Effect of snack bar type on satiation and sensory acceptance in young adults

This title will be presented on Friday, December 15, 2023 at 15.15 - 15.25 GMT+7.

Abstract

This title will be presented on Friday, December 15, 2023 at 15.15 - 15.25 GMT+7.   One of the reasons for the increasing prevalence of obesity and its accompanying diseases is an inappropriate diet. Snacks that are high in carbohydrates contribute to the emergence of obesity and diabetes mellitus among early adult consumers. Therefore, there is a need for healthier and safer snacks to be consumed as snacks. Snack bar is a ready-to-eat food that is convenient to consume. This study aimed to analyse the physicochemical characteristics, satiety level, blood glucose response and sensory acceptance of soy flour and wheat flour-based snack bars. The protein and carbohydrate content of soybean-based snack bars were 14.38 and 54.1%, while the flour-based ones were 5.16 and 70.14%.  Soy flour-based snack bars can be categorized as having higher protein levels and lower carbohydrates so that they are healthier for productive age consumers. The results of sensory evaluation show that soy flour-based snack bars are superior in terms of aroma, taste and texture compared to wheat flour-based ones. The results of the blood glucose response showed an increase that tended to be faster after consuming wheat flour-based snack bars than soybean-based ones. The satiety level test shows that the desire to eat again tends to be higher when consuming wheat flour-based snack bars than soybean-based ones.