Effect of hydrocolloids and temperature on texture and nutritional properties of no sugar, gluten- and lactose-free cereal bars

Abstract

[Excerpt] Introduction: Organizations responsible for public health throughout the world have been increasingly concerned with the feeding of the populations, by encouraging a nutritious and balanced diet in order to decrease the occurrence of chronic diseases, which are constantly related to an inadequate diet. Still, consumers are increasingly seeking convenient products due to the modern lifestyle. Cereal bars were introduced over a decade ago as a “healthy” alternative confectionery, and became a practical food, as it can be easily consumed, do not require any preparation and are a source of essential nutrients. More, according to several authors, the tendency to associate cereal bars with healthy food has already been remarked in food industry. [...]