FORMULATION AND ASSESSMENT OF SELECTIVE PHYSICO-CHEMICAL, MICROBIOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF THREE SNACK BARS

S.A. Onfry, L.D. Wickham, M. Mohammed
The incorporation of tropical commodities into snack foods presents unlimited potential in the food industry, as they offer naturally occurring nutrients which may aid in improving the health of consumers. Accordingly, this research investigation was undertaken to develop three snack bars utilizing tropical commodities such as dehydrated pineapples, papayas, bananas, macerated sorrel calyces and sour cherry pulp, and coconut. The aforementioned and all other ingredients remained constant while the amount of coconut used varied at 0% (snack bar 1), 10% (snack bar 2) and 20% (snack bar 3). Snack bars 1, 2 and 3 were analyzed to determine some of their physico-chemical, microbiological and nutritional properties. A series of sensory evaluation sessions was also conducted. As such, there were varying amounts of protein, fat, dietary fiber and minerals such as calcium, iron, zinc, sodium and potassium, present in snack bars 1, 2 and 3; with snack bars 2 and 3 having a higher amount of dietary fiber and protein than snack bar 1. There were also significant differences between snack bars 1, 2 and 3 with respect to colour (snack bar 2 was darker in colour than snack bars 1 and 3), pH and degrees Brix. However, all snack bars had an acidic pH. There was also variability in the hardness of the snack bars during the storage period. Microbial growth was less than 10 cfu/g in all of the snack bars evaluated during this investigation. Sensory panelists found snack bars 1 and 2 to be more acceptable than snack bar 3 with respect to appearance, colour, flavour, aroma, taste and texture. The snack bars containing the least amount of coconut may be a lucrative product development venture and thus presents great potential for the development of snack bars, utilizing readily available tropical commodities.
Onfry, S.A., Wickham, L.D. and Mohammed, M. (2014). FORMULATION AND ASSESSMENT OF SELECTIVE PHYSICO-CHEMICAL, MICROBIOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF THREE SNACK BARS. Acta Hortic. 1047, 287-294
DOI: 10.17660/ActaHortic.2014.1047.36
https://doi.org/10.17660/ActaHortic.2014.1047.36
snack foods, snack bars, tropical commodities, dehydration, dietary fiber, mineral contents, nutritional fact panel
English

Acta Horticulturae