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WO2017078519A1 - Barres de céréales à haute teneur en fibres alimentaires - Google Patents

Barres de céréales à haute teneur en fibres alimentaires Download PDF

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Publication number
WO2017078519A1
WO2017078519A1 PCT/NL2016/050758 NL2016050758W WO2017078519A1 WO 2017078519 A1 WO2017078519 A1 WO 2017078519A1 NL 2016050758 W NL2016050758 W NL 2016050758W WO 2017078519 A1 WO2017078519 A1 WO 2017078519A1
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WIPO (PCT)
Prior art keywords
dietary fiber
insoluble dietary
particles
μπι
cereal
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PCT/NL2016/050758
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English (en)
Inventor
Bartholomeus Mattheus De Roode
Rudi Anthonius Gerardus HENDRIKS
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Koninklijke Cooperatie Cosun UA
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Koninklijke Cooperatie Cosun UA
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Publication of WO2017078519A1 publication Critical patent/WO2017078519A1/fr
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp

Definitions

  • the invention relates to cereal bars comprising high amounts of dietary fiber, more particularly to cereal bars comprising soluble dietary fiber chosen from fructo-oligosaccharide and/or inulin and insoluble dietary fiber from the same plant source, and to a method for the manufacture of said cereal bars.
  • the invention further relates to said insoluble dietary fiber in the form of particles, to a method to produce said insoluble dietary fiber particles and to a binding syrup comprising said insoluble dietary fiber particles for use in cereal bars.
  • Inulin and fructo-oligosaccharide are considered to be dietary fibers due to the unique nature of their glycosidic bridges which prevents their hydrolysis in the upper gastrointestinal tract by human alimentary enzymes. Therefore, they do not lead to a rise in serum glucose. Since inulin and fructo-oligosaccharide reach the colon undigested, they are available to stimulate the growth of bifidobacteria, resulting in health benefits for the human host.
  • Both inulin and fructo-oligosaccharide are widely used as food ingredients, not only for their health promoting effect but also for their physical properties. Both fibers are water soluble where inulin is less water soluble than fructo-oligosaccharide due to the difference in chain length. As a short chain oligomer, fructo-oligosaccharide can provide about 30%-50% of the sweetness of sucrose. Additionally, inulin and fructo-oligosaccharide have sensorial superiority compared to other fibers since they have no Off flavors'.
  • Chicory (Cichorium intybus) is the main source of inulin and fructo-oligosaccharide in food industry.
  • inulin can be extracted from chicory roots.
  • the fructo-oligosaccharide derived from chicory is produced by a partial enzymatic hydrolysis of inulin.
  • the insoluble remains of extracted chicory root are used as feed without further processing.
  • These fibers mainly cellulose and hemicellulose, which travel through the digestive system unchanged, may contribute to bowel movement improving taxation, thereby preventing constipation.
  • insoluble chicory root fibers together with the soluble chicory root fibers can be applied in food products.
  • inulin and fructo-oligosaccharide can be applied in food products.
  • cereal bars are perceived to be convenient snacks to provide a quick source of energy and are suitable for a busy lifestyle.
  • consumption of cereal bars is considered to have a health benefit because of the dietary fiber intake.
  • an ideal food product for the soluble and insoluble chicory fiber combination is a cereal bar.
  • Cereal bars having varying amounts of soluble dietary fiber, insoluble dietary fiber and total dietary fiber content are extensively described in the art. These cereal bars either have low total dietary fiber content, high soluble dietary fiber content or poor organoleptic properties.
  • US6,248,375B 1 discloses a nutritional bar comprising soluble and insoluble dietary fibers.
  • the nutritional bar comprises less than 2.5 wt% of indigestible oligosaccharides.
  • WO03/061405A1 describes a cereal bar comprising debittered insoluble chicory root fibers and fructo-oligosaccharides.
  • the total dietary fiber content of the cereal bar is about 13 wt%.
  • WO2011/008095 Al discloses a cereal bar comprising extracted insoluble chicory root pulp and fructo-oligosaccharide. Extracted insoluble chicory root fibers are infused with fructo-oligosaccharides (FrutaloseTM L92) and high maltose syrup to mask the bitter off- flavours in the product which are commonly associated with fresh chicory root.
  • the total dietary fiber content of the cereal bar is 46 wt% and the fructo-oligosaccharide content is 34 wt%.
  • WO2014/172486 A9 describes a cereal bar having 16 wt% of dietary fibers, based on the weight of the cereal bar.
  • the insoluble dietary fibers are debittered insoluble chicory root fibers.
  • the cereal bar contains a binding syrup comprising inulin.
  • US2014/0308389A1 discloses a nutritional bar comprising soluble and insoluble dietary fibers. It is described that the insoluble fiber can be milled to different particle sizes.
  • US2007/0104853 Al describes low-calorie whole grain cereal bars comprising at least about 6 wt% of soluble fiber and at least about 3.5 wt% of insoluble fiber.
  • the binder of these cereal bars provides from about 25 to about 35 wt% of the fiber in the cereal bars.
  • insoluble dietary fibers to cereal bars are known to adversely affect the organoleptic properties of these food products. Cereal bars high in insoluble dietary fiber can have a dry, tough, chewy or dense structure, making them less appealing to consumers. Furthermore, addition of high levels of insoluble dietary fiber to cereal bars may negatively affect the textural properties such as hardness and water activity of the final cereal bar. In addition, rheological and textural properties during processing may be negatively affected. High dietary fiber cereal bars having acceptable organoleptic properties can be obtained by increasing the amount of soluble dietary fibers like inulin and fructo-oligosaccharide since these soluble dietary fibers offer the advantage that they may mask off-flavors in the food product, enhance sweetness and/or improve taste perception.
  • the present inventors found that the above objects can be met by replacing part of the fructo-oligosaccharides and/or inulin in a high dietary fiber cereal bar with insoluble dietary fiber such that the total amount of healthy dietary fiber is not decreased while at the same time the amount of soluble dietary fiber is reduced to a level at which consumer discomfort due to flatulence and/or bloating is considerably reduced.
  • the present invention thus provides a cereal bar comprising a cereal mix and a binding syrup, said cereal bar comprising between 17 wt% and 35 wt%, based on dry solids content, of soluble and insoluble dietary fiber, wherein the cereal bar comprises between 12 and 20 wt%, based on dry solids content, of soluble dietary fiber chosen from fructo- oligosaccharides, inulin or combinations thereof, which soluble dietary fiber is contained in the binding syrup, and wherein the weight percentages are based on the weight of the cereal bar.
  • the present inventors have established that particularly good results were obtained by replacing part of the fructo-oligosaccharides and/or inulin in a high dietary fiber cereal bar with insoluble dietary fiber from the same plant source.
  • the present invention also provides a cereal bar comprising a cereal mix and a binding syrup, said cereal bar comprising between 17 wt% and 35 wt%, based on dry solids content, of soluble and insoluble dietary fiber from the same plant source, wherein the cereal bar comprises between 12 and 20 wt%, based on dry solids content, of soluble dietary fiber chosen from fructo-oligosaccharides, inulin or combinations thereof, which soluble dietary fiber is contained in the binding syrup, and wherein the weight percentages are based on the weight of the cereal bar.
  • the organoleptic properties of the new cereal bar may depend on the amount and the particle size of the insoluble dietary fibers and on their location in the cereal bar.
  • a high dietary fiber cereal bar having a reduced weight percentage of fructo-oligosaccharides and/or inulin with satisfactory organoleptic properties is obtained when the binding syrup comprises insoluble dietary fiber in the form of insoluble dietary fiber particles having a particle size of between 30 and 250 ⁇ as measured by nest sieving, said particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, wherein the amount of said insoluble dietary fiber particles, based on dry solids content, is between 3 and 13 wt%, based on the weight of the binding syrup.
  • the weight percentage of fructo-oligosaccharides and/or inulin can be reduced even further while retaining satisfactory organoleptic properties when the cereal mix comprises insoluble dietary fiber in the form of insoluble dietary fiber particles having a particle size of between 30 and 250 ⁇ as measured by nest sieving, said particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, wherein the amount of said insoluble dietary fiber particles, based on dry solids content, is between 5 and 20 wt%, based on the weight of the cereal mix.
  • the cereal mix comprises insoluble dietary fiber in the form of insoluble dietary fiber particles having a particle size of between 30 and 2500 ⁇ and a particle size distribution characterized by a D 10 of 440 ⁇ , a D50 of 1250 ⁇ and a D90 of 2050 ⁇ as measured by nest sieving, said particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, wherein the amount of said insoluble dietary fiber particles, based on dry solids content, is between 5 and 20 wt%, based on the weight of the cereal mix.
  • the cereal mix comprises insoluble dietary fiber in the form of insoluble dietary fiber particles having a particle size of between 800 and 2500 ⁇ and a particle size distribution characterized by a D 10 of 1060 ⁇ , a D50 of 1580 ⁇ and a D90 of 2080 ⁇ as measured by nest sieving, said particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, wherein the amount of said insoluble dietary fiber particles, based on dry solids content, is between 5 and 20 wt%, based on the weight of the cereal mix.
  • the cereal mix comprises insoluble dietary fiber in the form of insoluble dietary fiber particles having a particle size of between 30 and 2500 ⁇ and a bimodal particle size distribution, said particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, wherein the amount, based on dry solids content, of said insoluble dietary fiber particles is between 5 and 20 wt%, based on the weight of the cereal mix and wherein said insoluble dietary fiber particles consist of:
  • the invention further provides an uncooked binding syrup and a cooked binding syrup for a cereal bar, said uncooked binding syrup comprising:
  • soluble dietary fiber chosen from fructo- oligosaccharides, inulin or combinations thereof;
  • insoluble dietary fiber particles in the form of a flour having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, and having a particle size of between 30 and 250 ⁇ as measured by nest sieving;
  • the combined amount of said soluble dietary fiber and said insoluble dietary fiber particles is at least 40 wt%, based on dry solids content, wherein the amount of said insoluble dietary fiber particles is between 2 and 11 wt%, based on dry solids content, wherein the soluble and insoluble dietary fibers originate from the same plant source, and wherein the weight percentages are based on the weight of the binding syrup.
  • the invention relates to a method for the manufacture of a cereal bar, said method comprising the steps of:
  • step b) extracting water soluble components from the pieces obtained in step b) to obtain soluble dietary fiber chosen from fructo-oligosaccharides, inulin or combinations thereof;
  • step d) drying the extracted pieces obtained in step c) to a water content of less than 10 wt% to obtain insoluble dietary fiber pieces;
  • step d) milling the insoluble dietary fiber pieces obtained in step d) to obtain insoluble dietary fiber particles
  • a binding syrup comprising between 12 and 20 wt%, based on dry solids content, of soluble dietary fiber chosen from fructo-oligosaccharides, inulin or combinations thereof as obtained in step c);
  • step e) adding insoluble dietary fiber particles as obtained in step e) to the cereal mix or to the binding syrup to obtain between 17 wt% and 35 wt%, based on dry solids content, of insoluble dietary fiber from said plant material and soluble dietary fiber chosen from fructo-oligosaccharides, inulin or combinations thereof from said plant material;
  • weight percentages are based on the weight of the cereal bar.
  • the invention further provides insoluble dietary fiber particles having a particle size between 30 ⁇ and 2500 ⁇ and a bimodal particle size distribution, said particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, wherein said insoluble dietary fiber particles consist of:
  • the invention also relates to a method for preparing these particles. In a still further aspect, the invention relates to the use of:
  • insoluble dietary fiber particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, and having a particle size of between 30 and 2500 ⁇ as measured by nest sieving;
  • 'cereal bar' in the context of the present invention refers to a nutritional bar comprising cereals, said cereals typically having the size of a few millimeter, that are held together by a binding syrup.
  • 'binding syrup' is considered to be synonymous to 'binder' or 'binding agent' and refers in the context of the present invention to a material that essentially acts as an edible glue for combining and holding together the relatively dry ingredients of the cereal mix in a cereal bar as a self-supporting body.
  • 'flatulence' and 'bloating' in the context of the present invention refer to the condition wherein excessive gases are generated in the intestines of a human being.
  • the term 'about means plus or minus 10% of the numerical value of the number with which it is being used. For example, about 50% means in the range of 40%-60%.
  • 'dietary fiber' refers to all dietary fibers that are not or partly digested by the endogenous secretions of the human digestive tract.
  • 'insoluble dietary fiber' refers to 100% insoluble dietary fiber whereas the terms 'insoluble dietary fiber particles' or 'insoluble chicory root fiber (iCRF) particles' refer to particles that are obtained by slicing plant material and by extracting water- soluble components therefrom, followed by milling the extracted material.
  • iCRF chicory root fiber
  • 'insoluble dietary fiber particles' may in addition to insoluble dietary fibers such as cellulose, hemicellulose, pectin and lignin also comprise other material that is not easily extracted using water.
  • the composition comprises xx wt% of component y, based on dry solids content' as used herein means that the dry solids in component y amount to xx wt% of the total weight of the composition, wherein said composition as a whole may comprise water.
  • component ⁇ may however contain some water.
  • the total weight percentage of a water-containing component ⁇ as applied in the composition is higher than xx wt%.
  • fructo-oligosaccharide' also called oligofructose and often abbreviated as FOS, refers to glucose- and/or fructose-terminated fructose chains with a degree of polymerization of 2 to 10.
  • fructo-oligosaccharide as used throughout the description refers to native fructo- oligosaccharide as present in plant material and/or to partially hydrolyzed native inulin.
  • Inulin is a polyfructose mixture having a degree of polymerization of 2 - 60 or more.
  • inulin can be described as GF memo+i chains wherein G is a glucosyl unit, F is a fructosyl unit and n is 1-59.
  • inulin also encompasses native fructo-oligosaccharides as present in plant material.
  • Figure 1 depicts textural properties of cereal bars Reference, Bar 1 and Bar 2 with increasing levels of insoluble chicory root fiber (iCRF) particles (flour fraction) having a particle size of between 30 and 250 ⁇ , in the binding syrup up to 30 days of shelf life at room temperature. Error bars represent SEM (standard error of the mean).
  • Figure 1A shows water activity (each column represents the mean value of 4 measurements), Figure IB the moisture content (each column represents the mean value of 3 measurements), Figure 1C the cutting force (each column represents the mean of 12 measurements), Figure ID the hardness (each column represents the mean of 12 measurements) and Figure IE the cohesiveness (each column represents the mean values of 12 measurements).
  • White bars represent values at 0 days of shelf life (freshly prepared cereal bars)
  • dotted bars represent values at 10 days of shelf life
  • grey bars represent values at 20 days of shelf life
  • black bars represent values at 30 days of shelf life.
  • Figure 2 shows a radar chart of the sensory evaluation results of cereal bars Reference, Bar 1 and Bar 2 after 4 weeks of storage at ambient conditions.
  • the cereal bars have increasing levels of insoluble chicory root fiber (iCRF) particles (flour fraction) having a particle size of between 30 and 250 ⁇ , in the binding syrup.
  • Significant differences between the cereal bars are indicated with one or more asterisks.
  • the symbols '*', '**' and '***' indicate significance at 5, 1 and 0.1%, respectively.
  • the abbreviation BS stand for binding syrup.
  • the solid line with circles represents the Reference bar without iCRF particles in the binding syrup
  • the dashed line with squares represents Bar 1 with 5.25 wt%, based on dry solids content, of iCRF particles (flour fraction) in the binding syrup
  • the dashed line with triangles represents Bar 2 with 9.79 wt%, based on dry solids content, of iCRF particles (flour fraction) in the binding syrup.
  • Figure 3 shows a radar chart of the sensory evaluation of the Reference bar, Bar 3, Bar 8 and Bar 10 directly after preparation. All attributes are scored against the Reference bar that by definition is ranked at the value of zero for all attributes. Scores were given as “less” (-1), “much less” (-2), “equal to” (0), “more” (+1), and “much more” (+2). The results in the charts are the average scores of 5 panelists. Cereal bars Bar 3, Bar 8 and Bar 10 comprise 8.55 wt%, based on dry solids content, of iCRF particles in the cereal mix at different iCRF particle sizes.
  • the thin line at the value of 0 for all attributes represents the Reference bar
  • the dashed line represents Bar 3 (flour fraction)
  • the dotted line represents Bar 8 (medium fraction, monomodal flakes)
  • the thick line represents Bar 10 (bimodal fraction 1, bimodal flakes).
  • Figure 4 shows a radar chart of the sensory evaluation of the Reference bar, Bar 4, Bar 9 and Bar 11 directly after preparation. All attributes are scored against the Reference bar that by definition is ranked at the value of zero for all attributes. Scores were given as “less” (-1), “much less” (-2), “equal to” (0), “more” (+1), and “much more” (+2). The results in the charts are the average scores of 5 panelists. Cereal bars Bar 4, Bar 9 and Bar 11 comprise 14.25 wt%, based on dry solids content, of iCRF particles in the cereal mix at different iCRF particle sizes.
  • the thin line at the value of 0 for all attributes represents the Reference bar
  • the dashed line represents Bar 4 (flour fraction)
  • the dotted line represents Bar 9 (medium fraction, monomodal flakes)
  • the thick line represents Bar 11 (bimodal fraction 2, bimodal flakes).
  • Figure 5 shows a radar chart of the sensory evaluation of the Reference bar, Bar 1, Bar 2 and Bar 3 directly after preparation. All attributes are scored against the Reference bar that by definition is ranked at the value of zero for all attributes. Scores were given as “less” (-1), “much less” (-2), “equal to” (0), “more” (+1), and “much more” (+2). The results in the charts are the average scores of 5 panelists.
  • the cereal bars have different levels of iCRF flour in the binding syrup and in the cereal mix.
  • the thin line at the value of 0 for all attributes represents the Reference bar
  • the dashed line represents Bar 1 (5.25 wt%, based on dry solids content, of iCRF particles in the binding syrup; flour fraction)
  • the dotted line represents Bar 2 (9.79 wt%, based on dry solids content, of iCRF particles in the binding syrup; flour fraction)
  • the thick line represents Bar 3 (8.55 wt%, based on dry solids content, of iCRF particles in the cereal mix; flour fraction).
  • Figure 6 shows a radar chart of the sensory evaluation of the Reference bar, Bar 6, Bar 9 and Bar 11 directly after preparation. All attributes are scored against the Reference bar that by definition is ranked at the value of zero for all attributes.
  • the results in the charts are the average scores of 5 panelists.
  • the cereal bars have 14.25 wt%, based on dry solids content, of iCRF particles in the cereal mix at different iCRF particle sizes.
  • the thin line at the value of 0 for all attributes represents the Reference bar, the dashed line represents Bar 6 (total fraction, monomodal flakes from 30 to 2500 ⁇ ), the dotted line represents Bar 9 (medium fraction, monomodal flakes from 800 to 2500 ⁇ ), and the thick line represents Bar 11 (bimodal fraction 2, bimodal flakes from 30 to 2500 ⁇ ).
  • a cereal bar comprising a cereal mix and a binding syrup, said cereal bar comprising between 17 wt% and 35 wt%, based on dry solids content, of soluble and insoluble dietary fiber from the same plant source, wherein the cereal bar comprises between 12 and 20 wt%, based on dry solids content, of soluble dietary fiber chosen from fructo-oligosaccharides, inulin or combinations thereof, which soluble dietary fiber is contained in the binding syrup, and wherein the weight percentages are based on the weight of the cereal bar.
  • the cereal bars according to the invention are sweet-type cereal bars since the binding syrup contains substantial amounts of inulin and/or fructo-oligosaccharides which have an intrinsic sweet taste.
  • the cereal bar comprises between 17.5 wt% and 30 wt%, based on dry solids content, of soluble and insoluble dietary fibers from the same plant source, even more preferably between 18 wt% and 25 wt%.
  • a high fiber food product must have at least 6 grams of dietary fiber per 100 grams of product, which comes down to about 3 grams of dietary fiber per 100 kcal of product (see for example Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods).
  • the cereal bar according to the invention contains at least 17 wt% of dietary fibers, which comes down to at least 17 gram of dietary fiber per 100 gram of cereal bar and can therefore be classified as a high fiber product.
  • the cereal bar can also comprise other soluble and insoluble dietary fibers from different plant sources.
  • the cereals themselves such as for example oat flakes or rice crisps may contain dietary fibers.
  • the total dietary fiber content of the cereal bar may be even higher than 35 wt%, based on the weight of the cereal bar.
  • the cereal bar comprises between 45 and 70 wt% of a cereal mix and between 30 and 55 wt% of binding syrup, wherein the weight percentages are based on the weight of the cereal bar. In a more preferred embodiment, the cereal bar comprises between 55 and 65 wt% of a cereal mix and between 35 and 45 wt% of binding syrup, wherein the weight percentages are based on the weight of the cereal bar.
  • the ratio of binding syrup to cereals not only determines the organoleptic properties but also influences the mechanical strength of the cereal bar since the binding syrup - as its name already suggests - glues together the cereals.
  • Non-limiting examples of preferred cereals that can be applied in the cereal mix are chosen from the group consisting of rice crisps, oat flakes, wheat flakes, barley flakes, and combinations thereof.
  • the cereal mix can further contain other components like dried nuts and dried fruit pieces such as dried peaches, apricots, orange rind, apple and raisins.
  • the cereal mix may further comprise insoluble dietary fiber particles.
  • the binding syrup typically comprises emulsifiers, flavors, fat and additional sweeteners such as glucose syrup, sugar and glycerol.
  • the emulsifier can be any food-grade emulsifier suitable for improving the mixing of hydrophobic parts and hydrophilic parts in the binding syrup.
  • the emulsifier is chosen from the group consisting of mono- and diglycerides, lecithin and sucrose esters of fatty acids.
  • the fat portion of the binding syrup may comprise a single fat or a combination of fats.
  • the fat may be chosen from the group consisting of fractionated fats, hydrogenated oils, partially hydrogenated oils, unsaturated oils and combinations thereof.
  • the terms fat and oil are used interchangeably.
  • the fat is chosen from the group consisting of coconut oil, palm oil, palm kernel oil, cottonseed oil, safflower oil, sunflower oil, soy oil, corn oil and combinations thereof.
  • the fat is palm fat.
  • the binding syrup may further comprise components like caramel, cane juice and brown rice syrup.
  • the cereal bar has a water activity (Aw) of about 0.40 to about 0.60, preferably about 0.45 to about 0.55. Higher water activities can result in the agglomerates, and hence the bar as a whole, becoming too soft and less chewy in texture and mouthfeel. Higher water activities are also undesirable due to migration problems occurring between discrete food components having higher water content and food components of lower water content within the product, leading to loss in texture and/or flavor.
  • the cereal bars according to the present invention provide good microbial stability without addition of antimicrobials.
  • Fructo-oligosaccharides and inulin are naturally occurring indigestible carbohydrates that can be found in root, tubers or leaves of some plants.
  • Preferred plant sources comprise substantial amounts of fructo-oligosaccharides and/or inulin.
  • the source of the soluble and insoluble dietary fiber is chosen from the family of Asteraceae, the family of Alliaceae, the family of Asparagaceae or the tribe of Triticeae.
  • Preferred members of the family of Asteraceae that can be the source of the soluble and insoluble dietary fiber include chicory root, Jerusalem artichoke tubers, dandelion, sunflower and globe artichoke.
  • Preferred members of the family of Alliaceae that can be the source of the soluble and insoluble dietary fiber include garlic, leek and onion.
  • Preferred members of the family of Asparagaceae that can be the source of the soluble and insoluble dietary fiber include agave or asparagus.
  • Preferred members of the tribe of Triticeae that can be the source of the soluble and insoluble dietary fiber include wheat, barley and rye.
  • the source of the soluble and insoluble dietary fiber is chosen from chicory root and Jerusalem artichoke tubers, most preferably the source is chicory root.
  • inulin and fructo-oligosaccharide obtained by extraction may be used as such or may be further processed by partial hydrolysis of the inulin to fructo-oligosaccharide, for example by enzymatic hydrolysis. Partial hydrolysis results in an alternative chain length distribution with an increase in glucose- and/or fructose-terminated fructose chains with a lower degree of polymerization.
  • the inulin and fructo-oligosaccharide in the binding syrup may differ in size distribution and weight ratios from the inulin and fructo-oligosaccharide originally present in the plant tissue prior to extraction of the soluble fraction therefrom.
  • inulin- and/or fructo-oligosaccharide-containing syrups that can advantageously be applied in the binding syrup of the cereal bars according to the invention are Frutalose® L85 as provided by Sensus B.V., The Netherlands, having 85 wt% inulin/fructo-oligosaccharide based on dry solids content and a relative sweetness of 50 % compared to a sucrose solution of the same concentration, and Frutalose® L92 as provided by Sensus B.V., The Netherlands, having 92 wt% inulin/fructo-oligosaccharide based on dry solids content and a relative sweetness of 40 % compared to a sucrose solution of the same concentration.
  • These syrups are obtained by extraction of chicory roots followed by partial hydrolysis.
  • the extracted pulp obtained after extracting the soluble fraction therefrom is dried, milled and optionally sieved to the desired particles size to obtain the insoluble dietary fiber particles according to the invention.
  • the insoluble dietary fiber particles typically comprise about 75 wt% of insoluble dietary fibers such as cellulose, hemicellulose pectin and lignin, less than 7 wt% of soluble dietary fibers like inulin, about 8 wt% of protein, about 5 wt% of ashes and less than 2 wt% of other components, wherein the weight percentages are based on dry matter.
  • the insoluble dietary fiber particles typically have a water content of about 5 wt%.
  • the particle size and the particle size distribution of the insoluble dietary fiber particles influence the organoleptic and textural properties of the cereal bar.
  • the particle size of a sample can be defined by the upper and lower limit of the particle diameter and by the mean particle diameter.
  • One standard way of defining the particle size distribution in a sample of particles is to refer to D 10 , D50 and D90 values, based on a volume distribution.
  • D 10 is the particle diameter value that 10% of the population of particles lies below.
  • D50 is the particle diameter value that 50 % of the population lies below and 50% of the population lies above.
  • D50 is also known as the median particle size value.
  • D90 is the particle diameter value that 90 % of the population lies below.
  • a sample of particles that has a wide particle size distribution will have a large difference between the D 10 and D90 values.
  • a sample of particles that has a narrow particle size distribution will have a small difference between D 10 and D90.
  • Particle size and particles-size distribution of the insoluble dietary fiber particles can be determined using nest sieving, a technique which is also called analytical sieving in the art.
  • Sieves used in nest sieving are constructed from wire mesh typically having square apertures.
  • Nest sieving using wire-mesh sieves provides a two-dimensional estimate of particle size because the smallest lateral dimension of each particles determines its ability to pass through a given sieve opening. Since the insoluble dietary fiber particles typically take the form of chips or flakes instead of perfect spheres, nest sieving consistently underestimates particle size of the insoluble dietary fiber particles.
  • nest sieving sieves having different mesh size are stacked on top of each other in order of increased mesh size.
  • the nest of sieves is completed by a collection bin at the base and a lid at the top. Material of which the particle size distribution is to be tested is placed on the top sieve.
  • the nest of sieves is then subjected to a period of agitation which causes the particles to distribute between the sieves.
  • the particle size distribution is obtained by determining the weight percentage of particles retained in each sieve.
  • nest sieving is performed in accordance with standard ICUMSA GS2/9-37 (2007).
  • nest sieving can also be used to separate insoluble dietary fiber particles having certain lower and upper particles sizes.
  • the lower and upper particle sizes of a particle fraction in a particular sieve are respectively determined by the mesh size of that particular sieve and of the sieve on top of that particular sieve.
  • the present inventors have established that the organoleptic and textural properties of the new cereal bar are also affected by the location of the insoluble dietary fiber particles in the cereal bar.
  • a high dietary fiber cereal bar having a reduced weight percentage of fructo-oligosaccharides and/or inulin with satisfactory organoleptic properties is obtained when the binding syrup comprises insoluble dietary fiber in the form of insoluble dietary fiber particles having a particle size of between 30 and 250 ⁇ as measured by nest sieving, said particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, wherein the amount of said insoluble dietary fiber particles, based on dry solids content, is between 3 and 13 wt%, preferably between 4 and 11 wt%, more preferably between 5 and 10 wt%, based on the weight of the binding syrup.
  • the cereal mix comprises the insoluble dietary fiber in the form of insoluble dietary fiber particles having a particle size of between 30 and 250 ⁇ as measured by nest sieving, said particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, wherein the amount of said insoluble dietary fiber particles, based on dry solids content, is between 5 and 20 wt%, preferably between 6 and 18 wt%, more preferably between 7 and 16 wt%, based on the weight of the cereal mix.
  • the cereal mix comprises insoluble dietary fiber in the form of insoluble dietary fiber particles having a particle size of between 30 and 2500 ⁇ and a particle size distribution characterized by a D 10 of 440 ⁇ , a D50 of 1250 ⁇ and a D90 of 2050 ⁇ as measured by nest sieving, said particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, wherein the amount of said insoluble dietary fiber particles, based on dry solids content, is between 5 and 20 wt%, preferably between 6 and 18 wt%, more preferably between 7 and 16 wt%, based on the weight of the cereal mix.
  • the cereal mix comprises insoluble dietary fiber in the form of insoluble dietary fiber particles having a particle size of between 800 and 2500 ⁇ and a particle size distribution characterized by a D 10 of 1060 ⁇ , a D50 of 1580 ⁇ and a D90 of 2080 ⁇ as measured by nest sieving, said particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, wherein the amount of said insoluble dietary fiber particles, based on dry solids content, is between 5 and 20 wt%, preferably between 6 and 18 wt%, more preferably between 7 and 16 wt%, based on the weight of the cereal mix.
  • the cereal mix comprises insoluble dietary fiber in the form of insoluble dietary fiber particles having a particle size of between 30 and 2500 ⁇ and a bimodal particle size distribution, said particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, wherein the amount, based on dry solids content, of said insoluble dietary fiber particles is between 5 and 20 wt%, preferably between 6 and 18 wt%, more preferably between 7 and 16 wt%, based on the weight of the cereal mix and wherein said insoluble dietary fiber particles consist of:
  • said insoluble dietary fiber particles having a particle size of between 30 and 2500 ⁇ and a bimodal particle size distribution consist of:
  • an uncooked binding syrup for a cereal bar comprising:
  • soluble dietary fiber chosen from fructo- oligosaccharides, inulin or combinations thereof;
  • insoluble dietary fiber particles in the form of a flour having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, and having a particle size of between 30 and 250 ⁇ as measured by nest sieving,
  • the combined amount of said soluble dietary fiber and said insoluble dietary fiber particles is at least 40 wt%, based on dry solids content, wherein the amount of said insoluble dietary fiber particles is between 2 and 11 wt%, based on dry solids content, wherein the soluble and insoluble dietary fibers originate from the same plant source, and wherein the weight percentages are based on the weight of the binding syrup.
  • the uncooked binding syrup for a cereal bar comprises:
  • soluble dietary fiber chosen from fructo- oligosaccharides, inulin or combinations thereof;
  • insoluble dietary fiber particles in the form of a flour having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, and having a particle size of between 30 and 250 ⁇ as measured by nest sieving,
  • the combined amount of said soluble dietary fiber and said insoluble dietary fiber particles is at least 42 wt%, based on dry solids content, wherein the amount of said insoluble dietary fiber particles is between 4 and 9 wt%, based on dry solids content, wherein the soluble and insoluble dietary fibers originate from the same plant source, and wherein the weight percentages are based on the weight of the binding syrup.
  • the uncooked binding syrup contains a substantial amount of water. This water content assures that the viscosity of the combined ingredients is sufficiently low for the ingredients of the binding syrup to be mixed.
  • the ingredients of the binding syrup such as for example glycerol, insoluble dietary fiber particles and the ingredient source providing the fructo-oligosaccharides and/or inulin, are usually not available as completely dry products. They typically comprise some water. If the uncooked binding syrup as defined herein before is prepared using water-containing ingredients, the amount of water that is to be added to the binding syrup is to be compensated for the water content of the other ingredients.
  • the binding syrup precursor is cooked to a Brix value of between 84-86. Cooking typically only reduces the water content with a concomitant increase in Brix value, but it may also slightly change the composition due to thermal instability of the ingredients. Wherever reference is made to the term 'binding syrup' in the specification, cooked binding syrup is meant, unless specified otherwise.
  • 'Brix value' in the context of the present invention, which is considered to be synonymous to the term 'degrees Brix' (symbol °Bx), is a measure of the percent total soluble solids in a given weight of binding syrup. It is measured with a saccharimeter that measures specific gravity of a liquid or more easily with a refractometer or a Brix hydrometer.
  • the Brix value of the binding syrup is preferably determined using a Brix hydrometer. Methods of determining the Brix value of a binding syrup employing a Brix hydrometer are generally known in the art.
  • binding syrup contains a flavor
  • this flavor is added after cooking the binding syrup precursor to a Brix value of between 84-86.
  • the amount of the insoluble dietary fiber in the form of a flour in the binding syrup affects viscosity, yield stress and shear-thinning behavior.
  • the upper limit of the amount of insoluble dietary fiber in the form of a flour having a particle size of between 30 and 250 ⁇ as measured by nest sieving is preferably about 13 wt%, based on the weight of the binding syrup.
  • Non-limiting examples of emulsifiers, fats and any further ingredients of the binding syrup in cooked or uncooked form are as defined herein before.
  • the binding syrup as defined herein can advantageously be used in the cereal bar according to the invention. As explained herein before, it is also envisaged that the binding syrup does not comprise insoluble dietary fiber particles in the form of a flour but that larger insoluble dietary fiber particles are incorporated in the cereal mix instead.
  • insoluble dietary fiber particles having a particle size of between 30 and 2500 ⁇ and a bimodal particle size distribution are provided, said particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, wherein said insoluble dietary fiber particles consist of:
  • Said insoluble dietary fiber particles preferably comprise less than 7 wt% of soluble dietary fibers like inulin, about 8 wt% of protein, about 5 wt% of ashes and less than 2 wt% of other components, wherein the weight percentages are based on dry matter.
  • said insoluble dietary fiber particles having a particle size of between 30 ⁇ and 2500 ⁇ and a bimodal particle size distribution consist of: a) between 8 wt% and 22 wt%, such as 10 wt%, 15 wt% or 20 wt%, based on the total weight of insoluble dietary fiber particles, of the first fraction as defined herein before; and
  • insoluble dietary fiber particles b) between 78 wt% and 92 wt%, such as 80 wt%, 85 wt% or 90 wt%, based on the total weight of insoluble dietary fiber particles, of a second fraction as defined herein before.
  • the preferred plant sources from which the insoluble dietary fiber particles are obtained are as defined herein before.
  • the insoluble dietary fiber particles have the form of flakes or crisps.
  • a method for the manufacture of insoluble dietary fiber particles having a particle size of between 30 and 2500 ⁇ and a bimodal particle size distribution as defined herein before is provided, said particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, said method comprising the following consecutive steps:
  • step d) drying the extracted pieces obtained in step c) to a water content of less than 10 wt% to obtain insoluble dietary fiber pieces;
  • step d) milling the insoluble dietary fiber pieces obtained in step d) to obtain insoluble dietary fiber particles
  • step f) nest sieving the insoluble dietary fiber particles obtained in step e) to obtain a first fraction of insoluble dietary fiber particles having particle sizes between 30 ⁇ and 800 ⁇ and a second fraction of insoluble dietary fiber particles having particle sizes between 800 ⁇ and 2500 ⁇ ;
  • weight percentages are based on the weight of the bimodal particle size distribution.
  • step g) comprises combining between 8 wt% and 22 wt%, such as 10 wt%, 15 wt% or 20 wt%, of the first fraction with between 78 wt% and 92 wt%, such as 80 wt%, 85 wt% or 90 wt%, of the second fraction.
  • the first fraction of insoluble dietary fiber particles has a particle size distribution characterized by a D 10 of 60 ⁇ , a D50 of 370 ⁇ and a D90 of 680 ⁇ as measured by nest sieving and the second fraction of insoluble dietary fiber particles has a particle size distribution characterized by a D 10 of 1060 ⁇ , a D50 of 1580 ⁇ and a D90 of 2080 ⁇ as measured by nest sieving.
  • the cereal bar according to the invention has a weight of between 25 and 60 gram, preferably between 30 and 50 gram.
  • the cereal bar according to the invention comprises an amount of soluble dietary fiber chosen from fructo-oligosaccharides, inulin or combinations thereof of between 4 and 9 gram, more preferably between 4.5 and 8 gram, even more preferably between 5 and 7 gram, still more preferably between 5.2 and 6.8 gram.
  • a method for the manufacture of a cereal bar comprising the steps of:
  • step b) extracting water soluble components from the pieces obtained in step b) to obtain soluble dietary fiber chosen from fructo-oligosaccharides, inulin or combinations thereof;
  • step d) drying the extracted pieces obtained in step c) to a water content of less than 10 wt% to obtain insoluble dietary fiber pieces;
  • step d) milling the insoluble dietary fiber pieces obtained in step d) to obtain insoluble dietary fiber particles
  • a binding syrup comprising between 12 and 20 wt%, based on dry solids content, of soluble dietary fiber chosen from fructo-oligosaccharides, inulin or combinations thereof as obtained in step c);
  • step e) preparing a cereal mix; h) adding insoluble dietary fiber particles as obtained in step e) to the cereal mix or to the binding syrup to obtain between 17 wt% and 35 wt %, based on dry solids content, of insoluble dietary fiber from said plant material and soluble dietary fiber chosen from fructo-oligosaccharides, inulin or combinations thereof from said plant material;
  • weight percentages are based on the weight of the cereal bar.
  • the method for the manufacture of a cereal bar includes the manufacture of the cereal bars as defined herein before.
  • the method for the manufacture of a cereal bar encompasses the binding syrup, cereal mix, insoluble dietary fiber particles and the detailed process steps to produce these ingredients as defined herein before.
  • the cereal mix is typically added to the binding syrup at a temperature of about 75°C after which the cereal bar can be shaped.
  • the shaped material is allowed to cool for about 2 hours and subsequently cut into cereal bars of the desired size. The cereal bars are then ready to be packaged.
  • the invention relates to the use of:
  • insoluble dietary fiber particles having an insoluble dietary fiber content of between 60 and 80 wt%, based on dry solids content, and having a particle size of between 30 and 2500 ⁇ as measured by nest sieving;
  • soluble dietary fiber chosen from fructo-oligosaccharides, inulin or combinations thereof, said insoluble dietary fiber and soluble dietary fiber originating from the same plant source, in cereal bars.
  • said use relates to all insoluble dietary fiber particles as defined herein before.
  • Example 1 preparation of insoluble chicory root fiber (iCRF) and fructo- oligosaccharide syrup from chicory root tubers
  • flake-like insoluble chicory root fiber (iCRF) particles were obtained having a particle size of between 30 and 800 ⁇ and of between 800 and 2500 ⁇ and a fraction having a particle size of above 2500 ⁇ as determined by nest sieving according to standards ICUMSA GS2/9-37 (2007), ANSI/AS AE S319.3 (2003) or ASTM C136 (2014).
  • the particle fraction having a particle size of above 2500 ⁇ was subjected to further milling to obtain a flour like product with a particle size of between 30 and 250 um, having an average particle size of about 80 ⁇ .
  • Table 1 discloses several iCRF fractions obtained, characterized by their lower and upper particle size, and their D 10 , D50 and D90 values, as determined by nest sieving. Since nest sieving using wire-mesh sieves provides a two-dimensional estimate of particle size - the smallest lateral dimension of each particles determines its ability to pass through a given sieve opening - nest sieving consistently underestimates the true size of the iCRF particles which are flakes and not perfect spheres. Table 1 : particle size and particle size distributions of different fractions of iCRF particles
  • the insoluble chicory root dietary fiber particles comprise about 75 wt% of insoluble dietary fibers such as cellulose, hemicelluloses, pectin and lignin, less than 7 wt% of soluble dietary fibers like inulin, about 8 wt% of protein, about 5 wt% of ash and less than 2 wt% of other components, wherein the weight percentages are based on dry matter.
  • the insoluble dietary fiber particles have a water content of about 5 wt%.
  • Inulin and fructo-oligosaccharides were prepared from the water-soluble components, obtained by extracting the chicory root slices using techniques extensively described in the art.
  • Example 2 Preparation of binding syrups Binding syrups were prepared for rheological measurements by mixing glucose syrup
  • fructo-oligosaccharide syrup (Frutalose® L92, Sensus B.V., The Netherlands, extracted from chicory root and having 92 wt% fructo- oligosaccharide content and 75 wt% dry matter), insoluble iCRF particles (flour fraction as defined in Example 1), vegetable fat (ChocofillTM BR60) partly based on lauric oil (Aarhus Karlshamn Netherlands B.V., The Netherlands), fine sugar (Suiker Unie, The Netherlands), glycerol, water and sucrose fatty acid ester emulsifier (Sisterna B.V., The Netherlands).
  • the resulting mixture was cooked in a pan aiming to evaporate water and to reach 85 ⁇ 1 °Brix.
  • the end point of the cooking procedure was determined by the weight loss which was calculated based on the total dry weight of all the ingredients.
  • the cooked mixture was immediately cooled down to room temperature in a cold water sink as soon as the end point was reached.
  • Six different binding syrups were prepared for rheological measurements of which the composition is shown in Table 2.
  • Table 2 composition of binding syrup samples with increasing levels of iCRF particles (flour fraction) before cooking. During cooking, the water in the binding syrup was evaporated until an 85 ⁇ 1 °Brix was reached.
  • Dynamic shear rheological measurements using a decreasing shear rate were performed on the six binding syrups described in Table 2 with a rheometer (Physica MCR 301, Anton Paar GmbH, Austria) using a parallel-plate geometry (50 mm diameter, 1 mm gap).
  • a 30 s preshear stage at the shear rate of 5 s "1 and a 60 s resting stage was added before the rotational test to ensure the identical shear histories of samples and to allow temperature equilibration.
  • the flow curves (a plot of shear stress versus shear rate at different temperatures) were subsequently measured. The temperature was controlled by a Peltier system equipped with a fluid circulator.
  • Table 3 flow index, consistency and yield stress of binding syrups with increasing levels of iCRF particles (flour fraction) at four different temperatures as determined with the Herschel- Bulkley equation.
  • the flow index n at increasing temperature of binding syrup without iCRF particles was 1.00 ⁇ 0.02 (mean ⁇ standard deviation) suggesting a Newtonian behavior.
  • the flow indices of samples decreased significantly (p ⁇ 0.001), which indicated an increased degree of non-Newtonian behavior. Since the flow index was smaller than 1.00, a shear-thinning behavior is suggested for the binding syrup containing iCRF particles (flour fraction).
  • the break point of the iCRF particle content (flour fraction) defined as the point where significantly altered flow behavior of binding syrups was observed, appeared to be between 5 and 7 wt%.
  • Cereal bars were prepared using the recipes as described in Table 4 to 15.
  • Tables 4 to 15 respectively describe the recipes of cereal bars Reference and Bar 1 to Bar 11.
  • the abbreviations DS, BS, CM and CB as used in Tables 4 to 15 respectively stand for dry solids content, binding syrup, cereal mix and cereal bar.
  • Frutafit HD is native inulin
  • Frutalose L85 and Frutalose L92 are fructo-oligosaccharides.
  • Frutafit HD, Frutalose L85 and Frutalose L92 are obtained from chicory root. All recipes are based on a 40 grams cereal bar with 24 grams of cereal mix (60 wt%) and 16 grams of binding syrup (40 wt%).
  • the Reference bar is a comparative cereal bar not comprising iCRF particles.
  • Tables 5 and 6 (Bar 1 and 2) describe cereal bar recipes wherein iCRF particles (flour fraction) are incorporated in the binding syrup.
  • Tables 7 to 9 (Bar 3 to 5) describe cereal bar recipes wherein iCRF particles (flour fraction) are incorporated in the cereal mix.
  • Tables 10 and 1 1 (Bar 6 and 7) describe cereal bar recipes wherein iCRF particles (total fraction) are incorporated in the cereal mix.
  • Tables 12 and 13 (Bar 8 and 9) describe cereal bar recipes wherein iCRF particles (medium fraction) are incorporated in the cereal mix.
  • Table 14 (Bar 10) describes a cereal bar recipe wherein iCRF particles (bimodal fraction 1) are incorporated in the cereal mix.
  • Table 15 (Bar 1 1) describes a cereal bar recipe wherein iCRF particles (bimodal fraction 2) are incorporated in the cereal mix.
  • binding syrup was cooled to 75 °C instead of to room temperature and that not every binding syrup contains iCRF particles. Additionally, caramel flavor (Dawn Foods b.v., The Netherlands) was added to the binding syrup after cooling to 75°C. Subsequently, the binding syrup was incorporated and mixed with the cereal mix which contained rice crisps (Tefco Euro Ingredients b.v., The Netherlands) and oat flakes (Meneba b.v., The Netherlands). After shaping, the material was cooled to room temperature for 2 hours before cutting, which was followed by the packaging step. Each bar was packaged in an aseptic bag (1 10 ⁇ 150 mm, SUPER EXPORT ® , Hevel Vacuum B.V., The Netherlands) and stored at room temperature prior to physical measurements and sensory analysis.
  • the water activity of cereal bars Reference, Bar 1 and Bar 2 was analyzed using a water activity meter (Aw Sprint TH 500, Novasina, Switzerland) at 25°C. These cereal bars were tested in quadruplicate after 0, 10, 20, and 30 days of storage at ambient conditions. The moisture content of cereal bars was measured by drying in an air-oven followed by the two- stage procedure as described in AACC 44-15.02. Triplicate measurements were made for each type of cereal bar at 0 and 30 days of storage.
  • TP A modified texture profile analysis
  • the square samples were put in the center of the base plate and then compressed twice to 40% of their original height by a 25-mm-diameter perspex cylinder probe. The test and return speed were set to 2 mm/s. A trigger load of 5 g was used in all tests. The force-time curves were obtained from these two tests and the following textural results were determined.
  • Cutting force (g) was defined as the maximum load applied to the samples during cutting in the cutting test.
  • Hardness (g) was defined as the maximum load applied to the samples during the first compression in the modified TPA test.
  • Cohesiveness was defined as the ratio of the area under the force-time curve for the second compression to the area under the curve for the first compression in the modified TPA test.
  • Cereal bar samples Reference (without iCRF particles), Bar 1 and Bar 2 (with iCRF particles in the binding agent, flour fraction) were evaluated by 13 selected and trained sensory panelists according to the quantitative descriptive analysis (QDA) method.
  • the panelists evaluated the bars using FIZZ software (Biosystemes, France) in separate booths where drinking water was available. A nine-point line scale was used for each attribute for each cereal bar. All the samples were coded with three-digit random numbers.
  • the three cereal bar samples were presented to the panel with an additional reference cereal bar (identical to the Reference bar) in one evaluation session.
  • the attributes which were generated from the preliminary section of QDA are shown in Table 16.
  • Table 16 tested attributes of the QDA sensory test of cereal bars with iCRF particles (flour fraction) in the binding syrup.
  • Caramel odor Caramel odor perceived by aspiration before the No caramel odor - Very intense cereal bar is chewed caramel odor
  • Caramel taste Caramel flavor sensed during chewing No caramel taste - Very much caramel taste
  • Cereal bars Bar 3 to Bar 11 were evaluated by 5 selected and trained sensory panelists according to good sensory practices. The panel tested the following attributes: sweetness, hardness, stickiness, crunchiness, aroma, bitterness, color, cohesiveness and powdery taste. Again, the Reference bar was used for comparison.
  • Figures 3 to 6 show radar charts of the sensory evaluation results of cereal bars Bar 3, 4, 6 and 8-11. The sensory evaluation results of Bar 5 were comparable to those of Bar 4 and the sensory evaluation results of Bar 7 were comparable to those of Bar 6.
  • Figure 3 shows a comparison of cereal bars Bar 3, Bar 8 and Bar 10 comprising 8.55 wt%, based on dry solids content, of iCRF particles in the cereal mix at different iCRF particle sizes. All evaluated bars did have an acceptable taste and texture. However, the results show that addition of the flour fraction (Bar 3) has an effect on powdery taste, color, bitterness, sweetness and aroma when compared to the Reference bar. All these attributes improve when using iCRF particles with a particle size between 800 and 2500 ⁇ (Bar 8, medium fraction). However, in this case the cohesiveness is lower than that of the Reference bar. Upon using iCRF particles with a bimodal particle size distribution between 30 and 2500 ⁇ (Bar 10, bimodal fraction 1) all attributes are non-significantly different from the Reference bar.
  • Figure 4 shows a comparison of cereal bars Bar 4, Bar 9 and Bar 11 comprising 14.25 wt%, based on dry solids content, of iCRF particles in the cereal mix at different particle sizes. All evaluated bars did have an acceptable taste and texture. However, the results show that flour addition (Bar 4) has an effect on powdery taste, color, bitterness, sweetness and aroma when compared to the Reference bar. All these attributes improve when using iCRF particles with a particle size of between 800 and 2500 ⁇ (Bar 9). However, in this case the cohesiveness is negatively affected. Upon using iCRF particles with a bimodal particle size distribution between 30 and 2500 ⁇ (Bar 11, bimodal fraction 2) the cohesiveness is improved and all other attributes are close to those of the Reference bar.
  • Figure 5 shows a comparison of iCRF addition (flour fraction) at different levels to binding syrup or cereal mix. All evaluated bars did have an acceptable taste and texture. However, the results show that increasing levels of iCRF flour addition to the binding syrup (Bar 1 and Bar 2) has an effect on all attributes except for crunchiness. By adding the iCRF flour fraction to the cereal mix instead of to the binding syrup cohesiveness, aroma and stickiness are improved but all other attributes are still different from the Reference bar.
  • Figure 6 shows a comparison of cereal bars Bar 6, Bar 9 and Bar 11 comprising 14.25 wt%, based on dry solids content, of iCRF particles in the cereal mix at different particle sizes. All evaluated bars did have an acceptable taste and texture. The results show that addition of iCRF particles with a monomodal distribution between 30 and 2500 ⁇ (Bar 6) results in a bar that is well comparable to the Reference bar except for color and hardness. These attributes can be improved by using iCRF particles with a monomodal distribution between 800 and 2500 ⁇ (Bar 9), but this has an effect on the cohesiveness of the bar. This cohesiveness can be improved by adding iCRF particles with a bimodal distribution between 30 and 2500 ⁇ (Bar 11).
  • Glucose syrup 60 DE 80 0 3.36 2.69/15.39 2.69/16.80
  • Emulsifier (SP 70) 100 0 0.01 0.01/0.05 0.01/0.05
  • Glycerol 75 0 0.70 0.52/3.00 0.52/3.27
  • Emulsifier (SP 70) 100 0 0.01 0.01/0.05 0.01/0.06
  • Glycerol 75 0 0.71 0.53/3.00 0.53/3.32
  • Glucose syrup 60 DE 80 0 4.35 3.48/18.99 3.48/21.76
  • Emulsifier (SP 70) 100 0 0.01 0.01/0.05 0.01/0.06
  • Glucose syrup 60 DE 80 0 6.07 4.86/27.39 4.86/30.37
  • Granulated sugar 100 0 0.89 0.89/5.00 0.89/5.54
  • Emulsifier (SP 70) 100 0 0.01 0.01/0.05 0.01/0.06
  • Glycerol 75 0 0.71 0.53/3.00 0.53/3.33
  • Table 8 recipe Bar 4, iCRF (flour fraction) in cereal mix
  • Glucose syrup 60 DE 80 0 8.45 6.76/37.79 6.76/42.33
  • Emulsifier (SP 70) 100 0 0.01 0.01/0.05 0.01/0.06
  • Glucose syrup 60 DE 80 0 2.56 2.05/11.39 2.05/12.79
  • Emulsifier (SP 70) 100 0 0.01 0.01/0.05 0.01/0.06
  • Table 10 recipe Bar 6, iCRF (total fraction) in cereal mix
  • Glucose syrup 60 DE 80 0 1.97 1.57/8.80 1.57/9.83
  • Emulsifier (SP 70) 100 0 0.01 0.01/0.05 0.01/0.06
  • Table 11 recipe Bar 7, iCRF (total fraction) in cereal mix
  • Glucose syrup 60 DE 80 0 1.97 1.58/8.80 1.58/9.86
  • Emulsifier (SP 70) 100 0 0.01 0.01/0.05 0.01/0.06
  • Table 12 recipe Bar 8, iCRF (medium fraction) in cereal mix
  • Glucose syrup 60 DE 80 0 5.38 4.30/24.19 4.30/26.89
  • Emulsifier (SP 70) 100 0 0.01 0.01/0.05 0.01/0.06
  • Glycerol 75 0 0.71 0.53/3.00 0.53/3.33
  • Table 13 recipe Bar 9, iCRF (medium fraction) in cereal mix
  • Glucose syrup 60 DE 80 0 7.84 6.27/34.99 6.27/39.19
  • Emulsifier (SP 70) 100 0 0.01 0.01/0.05 0.01/0.06
  • Table 14 recipe Bar 10, iCRF (bimodal fraction 1) in cereal mix
  • Glucose syrup 60 DE 80 0 5.38 4.30/24.19 4.30/26.89
  • Emulsifier (SP 70) 100 0 0.01 0.01/0.05 0.01/0.06
  • Glycerol 75 0 0.71 0.53/3.00 0.53/3.33
  • Table 15 recipe Bar 11, iCRF (bimoda fraction 2) in cereal mix
  • Glucose syrup 60 DE 80 0 7.84 6.27/34.99 6.27/39.19
  • Emulsifier (SP 70) 100 0 0.01 0.01/0.05 0.01/0.06

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Abstract

Cette invention concerne des barres de céréales comprenant des quantités élevées de fibre alimentaire, plus particulièrement des barres de céréales comprenant une fibre alimentaire soluble choisie parmi les fructo-oligosaccharides et/ou l'inuline et une fibre alimentaire insoluble de la même source végétale, et un procédé de fabrication desdites barres de céréales. Lesdites barres de céréales à haute teneur en fibres alimentaires présentent un faible pourcentage pondéral de fructo-oligosaccharides et/ou d'inuline tout en ayant cependant des propriétés organoleptiques acceptables. Des aspects spécifiques de l'invention concernent ladite fibre alimentaire insoluble sous forme de particules, un procédé pour produire lesdites particules de fibre alimentaire insoluble et un sirop de liaison comprenant lesdites particules de fibre alimentaire insoluble destinées à être utilisées dans des barres de céréales.
PCT/NL2016/050758 2015-11-04 2016-11-01 Barres de céréales à haute teneur en fibres alimentaires Ceased WO2017078519A1 (fr)

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RU2687450C1 (ru) * 2018-06-13 2019-05-13 федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский государственный университет" (КемГУ) Способ производства белковых батончиков для питания спортсменов
EP3536326A1 (fr) 2018-03-08 2019-09-11 Coöperatie Koninklijke Cosun U.A. Compositions de fibres diététiques pour traitement curatif ou prophylactique de l'obésité et d'autres maladies
USD887666S1 (en) 2017-05-19 2020-06-23 Generale Biscuit Food bar
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EP3729970A4 (fr) * 2018-08-29 2021-03-24 Mizkan Holdings Co., Ltd. Aliment solide
WO2021078920A1 (fr) 2019-10-24 2021-04-29 Frieslandcampina Nederland B.V. Compositions comprenant du 2'-fucosyllactose pour prévenir l'asthme
EP3888661A1 (fr) 2020-03-31 2021-10-06 FrieslandCampina Nederland B.V. Compositions comprenant du 2-fucosyllactose pour la prévention des infections virales
CN115087365A (zh) * 2020-02-11 2022-09-20 雀巢产品有限公司 用于制备汤羹片的方法
WO2023079151A1 (fr) * 2021-11-08 2023-05-11 Wholefiber Holding B.V. Procédé de production de particules à partir de racine de chicorée
CN116437821A (zh) * 2020-12-16 2023-07-14 雀巢产品有限公司 包含天然和/或真实食品成分的代餐棒以及用于制备和使用该代餐棒的方法
EP4623694A1 (fr) * 2024-03-26 2025-10-01 Nolita Lda Produit alimentaire caramélisé, procédés et utilisations associés

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USD1037604S1 (en) 2017-05-19 2024-08-06 Generale Biscuit Food bar
USD887666S1 (en) 2017-05-19 2020-06-23 Generale Biscuit Food bar
GB2566742B (en) * 2017-09-26 2020-06-03 Frito Lay Trading Co Gmbh Savory cluster snack food
GB2566742A (en) * 2017-09-26 2019-03-27 Frito Lay Trading Co Gmbh Savory cluster snack food
EP3470076A1 (fr) * 2017-10-16 2019-04-17 Koninklijke Coöperatie Cosun U.A. Adjuvant de formulation
EP3536326A1 (fr) 2018-03-08 2019-09-11 Coöperatie Koninklijke Cosun U.A. Compositions de fibres diététiques pour traitement curatif ou prophylactique de l'obésité et d'autres maladies
RU2687450C1 (ru) * 2018-06-13 2019-05-13 федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский государственный университет" (КемГУ) Способ производства белковых батончиков для питания спортсменов
EP3729970A4 (fr) * 2018-08-29 2021-03-24 Mizkan Holdings Co., Ltd. Aliment solide
WO2020157102A1 (fr) * 2019-02-01 2020-08-06 Societe Des Produits Nestle S.A. Système de liant à base de sirop pour la préparation d'aliments, son procédé de préparation et son utilisation
CN111513306A (zh) * 2019-02-01 2020-08-11 雀巢产品有限公司 用于制备食品的糖浆粘合剂体系及其制备方法和用途
AU2020214721B2 (en) * 2019-02-01 2025-06-26 Societe Des Produits Nestle S.A. Syrup binder system for preparing food, and preparation process and use thereof
WO2020239724A1 (fr) 2019-05-29 2020-12-03 Frieslandcampina Nederland B.V. Compositions comprenant du 2-fucosyllactose et du gos
WO2021078920A1 (fr) 2019-10-24 2021-04-29 Frieslandcampina Nederland B.V. Compositions comprenant du 2'-fucosyllactose pour prévenir l'asthme
CN115087365A (zh) * 2020-02-11 2022-09-20 雀巢产品有限公司 用于制备汤羹片的方法
EP3888661A1 (fr) 2020-03-31 2021-10-06 FrieslandCampina Nederland B.V. Compositions comprenant du 2-fucosyllactose pour la prévention des infections virales
CN116437821A (zh) * 2020-12-16 2023-07-14 雀巢产品有限公司 包含天然和/或真实食品成分的代餐棒以及用于制备和使用该代餐棒的方法
WO2023079151A1 (fr) * 2021-11-08 2023-05-11 Wholefiber Holding B.V. Procédé de production de particules à partir de racine de chicorée
NL2029659B1 (en) * 2021-11-08 2023-06-05 Wholefiber Holding B V Method for making particles from chicory root
EP4623694A1 (fr) * 2024-03-26 2025-10-01 Nolita Lda Produit alimentaire caramélisé, procédés et utilisations associés

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