Product Development of Tropical Fruits High Fiber Antioxidant Bar

Lye, Li Wen (2020) Product Development of Tropical Fruits High Fiber Antioxidant Bar. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The aim of this project is to develop tropical fruits high fiber antioxidant bar by using dried papaya, dried mango, psyllium husk and astaxanthin from microalgae as functional ingredients. Psyllium husk, papaya and mango are good source of fiber and the addition of these ingredients is to increase the dietary fiber content of the bar. Astaxanthin has been reported as a powerful antioxidant and it was chosen in this study to boost the antioxidant activity of the bar. Proximate composition, physiochemical properties, antioxidant activity, microbiological test and sensory quality of the developed bar were analyzed. The tropical fruits high fiber antioxidant bar contained 7.95 % moisture content, 70.27 % carbohydrates, 7.44 % protein, 12.89 % fat, 1.89 % crude fiber, 18.21 % dietary fiber and 1.45 % of ash. Formulation 2 containing tropical fruits, psyllium husk and astaxanthin had significantly higher dietary fiber (18.21± 0.08 %) than that of Formulation 1 without these ingredients (15.17± 0.02 %). Formulation 2 also exhibited significantly higher (p<0.05) DPPH radical scavenging activity (76.81 ± 0.18%) than that of Formulation 1 (35.46 ± 0.08%).Sensory quality of the product was evaluated by 50 panelists using a 9-point hedonic scale. The acceptance index of tropical fruits high fiber antioxidant bar was 83.56% (scored 7.52 out of 9). Microbiological test was negative indicating that the product is safe to consume. In summary, the development of tropical fruits high fiber antioxidant bar provides a convenient way to deliver healthy ingredients to consumers. The product has acceptable sensory quality, good source of dietary fiber and antioxidant.