Snack Bars Experiment

3290 Words14 Pages
Abstract In the US today many Americans consume snack bars or meal replacement bars. Major concerns about these bars are many of them do not have optimal nutrition benefits. In comparison to these bars that are produced by major manufacturers the fiber snack bars that were produced in this experiment aimed to increase fiber and provided better sensory acceptability and overall acceptance. The purpose of this experiment was to use natural ingredients and provide the benefit of a good source of fiber, as well as being gluten free. Introduction With most consumers trying to be more health conscious about their food choices, all natural products are beginning to be found more commonly in grocery stores. Food companies are trying to make their products appear healthier through advertisements. For instance, the Smart Choices programs developed by grocery stores, scientists, health organizations and manufacturers aims to steer health-conscious shoppers to more nutritious products. Fiber has begun to be one of the more popular targeted nutrients that is pushed on consumers today. With North Americans on average consuming less than 50% of the dietary fiber that is recommended for good health, fiber is being more pushed in the media and in the food industry as well as by nutrition professionals. Fiber plays a key role in good health. A few of the key things fiber does are it helps with preventing constipation, reducing risks for colon cancer, improving gastrointestinal health, and increasing satiety. One the main substitutions changed in the control recipe was the all natural sugar cane, which was substituted with English Toffee flavored SweetLeaf Liquid Stevia. Liquid Stevia is a zero calorie, zero carbohydrate, and zero glycemic index. Fiber powder is also planned to be put into the snack bar as well to increase the daily fiber value. We plan to omit the
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