Skip to main content

Advertisement

SpringerLink
Log in

Nutrient selection and optimization to formulate a nutrient bar stable on storage and specific to women at risk of osteoporosis

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The objective of study was to select and characterize different food ingredients of plant origin and to optimize different levels of their formulations to develop nutrient bars; stable on storage and specific to women at risk of osteoporosis. After intensive literature review, ingredients selected include-cereal-mix of brown rice, oats and corn flakes, defatted soy flour, dried fruit mix of figs, dates and golden raisins, flaxseeds, two herbs namely dandelion leaves (Taraxicum officinale) and basil (Ocimum basilicum), honey and rice bran oil. Out of the 6 trials, total of 24 formulations were prepared to develop the bars. Tin moulds were used to shape and bake the bars, with standard temperature observed at 125 ± 5 °C for 25 ± 5 min. Selected ingredients showed high nutritional score on proximate and other nutrient analysis; four formulations of trail-VI got higher scores and were microbiologically safe. However, product showed some oxidative changes on storage. It was concluded that functional foods with healthy nutrients prepared for women at risk of osteoporosis not only aid in their bone health but are also commercially viable.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • AOAC (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemist, Virginia, USA

    Google Scholar 

  • AOAC (2012) Official methods of analysis, 19th edn. Association of Official Analytical Chemist, Washington DC, USA

    Google Scholar 

  • AOAC (Association of official analytical chemists) (1996) Official methods of analysis. AOAC, Arlington, Supplement March

    Google Scholar 

  • AOAC International (2005) Official methods of analysis. 18. AOAC international; Gaithersburg, MD: Method 2001.10

  • AOCS (1973) Official and tentative methods, 3rd edn. American Oil Chemical Society Chicago, Illinois. Ca 54–40, Ed 8–53

  • Arjmandi BH, Hooshmand S, Chai SC et al (2011) Comparative effects of dried plum and dried apple on bone in postmenopausal women. Br J Nutr 106:923–930. https://doi.org/10.1017/S000711451100119X

    Article  CAS  PubMed  Google Scholar 

  • Bourne MC (1978) Texture profile analysis. Food Technol 32:63–66

    Google Scholar 

  • Caroline da Silva E (2013) Stability of cassava flour-based food bars. Food Sci Technol 33(1):192–198. https://doi.org/10.1590/S0101-20612013005000025

    Article  Google Scholar 

  • Chen Y, Ho S, Lee R et al (2001) Fruit intake is associated with better bone mass among Hong Kong Chinese early postmenopausal women. J Bone Miner Res 16(S1):S386

    Google Scholar 

  • Coelho KD (2006). Development and evaluation of acceptance of morning cereals and amaranth-based cereal bars (Amaranthus cruentus L.) Masters Thesis. USP, São Paulo- SP, Brazil

  • Freitas DGC, Moretti RH (2006) Characterization and sensory evaluation of functional cereal bars with high protein and vitamin content. Ciênc Tecnol Aliment 26(2):318–324

    Article  Google Scholar 

  • Garg N, Garg KL, Mukerji KG (2010) Laboratory manual of food microbiology. I.K. international publishing house private limited, New Delhi, p 111

  • Harris W (2010) Omega-6 and omega-3 fatty acids: partners in prevention. Curr Opin Clin Nutr Metab Care 13(2):125–129

    Article  CAS  PubMed  Google Scholar 

  • Higgs J, Derbyshire E, Styles K (2017) Nutrition and osteoporosis prevention for the orthopaedic surgeon: a wholefoods approach. EFORT Open Rev 2(6):300–308. https://doi.org/10.1302/2058-5241.2.160079

    Article  PubMed  PubMed Central  Google Scholar 

  • Hooshmand S, Kern M, Metti D et al (2016) The effect of two doses of dried plum on bone density and bone biomarkers in osteopenic postmenopausal women: a randomized, controlled trial. Osteoporos Int 27:2271–2279

    Article  CAS  PubMed  Google Scholar 

  • IOF—International Osteoporosis (2017) What is osteoporosis? https://www.iofbonehealth.org/what-is-osteoporosis. Last Accessed 01 June 2017

  • Johnson CD (2011) Nutritional compositions and methods for treating or preventing osteoporosis—IP Australia, AU2011265567.2011

  • Larmond E (1970) Methods of sensory evaluation of food. Can Deptt Agric Pubs: 1284

  • Lee J (2014). Effect of Calcium-fortified cereal bars on dietary calcium intake in women.ClinicalTrials.gov Identifier: NCT01508689

  • Macdonald H, Downie F, More F et al (2001) Higher intakes of fruit and vegetables are associated with higherbone mass in perimenopausal Scottish women. Proc Nutr Soc 60:202A

    Google Scholar 

  • Maggio M, Artoni A, Lauretani F, Borghi L, Nouvenne A, Valenti G, Ceda GP (2009) The impact of omega-3 fatty acids on osteoporosis. Current Pharmaceutical Design 15(36):4157–4164

    Article  CAS  PubMed  Google Scholar 

  • Matsuura FCAU (2005) Study of maracuja albedo and its utilization in cereal bar. PhD Thesis, UNICAMP, Campinas, SP, Brazil

  • Mridula D, Singh KK, Barnwal P (2013) Development of omega-3 rich energy bar with flaxseed. J Food Sci Technol 50(5):950–957

    Article  CAS  PubMed  Google Scholar 

  • Nadeem M, Salim-ur-Rehman Anjum F M et al (2012) Development, characterization, and optimization of protein level in date bars using response surface methodology. Sci World J 2012:1–10

    Article  Google Scholar 

  • Padmashree A, Sharma GK, Srihari KA et al (2012) Development of shelf stable protein rich composite cereal bar. J Food Sci Technol 49(3):335–341. https://doi.org/10.1007/s13197-011-0283-6

    Article  CAS  PubMed  Google Scholar 

  • Padmashree A, Sharma GK, Govindaraj T (2013) Development and evaluation of shelf stability of Flaxoat nutty bar in different packaging materials. Food Nutr Sci 4:538–546

    CAS  Google Scholar 

  • Shearer MJ (2000) Role of vitamin K and Gla proteins in the pathophysiology of osteoporosis and vascular calcification. Curr Opin Clin Nutr Metab Care 3:433–438

    Article  CAS  PubMed  Google Scholar 

  • Silva de Paula N, Natal DIG, Ferreira HA et al (2013) Characterization of cereal bars enriched with dietary fiber and omega 3. Child Nutr 40(3):269–273. https://doi.org/10.4067/s0717-75182013000300009

    Article  Google Scholar 

  • Tarledgis BG, Watts BM, Younathan MJ et al (1960) A distillation method for the qualitative determination of malonaldehyde in rancid food. J Am Oil Chem Soc 37(1):44–48

    Article  Google Scholar 

  • Weber P (2001) Vitamin K and bone health. Nutrition 17:880–887

    Article  CAS  PubMed  Google Scholar 

  • Yang F, Xu MR, Yang MF et al (2005) Patterns of the use of traditional Chinese medicines in the treatment of osteoporosis. Chin J Clin Rehabil 9(31):203–205

    Google Scholar 

  • Zaid SSM, Sulaiman SA, Othman NH et al (2012) Protective effects of Tualang honey on bone structure in experimental postmenopausal rats. Clinics (Sao Paulo). https://doi.org/10.6061/clinics/2012(07)13

    Article  Google Scholar 

Download references

Acknowledgements

We are highly thankful to all the staff of Department of Food and Nutrition and Department of Food Science and Technology of Punjab Agricultural University, for their support and assistance in the study.

Author information

Authors and Affiliations

  1. Department of Extension Education, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir (SKUAST-K), Shalimar, Srinagar, J&K, India

    Rafiya Munshi

  2. Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab, India

    Anita Kochhar

  3. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India

    Amarjeet Kaur

Authors
  1. Rafiya Munshi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Anita Kochhar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Amarjeet Kaur
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Rafiya Munshi.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Munshi, R., Kochhar, A. & Kaur, A. Nutrient selection and optimization to formulate a nutrient bar stable on storage and specific to women at risk of osteoporosis. J Food Sci Technol 57, 3099–3107 (2020). https://doi.org/10.1007/s13197-020-04343-3

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04343-3

Keywords

Search

Navigation