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Nutrient Profiling of Snack Bars According to Indonesian Healthier Choice Criteria
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This study aims to evaluate the nutrient profiling profile of snack bars according to Indonesian healthier choice criteria for healthier choice. Snack bars were purchased and classified into soy-, cereal-, and other -based snack bars. Nutritional information were was compared with the healthier choice criteria. Soy-based snack bars had the highest protein content (20.94±6.12 g/100 g) compared to others-based snack bars (11.21±5.13 g/100 g) and cereal-based snack bars (8.36±3.55 g/100 g) with p<0.001. Others-based snack bars (15.30±5.54 g/100 g) had the highest dietary fiber content compared to soy-based (8.91±2.11 g/100 g) and cereal-based snack bars (7.06±3.26 g/100 g) with p<0.001. Only two snack bars passed the criteria as “healthier choice” while others need to be reformulated to pass the criteria.
Jurnal Gizi dan Pangan/Journal of Nutrition and Food
Title: Nutrient Profiling of Snack Bars According to Indonesian Healthier Choice Criteria
Description:
This study aims to evaluate the nutrient profiling profile of snack bars according to Indonesian healthier choice criteria for healthier choice.
Snack bars were purchased and classified into soy-, cereal-, and other -based snack bars.
Nutritional information were was compared with the healthier choice criteria.
Soy-based snack bars had the highest protein content (20.
94±6.
12 g/100 g) compared to others-based snack bars (11.
21±5.
13 g/100 g) and cereal-based snack bars (8.
36±3.
55 g/100 g) with p<0.
001.
Others-based snack bars (15.
30±5.
54 g/100 g) had the highest dietary fiber content compared to soy-based (8.
91±2.
11 g/100 g) and cereal-based snack bars (7.
06±3.
26 g/100 g) with p<0.
001.
Only two snack bars passed the criteria as “healthier choice” while others need to be reformulated to pass the criteria.
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