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Journal articles on the topic 'Nutritious snack'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

On-Nom, Nattira, Prapatsorn Promdang, Woorawee Inthachat, et al. "Wolffia globosa-Based Nutritious Snack Formulation with High Protein and Dietary Fiber Contents." Foods 12, no. 14 (2023): 2647. http://dx.doi.org/10.3390/foods12142647.

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Wolffia globosa (W. globosa) or duckweed is a small aquatic plant with high protein, dietary fiber, and lipid contents that can be combined with food products to develop nutritious snacks as one strategy to mitigate malnutrition. Here, response surface methodology (RSM) with mixture design was used to develop snacks from W. globosa freeze-dried powder (WP). The physical properties, proximate analysis, amino acid profiles, sensory evaluation, phytochemical analysis, antioxidant properties, and genotoxicity (Ames test) of the snacks were evaluated. The optimal W. globosa snack formula was 64% gl

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Fathonah, Siti, Rosidah, and Sarwi. "Nutritional Adequacy Level of Snack toward Nutritional Status of Early Childhood." Greener Journal of Epidemiology and Public Health 2, no. 2 (2014): 37–44. https://doi.org/10.15580/GJEPH.2014.2.021914118.

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The research conducted to map the nutritional status and need analysis of local-based snack in Semarang, Indonesia. The amount of early childhood were 200 samples. Identification for the type of snack they consume was obtained by recall for 3 days; followed by calculating nutrition contents and nutritional adequate level of the snack. The correlation of sex and age toward the level of nutritional adequacy was analyzed by Chi Square. Children in early aged 1 – 5 years, with 7.6% anemia rate, the normal nutritional status prevalence, wasted, severely wasted and obese were respectively

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Lestari, Puji, and Zana Fitriana Octavia. "Knowledge and Attitudes about Nutrition related to Snacking Practices in Madrasah Tsanawiyah Students." Journal of Health Education 6, no. 2 (2021): 82–87. http://dx.doi.org/10.15294/jhe.v6i2.40182.

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Background: Snacks in students' social life are a means of socializing students with their friends. Students tend to consume less nutritious food. The practice of this student snack begins with the attitude of the students, which begins with the students' knowledge of nutrition. This study aims to analyze the relationship between knowledge and attitudes about nutrition on students' snacking practice. Methods: This study is a descriptive study with a cross-sectional research design. The research sample consisted of 133 students, who were students in grades 8 & 9 Mts Darul Ulum. Results: The

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Walker, Karen Z., Julie L. Woods, Cassie A. Rickard, and Carrie K. Wong. "Product variety in Australian snacks and drinks: how can the consumer make a healthy choice?" Public Health Nutrition 11, no. 10 (2008): 1046–53. http://dx.doi.org/10.1017/s1368980007001462.

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AbstractObjectiveTo estimate the proportion of ‘healthy’ snack food and beverage choices available to an Australian consumer.DesignA survey of product Nutrition Information Panels (NIP) and product labels on snack foods and beverages offered for sale. Data on nutrient content were compared with criteria from different nutrient profile systems to estimate the proportion of items conforming to a ‘healthy’ choice.SettingA large supermarket in metropolitan Melbourne, Australia.ResultsA consumer could choose from 1070 different snack foods and 863 different drinks. Flavour variety was more common i

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Amalia, Rosa, Dyah Ismoyowati, and Guntarti Tatik Mulyati. "Nutritional Content in Snack Food: Consumer Perceptions and Behaviors." Agroindustrial Journal 8, no. 2 (2022): 560. http://dx.doi.org/10.22146/aij.v8i2.76731.

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People's lifestyles encouraged them to devour the main dish in a short amount of time. It demonstrated the value of snack foods as a source of supplementary energy. To present an example of marketing agro-industry in some healthy snack foods for college student, it was necessary to understand consumer behaviors regarding sugar intake in snacking. The marketers need to understand the customer perceptions and behaviors towards nutritional content in snack foods to create healthy snack food. The aims of this study were: 1) to analyze the consumer perceptions and behaviors of nutritional content i

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Lestari, Serly, Emy Yuliantini, and Desri Suryani. "Proximate Analysis and Organoleptic Acceptance of Snack Bar Based on Green Pea Flour (Vigna Radita) and Red Pea Flour (Phaseolus Vulgaris L)." Jurnal Ilmiah Kesehatan (JIKA) 6, no. 3 (2024): 519–31. https://doi.org/10.36590/jika.v6i3.727.

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Snack bars are snacks in the form of bars that are produced from various food components with added nutrients such as whole grains, dried fruit, or nuts. The aim of the research was to determine the proximate levels and test the organoleptic acceptability of snack bars using a completely randomized design (CRD) with treatment, added green beans and red beans F1 (100:25) F2 (62,5:62,5), F3 (25: 100). Organoleptic tests were carried out with 30 training panelists. The data were analyzed using the Kruskall Wallis test and continued with Mann Whitney. The results on the proximate level test was fo

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Dita Puteri, Ade, and Devina Yuristin. "PENYULUHAN KESEHATAN MENGENAI PENTINGNYA MAKANAN JAJANAN SEHAT DAN BERGIZI PADA SISWA SDN 018 PENYESAWAN." COVIT (Community Service of Health) 2, no. 1 (2022): 96–99. http://dx.doi.org/10.31004/covit.v2i1.4163.

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Food is one of the necessities in human life which is essential for the process of growth and development as well as the basis for maintaining health, both for children and adults. Every food that enters our body can affect metabolism and blood composition in the body. It is not uncommon to find snacks that are traded around the school containing additional substances such as preservatives and food coloring. Snacking habits in children are closely related to the economy and the level of knowledge of children and parents regarding the selection of healthy and nutritious snacks. Community Servic

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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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Dimopoulou, Maria, Alexandra Bargiota, Eleftheria Barmpa, et al. "Postprandial Glucose Response in Type 2 Diabetes Mellitus Patients and Possible Antioxidant Properties of a Plant-Based Snack Bar." Foods 13, no. 24 (2024): 4123. https://doi.org/10.3390/foods13244123.

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Daily, more and more people consume snack bars that may have an impact on blood glucose levels. The aim of the present study was to compare the acute effects of a common snack and a plant-based snack bar (PB) that was developed at the University of Thessaly as a functional diabetic snack on blood glucose and insulin in patients with type 2 diabetes mellitus (T2DM). Adults with T2DM (n = 10) treated with oral medications were studied in a randomized, crossover clinical trial. On each trial day, postprandial glucose and insulin levels were measured at 30, 60, 90, and 120 min, and a morning snack

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Sonjati, Evi, Anis Nugraha, Annisa Nur Safitri, Vena Anggiyani, and Moch Fauzie Rahman S. "Community Service for Grade IV Elementary Schools by Implementing Healthy Snacks at Cipunagara Public Elementary School." ABDIMAS: Jurnal Pengabdian Masyarakat 6, no. 2 (2023): 3988–92. https://doi.org/10.35568/abdimas.v6i2.3109.

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Snack food is food and drink that is processed by food artisans at the point of sale and or served as ready-to-eat food for sale to the public other than those served by catering services, restaurants or restaurants and hotels. Government (PP) No. 19 of 2005 concerning National Education Standards (SNP) that every education unit is required to have facilities and infrastructure, including a canteen or school canteen. Based on the results of the BPOM survey, it shows that 99% of school children buy snacks at school. Healthy and nutritious snacks are very important in playing a role in providing

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Putri, Qori' Selviana, and Luluk Ria Rakhma. "Development Of Nutrition Education Media Using Video About Knowledge Of Snack Selection Among Adolescents." Jurnal Bahana Kesehatan Masyarakat (Bahana of Journal Public Health) 8, no. 2 (2024): 138–45. https://doi.org/10.35910/jbkm.v8i2.783.

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Background: Adolescents aged 13-18 years experience rapid growth, leading to increased nutritional needs. This age group often seeks additional snacks outside of meal times due to heightened appetite. However, not all snacks are nutritious. Another issue is the low food safety level of snacks sold freely in school canteens and the surrounding environment, which may not meet adolescents’ nutritional needs. This study aims to develop, determine the suitability, and assess the acceptability of video-based nutrition education media about adolescent snack selection. Method: This research utilized t

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Setiyowati, Eppy, and Selvya Alamsyah. "Effect Of Health Education About Snack Foods On Snack Food Preferences In Elementary School Students At SDN Jagir 1/393 Surabaya." Jurnal Ners dan Kebidanan Indonesia 7, no. 3 (2020): 136. http://dx.doi.org/10.21927/jnki.2019.7(3).136-145.

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<p>Snack food is a type of snack that is very popular with school children and is difficult to separate. School children usually buy snacks without considering their nutritional content. Excessive children's preference for snacks can have a negative impact such as decreased appetite and cause various kinds of diseases due to less hygienic food. The aim of the study was to analyze the effect of health education on snack foods on the preferences (preferences) of snack foods on elementary students at Jagir Elementary School 1/393 Surabaya. Pre-Experimental research design with one group pre

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da Silva, Edson P., Heloisa H. Siqueira, Rafael Carvalho do Lago, Cristina M. Rosell, and Eduardo V. de Barros Vilas Boas. "Developing fruit-based nutritious snack bars." Journal of the Science of Food and Agriculture 94, no. 1 (2013): 52–56. http://dx.doi.org/10.1002/jsfa.6282.

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Sumarlina, Nenden, Anik Rahayu, Irma Sofa, et al. "PUMPKIN JELLY CANDY GIVING "PORORO GUMMY" (Pumpkins and Carrots to Growth) TO INCREASE APPETITE IN TODDLERS." International Journal of Engagement and Empowerment (IJE2) 4, no. 3 (2024): 365–72. https://doi.org/10.53067/ije2.v4i3.183.

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Eating difficulties in early childhood, especially toddlers, is a significant nutritional challenge in Indonesia. If handled properly, these problems can help the growth and development of children. There is a need for practical solutions that can increase children's appetite in a way that appeals to both children and parents. This community service activity aims to improve the appetite of toddlers by introducing a healthy snack innovation called PORORO GUMMY (Pumpkins and Carrots to Growth). This activity was carried out at PAUD Kartini in West Bandung and involved children, parents, and scho

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Charvet, Andrea, Adriana Campa, Catherine Coccia, and Fatma Huffman. "Impact of Eating Frequency and Snack Quality on Body Weight of WIC Preschool Children." Current Developments in Nutrition 4, Supplement_2 (2020): 1616. http://dx.doi.org/10.1093/cdn/nzaa063_014.

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Abstract Objectives To understand the influence of eating frequency and snack quality on body weight of preschool children ages 3 up to 5 years participating in the Broward County Special Supplementation Nutrition Program for Women, Infants, and Children (WIC). Methods Cross-sectional data were collected from all 7 Broward County Health Department WIC clinics over 4 months via a researcher-administered questionnaire. Additional data were extracted from the WIC data system. Centers for Disease Control and Prevention's BMI-for-age percentiles were used to classify children into weight categories

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Nuraeni, Ani, and Thalita Fauziah. "Ubi Jalar Sebagai Salah Satu Alternatif Pengembangan Produk Snack." Jurnal Sains Terapan 6, no. 1 (2016): 94–107. http://dx.doi.org/10.29244/jstsv.6.1.94-107.

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The general purpose of product development of snack made from sweet potato. Product development is very important thing to do to make consumers do not feel bored with product that already on the market and make a product with better quality and benefits. Product development has a purpose to improve and complete the product that already exist. The product that will be developed is a snack from sweet potato. Snack from sweet potato has not been a common in the market. This product development has been done to inform the society that the food from sweet potato can be a very delicious and nutritio

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Matondang, Riana Jogi Ahdareni, and Maria Yuliaty. "Unhealthy Snacking Habits are Prevalent Among Elementary School Students." Business Economic, Communication, and Social Sciences Journal (BECOSS) 6, no. 1 (2024): 13–21. http://dx.doi.org/10.21512/becossjournal.v6i1.10828.

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Development Index (HDI) showing a noteworthy increase in 2018. This progress is a promising sign for Indonesia's future, placing it in the high human development category. The focus of the report is on child welfare and health services, emphasizing the significance of adequate nutrition for proper growth and development. The report highlights the challenges parents face in providing their children with nutritious food due to their busy schedules, which often results in children buying unhealthy snacks at school. The 2019 Annual Report of the Food and Drug Supervisory Agency (BPOM) raises conce

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Sahrul Hasan, Rusman Rusman, Nur Ahda Syamsuryani, et al. "Inovasi Pemanfaatan Belimbing Wuluh Menjadi Cemilan Sehat." Cakrawala: Jurnal Pengabdian Masyarakat Global 3, no. 1 (2024): 159–64. http://dx.doi.org/10.30640/cakrawala.v3i1.2134.

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Starfruit is a fruit that is rich in nutrients and has various health benefits. However, starfruit is often neglected and not utilized optimally. Therefore, this research aims to develop innovations in the use of starfruit as healthy snacks. The research methods used are experiment and observation. Starfruit is processed into various sweets. These products are then tested for quality, including taste, texture and nutritional value. The research results show that starfruit can be processed into healthy snacks that are delicious and nutritious. Candied starfruit has a unique and savory taste, an

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Dar, Saba Nadeem, Nehzat Zehra, Fatima Javed, et al. "DEVELOPMENT OF COST-EFFECTIVE AND NUTRITIOUS SNACK BAR FROM LOCALLY AVAILABLE INGREDIENTS." International Journal of Pharmacy & Integrated Health Sciences 4, no. 2 (2023): 112–17. http://dx.doi.org/10.56536/ijpihs.v4i2.101.

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Background: The development of ready-to-eat meal replacement bars that provide health benefits, such as low-calorie content and increased levels of protein, fiber, and antioxidants, is essential given current consumer trends. Objectives: This project aimed to evaluate the acceptability of a snack bar made with local ingredients. This study aimed to manufacture a snack bar nutritionally enriched with local ingredients such as "roasted black chickpeas", nuts, and underutilized seeds. Methodology: It was an Experimental study. The proximate analysis of the snack bar was performed. At least 30 sna

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Dewi, Ni Made Nia Kartika, I. Nengah Kencana Putra, and Ni Wayan Wisaniyasa. "Pengaruh Perbandingan Tepung Talas Beneng (Xanthosoma Undipes K.Koch) dan Tepung Kacang Merah (Phaseolus Vulgaris L.) terhadap Karakteristik Snack Bar." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 13, no. 2 (2024): 422. http://dx.doi.org/10.24843/itepa.2024.v13.i02.p15.

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Snack bars are practical and nutritious snacks. Generally, snack bars are made from various mixtures of flour and dry ingredients such as cereal, nuts, and dried fruit. The use of taro beneng and red bean flour in this research aims to tap into local food potential and enhance the nutritional value of the snack bar. The purposes of this research are to determine the effect of the taro beneng and red bean flour ratio on the characteristics of snack bars and to identify the optimal ratio for producing a high-quality snack bar. This study employed a Completely Randomized Design (CRD) with the tre

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Aini, Siti Rahmatul, Iman Surya Pratama, Agus Dwi Ananto, and Luh Putu Gina Sri Budiani. "Workshop Pangan Jajanan Anak Sekolah (PJAS) dan Inovasi Sarapan Sehat untuk Anak Usia Sekolah." INDRA: Jurnal Pengabdian kepada Masyarakat 1, no. 1 (2020): 15–19. http://dx.doi.org/10.29303/indra.v1i1.17.

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Abstract: Nutritious and safe intake is a prerequisite for the growth and development of school-age children. Poor breakfast habits and snacks for school children that do not meet the requirements contribute significantly to the nutritional problems of school-age children. This is one of the priority health problems. Low achievement in the implementation of school children's nutrition programs has led to healthy breakfast and snack innovations workshops at one of the elementary schools in Sekarbela sub-district, Mataram city. The workshop participants included 50 people consisting of school-ag

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Shinaliyeva, A. Zh, A. T. Berdembetova, A. U. Shingisov, A. I. Makhatova, and E. T. Kanseitova. "DAIRY SNACKS: INNOVATIONS, TECHNOLOGIES AND PROSPECTS." Bulletin of Shakarim University. Technical Sciences, no. 2(18) (July 8, 2025): 240–49. https://doi.org/10.53360/2788-7995-2025-2(18)-29.

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The growing consumer demand for functional food products is stimulating the development of dairy snacks with improved biological and nutritional properties. Snacks represent a dynamically developing segment of the food industry, adapting to changing consumer preferences. In recent years, dairy products have become an integral part of the snack market, especially among children and adults who follow a healthy lifestyle. This review examines modern advances in the production of dairy snacks, including new formats such as crunchy cheese, functional milk drinks and frozen desserts. Taking into acc

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Carvajal Larenas, Francisco E., Michael J. Koziol, and Mario Caviedes. "Could Snacks Based on Lupin Be a Nutritious Treat? A Point of View." Foods 13, no. 20 (2024): 3227. http://dx.doi.org/10.3390/foods13203227.

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This viewpoint article presents an opinion about snacks made with lupin species. The nutritional quality of cereal-based snacks increased significantly when lupin was added. For instance, the protein and fibre content of lupin snacks could be as high as 55.7% and 8.3% respectively, soluble fibre as high as 61.2% of total fibre, and protein digestibility close to that of casein. As for sensory evaluation, some lupin snacks were ranked even better than controls. Moreover, some lupin snacks had similar or improved rheological behaviour with respect to controls. For instance, expansion indices of

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Ambulkar, Pranit, Bhagwat Tambe, and Prabhakar Jadhav. "Development and Clinical Evaluation of a Low Glycaemic Index Multi-Millet Snack." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 02 (2024): 1–13. http://dx.doi.org/10.55041/ijsrem28748.

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The prevalence of metabolic disorders, including obesity, diabetes, and high cholesterol, has been closely linked to dietary habits characterized by a high intake of refined carbohydrates and unhealthy fats. Addressing this issue through healthy eating practices is crucial in preventing the onset of these disorders. However, popular snacks in society often contribute to unhealthy diets. In response, this study aimed to develop a nutritious multi millet snack using food technologies like protein extraction, extrusion puff technology, tumble blending and no-fry oil treatment. The nutritional ana

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Crofton, Emily C., and Amalia G. M. Scannell. "Snack foods from brewing waste: consumer-led approach to developing sustainable snack options." British Food Journal 122, no. 12 (2020): 3899–916. http://dx.doi.org/10.1108/bfj-08-2018-0527.

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PurposeUsing a consumer-led approach, the purpose of this research is to examine how consumers perceive new cereal-based snack food concepts using healthy brewers spent grain (BSG) as a sustainable and functional ingredient.Design/methodology/approachIn-depth laddering interviews based on means–end chain theory were conducted with 40 healthy snack consumers in Dublin, Ireland.FindingsFour hierarchical value maps (HVM) representing data from each snack concept dimensions were generated. The results identified the crispy crackers concept as the most promising for further development, followed by

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Agustina, Delia, Imel Puji Astuti, Siti Nur amanah, and Sri Nurul Rohimah. "Peningkatan Pengetahuan Perilaku Hidup Bersih dan Sehat (PHBS) tentang Jajanan Sehat di MI PUI Cicanggong Kawali." Kolaborasi: Jurnal Pengabdian Masyarakat 3, no. 2 (2023): 131–38. http://dx.doi.org/10.56359/kolaborasi.v3i2.206.

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Introduction : Improving health status is strongly influenced by behavioral factors, namely proactive behavior that is useful for maintaining and improving health, preventing the risk of infection, protecting oneself from disease threats and actively participating in community empowerment activities called the Health Promotion Center, since 1996 known as the Behavioral Program. Clean and Healthy Living (PHBS). The health of school children is currently a priority scale, from the results of the 2013 population census it was found that a group of children in Indonesia totaled around 66 million p

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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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Michael Arvan Loekito. "FINANCIAL FEASIBILITY OF NEW PRODUCT VARIANTS CHILDREN’S HEALTHY SNACK BUSINESS: CASE STUDY OF LIL’BITES." Journal of Social and Economics Research 6, no. 1 (2024): 1985–2003. http://dx.doi.org/10.54783/jser.v6i1.524.

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Based on data from Indonesian Nutrition Status Survey (SSGI) in 2022, 21.6% of Indonesian children suffer from stunting, and 7.7% experience wasting. Stunting results from chronic malnutrition, causing below-average height, while wasting leads to below-normal weight. These conditions arise from insufficient nutritional intake. Ensuring proper nutrition for children under five requires three regular meals and two snacks daily. Lil'Bites is an FnB start-up that focuses on providing nutritious snacks for children by prioritizing healthy and high-quality raw materials. Currently in the product sal

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Taufiq El Haque, Iif, Sarsintorini Putra, Suparno Suparno, and Afif Noor. "Ensuring the Health and Safety of Indonesian School Children: Legal Protections in Snack Consumption." Qubahan Academic Journal 3, no. 4 (2023): 62–69. http://dx.doi.org/10.48161/qaj.v3n4a161.

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The health and safety of school children in Indonesia in the consumption of snacks in the school environment is an important aspect that needs to be carefully guarded. Ensuring that children receive healthy, safe, and nutritious snacks requires rigorous legal tools. This article reviews the existing legal framework and enforcement measures needed to ensure the health and safety of schoolchildren during snack consumption. While there are already regulations governing snacks, law enforcement, and public awareness in this regard remain a challenge. The government needs to improve law enforcement

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Canti, Meda, and Shinta Muliawan. "Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food." BIO Web of Conferences 153 (2025): 03008. https://doi.org/10.1051/bioconf/202515303008.

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Sago worms are a sustainable and nutritious food ingredient that requires further development to increase its wider utilization. This study aimed to develop snack bars made from sago worm paste and evaluate their proximate and sensory properties. The research stages included the preparation of sago worm paste and snack bars, followed by proximate and sensory analysis of the snack bars. Four formulas were used for the ratio of sago worm paste to wheat flour: 0:100 (F0), 25:75 (F1), 50:50 (F2), and 75:25 (F3). The ash, protein, lipid content, and total energy of the sago worm paste snack bars in

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Nwakanma, Chidiebere I., Ezinne P. Obinwa, Salomi O. Onoriode, Clara N. Okoroafor, and Chima Ejeabukwa. "Harnessing the Potential of Local Snacks Produced from African Yam Beans and Local Rice for Improved and Sustainable Livelihoods in Nigeria." International Journal of Home Economics, Hospitality and Allied Research 3, no. 2 (2024): 128–39. https://doi.org/10.57012/ijhhr.v3n2.009.

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This study was designed to develop snacks utilizing composite flour blends of African yam beans and African rice, focusing on their proximate composition and sensory qualities. Flours were produced from African yam beans and African rice grains. The composite flours of African yam bean and African rice were formulated using different ratios specified as BSA, BSB, BSC, BSD, BSE, DOA, DOB, DOC, DOD and DOE. The proximate composition and sensory properties of the flour samples were determined using standard methods. Proximate results showed significant (P< 0.05) increase in protein (9.50 – 11.

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Akshaya. A. "Formulation and standardization of diabetes delight Paniyaram." International Journal of Science and Research Archive 14, no. 3 (2025): 1274–81. https://doi.org/10.30574/ijsra.2025.14.3.0804.

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Diabetes mellitus is a metabolic disorder characterized by high blood sugar levels, requiring dietary modifications to manage glucose levels effectively. "Diabetic Delight Paniyaram" is a nutritious and diabetes-friendly snack formulated for diabetic patients and children. The main ingredients - Psidium guajava (red guava), pearl millet, stevia sugar, dark chocolate, egg, and milk are carefully selected for their low glycemic index and high nutritional value. The preparation involves extracting guava juice, blending it with a batter made from sieved pearl millet flour, stevia-sweetened beaten

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Nwakanma, Chidiebere I., Ezinne P. Obinwa, Salomi O. Onoriode, Clara N. Okoroafor, and Chima Ejeabukwa. "Harnessing the Potential of Local Snacks Produced from African Yam Beans and Local Rice for Improved and Sustainable Livelihoods in Nigeria." International Journal of Home Economics, Hospitality and Allied Research 3, no. 2 (2024): 128–39. https://doi.org/10.57012/ijhhr.v3n2.009.

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<strong>Abstract: </strong>This study was designed to develop snacks utilizing composite flour blends of African yam beans and African rice, focusing on their proximate composition and sensory qualities. Flours were produced from African yam beans and African rice grains. The composite flours of African yam bean and African rice were formulated using different ratios specified as BSA, BSB, BSC, BSD, BSE, DOA, DOB, DOC, DOD and DOE. The proximate composition and sensory properties of the flour samples were determined using standard methods. Proximate results showed significant (P< 0.05)

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Lalopua, Vonda M. N., and Erin D. Noya. "PROMOSI CAMILAN NORI BAGI ANAK DAN REMAJA DI KELURAHAN HATIVE KECIL." Balobe: Jurnal Pengabdian Masyarakat 4, no. 1 (2025): 21–26. https://doi.org/10.30598/balobe.4.1.21-26.

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One of the food products derived from seaweed is nori, a healthy snack rich in nutrients. Nori products are imported and sold in large supermarkets, making local seaweed nori less well-known to the community. The purpose of this Community Service Program (PKM) is to promote seaweed nori snacks to children and adolescents in Hative Kecil Village, Sirimau District, Ambon City. The expected benefit of this PKM is that seaweed nori products become one of the preferred healthy and nutritious snack options in the community. The PKM implementation uses a lecture method with media in the form of leafl

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Baskoro, Angga Pradipta. "MANAJEMEN IKLAN MEDIA CETAK MAKANAN RINGAN KRIPIK KUNYUK." JIKE : Jurnal Ilmu Komunikasi Efek 3, no. 1 (2019): 14–26. http://dx.doi.org/10.32534/jike.v3i1.631.

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The competition to find work in this competitive era of globalization while the jobs offered are limited and most of the company always looking for the experience in terms of the work at first to be able to work with good quality. Entrepreneurship is the one way to keep work and make a career for their lives in the future. One of the businesses that can easily recommend it to the public is business meals or similar culinary snacks. One type of snack food is macaroni that is one of the specialties in the shape of Italy is unique and very popular in the world, including in Indonesia. The macaron

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Gunyaphan, S., N. On-nom, U. Suttisansanee, et al. "Product qualities and sensory evaluation of high protein snack bar incorporated with pea protein isolate." Food Research 4, S4 (2020): 51–55. http://dx.doi.org/10.26656/fr.2017.4(s4).008.

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Snack bars are convenient and nutritious food composed of several ingredients. It also can be supplemented by some health-promoting substances such as pea protein isolate (PPI). The aim of this study was to formulate a high-protein snack bar using pea protein isolate using INMUCAL-Nutrients V.4.0. Moreover, the product qualities of PPI snack bars in term of physical and sensory qualities and nutritive values were also determined. Protein content of the PPI snack bars (20-25 g per 100 g sample) was criteria for the formulation. As the result the physical qualities of PPI snack bars showed that

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Pradana, Riska, and Septiana Laksmi Ramayani. "Antioxidant Test Of Granola Bar Functional Food With Cork Fish And Beetroot (Beta Vulgaris L) As Supplementary Food To Prevent Stunting." Media Farmasi Indonesia 20, no. 1 (2025): 55–66. https://doi.org/10.53359/mfi.v20i1.307.

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Stunting generally occurs in children who have not received nutritious food intake. Sources of nutrition are not only sourced from animal protein but can also be sourced from plants. Combining high-protein foods from animal and vegetable sources will reduce stunting rates in growing children. Snack bars are a beneficial food product that provides all the essential nutrients for the body. In addition, probar consumption in Indonesia is still relatively low, and some people don’t even know it exists. These snacks are high in usable energy and contain essential nutrients. This study aims to deter

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Kahlon, Talwinder S., Roberto J. Avena-Bustillos, Mei-Chin M. Chiu, and Marlene B. Hidalgo. "Whole Grain Gluten-Free Vegetable Savory Snacks." Journal of Food Research 3, no. 5 (2014): 1. http://dx.doi.org/10.5539/jfr.v3n5p1.

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<p>Gluten-free savory snacks were formulated and evaluated to offer nutritious treats for all and healthy option for gluten intolerance individuals. Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were developed using base formulation (BF) of brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking powder (1.5%) and salt (0.5%). Fresh vegetables (carrots, broccoli, spinach, and red onion) were chopped and mixed with the base formulation (1:1). Chopped fresh garlic (5%) wa

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Ruszkowska, Millena, Maciej Świtalski, Małgorzata Tańska, et al. "Sustainable Protein Fortification: Impact of Hemp and Cricket Powder on Extruded Snack Quality." Sustainability 17, no. 7 (2025): 3097. https://doi.org/10.3390/su17073097.

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This research paper evaluates the functional and nutritional properties of extruded corn snacks fortified with plant-based hemp protein (HP) and insect-derived cricket powder (CP). With a focus on sustainable protein sources due to growing environmental concerns and the need for alternative protein sources, this study aims to enhance the nutritional profile of corn snacks. The incorporation of unconventional proteins into snacks is explored to meet consumer demands for sustainable and nutritious options. Results show that HP-enriched snacks have higher mineral content, such as calcium and magn

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Alamu, Emmanuel Oladeji, Bukola Olaniyan, and Busie Maziya-Dixon. "Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks." Foods 10, no. 4 (2021): 750. http://dx.doi.org/10.3390/foods10040750.

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This study evaluated the nutritional, antinutritional properties, and consumer preferences of five maize-based snacks at the household level. The physical, nutritional, and antinutritional properties were analyzed with standard laboratory methods, while a structured questionnaire was used for the data collection on consumer preferences of the maize products. There were significant (p < 0.05) differences in the proximate parameters of the maize snack samples. Antinutritional properties among maize snacks all fell within the permissible range. Respondents from all districts showed no signific

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Feby Febriyani and Heru Wijayanto Aripradono2. "PENGEMBANGAN IDE INOVASI KRIPIK TAHU KHAS BANGKA DENGAN MENGGUNAKAN PROSES DESIGN THINKING." Jurnal Ilmiah Akuntansi, Manajemen dan Ekonomi Islam (JAM-EKIS) 8, no. 1 (2025): 350–65. https://doi.org/10.36085/jamekis.v8i1.7564.

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The culinary industry in Indonesia continues to grow rapidly, driven by changes in lifestyle and technological advances which open up opportunities for new innovations in the market. Snacks are a favorite product of Indonesian people because they are considered practical to consume. However, not all snacks have good benefits for the body and not all healthy snacks taste delicious. Therefore, this business presents a delicious and nutritious product, namely tofu chips as a unique and nutritionally valuable tofu-based snack. This research aims to understand in depth the needs and problems of use

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Pinneo, Sherry, Celéste O'Mealy, Martin Rosas Jr, et al. "Effects of Fresh Mango Fruit Consumption on Glucose, Insulin and Satiety Hormones." Current Developments in Nutrition 4, Supplement_2 (2020): 453. http://dx.doi.org/10.1093/cdn/nzaa045_086.

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Abstract Objectives A nutrient-dense snack such as fruit may promote greater satiety which may be associated with lower food intake and weight management. Mangos could be a healthful alternative to a less nutritious snack due to its many beneficial dietary compounds. Along with carbohydrates, dietary fiber, and many vitamins and minerals, mangos also have polyphenols and phytochemicals. The purpose of this study was to examine the effect of mangos on postprandial glucose and insulin responses as well as satiety hormone levels. Methods In a randomized crossover study design, 23 overweight and o

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Dhankute, Akshay Subhash, Sachin Hemraj Baghele, Arpit Gajanan Pote, Siddhant Chandrabhan Waghmare, Lilesh Hiwaraj Pustode, and Prashant Watkar. "Preparation of Bajra Healthy Wafers." International Journal for Research in Applied Science and Engineering Technology 12, no. 5 (2024): 2760–68. http://dx.doi.org/10.22214/ijraset.2024.62212.

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Abstract: Bajra, also known as pearl millet, is a versatile grain rich in essential nutrients and dietary fiber. The incorporation of bajra into snack production, particularly in the form of wafers, presents a promising avenue for creating healthier snack alternatives. Bajra-based wafers offer a blend of taste, crunchiness, and nutritional benefits, catering to the growing demand for wholesome snacks in today's health-conscious society. This abstract explores the development and nutritional aspects of bajrabased wafers, highlighting their potential as a nutritious snack option. The process inv

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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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Barakat, Hassan, and Hani A. Alfheeaid. "Date Palm Fruit (Phoenix dactylifera) and Its Promising Potential in Developing Functional Energy Bars: Review of Chemical, Nutritional, Functional, and Sensory Attributes." Nutrients 15, no. 9 (2023): 2134. http://dx.doi.org/10.3390/nu15092134.

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Snack bars, known as energy bars, are widely consumed worldwide as highly nutritive on-the-go products. Due to the date fruit’s significant nutritional and functional characteristics, it can be an exceptional choice for developing snack bars. Dates contain a wide range of macro- and micronutrients known for their strong bioactive properties. The functional properties of date fruit have been demonstrated in the literature and include antioxidant, anti-inflammatory, anti-tumor, antihypertensive, and antimicrobial activities. This review summarizes the available studies investigating the potentia

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Khoiriyah, Nur, Haifa Haifa, and Ari Yulistianingsih. "Formulation of granola bar based on soybean and moringa leaf flour as alternative snack for adolescent." BIS Health and Environmental Science 2 (May 26, 2025): V225014. https://doi.org/10.31603/bishes.253.

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Malnutrition in adolescents occur as a result of unhealthy eating behavior. Providing nutritious snacks contribute to prevent malnutrition in adolescents. Some local nutritious food ingredients that can be given to adolescents are soybean and moringa leaves. The aims of this study were to analyze the sensory properties of granola bar formulations based on soybean and moringa leaf flour, and to analyze the nutritional content of the selected formula. This study was experimental research using a completely randomized design with three treatments. The formulations of granola bar in the ratio of s

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Karyadi, Joko Nugroho Wahyu, Prasetya Febriyansyech Personanta Sinuhaji, Devi Yuni Susanti, Vincentius Ferry Surya Dwinata, Riski Sri Mahanani, and Dwi Ayuni. "Toward Nutritious and Sustainable Snacks: Optimizing Corn–Soy Extrusion for Improved Food Quality and Sustainable Development Goal (SDGs) Support." Journal of Lifestyle and SDGs Review 5, no. 5 (2025): e06515. https://doi.org/10.47172/2965-730x.sdgsreview.v5.n05.pe06515.

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Objective: The objective of this study is to investigate how variations in moisture content and sodium bicarbonate addition affect the physical properties of extruded snacks made from corn grit and soybean flour, with the aim of supporting sustainable food innovation aligned with the Sustainable Development Goals (SDGs), particularly SDG 12. Theoretical Framework: This research is grounded in the principles of sustainable food systems, functional food development, and responsible consumption. It draws upon theories related to food texture modification through process engineering and the nutrit

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Inayah, Inayah, Metty Metty, Novi Indrayani, Adams Bagus Pratama, and Eta Hosana Eka Rizti Boru Simanjorang. "Nuteen: Langkah Awal Mendukung Program 8000 Hari Pertama Kehidupan." PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 9, no. 4 (2024): 654–60. http://dx.doi.org/10.33084/pengabdianmu.v9i4.6364.

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Adolescents are an age group from children to adults who need good nutrition to create quality humans. The nutritional status of adolescents plays an essential role in the 8000 HPK and the future of the next generation. Based on previous studies in RT 007 Dusun Demangan, Ponogaran, Banguntapan, Bantul, there is no youth posyandu, only Paguyuban Muda Mudi. This association was formed to be involved in social activities. The formation of Nuteen is one way to form peer education or peer educators, which is expected to accelerate changes in healthy living behavior in anemia-free teenagers in prepa

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Mahdiah, Mahdiah, Ida Nurhayati, and Zuraidah Nasution. "Pelatihan Pengolahan Makanan Lokal untuk Peningkatan Gizi dan Pendapatan Keluarga di Desa Pantai Labu." Syntax Idea 6, no. 2 (2024): 744–49. http://dx.doi.org/10.46799/syntax-idea.v6i2.2997.

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Pantai Labu Pekan Village, Pantai Labu District, Deli Serdang Regency, is one of the villages whose area is located on the coast. According to the research conducted, there are still toddlers who experience stunting and malnutrition, the low coverage of poverty, and the low knowledge of pregnant women in toddlers causes the growth and development of toddlers to be disrupted and this can affect their health status broadly. The purpose of this research is to apply science and technology to the community to increase knowledge and skills in the health sector, form/develop community groups in the h

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Deo, Krupasagar M. "Development, Nutritional Evaluation, and Sensory Analysis of Jackfruit (Artocarpus heterophyllus) Chips as a Value-Added Snack Product." INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 05 (2025): 1–9. https://doi.org/10.55041/ijsrem47772.

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This study focuses on the development, nutritional evaluation, and sensory analysis of jackfruit (Artocarpus heterophyllus) chips, a value-added snack derived from firm and crisp-fleshed varieties of jackfruit. The research outlines the preparation process, including selection, peeling, slicing, drying, and frying techniques to achieve optimal texture, flavor, and overall quality. Nutritional analysis revealed that jackfruit chips contain 21% moisture, 0.92% total ash, 8.25g crude fat, 4.25g crude fiber, 6.72g protein, and 62g carbohydrates per 100g. Sensory evaluation indicated good consumer

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