Development and Sensory Acceptability of Granola with Red Dragon Fruit

Lee, Xin Yen (2020) Development and Sensory Acceptability of Granola with Red Dragon Fruit. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The objective of this project is to develop a granola bar with the incorporation of dried red dragon fruit. Four granola samples with different formulation (A, B, C and D) undergo BIB ranking test. The formulation with highest rank (formulation B) and granola control were used for proximate analysis, physicochemical properties analysis (antioxidant assay, texture analysis, color, total sugar content) and sensory evaluation. All of the proximate analysis results of granola control and granola sample (Formulation B) are having a significant difference, except ash content. Both granola control and sample can be claimed as high source of fiber, because both of them contain more than 6g of dietary fiber in every 100g of bars. The sensory test shows that the appearance, texture, flavor and taste have a significant difference between granola control and granola sample. Moreover, based on sensory analysis statistic, it shows that panelists have higher overall acceptability on granola bar with dried red dragon fruit, mainly due to its unique taste and attractive appearance. The acceptance index of granola sample (81.78%) is higher than granola control (70.67%). Keywords: Red