Development of low-energy snack bars made from native Thai black rice mixed with durian sauce
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Abstract
The result indicated that durian sauce with composed of durian pulp : sugar : honey (75 : 15 : 10) showed high preference scores in terms of color, aroma, taste and overall liking, with average scores of 7.10±0.99, 7.00±0.66, 7.20±1.03 and 7.20±1.03; respectively. Next, 10% concentration of this durian sauce was the optimum condition in term of the preference scores of aroma, taste, texture, and overall liking from sensory assessments. The chemical composition of develop snack bar, moisture, protein, fat, ash and carbohydrate content were 8.96%, 5.69%, 10.19%, 1.06% and 74.10% w/w, respectively. Second, some properties of developed snack bars was performed compare with the commercial snack bar. Results showed that the developed snack bar mixed with durian sauce and dried fruits exhibited significantly (ρ<0.05) lower the value of lightness(L*), redness(a*), yellowness(b*), water activity and caloric content with the data 35.83±0.05, 6.33±0.02, 1.80±0.02, 0.36±0.00 and 160.00±0.00 Kcal, respectively. However, the hardness of the developed snack bar was significantly (ρ<0.05) higher than the commercial snack bar with the value 35.90±0.06 N. Finally, the final 100 consumers acceptance testing was determined, those consumers were moderately satisfied with the product showing the average score of 6.91±0.83. In conclusion, the developed snack bar interest to provided the health benefit and prolong shelf life storage due to its low-caloric and water activity levels than those the commercial one.
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