Hassan C.Z.Jamal A.F.Kal-kausar M.A.Ismail S.2024-05-292024-05-2920132-s2.0-84991222860https://www.scopus.com/inward/record.uri?eid=2-s2.0-84991222860&partnerID=40&md5=61dc37be7573b4fc9df241d42e6a86fehttps://oarep.usim.edu.my/handle/123456789/10119Cereal 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.en-USHigh energy cereal barPhysicochemical propertiesPuff glutinous riceBinding energyBinsEngineersFood productsGlucoseWater qualityBinding agentBrown sugarsConsumer acceptanceGlutinous riceMalaysiansPhysicochemical propertyTexture analysisWater activitySensory analysisConference Paper100109