Published in Scientific Papers. Series B, Horticulture, Vol. LXVII, Issue 1
Written by Mihaela Cristina DRĂGHICI, Mihaela GEICU-CRISTEA, Elisabeta Elena POPA, Paul-Alexandru POPESCU, Amalia Carmen MITELUȚ, Mona Elena POPA
In present days, consumers tend to spend more effort and time in order to find a well-balanced diet for maintaining a healthy life-style despite the daily-life problems that occur because of the current life and work style. Alternative food products such as functional foods or nutraceutical are gaining more sympathy from the general consumers because they can prevent diseases and uphold a healthier life. Food products that are convenient for consumption, storage, and handling are being sought after by consumers. Snack-bars are ready-to-eat nutritious products, that can contain different vitamins, proteins and other components that are of value for the human nutrition, and are also easy to eat. Snack-bars can be used as a meal replacement, as desserts or as salty snacks throughout the day, and their consumption is influenced by different factors such as protein content, sugar content, protein and fibre content or vitamin content. This review aims to highlight the current researches in the development of plant-based, high protein snack bars, and their composition, nutritional value and health benefits.
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