Evaluation nutrients of Turkish Snack Bars Based on Labeling and Web Page Information: A Qualitative Research
Journal Title: Journal of Food Quality and Hazards Control - Year 2024, Vol 11, Issue 2
Abstract
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
Authors and Affiliations
Ä°. Ãztürk Altuncevahir,E. Ãzkul ErdoÄan,S. Yücesoy,
Keywords
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