Formulation and Development of Barley Bar with Chrysanthemum

Chin, Wai Hin (2019) Formulation and Development of Barley Bar with Chrysanthemum. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Cereal bars are supplemental bars containing cereals and other high energy foods targeted at people that require quick energy, and for people who want to reduce their body weight. The objective of the study was to formulate a nutritious and economical cereal bar using barley and herbal plant together with the binding agent (honey and glucose syrup). Proximate analysis was conducted to determine the nutritional composition of the barley bar without (control) or with chrysanthemum. The sensorial characteristics of barley bar formulation were accessed by 9-hedonic scale preference test and statistical analysis. It did not show significant difference (p > 0.05) between the proximate properties of control and cereal bar with chrysanthemum. The moisture content of control (10.46%) was slightly higher than the cereal bar with chrysanthemum (10.35%). The control and cereal bar with chrysanthemum had fat contents which were 13.7% and 13.21% respectively. 5.22% of protein content was found in control whereas 4.07% of protein content was found in cereal bar with chrysanthemum. The crude fiber content of the experimental bars was ranged from 0.35% and 0.37%. There is a close relationship between ash content and mineral content. Control had 0.57% ash content while cereal bar with chrysanthemum had 0.70% ash content. The control had 69.70% carbohydrate content and an energy value of 422.98 Kcal. Cereal bar with chrysanthemum had 71.30% carbohydrate content and 420.37 Kcal. There was no significant difference (p > 0.05) between the consumer preferences of the experimental bars. The preference of consumer towards the appearance of bars ranged x from 5.5 to 5.68. Consumers seem to be more prefer to the aroma of control with the value (5.58) compared to the cereal bars with chrysanthemum (5.5). There were only slight difference between the taste and texture of control and bars with chrysanthemum, which were (5.65 & 5.6) and (5.63 & 5.68) respectively. The consumers gave an overall acceptability ranged from 5.55 to 5.6 for the control and cereal bar with chrysanthemum. According to the results, it showed that the incorporation of pearl barley, chrysanthemum, honey and glucose syrup is suitable for the development of cereal bar with desirable physico-chemical properties and sensorial quality.