According to a new Canadian study in the journal Food Research International, flaked lentils may be an acceptable substitute for oats in snack bars. Researchers partially replaced oats with micronized flaked lentils (MFL) and tested consumer acceptability of this replacement. The MFL bars were tested against two commercial bars and acceptability was found to be similar; further, in terms of nutrition, MFL bars are higher in fibre, protein and iron than their oat counterparts. Retailers - look for innovation in commercial products and natural ingredient replacement so that you are ahead of the curve!
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Development of a nutritious acceptable snack bar using micronized flaked lentils
Donna Ryland: Corresponding Author
Marion Vaisey-Gensera, Susan D. Arntfielda and Linda J. Malcolmsona
Study Abstract
Study objectives were to formulate a nutritious acceptable snack bar partially replacing oats with micronized flaked lentils (MFL), and to identify the sensory attributes that contribute to consumer acceptability. Six MFL snack bar formulations exhibiting a wide range of flavor and textural characteristics were developed from a mixture designed experiment. These bars and two commercial bars were evaluated by a consumer panel (n = 62) and a descriptive panel (n = 11). The highest mean acceptability values for one commercial sample (6.5) and three MFL bars (6.0) were not significantly different and corresponded to ‘like slightly’ on the 9-point hedonic scale. External preference mapping determined that sweetness, grainy and lentil flavors, hardness, cohesiveness, cohesiveness of mass and moistness had the greatest influence on consumer acceptability. MFL bars contained more dietary fibre, protein and iron in addition to an approximate sevenfold increase in folate over the all oat counterpart.
Source: Food Research International
Volume 43, Issue 2, March 2010, Pages 642-649
Molecular, Functional and Processing Characteristics of Whole Pulses and Pulse Fractions and their Emerging Food and Nutraceutical Applications
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