Quality and Sensorial Characteristics of Raw-Vegan Bars

Abstract

Increased consumer interest in healthier food products is driven by a variety of factors including growing awareness of the link between diet and health, the desire to age `gracefully' by maintaining good health, greater convenience in meeting nutritional needs and preventing chronic diseases. In raw food diet, food is consumed predominantly or exclusively as uncooked and unprocessed raw food; the main components of the diet are fruits, nuts, seeds, and sprouted grains and beans. The aim of this study was to obtain two raw-vegan bars using dry raw materials and to establish the physicochemical and sensory characteristics of the products. Raw-vegan bars were formulated using fruits and seeds (cranberries, figs, raisins, raspberries, cashew, chia seeds, etc.) and binding agents (honey). Raw-vegan bars stands out among healthy due to their balanced nutritional content and convenience.