convenience and nutrition in their snacks. The bar is made up of two main components: carefully selected raw materials and a digestion mix containing concentrated sulfuric acid. Raw materials are sourced from reliable suppliers, and the bar is developed using cutting-edge laboratory facilities. This bar has the potential to be classified as a functional food, offering unique health

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Alieva, M., M. Iosifov, D. Bogachev, and A. Krasnikov. "DEVELOPMENT OF DESSERT TECHNOLOGY FOR SPECIALIZED NUTRITION." Scientific heritage, no. 148 (November 10, 2024): 61–63. https://doi.org/10.5281/zenodo.14063651.

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In this paper, we consider the development of dessert technology for specialized nutrition, namely, an energy muesli bar enriched with useful substances from vegetable raw materials such as carrots and pumpkin. The purpose of the study is to create a product with high nutritional and energy properties, as well as contributing to improving consumer health. The paper analyzes the nutritional properties of carrots and pumpkins, as well as their effect on the enrichment of the bar with vitamins, minerals and fiber. Formulations are being developed and tested, organoleptic properties and safety par

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Sari, Indah Purnama, Windi Indah Fajar Ningsih, and Ditia Fitri Arinda. "Sensitive Nutrition Intervention Efforts for Adolescent Girls through Social Mapping and Local Food Product Formulation." Jurnal Ilmiah Kesehatan (JIKA) 7, no. 1 (2025): 10–22. https://doi.org/10.36590/jika.v7i1.920.

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The teenage phase is a crucial period in preparing to become a woman of childbearing age who is able to prepare for the health of future generations. Therefore, nutritional status and supporting factors for growth and development in adolescence are the focus of attention in sensitive nutrition interventions. One effort to improve adolescent nutrition is through providing snacks in the form of nutritious snack bars which are formulated using local food ingredients typical of the target area. The potential of snakehead fish which has a high protein content has been used as a traditional snack su

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Purnasari, G., I. R. A. Sasmita, and Y. Susindra. "Effect of banana flour and tempeh flour on sensory characteristics of prebiotic snack bar." IOP Conference Series: Earth and Environmental Science 980, no. 1 (2022): 012043. http://dx.doi.org/10.1088/1755-1315/980/1/012043.

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Abstract Prebiotic snack bar is a food innovation in the form of a bar that contains a source of functional nutrients that can improve chronic small intestinal inflammation syndrome (pediatric environmental enteropathy) in stunting children, increase the absorption of nutrition, and then improve the nutritional status of stunting children. The aim of this research was to determine the sensory characteristics of snack bar with any level of banana flour and tempeh flour addition. Sensory analyses were carried out on flavor, color, taste, texture and overall of the snack bar. The results showed t

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Koh, Kwangoh, Ye-Jung Kim, and Hee-Seon Kim. "Nutrition Analyses of Nutrition Bar Cooked with a Solar Box-cooker." Korean Journal of Human Ecology 25, no. 4 (2016): 487. http://dx.doi.org/10.5934/kjhe.2016.25.4.487.

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14

Hemalatha, V., K. Swapna, Niveditha Kondepudi, B. Sai Kalyan, P. Arun Kumar, and G. Pranay Babu. "Formulation and quality evaluation of little millet bar based on consumer study." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 19, RAAAHSTSE (2023): 208–13. http://dx.doi.org/10.15740/has/ijas/19.raaahstse-2023/208-213.

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Millets, the Nutri – cereals which are highly nutritious and non–glutinous foods. The consumption of millets was decreasing day to day because of unavailability, inconvenience to cook and low palatability etc. Hence, this study aimed to develop a millet bar based on Online consumer study on consumption of millets. The consumer study says that the preference of little millets by the consumers is very low, inspite of its high nutritional value. Compared to other millets, the little millets are high in fat content, high in Zn and Cr. And also there is wide requirement of a product which can insta

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Clarahan, Christine. "Nutrition Management of the Adolescent Gastric Band Patient." Bariatric Nursing and Surgical Patient Care 6, no. 3 (2011): 133–37. http://dx.doi.org/10.1089/bar.2011.9959.

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Chaudhary, Mansi, and Ekta Singh Chauhan. "Nutritional Composition of Developed Bars and Their Impact on Work Performance of Adolescent Swimmers’ Girls." Journal of Advances in Food Science & Technology 11, no. 4 (2024): 19–31. http://dx.doi.org/10.56557/jafsat/2024/v11i48872.

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With the growing interest in sports nutrition and its impact on athletic performance, understanding the specific needs of adolescent athletes, particularly females, is crucial for optimizing their training and performance outcomes. The three variants of the Protein-rich bar (PB1, PB2, PB3) with the CB were developed by using different ingredients. The research employs a mixed-methods approach, combining nutritional analysis of developed bars with performance assessments among adolescent swimmers’ girls. Firstly, organoleptic evaluation (9-point hedonic scale) was performed on the variants of P

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Kaviani, Mojtaba, Philip D. Chilibeck, Jennifer Jochim, Julianne Gordon, and Gordon A. Zello. "The Glycemic Index of Sport Nutrition Bars Affects Performance and Metabolism During Cycling and Next‐Day Recovery." Journal of Human Kinetics 66, no. 1 (2019): 69–79. http://dx.doi.org/10.2478/hukin-2018-0050.

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Abstract Low-glycemic index carbohydrates are potentially better for endurance performance as they result in greater fat oxidation and lower carbohydrate oxidation due to lower insulin release. We compared the effects of pre-exercise feeding with a low-glycemic index lentil-based sports nutrition bar, a commercially-available sports nutrition bar with moderate-glycemic index, and a non-caloric placebo on metabolism and performance during endurance cycling (Trial 1). Using a randomized, counterbalanced, crossover design, endurance-trained individuals (n = 11; eight males; 26 ± 6y; VO2peak 51.4

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Yan, Mary R., Dave Brown, Andrew Parsons, et al. "Branding, Ingredients and Nutrition Information: Consumer Liking of a Healthier Snack." Journal of Food Research 4, no. 5 (2015): 64. http://dx.doi.org/10.5539/jfr.v4n5p64.

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Taste appeal, sustainable ingredients and valid health claims are challenges for successful marketing of healthier food products. This study was designed to compare the effects of branding, ingredients and nutrition information on consumer liking towards a prototype of the Nothing Else healthier snack bar with the top three brands of New Zealand snack bars, and another product with a good nutrient profiling score. Sixty-four consumers were recruited to evaluate the five snack bars. Participants initially blind-rated on visual analogue scales their liking scores in relation to colour, taste, fl

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Arinda, Ditia Fitri, Indah Purnama Sari, and Windi Indah Fajar Ningsih. "Pengembangan snack bar berbasis pangan lokal: analisis gizi dan optimasi formulasi." Jurnal SAGO Gizi dan Kesehatan 6, no. 1 (2025): 152. https://doi.org/10.30867/gikes.v6i1.2201.

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Background: The development of nutritious snack bars is expected to provide a viable solution for offering popular snacks that meet the nutritional needs of adolescents. Therefore, the development of locally sourced snack bars like Puanchi Bar, which substitutes fish glue flour, becomes a promising solution to support government nutrition programs.Objectives: This study aims to analyze the nutritional content and formulation accuracy of three snack bar formulations. Methods: The research design used in this study is a laboratory experimental design with proximate tests, including analysis of p

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Jolji, M., B. Pecsenye, Z. Mposula, A. Aleya, T. Kiss, and E. Mathé. "Development and comparative analysis of protein-polyphenol-fibre bars as nutritional supplements suitable for healthy senior consumers." Acta Universitatis Sapientiae, Alimentaria 16, no. 1 (2023): 103–25. http://dx.doi.org/10.2478/ausal-2023-0008.

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Abstract The number of elderly people is steadily increasing in developing countries though the specific age-related challenges of nutrition fail to get properly addressed in the case of senior citizens. Accordingly, we have developed protein-polyphenol dietary fibre (PPF) bars using two kinds of protein mixtures (1 and 2) and some food additives, such as the banana powder, freeze-dried strawberries, coconut powder, Dutch cacao powder, and vanilla cookies, as they can interfere with the texture of bars and the flavour as well. The used food additives are also a source of polyphenols and dietar

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N, Taj Reena. "Development and Formulation of Millet based Nutri-Bar." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 05 (2024): 1–5. http://dx.doi.org/10.55041/ijsrem33536.

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Whole grains like millet and rice are rich in nutrients and fiber, making them an excellent ingredient for developing a nutritious snack bar. The nutri bar was formulated using popped pearl millet and black rice flakes as primary ingredient. Three samples (F1, F2 and F3) with different composition are prepared. The proximate composition, chemical and sensory analysis was determined for all the samples. Sensory evaluation was conducted using a nine-point hedonic scale to assess the bar's taste, colour, texture, and overall acceptability. Results showed that the sample F3 has rich content of 12.

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Ho, L. H., Nur Hasyimah T., and Amira Nadia A.L. "Nutritional compositions, physicochemical properties, and sensory attributes of green banana flour-based snack bar incorporated with konjac glucomannan." Food Research 6, no. 2 (2022): 128–38. http://dx.doi.org/10.26656/fr.2017.6(2).275.

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The objective of this study was to determine the nutritional composition, physicochemical properties, and sensory acceptability of snack bars prepared by using green banana flour (20% based on the total weight of rolled oats) and konjac glucomannan (KGM). Various levels of KGM (0.5%, 1.0%, 1.5%, and 2.0%) were incorporated to the snack bar sample formulation to prepare samples of SBKGM0.5, SBKGM1.0, SBKGM1.5, and SBKGM2.0, respectively. Results showed that the incorporation of KGM at increasing levels for snack bar production had significantly (p<0.05) increased the moisture, ash, crude fib

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Molla, Mohammad Mainuddin, Ashfak Ahmed Sabuz, Md Hafizul Haque Khan, et al. "Effect of Pineapple Pomace on the Development of Peanut Bar and their Physicochemical and Nutritional Properties with Consumer Acceptance." Journal of Agricultural Science and Food Technology 7, no. 3 (2021): 46–56. http://dx.doi.org/10.36630/jasft_21005.

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The study was conducted to maximally utilize the pineapple pomace for the formulation of peanut bar using jaggery (cane sugar). The study was laid out in complete randomized design (CRD) with 3 replications. Developed pineapple pomace peanut bars were stored in PET boxes for 2 months for observation. The market sample was collected from the local market of Gazipur city to compare with our nut bar. Then the collected sample was stored and analyzed for its color, texture, sensory attributes, nutritional and physicochemical properties. Results revealed that the developed nut bar is a rich source

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Nutter, June, and Anne Kotch. "Nutrition Education Strategies: A Trip to the Salad Bar." Journal of Health Education 26, no. 5 (1995): 311–13. http://dx.doi.org/10.1080/10556699.1995.10603123.

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Garr, Katlyn, Ashley Mendoza, Suzanne E. Mazzeo, et al. "School Nutrition Personnel Perceptions of School Salad Bars before and after COVID-19." Nutrients 16, no. 4 (2024): 488. http://dx.doi.org/10.3390/nu16040488.

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Many schools have salad bars as a means to increase students’ fruit and vegetable intake. School nutrition programs experienced drastic changes to the school food environment due to COVID-19. The aim of the current study was to understand cafeteria personnel’s experiences related to salad bar implementation before the COVID-19 pandemic and in the current school environment to inform efforts to enhance salad bar sustainability. Seven elementary schools (N = 30 personnel) installed salad bars prior to COVID-19; three of these schools (n = 13 personnel) re-opened salad bars after COVID-19. Cafete

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Bruening, Meg, Marc A. Adams, Punam Ohri-Vachaspati, and Jane Hurley. "Prevalence and Implementation Practices of School Salad Bars Across Grade Levels." American Journal of Health Promotion 32, no. 6 (2017): 1375–82. http://dx.doi.org/10.1177/0890117116689159.

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Purpose: To assess the prevalence of school salad bars in Arizona and to describe common practices of salad bar use among school nutrition managers across grade level. Design: Cross-sectional web-based surveys. Participants: School nutrition managers from elementary, middle, high, and K-12 schools (N = 648). Measures: Prevalence of salad bars; implementation practices such as years with salad bar, salad bar type, location, monitor, and reimbursement practices; and food-related components of salad bars including frequency of items, popular items, and sources of food. Analysis: Descriptive analy

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Mukherjee, Kaustav. "Development of Protein Rich Flavored Bar." International Journal for Research in Applied Science and Engineering Technology 9, no. 12 (2021): 104–7. http://dx.doi.org/10.22214/ijraset.2021.39229.

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Abstract: The present study entitled “Development of protein rich flavoured bar” was conducted with the objective to develop protein rich flavoured bar using different ingredients, to assess the sensory accessibility, determine the nutritional composition and cost of developed protein bar. Protein rich flavoured bar were prepared by using three treatments i.e. T1 (dates 50g, oats 10g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 5g, cocoa powder 10g), T2 (dates 45g, oats 8g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 12g, guava flavou

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Nekrasova, Yu O., O. Ya Mezenova, and J. Th Moersel. "Biopotential of collagen-containing hydrolysates obtained from fish raw materials for protein sports nutrition." Proceedings of Universities. Applied Chemistry and Biotechnology 11, no. 4 (2022): 603–16. http://dx.doi.org/10.21285/2227-2925-2021-11-4-603-616.

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Low-molecular peptides of collagen origin are of crucial importance for the body metabolism. This work aims to substantiate the use of the hydrolysates of collagen-containing fish raw materials (scale) for protein sports nutrition. Sublimated low-molecular weight peptide water-soluble and dried water-insoluble protein-mineral supplements from the sardine scale were obtained by enzymatic thermal hydrolysis. The biopotential of scale and auxiliary food additives (apple pomace, flaxseed cake, pine nuts) was investigated using standard methods. The protein content and amino acid composition of the

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Kaviani, Mojtaba, Philip D. Chilibeck, Spencer Gall, Jennifer Jochim, and Gordon A. Zello. "The Effects of Low- and High-Glycemic Index Sport Nutrition Bars on Metabolism and Performance in Recreational Soccer Players." Nutrients 12, no. 4 (2020): 982. http://dx.doi.org/10.3390/nu12040982.

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Consumption of low-glycemic index (GI) carbohydrates (CHO) may be superior to high-GI CHO before exercise by increasing fat oxidation and decreasing carbohydrate oxidation. We compared the effects of pre-exercise feeding of a low-GI lentil-based sports nutrition bar with a high-GI bar on metabolism and performance during a simulated soccer match. Using a randomized, double-blind, counterbalanced, crossover design, participants (n = 8) consumed 1.5 g/kg available CHO from a low-GI bar (GI = 45) or high-GI bar (GI = 101) two hours before a 90 min simulated soccer match, and 0.38 g/kg body mass d

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Bansal, Uma, Aastha Bhardwaj, Som Nath Singh, Sucheta Khubber, Nitya Sharma, and Vasudha Bansal. "Effect of incorporating plant-based quercetin on physicochemical properties, consumer acceptability and sensory profiling of nutrition bars." Functional Foods in Health and Disease 12, no. 3 (2022): 116. http://dx.doi.org/10.31989/ffhd.v12i3.888.

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AbstractBackground: Plant-based quercetin is usually produced using fruit and vegetable wastes and is sold in the market in powdered form. Since it is already used as a supplement in various foods, therefore, a study was conducted to develop calorie rich nutrition bars using plant-based quercetin, that may serve as a promising functional snack with high antioxidant property for general consumption by teenagers, adults, athletes and sports persons. To surmise, this study deals with the development of a novel nutrition bar by utilizing a plant byproduct.Methods: Plant based pure quercetin extrac

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Ghifari, Achmad Maralda Ainin. "ACCEPTABILITY AND NUTRIENTS CONTENT (VITAMIN B12 AND FOLIC ACID) OF SUBTITUTED SNACK BAR WITH PURPLE SWEET POTATO (IPOMOEA BATATAS L.) ENRICHED WITH NUTRITIONAL YEAST AS HEALTHY VEGAN FOOD." Media Gizi Indonesia 16, no. 1 (2021): 79. http://dx.doi.org/10.20473/mgi.v16i1.79-85.

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Vegan are group of people who have high risk of megaloblastic anaemia because of vitamin B12 and folic acid defi ciency. Purple sweet potato (Ipomoea Batatas L.) and nutritional yeast are rich vitamin B12 and folic acid, therefore can be formulated into healthy food, such as snack bar for vegan. The purpose of this study is to determine the eff ect of purple sweet potato substitution and nutritional yeast addition on acceptability and availability of vitamin B12 and folic acid of snack bar. The type of research of formulation was true experimental design (Complete Randomize Design) with 1 form

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Ma'rifah, Bahriyatul, Ari Pebru Nurlaily, and Adhi Wardhana Amrullah. "Nutritional Characteristic of Snack bar Formulation Based on Snakehead Fish-Sorghum Flour Flakes and Kidney Beans." Ghidza: Jurnal Gizi dan Kesehatan 7, no. 2 (2023): 205–15. http://dx.doi.org/10.22487/ghidza.v7i2.1005.

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Proving supplementary food such as snack bar from high in energy, protein and iron local foods (snakehead fish flour, sorghum and kidney bean) can be used as specific nutrition intervention for CED and anemia in pregnant women. This study aimed to analyze and nutritional characteristic of snakehead fish-sorghum flour flakes and kidney bean snack bar. The experimental method was Completely Randomized Design (CRD) with four ratios of snakehead fish flour-sorghum flakes and kidney beans, namely F1 (50%:50%), F2 (60%:40%), F3 (70%:30%) and F4 (80%:20%). Nutritional characteristic of snack bar was

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Kerenhappuch Susan Samuel and Nazni P. "Nutraceutical characterization and shelf life analysis of millet incorporated nutrition bars." International Journal of Research in Pharmaceutical Sciences 11, no. 2 (2020): 2056–62. http://dx.doi.org/10.26452/ijrps.v11i2.2146.

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Recently, the nutraceutical sector of the food trade is unfolding, and designer foods such as nutrition bars have found their place in this competitive industry. The inclusion of underutilized food sources in the development of new value-added products is ingenious. Millets, the indigenous crop, are a good source of nutrients. The Nutri-cereal is still lacking commercial success and deserves recognition in the food-processing sector. In the current study, foxtail and pearl millet are used to develop foxtail millet meal replacement bar (FMRB) and pearl millet protein bar (PPB), respectively. Th

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OLIVER, STEPHEN K., and MARK S. TREMBLAY. "Effects of a Sports Nutrition Bar on Endurance Running Performance." Journal of Strength and Conditioning Research 16, no. 1 (2002): 152–56. http://dx.doi.org/10.1519/00124278-200202000-00024.

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OLIVER, STEPHEN K., and MARK S. TREMBLAY. "Effects of a Sports Nutrition Bar on Endurance Running Performance." Journal of Strength and Conditioning Research 16, no. 1 (2002): 152. http://dx.doi.org/10.1519/1533-4287(2002)016<0152:eoasnb>2.0.co;2.

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Kulick, M. K., and J. V. Logomarsino. "Nutrition knowledge, demographic characteristics and attitudes of salad bar patrons." Journal of the American Dietetic Association 93, no. 9 (1993): A73. http://dx.doi.org/10.1016/0002-8223(93)91242-i.

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Kinvan, Emine, and Tugba Ozdal. "IMPROVED DOMESTIC PROBIOTIC ENERGY BAR DESIGN BY USING SENSORY ANALYSIS METHODS." Latin American Applied Research - An international journal 52, no. 4 (2022): 387–92. http://dx.doi.org/10.52292/j.laar.2022.964.

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Today, the relationship between health and nutrition is gaining more importance. Studies have shown that probiotics have significant effects on health and can be used to prevent various diseases. However, the consumption of probiotic products is still not sufficient. Therefore, probiotic products should be multiplied and disseminated. In this study, it was aimed to develop a probiotic product with high nutritional value and energy level by using probiotic oatmeal, hazelnut, peanut, pistachio, almond, walnut and chocolate. Products produced as probiotic energy bar are designed in three differen

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Nekrasova, Yulia O., Olga Ya Mezenova, and Mikhail P. Andreev. "The quality of a protein bar for sports nutrition with fish protein supplements." Processes and Food Production Equipment 16, no. 1 (2023): 10–20. http://dx.doi.org/10.17586/2310-1164-2023-16-1-10-20.

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The quality of a new protein bar for sports nutrition, enriched with fish protein supplements, obtained by hydrolysis of fish scales, was investigated. The objects of the study were two types of protein supplements and the finished product. The paper explores the main indicators of the bar quality. The mass fraction of moisture, fat, and ash was determined according to GOST 5900-2014, GOST 31902-2012 and GOST 5901-2014, the amino acid composition was determined by ion-exchange chromatography, and the mineral composition was determined by atomic absorption spectrometry. The biological value of

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Horacek, Tanya M., Maria B. Erdman, Carol Byrd-Bredbenner, et al. "Assessment of the dining environment on and near the campuses of fifteen post-secondary institutions." Public Health Nutrition 16, no. 7 (2012): 1186–96. http://dx.doi.org/10.1017/s1368980012004454.

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AbstractObjectiveThe present study evaluated the restaurant and dining venues on and near post-secondary campuses varying in institution size.DesignThe Nutrition Environment Measures Survey for Restaurants (NEMS-R) was modified to evaluate restaurants as fast food, sit down and fast casual; and campus dining venues as dining halls, student unions and snack bar/cafés. ANOVA withpost hocTukey'sBandTtests were used to distinguish differences between dining venues and associated institutions by size.SettingThe study was conducted at fifteen US post-secondary institutions, 2009–2011.SubjectsData pr

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Amri, A. F., A. C. Iwansyah, and W. F. Irzaqi. "Estimation of selling price for grasshopper (Valanga nigricornis Burm.) snack bar products using cost-based method." IOP Conference Series: Earth and Environmental Science 1377, no. 1 (2024): 012002. http://dx.doi.org/10.1088/1755-1315/1377/1/012002.

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Abstract Determination of the selling price is an important part of the commercialization process of researched food products. The food product that had been developed was a snack bar product made from grasshopper flour (Valanga nigricornis Burm.). This research purpose was to determine the selling price of snack bar products made from grasshopper flour based on recipe differences. The method of determining the selling price was the cost-based method. Variations of this method are variable costing and full costing. The result of this research was the chosen recipe for the main snack bar produc

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Sholichin, Alina Hizni, and Diyah Sri Yuhandini. "Bran Bar Product Development for Athletes (Organoleptic Assessment and Nutritional Content)." Media Informasi 21, no. 01 (2025): 1–9. https://doi.org/10.37160/mijournal.v21i01.698.

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Background: Rice milling produces a by-product of rice bran (8-12%) with good nutritional content, which can be used as raw material for making snack bars to optimize athlete performance. Objectives: The study aimed to analyze the organoleptic assessment and nutritional content of bran bars as snack bars for athletes. Methods: The research was conducted from May to November 2024 at the D III Nutrition Study Programme Cirebon and Saraswanti Indo Global Laboratory. Organoleptic assessment using a completely randomized design and 2 repetitions by 32 students who are active in sports, on the param

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Nurali, Erny J. N., Eka T. P. Ruindungan, Mercy I. R. Taroreh, Dekie Rawung, and Joachim J. E. Ossoe. "Development Snack Bar Composite Flour of Goroho Banana (Musa Acuminata), Purple Yams (Ipomoea Batatas L.) And Green Bean (Vigna Radiata)." Jurnal Agroekoteknologi Terapan 4, no. 1 (2023): 54–66. http://dx.doi.org/10.35791/jat.v4i1.46478.

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    Snack bars are an emergency food source of energy because they contain sufficient calories and complete nutrition. The purpose of this research is to (1) Analyzed the nutritions content (moist, ash, protein, fat, carbohydrate dan crude fiber) of the snack bar made from composite flour of goroho plantain, purple sweet potato, and mung beans, (2) evaluate the sensory preferences of snack bars which is made from composite flour of goroho plantain, purple sweet potato, and mung beans preferred. This research was used a completely randomized design (CRD) with various tre

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Supu, Asniar Hardianti, Lydia Fanny, and Retno Sri Lestari. "Acceptance and Nutrient Macro Snack Bar Purple Yam and Cowpea." Media Gizi Pangan 25, no. 2 (2019): 31. http://dx.doi.org/10.32382/mgp.v25i2.387.

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Nutritional problems in Indonesia are still a serious health problem, especially over nutrition and diabetes mellitus. One effort that can be done in the management of diabetes mellitus is to regulate the diet or diet properly which aims to prevent blood sugar from rising dramatically. This can be done by consuming foods that are low in the glycemic index by utilizing purple yam into flour in the form of a snack bar. Cowpea has a high protein and contains amino acids that are important to the body by considering the nutritional value, benefits and acceptability. This study aims to determine th

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Amol, Ban1 Nagesh Masal*2 Akshay Mohite2 Supriya Mohite2. "Formulation and Evaluation of Instant Energy Bar." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 4449–59. https://doi.org/10.5281/zenodo.15522138.

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The increasing demand for convenient, nutritious, and energy-rich snack options has led to the development of functional food products. This study focuses on the formulation and evaluation of an Energy Booster Bar utilizing natural ingredients such as guarana, ashwagandha, brahmi, ginseng, dextrose, peanuts, almonds, fenugreek, dates, jaggery, dark chocolate, gulkand, and cardamom. The prepared bar was assessed for organoleptic properties, pH, stability, hardness, and melting point. Nutritional analysis revealed a balanced composition with high carbohydrate and moderate fat content, contributi

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Cahyani Putri, Vina, and Wiwit Estuti. "Rastame Bar Formulation made from Black Rice Flour and Red Bean Flour as An Alternative to Emergency Food." Jurnal Medisci 1, no. 2 (2023): 87–96. http://dx.doi.org/10.62885/medisci.v1i2.84.

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Geographically and demographically, Indonesia is an area that is prone to natural objects. The National Disaster Management Agency (BNPB) recorded 3,431 natural disasters that have hit various regions in Indonesia from early January to December 2022. Emergency Food Product (EFP) is a product that is designed and used in emergencies without having to go through various cooking processes so that it can be directly consumed. EFP is designed to meet the caloric needs of 233-250 kcal / 50 grams of ingredients. One example of an emergency food product is a snack bar or food bar. This type of researc

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Pol, Korrie, Cees de Graaf, Diederick Meyer, and Monica Mars. "The efficacy of daily snack replacement with oligofructose-enriched granola bars in overweight and obese adults: a 12-week randomised controlled trial." British Journal of Nutrition 119, no. 9 (2018): 1076–86. http://dx.doi.org/10.1017/s0007114518000211.

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AbstractOligofructose is a prebiotic dietary fibre obtained from chicory root inulin. Oligofructose supplementation may affect satiety, food intake, body weight and/or body composition. The aim was to examine the efficacy of oligofructose-supplemented granola bars on the following weight management outcomes: satiety, energy intake, body weight and body composition in overweight or obese adults. In all, fifty-five adults with overweight or obesity (thirty-six females/nineteen males; age: 41 (sd 12) years; 90·6 (sd 11·8) kg; BMI: 29·4 (sd 2·6) kg/m2) participated in a parallel, triple-blind, pla

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Cho, Seong-Ah, Kyung-Mi Yoo, Seul Lee, Kyung-Tak Kim, and In-Kyeong Hwang. "Quality Characteristics of Nutrition Bar Substituted with Defatted Ginseng Seed Meal." Korean journal of food and cookery science 29, no. 3 (2013): 249–56. http://dx.doi.org/10.9724/kfcs.2013.29.3.249.

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Jovanov, Pavle, Marijana Sakač, Mihaela Jurdana, et al. "High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study." Foods 10, no. 11 (2021): 2628. http://dx.doi.org/10.3390/foods10112628.

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This study was focused on the creation of high-protein bars formulated using whey protein isolate (24%) and soy protein isolate (6%) as the sources of proteins; oat flakes and inulin, both abundant in dietary fibres, and creatine monohydrate and other minor ingredients (vitamin and mineral mixture, potassium sorbate) to achieve the requirements for a meal replacement formula for physically active people. The nutritional profile of the high-protein bar was examined (energy 1215 kJ/288 kcal; protein 34.1 ± 0.20 g, fat 6.01 ± 0.13 g of which was saturated 3.12 ± 0.08 g, fibre 3.10 ± 0.17 g carboh

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Bishop, Laura. "Gluten-Free Protein Bar Options." Journal of Renal Nutrition 23, no. 3 (2013): e67-e69. http://dx.doi.org/10.1053/j.jrn.2013.02.006.

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Barjaktarovic-Labovic, Snezana, Snezana Pantovic, Ivana Joksimovic, and Ines Banjri. "Nutritional knowledge and status of Montenegrin athletes: Focus on general and sports nutrition." Hrana i ishrana 64, no. 2 (2023): 12–19. https://doi.org/10.5937/hraish2302012b.

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The assessment of athletes' nutritional status is a crucial aspect of enhancing sports performance, maintaining health, and reducing the risk of injuries. Nutritional status provides a comprehensive insight into athletes' dietary habits and needs, enabling tailored adjustments in energy and nutrient intake according to the specifics of individual sports, training intensity, and personal goals. The focus is often placed solely on the athletic component of training, while the nutritional factor is unjustly neglected. The aim of this study was to examine athletes' knowledge of proper nutrition an

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