Characteristics of Compact Food Bars

Document Type : Review Article

Authors

1 Ph.D. Student, Department of Nutrition, Faculty of medicine, Mashhad University of Medical Sciences, Mashhad, Iran

2 Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences (MUMS), Mashhad, Iran

3 Professor, Department of Food Science and Technology Ferdowsi University of Mashhad, Mashhad, Iran.

4 Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences (MUMS), Mashhad, Iran

5 Ph.D. Student, Department of Nutrition, Faculty of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran

Abstract

Compact FoodBars (CFB) are part of the diets that are named according to the purpose of use, Meal Ready-to-Eat (MRE) used during the maneuvers and military operations, Emergency Food Product (EFP) used in emergencies and crises such as natural disasters and warfare leading to the promotion of crisis management, and Ready-to-Use Therapeutic Food (RUTF) used for therapeutic purposes in malnourished individuals and AIDS patients. Some of the characteristics of CFB include high nutritional value, high nutrient content, high energy density, no need for preparation, ready to use, long lasting, low spoilage percentage due to low moisture content, low volume and weight and ease of transportation and distribution. The energy level, the type and amount of fat, protein, carbohydrates, fiber and micronutrients should be taken into account in the formulation of CFB . The main ingredients of these diets consist of cereal, skim milk, soy and its products, vegetable oil, sugar and plant nutrients. The products based on this purposes are very valuable to people in these circumstances. In fact, it should be noted that victims of war and natural disasters will have a new chance to live by eating the CFB . Therefore, it is essential to check and plan for the production of Compact Foodwith the described characteristics.

Keywords


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