Effect of Different Ingredients and Cempedak Seeds on Development of Energy Bar: a Narrative Review



Low, Yi Syuan (2022) Effect of Different Ingredients and Cempedak Seeds on Development of Energy Bar: a Narrative Review. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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An energy bar is an attractive and innovative option for a convenience food product that provides energy to ease hunger. This research aims to examine the suitable ingredients and cempedak seeds for developing an energy bar with desirable physical and sensory properties. The desirable qualities of an energy bar include a firm texture, good taste and holding all the ingredients together. These review studies were conducted by using Science Direct, Scopus, PubMed and NCBI electronic databases. There is total of 7 papers selected according to keywords and inclusion criteria; and additional 2 articles from other resources were included. The energy bars are investigated in terms of physical properties (water activity and texture properties) and sensory properties (hedonic test). The common sources of ingredients in the energy bar through this research are sugar, fiber and protein. The selection of ingredients can be flexible by ensuring the ingredients can blend well and at the same time meets the criteria in the Food Regulations 1985. An alternative source of sugar in the energy bar was found. Date pastes provide a lower water activity, fructooligosaccharide and coconut sugar provides a similar texture as sucrose. Research shows that fiber co-products from fruits can be used as ingredients in energy bars. The addition of protein powder was found to decreases the water activity over time. Protein sources with higher lectins was found to promote higher hardness to the energy bars. However, it is not possible to indicate which type of protein is the best option. Cempedak seeds (Artocarpus integer or Artocarpus champeden) are considered food waste as they are usually discarded after consuming their flesh. The research found that cempedak seed flour shows to have slight gelling properties at 7% and above that can contribute to the binding of ingredients.

Item Type: Final Year Project
Subjects: Technology > Food Technology
Faculties: Faculty of Applied Sciences > Bachelor of Science (Honours) in Food Science
Depositing User: Library Staff
Date Deposited: 02 Mar 2022 02:25
Last Modified: 02 Mar 2022 02:25
URI: https://eprints.tarc.edu.my/id/eprint/20254