ArticleFoods (Basel, Switzerland)2021
Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Passion Fruit Seeds as a Functional Ingredient in Snack Bars: A Nutritional and Sustainable Approach.Foods (Basel, Switzerland) · 2025Article
- Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Foods (Basel, Switzerland) · 2023Article
- Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake.Foods (Basel, Switzerland) · 2023Article
- Optimizing an Enzymatic Extraction Method for the Flavonoids in Moringa (Antioxidants (Basel, Switzerland) · 2023Article
- Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
3 authors.
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Abstract
This research aimed to evaluate tilapia by-product powders as a novel food ingredient and the suitable cooking method for snack bar (SBs) production. Tilapia by-product powders were made by two processing methods; one powder was oven-dried as tilapia dry powder (TDP) and another was bromelain-hydrolyzed and then freeze-dried as tilapia hydrolysate powder (THP). SBs were prepared by incorporating tilapia dry powders (TDP or THP; 10%). SBs were further separated in two different cooking methods, namely unbaked and baked ones. The baked SBs had yellow and darker coloration (L* value ranged from 66.38 to 76.12) and more reddish color (a* value range from -1.26 to 1.06). Addition of tilapia by-product powders significantly (
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