Product Development and Sensory Acceptability of Chestnut Snack Bar with Red Date

Wong, Shee Yee (2018) Product Development and Sensory Acceptability of Chestnut Snack Bar with Red Date. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The development of chestnut snack bar with red date was carried out using experimental design on formulation and sensory test to achieve suitable ratio of ingredients used as well as to understand on the effects of chestnut and red date on each sensory attributes towards the overall acceptability. With an increasing awareness among consumers on healthy eating, snack bars have become immensely popular replacing chocolates, cakes, and biscuits as the go-to snacks. The aim of this study is to develop snack bar with the incorporation of roasted chestnut and dried red date, evaluate the physicochemical properties and sensory attributes on the overall acceptability. Proximate tests done were, carbohydrates, ash, protein, fat and moisture content. Proximate analysis on treatment sample found that 83.1 ± 0.15 % in carbohydrate, 7.62 ± 0.38% in moisture, 4.63 ± 0.37% in ash, 4.36 ± 0.09% in protein and 0.29 ± 0.02% in fat. The fat content of treatment sample is 0.29± 0.02a which is no significant different with control sample. Physicochemical tests are pH, hardness and fractuability. Sensory test was carried out by 60 panelists from Tunku Abdul Rahman Universiti College. All the experimental result are expressed in mean ± standard deviation and test on significant level α= 0.05. The result of the sensory test showed that the aroma, flavor, sweetness have significant different between chestnut snack bar with red date with control sample. Moreover, sensory analysis statistic showed that panelists have higher overall acceptability on chestnut snack bar with red date over control sample.