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 aw (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. � 2008 IFRJ.

Cereal bar is sweet, nutritious food due to rich content of protein, lipids, and carbohydrates. The aim of this study is to develop some formulation of cereal bar using puff glutinous rice with different binding agent; which is glucose syrup, brown sugar and honey. The dried ingredient were added with the puff glutinous rice as well as binding agent with different ratio. The cereal bar was evaluated for texture analysis, proximate value, water activity and sensory evaluation. From the result, there is no significance difference on the proximate value and water activity. Moreover, it is found that the CB 1 formulation (ratio syrup glucose to honey 1:2) has the best result in texture analysis due to its hardness and adhesiveness. However, during the sensory evaluation, the cereal bar formulate with honey to brown sugar 3:3 had the highest value on consumer acceptance.

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. � All Rights Reserved.

A study was done to evaluate the quality of bread made using sourdough starter from plantain (Musa paradisiaca fa. Corniculata) flour. The proximate composition of Plantain flour analyzed were 5.98% protein, 1.33% crude fat, 0.78% crude fiber, 15.05% moisture and 3.18% ash. The total available carbohydrate was 73.68%. The resulting bread was analyzed for proximate, physical and sensory values. The bread was formulated by different variation in the ratio of the starter as follows (1:9, 2:8, 3:7 and 4:6). The sourdough development was analyzed through daily observations and their pH and total titratable acidity were measured. The breads were analyzed for crude fiber, crude protein, fat, moisture, ash content, compressibility (hardness), and sensory. Results indicated that crude protein ranging from 10.35%-11.37%; crude fat (7.18%-8.20%); crude fiber (0.01%-0.1%), moisture (18.71%-28.82%); ash (0.79%-1.04%), and hardness (0.014 N/mm2-0.022 N/mm2). It can be concluded that sourdough bread using sourdough starter from plantain was accepted in sensory analysis. From the result, the best sourdough bread was using 1:9 ratio of starter.

A study was focused on producing powder from pineapple waste using conventional method. Pineapple powders which contain Bromelin, was added into the bread as functional ingredients in three variables; bread 1:1.5% powder, bread 2:3.0% powder and bread 3:6.0% powder. The physicochemical analysis and sensory evaluation tests were done in this study. The result for proximate composition indicated that, moisture content showed significant difference in all the variations. The control has the highest moisture content which was 39.81%. In contrast, the result for ash, protein, fat and fiber did not differ significantly p?0.05. For physical analysis, the mean of weight and height measurement showed significant difference since the p-value is ?0.05. The ANOVA show the hardness and crust color did not differ significantly. From qualitative descriptive analysis (QDA) test, all means for each attributes were not significantly different except for hardness, flavor and elasticity. The Hedonic Test showed that, bread 1 was more preferable than the other samples. It can be concluded that agro waste from pineapple is applicable as a Novel Functional Ingredient for Bread.