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Sensory preference and mineral contents of cereal bars made from glutinous rice flakes and Sunnah foods

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dc.contributor.authorRafiu Agbajeen_US
dc.contributor.authorChek Zaini Hassanen_US
dc.contributor.authorNorlelawati Arifinen_US
dc.contributor.authorAsma Abdul Rahmanen_US
dc.date.accessioned2024-05-27T14:36:12Z
dc.date.available2024-05-27T14:36:12Z
dc.date.issued2014
dc.descriptionVolume 8, Issue 12 Ver. II (Dec. 2014), PP 26-31en_US
dc.description.abstractCereal 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.en_US
dc.identifier.epage31
dc.identifier.issn2319-2402
dc.identifier.issue12
dc.identifier.spage26
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/3404
dc.identifier.volume8
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherInternational Organization of Scientific Researchen_US
dc.relation.ispartofIOSR Journal of Environmental Science, Toxicology and Food Technologyen_US
dc.subjectCereal bar; Halal/Sunnah foods; mineral elements; sensory evaluation; snack fooden_US
dc.titleSensory preference and mineral contents of cereal bars made from glutinous rice flakes and Sunnah foodsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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