Development, optimization and microbial stability of innovative gluten-free cereal bars (opens in new tab)

BackgroundGluten-free products are frequently produced from unflavored formulas, resulting in poor quality. Individuals with celiac disease may require dietary supplementation with nutritional and bioactive ingredients to rectify deficits and enhance the quality of final products. This study aimed to develop and optimize gluten-free cereal bars using wild seeds (pumpkin, Aleppo pine, and milk thistle seeds), puffed rice, and binders (pomegranate molasses and sunflower butter), and apply cold ...