Recent Advances in Nutritious Appetizers: Characteristics, Formulas, Technical Attributes, and Health Benefits

ABSTRACT

For the first time, the characteristics, formulas, challenges, technical concerns, and health benefits of the nutritious appetizers were comprehensively narrated. Research findings from available literature were compiled, and the possible approaches that could be employed to improve nutritious bar stability and amend their producibility were presented. The post-processing changes in the nutritious bars, such as their texture hardening and browning, were extensively studied as compared to their processing. The proteinaceous and fibrous appetizers showed some health benefits with acceptable sensory properties. Fortifying nutritious appetizers further with phytochemicals and modifying the structure of the appetizers were recently suggested. Although the current evidence is promising, further studies are still needed to enhance the sensory paldratability of the nutritious bars/balls.

Graphical Abstract

KEYWORDS:

• Nutritious bars
• storage stability
• antiglycation ingredients
• anti-hardening
• health benefits

Acknowledgments

This work was supported by the National Key R&D Program of China (2019YFD1000600), Fundamental Research Funds for the Central Universities (2662018PY058), and the Chinese Scholarships Council Foundation (2016GXZ745).

Disclosure statement

No potential conflict of interest was reported by the author(s).

Supplementary materials

Supplemental data for this article can be accessed on the publisher’s website.

CRediT authorship contribution statement

Ibrahim Khalifa and Asad Nawaz: Conceptualization, Writing - review & drafting, Data curation, Software. Remah Sobhy and Noman Walyat: Visualization. Xiaobo Zou and Mohamed Farag: Review & editing. Chunmei Li: Supervision, Review & editing.

Additional information

Funding

This work was supported by the National Key R&D Program of China [2019YFD1002300], the Fundamental Research Funds for the Central Universities [2662020SPPY013], and China Scholarship Council [2016GXZ745].