Home > III International Conference on Postharvest and Quality Management of Horticultural Products of Interest for Tropical Regions > FORMULATION AND ASSESSMENT OF SELECTIVE PHYSICO-CHEMICAL, MICROBIOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF THREE SNACK BARS

Articles

FORMULATION AND ASSESSMENT OF SELECTIVE PHYSICO-CHEMICAL, MICROBIOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF THREE SNACK BARS

Article number

1047_36

Pages

287 – 294

Language

English

Abstract

Publication

III International Conference on Postharvest and Quality Management of Horticultural Products of Interest for Tropical Regions

Authors

S.A. Onfry, L.D. Wickham, M. Mohammed

Keywords

snack foods, snack bars, tropical commodities, dehydration, dietary fiber, mineral contents, nutritional fact panel

Full text

https://doi.org/10.17660/ActaHortic.2014.1047.36

Online Articles (44)

1. THE LEWIS-BECKFORD MEMORIAL LECTURE: CARIBBEAN AGRICULTURE – AT THE CROSSROADS

C.K. Sankat

2. EFFECT OF SOME BIOLOGICAL FERTILIZERS ON PRODUCTIVITY AND POSTHARVEST FRUIT QUALITY OF ‘ADALIA’ LEMONS GROWN IN THE UNITED ARAB EMIRATES

A.F. El-Shiekh

3. VARIATION OF REDUCING AND TOTAL SUGARS DURING GROWTH OF ONION TISSUES

S. Steen | N. Benkeblia

4. EFFECTS OF CURING TREATMENTS ON PHYSICO-CHEMICAL AND SENSORY QUALITY ATTRIBUTES OF THREE PUMPKIN CULTIVARS

M. Mohammed | W.A. Isaac | N. Mark | C. St. Martin | L. Solomon

5. HOT PEPPERS: BREEDING MULTI-PURPOSE HOT PEPPERS FOR INCREASED CAPSAICINOIDS CONTENT

M. Mohamed | P. Bridgemohan

6. HOT PEPPERS: RAPID QUALITATIVE ASSESSMENT METHODOLOGY TO DETERMINE POSTHARVEST LEVELS OF CAPSAICINOID CONTENT IN ORNAMENTAL HOT PEPPER CROSSES

M. Mohamed | P. Bridgemohan

7. CULTIVAR DIFFERENCES IN THE INCIDENCE OF FRUIT ROTS IN BREADFRUIT (ARTOCARPUS ALTILIS)

L.B. Roberts-Nkrumah | O. Daley

8. SUBSTRATE EVALUATION ON POSTHARVEST QUALITY OF SWEET PEPPER (CAPSICUM ANNUUM L.) FRUIT UNDER GRAVITY FED FERTIGATION

G. Eudoxie | M. Martin | M. Mohammed

9. EFFECT OF GIBBERELLIC ACID, GLUTAMIC ACID AND POLLEN GRAINS EXTRACT ON YIELD, QUALITY AND MARKETABILITY OF ‘KHALAS’ DATE PALM FRUITS

A.F. El-Shiekh | P. Umaharan

10. MORPHOPHYSIOLOGICAL PARAMETERS ASSOCIATED WITH VASE LIFE OF CUT-FLOWERS OF ANTHURIUM ANDRAEANUM HORT.

W. Elibox | P. Umaharan

11. BUILDING A QUALITY NICHE FOR CARIBBEAN HOT PEPPERS

M. Moses | P. Umaharan

12. CORRELATION BETWEEN COLOUR, FIRMNESS, DRY MATTER, SUGARS AND MATURITY IN ‘EAST INDIAN’ MANGOES (MANGIFERA INDICA)

B. Diop | N. Benkeblia

13. COMPOSITIONAL CHANGES IN BREADNUT (ARTOCARPU CAMANSI BLANCO) FRUIT DURING RIPENING

M. Mohammed | L.D. Wickham

14. RELATIONSHIP BETWEEN SKIN COLOUR, FIRMNESS, DRY MATTER AND MATURITY STAGES OF ACKEE FRUITS (BLIGHIA SAPIDA KÖENIG)

M.A. Emanuel | N. Benkeblia

15. HORTICULTURAL MATURITY INDICES OF BREADNUT (ARTOCARPUS CAMANSI BLANCO) FRUIT

M. Mohammed | L.D. Wickham

16. IMPACT OF PHYSICO-CHEMICAL ATTRIBUTES OF BREADNUT (ARTOCARPUS CAMANSI BLANCO) FRUIT HARVESTED AT DIFFERENT STAGES OF MATURITY ON POST-COOKING QUALITY

M. Mohammed

17. VARIATION OF TOTAL AND REDUCING SUGARS, TOTAL PHENOLS AND TOTAL ANTHOCYANINS IN CUSTARD APPLE (ANNONA RETICULATE) DURING THREE

N. Benkeblia | M.A. Emanuel | R.M. Richards

18. VARIATION OF REDUCING AND TOTAL SUGARS, TOTAL PHENOLS AND CHLOROPHYLLS IN SOURSOP (ANNONA MURICATA) DURING THREE “ON TREE” RIPENING STAGES

N. Benkeblia | M.A. Emanuel

19. INVESTIGATION OF SOME MATURITY AND RIPENING PARAMETERS OF WEST INDIAN CHERRY MALPIGHIAE MARGINATA

R.M. Richards | N. Benkeblia

20. COMPOSITIONAL CHANGES OF VINE-RIPE GREENHOUSE TOMATO (SOLANUM LYCOPERSICUM L.) CULTIVARS FROM TWO TYPES OF SOILLESS GROWTH MEDIA

N. Mark | M. Mohammed | W.A. Isaac | L. Solomon

21. LOGISTICS SYSTEMS NEED TO SCALE UP REDUCTION OF PRODUCE LOSSES IN THE LATIN AMERICA AND CARIBBEAN REGION

J.M. Fonseca | N. Vergara

22. A MODEL FOR POSTHARVEST EXTENSION IN THE CARIBBEAN

W.G. Ganpat

23. IMPROVEMENT OF POSTHARVEST PERFORMANCE OF ORNAMENTAL PLANTS BY CHEMICAL COMPOUNDS AND MOLECULAR BIOLOGY TECHNIQUES

M. Serek | H. Mibus | E.C. Sisler

24. IN VITRO EVALUATION OF ANTIMICROBIAL ACTIVITY OF CRUDE EXTRACTS OF PIMENTA DIOICA L. (MERR.)

F.A.H. Boyd | N. Benkeblia

25. EXTRA VIRGIN COCONUT OIL (EVCO): NATURAL SKIN LIGHTENING ENHANCER WITH CURCUMIN

P. Bridgemohan | S. Khan

26. EVALUATION OF DECOCTION EXTRACTS OF TWO TYPES OF SOURSOP (ANNONA MURICATA) FOR ANNONACEOUS ACETOGENIN PROPERTIES

P. Bridgemohan | R.S.H. Bridgemohan

27. QUALITY AND HACCP-BASED COMPLIANCE FOR PRIMARY PROCESSING OF FINE OR FLAVOUR COCOA BEANS IN TRINIDAD

R. Maharaj | K. Kerr | M. Ramdwar

28. COMPARISON BETWEEN CHOCOLATE AND AN ANALOG PRODUCT MADE FROM COPOAZÚ (THEOBROMA GRANDIFLORUM)

N.A. Cucaita | M.S. Hernández | R.H. Gutiérrez

29. AN ASSESSMENT OF THE QUALITY ATTRIBUTES OF THE IMPERIAL COLLEGE SELECTIONS (ICS) CACAO (THEOBROMA CACAO L.) CLONES

D.A. Sukha | S.M. Bharath | N.A. Ali | P. Umaharan

30. THE EFFECT OF CACAO (THEOBROMA CACAO L.) PULP ON FINAL FLAVOUR

N.A. Ali | G.S.H. Baccus-Taylor | D.A. Sukha | P. Umaharan

31. THE IMPACT OF PROCESSING LOCATION AND GROWING ENVIRONMENT ON FLAVOR IN COCOA (THEOBROMA CACAO L.) – IMPLICATIONS FOR “TERROIR” AND CERTIFICATION – PROCESSING LOCATION STUDY

D.A. Sukha | D.R. Butler | E.A. Comissiong | P. Umaharan

32. FORMULATION AND EVALUATION OF A POWDERED DRINK WITH ANTIOXIDANT PROPERTIES MADE FROM ASAI FRUIT (EUTERPE PRECATORIA MART.)

Y.M. Castillo | M. Lares | M.S. Hernández

33. POSTHARVEST HANDLING AND USES OF ASAÍ (EUTERPE PRECATORIA) FRUIT

34. LITTLE USED AND NEGLECTED SPECIES FROM AMERICAN TROPICS: VALUE CHAINS ALTERNATIVES

M.S. Hernández

35. ANTIOXIDANT CAPACITY IN MICROENCAPSULATED DEHYDRATED AMAZONIAN FRUITS

36. FORMULATION AND ASSESSMENT OF SELECTIVE PHYSICO-CHEMICAL, MICROBIOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF THREE SNACK BARS

S.A. Onfry | L.D. Wickham | M. Mohammed

37. POSTHARVEST QUALITY CHANGES IN FRESH-CUT AND WHOLE MINIATURE GOLDEN APPLE FRUITS STORED UNDER REFRIGERATED CONDITIONS

Z.J. Holder

38. METABOLOMICS AND POSTHARVEST SCIENCES: CHALLENGES AND PERSPECTIVES

N. Benkeblia

39. EXTRA VIRGIN COCONUT OIL: PHYSIO-CHEMICAL PARAMETERS IN DETERIORATION

P. Bridgemohan | G. Debisingh | R.S.H. Bridgemohan

40. THE PRODUCTION OF A SPRAY-DRIED PINEAPPLE POWDER

S. Mujaffar | G. Dhun

41. PRODUCT QUALITY ATTRIBUTES OF FOAM-MAT DRIED PUMPKIN POWDER

L. Harrynanan | C.K. Sankat

42. QUALITY CHANGES OF COCOA LIQUEUR MADE FROM INFUSED BEANS WITH OR WITHOUT SPICES AND PULP

A. John | D.A. Sukha | L.D. Wickham | M. Mohammed

43. USES FOR AMAZONIAN SEJE OIL (OENOCARPUS BATAUA) EXTRACTED BY MECHANICAL AND MANUAL METHODS

J.W. Castro | M.S. Hernández | R.H. Gutiérrez

44. MICROWAVE EXTRACTION OF ANTIOXIDANT COMPOUNDS IN DRY SEEDS OF COPOAZÚ

Y.M. Herrera | M.S. Hernández | R.H. Gutiérrez