Volume 11, Issue 2 (June 2024)
J. Food Qual. Hazards Control 2024, 11(2): 94-104 |
Back to browse issues page
Ethics code: 0000
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Öztürk Altuncevahir İ, Özkul Erdoğan E, Yücesoy S. Evaluation nutrients of Turkish Snack Bars Based on Labeling and Web Page Information: A Qualitative Research. J. Food Qual. Hazards Control 2024; 11 (2) :94-104
URL: http://jfqhc.ssu.ac.ir/article-1-1157-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1157-en.html
Bahçeşehir University, Faculty of Health Sciences, Department of Nutrition and Dietetics, İstanbul, Türkiye , ilaydahaj@gmail.com
Abstract: (372 Views)
Background: Snack bars, a globally popular food category, contain a diverse variety of ingredients and appeal to different dietary preferences. Even though snack alternatives are gaining prominence as viable options for promoting healthy dietary patterns, the composition of certain snacks may pose sustainability-related concerns and effects on environment. This study investigates the energy and nutrient composition of fruit-based snack bars, with a focus on sustainable practices, and the significant inclusion of dates and nuts in production.
Methods: Between 10 and 25 July 2023, 49 healthy bars from 12 companies, accessible in five supermarkets, underwent a comprehensive analysis. The researchers visited selected supermarkets, identified the products on the shelves, and collected information on the contents from the labels. The label information was then cross-referenced with the brands' websites. The average values of energy, protein, total fat, saturated fat, carbohydrate, fiber, sugar, and salt contents of 100 g samples of the products were assessed. Group proportions were investigated through the Chi-square test. As comparisons involving numerical variables failed to meet the assumption of normal distribution, independent comparisons were performed using the Kruskal-Wallis test for more than two groups and Mann-Whitney U test for two groups. The significance level was set at p<0.05.
Results: Dried fruits, particularly date and their derivatives, are the most prominently featured ingredients (87.8%) of the nutritious snacks, followed by other dried fruits containing apple, cherry, and orange. Oily seeds are the most preferred additional ingredient (75.5%), followed by cocoa (57.1%), spices (57.1%), sweeteners, and coconut. Almonds are the most preferred variety among nuts (36.7%). Other ingredients frequently utilized in bars, such as chickpea flour and chicory root fiber. It is noteworthy that, several snack bars were including multiple ingredients simultaneously whereas others lacked certain ingredients entirely. Furthermore, combination of those ingredients were discovered to be prevalent in various snack bars.
Conclusion: In conclusion, this research provides valuable insights for consumers and industry stakeholders, guiding them towards choices aligned with nutritional preferences and supporting environmental and economic sustainability.
DOI: 10.18502/jfqhc.11.2.15648
Methods: Between 10 and 25 July 2023, 49 healthy bars from 12 companies, accessible in five supermarkets, underwent a comprehensive analysis. The researchers visited selected supermarkets, identified the products on the shelves, and collected information on the contents from the labels. The label information was then cross-referenced with the brands' websites. The average values of energy, protein, total fat, saturated fat, carbohydrate, fiber, sugar, and salt contents of 100 g samples of the products were assessed. Group proportions were investigated through the Chi-square test. As comparisons involving numerical variables failed to meet the assumption of normal distribution, independent comparisons were performed using the Kruskal-Wallis test for more than two groups and Mann-Whitney U test for two groups. The significance level was set at p<0.05.
Results: Dried fruits, particularly date and their derivatives, are the most prominently featured ingredients (87.8%) of the nutritious snacks, followed by other dried fruits containing apple, cherry, and orange. Oily seeds are the most preferred additional ingredient (75.5%), followed by cocoa (57.1%), spices (57.1%), sweeteners, and coconut. Almonds are the most preferred variety among nuts (36.7%). Other ingredients frequently utilized in bars, such as chickpea flour and chicory root fiber. It is noteworthy that, several snack bars were including multiple ingredients simultaneously whereas others lacked certain ingredients entirely. Furthermore, combination of those ingredients were discovered to be prevalent in various snack bars.
Conclusion: In conclusion, this research provides valuable insights for consumers and industry stakeholders, guiding them towards choices aligned with nutritional preferences and supporting environmental and economic sustainability.
DOI: 10.18502/jfqhc.11.2.15648
Type of Study: Original article |
Subject:
Special
Received: 23/12/11 | Accepted: 24/06/20 | Published: 24/06/30
Received: 23/12/11 | Accepted: 24/06/20 | Published: 24/06/30
References
1. Abdi-Moghadam Z., Darroudi M., Mahmoudzadeh M., Mohtashami M., Jamal A.M., Shamloo E., Rezaei Z. (2023). Functional yogurt, enriched and probiotic: a focus on human health. Clinical Nutrition ESPEN. 57: 575-586. [DOI: 10.1016/j.clnesp.2023.08.005] [DOI:10.1016/j.clnesp.2023.08.005] [PMID]
2. Afrouzi H.N., Ahmed J., Siddique B.M., Khairuddin N., Hassan A. (2023). A comprehensive review on carbon footprint of regular diet and ways to improving lowered emissions. Results in Engineering. 18: 101054. [DOI: 10.1016/j.rineng.2023.101054] [DOI:10.1016/j.rineng.2023.101054]
3. Ayad A.A., Williams L.L., Gad El-Rab D.A., Ayivi R., Colleran H.L., Aljaloud S., Ibrahim S.A. (2020). A review of the chemical composition, nutritional and health benefits of dates for their potential use in energy nutrition bars for athletes. Cogent Food and Agriculture. 6: 1809309. [DOI: 10.1080/23311932.2020.1809309] [DOI:10.1080/23311932.2020.1809309]
4. Bandy L.K., Scarborough P., Harrington R.A., Rayner M., Jebb S.A. (2021). The sugar content of foods in the UK by category and company: a repeated cross-sectional study, 2015-2018. PLoS Medicine. 18: e1003647. [DOI: 10.1371/journal.pmed.1003647] [DOI:10.1371/journal.pmed.1003647] [PMID] [PMCID]
5. Barakat H., Alfheeaid H.A. (2023). Date palm fruit (Phoenix dactylifera) and ıts promising potential in developing functional energy bars: review of chemical, nutritional, functional, and sensory attributes. Nutrients. 15: 2134. [DOI: 10.3390/nu15092134] [DOI:10.3390/nu15092134] [PMID] [PMCID]
6. Binou P., Yanni A.E., Kartsioti K., Barmpagianni A., Konstantopoulos P., Karathanos V.T., Kokkinos A. (2022). Wheat biscuits enriched with plant-based protein contribute to weight loss and beneficial metabolic effects in subjects with overweight/obesity. Nutrients. 14: 2516. [DOI: 10.3390/nu14122516] [DOI:10.3390/nu14122516] [PMID] [PMCID]
7. Bozoğlu M., Başer U., Kilic Topuz B., Alhas Eroğlu N. (2019). An overview of hazelnut markets and policy in Turkey. KSU Journal of Agriculture and Nature. 22: 733-743. [DOI: 10.18016/ ksutarimdoga.v22i45606.532645] [DOI:10.18016/ksutarimdoga.v22i45606.532645]
8. Cochran N., Walensky R.P., Moyer B.C., Madans J.H. (2021). Health, United States, 2019. National Center for Health Statistics, Hyattsville. [DOI: 10.15620/cdc:100685] [DOI:10.15620/cdc:100685]
9. Dai T., Yang Y., Lee R., Fleischer A.S., Wemhoff A.P. (2020). Life cycle environmental impacts of food away from home and mitigation strategies-a review. Journal of Environmental Management. 265: 110471. [DOI: 10.1016/j.jenvman.2020.110471] [DOI:10.1016/j.jenvman.2020.110471] [PMID]
10. Damen F., Verkerk R., Steenbekkers B. (2022). Healthiness, naturalness and sustainability perception of adolescents toward chocolate snack bars. British Food Journal. 124: 200-218. [DOI: 10.1108/BFJ-09-2021-0964] [DOI:10.1108/BFJ-09-2021-0964]
11. Eslami O., Khorramrouz F., Sohouli M., Bagheri N., Shidfar F., Fernandez M.L. (2022). Effect of nuts on components of metabolic syndrome in healthy adults with overweight/obesity: a systematic review and meta-analysis. Nutrition, Metabolism and Cardiovascular Diseases. 32: 2459-2469. [DOI: 10.1016/j.numecd.2022.07.015] [DOI:10.1016/j.numecd.2022.07.015] [PMID]
12. European Comission. (2023). Commission staff working document, drivers of food security. URL: https:// commission.europa.eu/system/files/2023-01/SWD_ 2023_4 _1_EN_document_travail_service_part1_v2.pdf. Accessed 22 November 2023.
13. Fernández-López J., Viuda-Martos M., Sayas-Barberá E., Navarro-Rodríguez De Vera C., Pérez-Álvarez J.Á. (2022). Biological, nutritive, functional and healthy potential of date palm fruit (Phoenix dactylifera L.): current research and future prospects. Agronomy. 12: 876. [DOI: 10.3390/agronomy12040876] [DOI:10.3390/agronomy12040876]
14. Gaddey H.L., Holder K. (2014). Unintentional weight loss in older adults. American Family Physician. 89: 718-722.
15. Galford G.L., Peña O., Sullivan A.K., Nash J., Gurwick N., Pirolli G., Richards M., White J., Wollenberg E. (2020). Agricultural development addresses food loss and waste while reducing greenhouse gas emissions. Science of the Total Environment. 699: 134318. [DOI: 10.1016/j.scitotenv.2019.134318] [DOI:10.1016/j.scitotenv.2019.134318] [PMID]
16. Gargano D., Appanna R., Santonicola A., De Bartolomeis F., Stellato C., Cianferoni A., Iovino P. (2021). Food allergy and intolerance: a narrative review on nutritional concerns. Nutrients. 13: 1638. [DOI: 10.3390/nu13051638] [DOI:10.3390/nu13051638] [PMID] [PMCID]
17. Glavič P. (2021). Evolution and current challenges of sustainable consumption and production. Sustainability. 13: 9379. [DOI: 10.3390/su13169379] [DOI:10.3390/su13169379]
18. Holka M., Kowalska J., Jakubowska M. (2022). Reducing carbon footprint of agriculture-can organic farming help to mitigate climate change?. Agriculture. 12: 1383. [DOI: 10.3390/agriculture12091383] [DOI:10.3390/agriculture12091383]
19. Hussain M.I., Farooq M., Syed Q.A. (2020). Nutritional and biological characteristics of the date palm fruit (Phoenix dactylifera L.) - a review. Food Bioscience. 34: 100509. [DOI: 10.1016/j.fbio.2019.100509] [DOI:10.1016/j.fbio.2019.100509]
20. International Center for Agricultural Research in the Dry Areas (ICARDA). (2019). Development of sustainable date palm production systems in the GCC. URL: https://mel.cgiar.org/reporting/download/hash/10cb7d8d993c741dd3feb8239f2aba34 Accessed 10 June 2024.
21. Jønsson S.R., Angka S., Olsen K., Tolver A., Olsen A. (2019). Repeated exposure to vegetable-enriched snack bars may increase children's liking for the bars - but not for the vegetables. Appetite. 140: 1-9. [DOI: 10.1016/j.appet.2019. 05.002] [DOI:10.1016/j.appet.2019.05.002] [PMID]
22. Ju Y.J., Lee J.E., Lee S.Y. (2021). Associations between chewing difficulty, subjective cognitive decline, and related functional difficulties among older people without dementia: focus on body mass ındex. The Journal of Nutrition, Health and Aging. 25: 347-355. [DOI: 10.1007/s12603-020-1521-2] [DOI:10.1007/s12603-020-1521-2] [PMID]
23. Kosicka-Gębska M., Jeżewska-Zychowicz M., Gębski J., Sajdakowska M., Niewiadomska K., Nicewicz R. (2022). Consumer motives for choosing fruit and cereal bars-differences due to consumer lifestyles, attitudes toward the product, and expectations. Nutrients. 14: 2710. [DOI: 10.3390/nu14132710] [DOI:10.3390/nu14132710] [PMID] [PMCID]
24. Kowalski S., Oracz J., Skotnicka M., Mikulec A., Gumul D., Mickowska B., Mazurek A., Sabat R., Wywrocka-Gurgul A., Żyżelewicz D. (2022). Chemical composition, nutritional value, and acceptance of nut bars with the addition of edible ınsect powder. Molecules. 27: 8472. [DOI: 10.3390/ molecules27238472] [DOI:10.3390/molecules27238472]
25. Li M., Jia N., Lenzen M., Malik A., Wei L., Jin Y., Raubenheimer D. (2022). Global food-miles account for nearly 20% of total food-systems emissions. Nature Food. 3: 445-453. [DOI: 10.1038/s43016-022-00531-w] [DOI:10.1038/s43016-022-00531-w] [PMID]
26. Matuleviciene A., Siauryte K., Kuiper E, Grabrucker A.M., European Phelan-McDermid syndrome guideline consortium. (2023). Consensus recommendations on chewing, swallowing and gastrointestinal problems in Phelan-McDermid syndrome. European Journal of Medical Genetics. 66: 104763. [DOI: 10.1016/j.ejmg.2023.104763] [DOI:10.1016/j.ejmg.2023.104763] [PMID]
27. Michel F., Sanchez-Siles L.M., Siegrist M. (2021). Predicting how consumers perceive the naturalness of snacks: the usefulness of a simple index. Food Quality and Preference. 94: 104295. [DOI: 10.1016/j.foodqual.2021.104295] [DOI:10.1016/j.foodqual.2021.104295]
28. Pérez-Vega K.A., Castañer O., Sanllorente A., Lassale C., Ros E., Pintó X., Estruch R., Salas-Salvadó J., Corella D., Alonso-Gómez Á.M., Serra-Majem L., Razquin C., et al. (2023). Mediterranean diet, energy restriction, physical activity, and atherogenicity of very-low density lipoproteins: findings from two randomized controlled trials. Molecular Nutrition and Food Research. 67: 2200338. [DOI: 10.1002/mnfr. 202200338] [DOI:10.1002/mnfr.202200338] [PMID] [PMCID]
29. Ragelienė T. (2021). Do children favor snacks and dislike vegetables? exploring children's food preferences using drawing as a projective technique. A cross-cultural study. Appetite. 165: 105276. [DOI: 10.1016/j.appet.2021.105276] [DOI:10.1016/j.appet.2021.105276] [PMID]
30. Ritchie H., Rosado P., Roser M. (2020). Food production is responsible for one-quarter of the world's greenhouse gas emissions, Our World in Data. URL: https://ourworldindata. org/food-ghg-emissions. Accessed 21 November 2023.
31. Salazar N.A., Fiszman S., Orrego C.E., Tarrega A. (2019). Evaluation of some ingredients and energy content on front-of-pack cereal bar labeling as drivers of choice and perception of healthiness: a case study with exercisers. Journal of Food Science. 84: 2269-2277. [DOI: 10.1111/1750-3841.14726] [DOI:10.1111/1750-3841.14726] [PMID]
32. Saygı Y.B., Mankan E., Ceylan Z., Çelik Ş., Uçkan Çakır M. (2022). Snack bars and consumption trends. Journal of Turkish Tourism Research . 6: 607-627. [DOI: 0.26677/TR1010.2022.1079]. [Turkish with English abstract]
33. Shahanas E., Panjikkaran S.T., Aneena E.R., Sharon C.L., Remya P.R. (2019). Health benefits of bioactive compounds from cocoa (Theobroma cacao). Agricultural Reviews. 40: 143-149. [DOI: 10.18805/ag.R-1851] [DOI:10.18805/ag.R-1851]
34. Sharafi H., Divsalar E., Rezaei Z., Liu S.-Q., Moradi M. (2023). The potential of postbiotics as a novel approach in food packaging and biopreservation: a systematic review of the latest developments. Critical Reviews in Food Science and Nutrition. 1-31. [DOI: 10.1080/10408398.2023.2253909] [DOI:10.1080/10408398.2023.2253909] [PMID]
35. Singh P., Ban Y.G., Kashyap L., Siraree A., Singh J. (2020). Sugar and sugar substitutes: recent developments and future prospects. In: Mohan N., Singh P. (Editors). Sugar and sugar derivatives: changing consumer preferences. Springer, Singapore.. pp: 39-75. [DOI: 10.1007/978-981-15-6663-9_4] [DOI:10.1007/978-981-15-6663-9_4]
36. Suja G., Byju G., Jaganathan D. (2022). Coconut based cropping systems with climate resilient tuber crops for enhancing farm income: a success story from Kollam district of Kerala. Indian Coconut Journal. 65: 5-9.
37. The Intergovernmental Panel on Climate Change (IPCC). (2018). Global warming of 1.5 ºC. URL: https://www.ipcc.ch/site/ assets/uploads/sites/2/2019/06/SR15_Full_Report_High_Res.pdf. Accessed 01 November 2023.
38. Van Valkengoed A.M., Steg L., Perlaviciute G. (2023). The psychological distance of climate change is overestimated. One Earth. 6: 362-391. [DOI: 10.1016/j.oneear.2023.03.006] [DOI:10.1016/j.oneear.2023.03.006]
39. Yılmaz A., Bayav A. (2023). Determination of energy efficiency in almond production according to variety: A case study in Turkey. Erwerbs-Obstbau. 65: 971-979. [DOI: 10.1007/ s10341-022-00728-0] [DOI:10.1007/s10341-022-00728-0]
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
