The need for nutritional and functional foods has increased. Consumers, these days, do not eat snacks only to provide satisfaction for their hunger, but also to supply essential nutrients to body. The objective of this study was to develop six formulations of granolas/cereal bars using different combination of Sunnah fruits such as dates (Phoenix dactylifera), raisins (Vitis vinifera L.) and figs (Ficus carica). The cereal bars were formulated using dry raw materials (glutinous rice, black Cummins, etc.) and binding agents (honey and glucose syrup). The cereal bars were assessed for water activity and proximate composition. It was observed that the sample B, made with 70 g of glucose syrup, 100 g honey and 450 g of total fruits had the highest value of moisture (18.73%) as compared to other formulations (P<0.05). There were no differences in protein contents of the cereal bars formulated. Ash contents of the formulations were significantly different (P<0.05) in samples B and F; the values ranged between 0.97% and 1.88%. The fat contents were significantly different with formulation B having the highest fat content (10.72%) and carbohydrate contents were affected by fibre contents; samples with lower crude fibres had higher carbohydrate contents which also reflect in the energy contents of the granola/cereal bar samples. Lowest a(w) (water activity) was observed in the samples with lower fruit contents which could be as a result of their lower moisture contents. According to the results, incorporation of glutinous rice flakes with different composition Sunnah foods and binding agents; honey and glucose syrup can be used to formulate cereal bars with appreciable proximate and energy contents. (c) All Rights Reserved

In recent years, consumers' demand increases for healthier foods with nutritional benefits and similar taste to the origin. Thus, this study was conducted to evaluate the physicochemical properties and proximate composition as well as consumer preference of imitation chicken nuggets or ICNs formulated with different percentage of chickpea flour and textured vegetable protein (TVP). A commercial brand of chicken nugget was chosen as control experiment to compare its characteristics with ICNs. Five formulation of ICNs were prepared with the percentage of chickpea flour to TVP of ICNs were: A (30: 10), B (25: 15), C (20: 20), D (15: 25), and E (10: 30). Results found that all ICNs were found significantly lower (P< 0.05) in cooking loss, lightness, hardness, chewiness, springiness, cohesiveness, and water activity than in control nugget. However, all ICNs were higher (P< 0.05) in yellow colour than in control nugget. The ash, protein, and carbohydrate contents of ICNs were higher (P< 0.05) than in control nugget but were lower (P< 0.05) in moisture and fat content. However, hedonic test found that consumers preferred (P< 0.05) control nugget compared to all ICNs. The ICN E which contained percentage of chickpea flour to TVP (10: 30) was the most preferred by consumers in term of texture, taste, and overall acceptance compared to all ICNs. This findings showed that formulation of ICNs with chickpea flour with TVP could be accepted by consumers but further research should be focused on the optimised amounts of the chickpea flour in the ICNs. Thus, the sensory characteristics with these proteins and the nutritional values should be improved similar to those with chicken. (c) All Rights Reserved