A prototype soy-based bar that could be used as an emergency food product for refugees and displaced persons was developed using specifications set forth by the Inst. of Medicine (IOM) as guidelines for the initial product. Corn syrup (CS), granulated sugar (GS), high fructose corn syrup (HFCS), and/or crystalline fructose (CF) were combined to sweeten 3 baked bar prototypes (HFCS/CF, CS/GS, and CS/HFCS). The CS/GS prototype had the lowest water activity, firmest texture, and scored highest for overall degree of liking. Proximate composition, calorie content, water activity, and sensory acceptability were determined to be close to the IOM guidelines. Vitamin analyses revealed vitamin A and folic acid retention and thiamin and ascorbic acid losses during baking.
|Original language||English (US)|
|Journal||Journal of food science|
|State||Published - 2004|
- Energy bar
- Water activity
ASJC Scopus subject areas
- Food Science