Work

Effects of chemical leavening addition and drying time on the physicochemical characteristics and sensory properties of snack bars

Year: 2025

Type: article

Abstract: • The effects of different drying times and chemical leavening were evaluated • No significant difference in shear force was found with drying times or leavening. • Yellow color, spicy and ham flavors, and roasted aroma increased acceptance. • Texture properties such as hardness dryness and chewiness reduced acceptance. The drying process plays a crucial role in the economic viability and shelf-life extension of snack bars. Additionally, the use of chemical leavening agents may contribute to improving the sensory characteristics of this food category. Therefore, this study aimed to evaluate the effects of different drying times (8 and 16 hours) and the addition of chemical leavening (0 and 1%) on the sensory properties and physicochemical characteristics of snack bars. The samples were analyzed for proximate composition, water activity, shear force, and sensory properties through a consumer panel using a Check-All-That-Apply (CATA) questionnaire and acceptance test. Drying time and the addition of chemical leavening agents significantly influenced the quality of the snack bars, particularly in terms of texture-related sensory attributes. Drying time mainly affected texture attributes, as longer drying increased hardness and dryness, while shorter drying resulted in softer products with higher acceptance. The addition of chemical leavening contributed to a darker roasted crust and more pronounced baking aroma aroma but did not significantly improve overall acceptability, whereas samples without leavening were characterized by a cured ham flavor and a more rubbery texture. These findings demonstrate that processing parameters strongly influence texture and sensory perception, providing valuable insights for optimizing the formulation and processing of snack bars. Further research is necessary to enhance overall sensory acceptance, such as incorporating suitable flavoring agents.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101499

Authors: Vitor Andre Silva Vidal, Rikke Harveland Ølberg, Lene Waldenstrøm, Ida-Johanne Jensen, Jørgen Lerfall

Institution: Norwegian University of Science and Technology

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,050