A Healthy Cereal Granola Bar Formulation from a Mixture of Thai Local Rice Flour, Job’s Tears Flour, and Black Sesame Seeds †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Pasting Properties’ Analysis
2.3. Product Development
2.4. Physical and Chemical Analysis
2.5. Sensory Analysis
2.6. Statistical Analyses
3. Results
3.1. Materials
3.2. Pasting Properties of Various Flours
3.3. Physical and Chemical Analyses of Granola Bars
3.4. Product Development
3.5. Sensory Evaluation of the Finished Product
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Chemical Composition | Ingredients | ||
---|---|---|---|
Riceberry Rice Flour | Job’s Tears Flour | Black Sesame Seeds | |
A.w. | 0.19 c ± 0.00 | 0. 26 b ± 0.00 | 0.38 a ± 0.00 |
Moisture (%) | 6.32 a ± 0.02 | 5.86 b ± 0.01 | 2.52 c ± 0.03 |
Protein (%) | 10.60 b ± 0.06 | 7.86 b ± 0.35 | 15.43 a ± 1.01 |
Fat (%) | 4.74 b ± 0.48 | 3.92 b ± 0.22 | 57.78 a ± 0.43 |
Fiber (%) | 0.53 b ± 0.17 | 0.92 a ± 0.17 | 0.54 b ± 0.06 |
Ash (%) | 9.88 ns ± 0.54 | 10.87 ns ± 1.35 | 11.17 ns ± 0.20 |
Carbohydrate (%) | 66.25 b ± 0.19 | 71.57 a ± 0.62 | 12.56 c ± 1.16 |
Formulation | Riceberry Rice Flour (%) | Job’s Tears Flour (%) | Black Sesame Seeds (%) |
---|---|---|---|
1 | 5 | 35 | 5 |
2 | 5 | 10 | 30 |
3 | 30 | 10 | 5 |
4 | 5 | 22 | 18 |
5 | 18 | 22 | 5 |
6 | 18 | 10 | 18 |
7 | 14 | 18 | 13 |
8 | 9 | 27 | 9 |
9 | 9 | 14 | 22 |
10 | 22 | 14 | 9 |
Pasting Properties | Flours | |
---|---|---|
Riceberry Rice Flour | Job’s Tears Flour | |
Peak viscosity (cP) | 943.67 ± 49.60 | 1329.00 ± 10.71 |
Final viscosity (cP) | 1017.33 ± 31.96 | 2524.33 ± 4.50 |
Setback (cP) | 162.67 ± 15.84 | 1389.00 ± 5.10 |
Breakdown (cP) | 89.00 ± 19.30 | 193.67 ± 5.91 |
Formulation | Colour Values | Hardness (N) | ||
---|---|---|---|---|
L* | a* | b* | ||
1 | 33.91 b ± 1.36 | 3.86 abc ± 0.11 | −1.77 ab ± 1.29 | 89.36 a ± 0.62 |
2 | 33.56 b ± 1.03 | 3.05 c ± 0.04 | −2.72 bc ± 0.49 | 38.86 f ± 1.03 |
3 | 33.44 b ± 0.22 | 3.98 ab ± 0.11 | −2.49 bc ± 0.00 | 47.09 c ± 1.96 |
4 | 34.13 ab ± 1.46 | 3.54 bc ± 0.20 | −2.03 abc ± 0.82 | 59.80 bc ± 0.32 |
5 | 36.46 a ± 2.57 | 3.47 bc ± 0.54 | −1.16 a ± 0.57 | 62.19 c ± 0.54 |
6 | 34.10 ab ± 0.66 | 3.13 c ± 0.10 | −2.53 bc ± 0.40 | 59.49 b ± 0.50 |
7 | 33.55 b ± 0.20 | 3.62 abc ± 0.02 | −2.58 bc ± 0.13 | 56.48 d ± 1.90 |
8 | 31.80 b ± 1.29 | 4.36 a ± 0.92 | −2.46 abc ± 0.30 | 55.72 d ± 0.19 |
9 | 32.06 b ± 0.70 | 3.67 abc ± 0.36 | −2.29 abc ± 0.12 | 35.82 g ± 1.03 |
10 | 32.09 b ± 1.39 | 3.67 abc ± 0.43 | −3.12 c ± 0.20 | 40.93 f ± 1.32 |
Formulation | Water Activity (a.w.) | Moisture Content (%) | Protein (%) | Fat (%) | Fiber (%) | Ash (%) | Carbohydrate (%) |
---|---|---|---|---|---|---|---|
1 | 0.53 d ± 0.00 | 11.54 cde ± 0.16 | 12.26 b ± 0.17 | 9.65 de ± 1.09 | 3.27 bcd ± 0.64 | 2.10 f ± 0.06 | 61.15 b ± 2.01 |
2 | 0.47 g ± 0.01 | 11.33 de ± 0.31 | 13.57 a ± 0.18 | 15.54 a ± 0.27 | 4.73 b ± 1.03 | 2.72 a ± 0.02 | 51.98 e ± 1.67 |
3 | 0.56 b ± 0.00 | 12.70 a ± 0.39 | 9.51d ± 0.83 | 8.26 e ± 0.46 | 2.11 d ± 0.02 | 2.01 f ± 0.05 | 65.23 a ± 1.07 |
4 | 0.49 f ± 0.00 | 10.88 e ± 0.20 | 11.79 b ± 0.01 | 13.83 abc ± 0.94 | 2.65 cd ± 0.37 | 2.45 b ± 0.02 | 58.45 c ± 0.36 |
5 | 0.55 c ± 0.00 | 12.54 ab ± 0.22 | 10.79 c ± 0.63 | 8.66 de ± 0.11 | 2.20 d ± 0.18 | 2.03 f ± 0.04 | 63.63 a ± 0.39 |
6 | 0.57 a ± 0.00 | 11.85 bcd ± 0.04 | 11.99 b ± 0.30 | 14.73 ab ± 1.65 | 6.80 a ± 1.14 | 2.32 d ± 0.01 | 52.47 e ± 0.04 |
7 | 0.56 b ± 0.01 | 11.89 abcd ± 0.41 | 11.74 b ± 0.09 | 10.49 d ± 0.45 | 6.14 a ± 0.13 | 2.05 f ± 0.01 | 57.88 cd ± 0.37 |
8 | 0.55 c ± 0.01 | 12.28 abc ± 0.93 | 11.99 b ± 0.11 | 12.68 c ± 0.05 | 3.60 bcd ± 0.49 | 2.11 e ± 0.05 | 57.85 cd ± 0.47 |
9 | 0.51 e ± 0.00 | 12.36 abc ± 0.15 | 11.40 bc ± 0.22 | 9.47 de ± 0.27 | 4.15 bc ± 0.33 | 1.95 g ± 0.01 | 60.74 b ± 0.06 |
10 | 0.56 b ± 0.00 | 11.79 bcd ± 0.52 | 13.15 a ± 0.26 | 13.61 bc ± 0.76 | 3.25 bcd ± 0.36 | 2.38 c ± 0.01 | 56.10 d ± 1.08 |
Formulation | Appearance | Colour | Texture | Flavour | Taste | Overall Liking |
---|---|---|---|---|---|---|
1 | 7.37 a ± 0.89 | 7.27 a ± 1.08 | 6.57 ns ± 1.20 | 6.87 a ± 1.33 | 6.70 ns ± 1.32 | 7.27 a ± 0.64 |
2 | 7.00 abc ± 1.02 | 6.93 ab ± 1.23 | 6.63 ns ± 1.16 | 6.80 a ± 1.24 | 6.70 ns ± 1.32 | 6.73 ab ± 1.57 |
3 | 7.27 ab ± 1.05 | 6.93 ab ± 1.26 | 6.77 ns ± 1.20 | 6.67 a ± 1.16 | 6.53 ns ± 1.63 | 6.67 b ± 1.50 |
4 | 6.97 abc ± 1.00 | 6.77 b ± 1.28 | 6.63 ns ± 1.13 | 6.80 a ± 1.27 | 6.80 ns ± 1.45 | 6.93 ab ± 1.29 |
5 | 7.00 abc ± 1.15 | 6.93 ab ± 1.14 | 6.43 ns ± 1.31 | 6.50 ab ± 1.33 | 6.37 ns ± 1.52 | 6.53 b ± 1.28 |
6 | 6.33 c ± 1.10 | 6.87 ab ± 0.94 | 6.23 ns ± 1.33 | 6.30 ab ± 1.51 | 6.43 ns ± 1.38 | 6.67 b ± 1.32 |
7 | 6.83 bc ± 1.15 | 6.57 b ± 1.04 | 6.27 ns ± 1.39 | 5.93 b ± 1.66 | 6.50 ns ± 1.70 | 6.57 b ± 1.52 |
8 | 6.73 c ± 1.26 | 7.00 ab ± 0.00 | 6.60 ns ± 1.35 | 6.70 a ± 1.15 | 6.63 ns ± 1.30 | 6.60 b ± 1.07 |
9 | 6.70 c ± 1.15 | 6.57 b ± 1.20 | 6.43 ns ± 1.57 | 6.77 a ± 1.52 | 6.90 ns ± 1.42 | 6.93 ab ± 1.46 |
10 | 7.03 abc ± 1.03 | 6.77 b ± 1.17 | 6.63 ns ± 1.22 | 6.40 ab ± 1.50 | 6.63 ns ± 1.47 | 7.03 ab ± 1.15 |
Attribute | Mean ± S.D. |
---|---|
Appearance | 8.16 ± 1.41 |
Texture | 7.94 ± 1.53 |
Taste | 7.83 ± 1.66 |
Odour | 7.62 ± 1.05 |
Overall liking | 7.86 ± 1.73 |
Consumer acceptance | Percentage |
Acceptable | 87 |
Not acceptable | 13 |
Consumer decision on purchasing | Percentage |
Willing to purchase | 56 |
Not willing to purchase | 44 |
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Chompoo, M.; Somjai, C.; Sriwattana, S.; Utama-ang, N.; Loakuldilok, T.; Osiriphun, S. A Healthy Cereal Granola Bar Formulation from a Mixture of Thai Local Rice Flour, Job’s Tears Flour, and Black Sesame Seeds. Biol. Life Sci. Forum 2023, 26, 120. https://doi.org/10.3390/Foods2023-15074
Chompoo M, Somjai C, Sriwattana S, Utama-ang N, Loakuldilok T, Osiriphun S. A Healthy Cereal Granola Bar Formulation from a Mixture of Thai Local Rice Flour, Job’s Tears Flour, and Black Sesame Seeds. Biology and Life Sciences Forum. 2023; 26(1):120. https://doi.org/10.3390/Foods2023-15074
Chicago/Turabian StyleChompoo, Mayuree, Chalermkwan Somjai, Sujinda Sriwattana, Niramon Utama-ang, Thunnop Loakuldilok, and Sukhuntha Osiriphun. 2023. "A Healthy Cereal Granola Bar Formulation from a Mixture of Thai Local Rice Flour, Job’s Tears Flour, and Black Sesame Seeds" Biology and Life Sciences Forum 26, no. 1: 120. https://doi.org/10.3390/Foods2023-15074