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Physico-chemical Analysis Of High Fibre Cereal Bar Formulated With Glutinous Rice Flakes And Sunnah Foods

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dc.contributor.authorAgbaje Rafiu,en_US
dc.contributor.authorChek Zaini Hassan,en_US
dc.contributor.authorNorlelawati Arifin ,en_US
dc.contributor.authorAbdul Rahman Asmaen_US
dc.date.accessioned2024-05-27T14:58:01Z
dc.date.available2024-05-27T14:58:01Z
dc.date.issued2015
dc.descriptionJournal of Advances in Food Science & Technology 2(2):47-58, 2015 International Knowledge Press www.ikpress.orgen_US
dc.description.abstractNowadays, the consumption of fast-foods and snacks among consumers has increased and led to demand in cereal bars. The need for nutritional and functional foods likewise increased at the same pace. Consumers do not eat these snacks only to provide satisfaction for their hunger, but also to supply essential nutrients to body. The aim of this study was therefore, to develop cereal bars with high dietary fibre and other nutritional contents. The objective of this study was to develop various formulations of cereal bars using different combination of Sunnahfruits 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 cereal bar, B, made with 70g of glucose syrup, 100g honey and 450g of total fruits had the highest value of moisture (18.73%) as compared to other formulations (P = .05). There were no differences in protein contents of the cereal bars formulated. Ash contents of the samples were significantly different (P= .05) in samples B and F; the values ranged between 0.97 and 1.88. The fat contents were significantly different with sample 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 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. As a conclusion, incorporation of glutinous rice flakes with different compositionSunnahfoods and binding agents; honey and glucose syrup can be used to formulate cereal bars with appreciable proximate and energy contents. Keywords:Cereal bar; dietary fibre; functional food; water activity; sunnah fruits.en_US
dc.identifier.epage58
dc.identifier.issn2454-4213
dc.identifier.issue2
dc.identifier.other352-7
dc.identifier.spage47
dc.identifier.uriwww.ikpress.org
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/4001
dc.identifier.volume2
dc.language.isoenen_US
dc.publisherInternational Knowledge Pressen_US
dc.relation.ispartofJournal of Advances in Food Science and Technologyen_US
dc.subjectCereal bar;en_US
dc.subjectdietary fibre;en_US
dc.subjectfunctional food;en_US
dc.subjectwater activity;en_US
dc.subjectsunnah fruits.en_US
dc.titlePhysico-chemical Analysis Of High Fibre Cereal Bar Formulated With Glutinous Rice Flakes And Sunnah Foodsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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