Publication: Sensory preference and mineral contents of cereal bars made from glutinous rice flakes and Sunnah foods
Loading...
Date
2014
Journal Title
Journal ISSN
Volume Title
Publisher
International Organization of Scientific Research
Abstract
Cereal bars were formulated using dry raw materials (glutinous rice, black Cummins, etc.) and binding agents (honey and glucose syrup). The dried fruits were mixed with the dry ingredients and binding ingredients at different percentages. The cereal bars were assessed for mineral element contents using microwave�assisted digestion method. The consumer acceptability of the cereal bars were carried out using 9-hedonic scale. The cereal bar samples had sodium, 70.54-235.86 mg/kg; calcium, 186.54-482.89 mg/kg; iron, 33.64-41.52 mg/kg; zinc, 29.76-50.95 mg/kg; manganese, 12.52-17.05 mg/kg; copper, 11.86-13.73 mg/kg; magnesium, 88.00-160.14 mg/kg. In the sensory analysis, it was found that the sample CB-C (honey-19.76%, glucose syrup-13.18% and 9.50% fruits) had the highest acceptability. All the qualities evaluated did not significantly (p? 0.05) affect the acceptability and preference of the samples, except texture which shows a significant difference (p? 0.05) among the samples. Hence, it was concluded that incorporation of halal/sunnah fruits into the production of cereal bars will still make it to retain much of the nutritional and sensory properties.
Description
Volume 8, Issue 12 Ver. II (Dec. 2014), PP 26-31
Keywords
Cereal bar; Halal/Sunnah foods; mineral elements; sensory evaluation; snack food