Physicochemical Properties and Acceptability Studies of Cereal Bar Produced From Puffed Glutinous Rice and Selected Sunnah Foods Using Diferent Packaging Materials
This research was undertaken to explore the feasibility of formulating cereal bars with Sunnah fruits that could contribute to the human health. The cereal bars were evaluated; its nutrients and energy as well as consumer acceptance. The consumer acceptability of the cereal bars was carried out usin...
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my-usim-ddms-12602 |
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uketd_dc |
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Universiti Sains Islam Malaysia |
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USIM Institutional Repository |
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English |
| topic |
cereal bar packaging mineral elements shelf life sensory evaluation Halal/sunnah foods |
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cereal bar packaging mineral elements shelf life sensory evaluation Halal/sunnah foods Agbaje Rafiu Physicochemical Properties and Acceptability Studies of Cereal Bar Produced From Puffed Glutinous Rice and Selected Sunnah Foods Using Diferent Packaging Materials |
| description |
This research was undertaken to explore the feasibility of formulating cereal bars with Sunnah fruits that could contribute to the human health. The cereal bars were evaluated; its nutrients and energy as well as consumer acceptance. The consumer acceptability of the cereal bars was carried out using 9- point hedonic scale. The shelf life of the bars was studiedwith respect to packaging materials, water activity and moisture content after 120 days of storage. The four packaging materials were nylon (polyamide), metallised polyester (MP), polyethylene terephthalate (PET) and aluminium foil (AF). Results found out that calcium was the major mineral (186.54 - 482.9 mg/kg). The samples contained sodium, 70.54-235.86 mg/kg; iron 33.64-41.52 mg/kg); zinc, 29.76-50.95 mg/kg; manganese, 12.52-17.05 mg/kg; copper, 11.86-13.73 mg/kg; magnesium, 88.00-160.14 mg/kg. Results also revealed there there were no differences in protein contents of the cereal bars formulated, (3.38-4.04%). Ash contents of the samples were significantly different (p<0.05), the values ranged between 0.97 and 1.88%. The fat contents were significantly different with formulation B having the highest fat content (10.72%). Carbohydrate contents were affected by fibre contents; samples with lover crude fibres had higher carbohydrate contents, as a result of lower fruit contents; this also reflected in the energy contents of the cereal bar samples. The lowest water activity was observed in the samples with lower fruits contents. In sensory analysis, all the cereal bar formulations had high with sensory acceptance. However, formulation C had the highest overall acceptance (6.58). The shelf life study revealed that water activity (aw) of the bars were well below that values that could encourage microbial proliferation that would lead to spoilage of the bars. Metallised polyester (MP) and aluminium foil (AF) showed better properties glutinous rice with different composition Sunnah foods and binding agents;honey and glucose syrup can be used formulate cereal bars with appreciable proximate and energy contents with good shelf life. |
| format |
Thesis |
| author |
Agbaje Rafiu |
| author_facet |
Agbaje Rafiu |
| author_sort |
Agbaje Rafiu |
| title |
Physicochemical Properties and Acceptability Studies of Cereal Bar Produced From Puffed Glutinous Rice and Selected Sunnah Foods Using Diferent Packaging Materials |
| title_short |
Physicochemical Properties and Acceptability Studies of Cereal Bar Produced From Puffed Glutinous Rice and Selected Sunnah Foods Using Diferent Packaging Materials |
| title_full |
Physicochemical Properties and Acceptability Studies of Cereal Bar Produced From Puffed Glutinous Rice and Selected Sunnah Foods Using Diferent Packaging Materials |
| title_fullStr |
Physicochemical Properties and Acceptability Studies of Cereal Bar Produced From Puffed Glutinous Rice and Selected Sunnah Foods Using Diferent Packaging Materials |
| title_full_unstemmed |
Physicochemical Properties and Acceptability Studies of Cereal Bar Produced From Puffed Glutinous Rice and Selected Sunnah Foods Using Diferent Packaging Materials |
| title_sort |
physicochemical properties and acceptability studies of cereal bar produced from puffed glutinous rice and selected sunnah foods using diferent packaging materials |
| granting_institution |
Universiti Sains Islam Malaysia |
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my-usim-ddms-126022024-05-29T19:17:55Z Physicochemical Properties and Acceptability Studies of Cereal Bar Produced From Puffed Glutinous Rice and Selected Sunnah Foods Using Diferent Packaging Materials Agbaje Rafiu This research was undertaken to explore the feasibility of formulating cereal bars with Sunnah fruits that could contribute to the human health. The cereal bars were evaluated; its nutrients and energy as well as consumer acceptance. The consumer acceptability of the cereal bars was carried out using 9- point hedonic scale. The shelf life of the bars was studiedwith respect to packaging materials, water activity and moisture content after 120 days of storage. The four packaging materials were nylon (polyamide), metallised polyester (MP), polyethylene terephthalate (PET) and aluminium foil (AF). Results found out that calcium was the major mineral (186.54 - 482.9 mg/kg). The samples contained sodium, 70.54-235.86 mg/kg; iron 33.64-41.52 mg/kg); zinc, 29.76-50.95 mg/kg; manganese, 12.52-17.05 mg/kg; copper, 11.86-13.73 mg/kg; magnesium, 88.00-160.14 mg/kg. Results also revealed there there were no differences in protein contents of the cereal bars formulated, (3.38-4.04%). Ash contents of the samples were significantly different (p<0.05), the values ranged between 0.97 and 1.88%. The fat contents were significantly different with formulation B having the highest fat content (10.72%). Carbohydrate contents were affected by fibre contents; samples with lover crude fibres had higher carbohydrate contents, as a result of lower fruit contents; this also reflected in the energy contents of the cereal bar samples. The lowest water activity was observed in the samples with lower fruits contents. In sensory analysis, all the cereal bar formulations had high with sensory acceptance. However, formulation C had the highest overall acceptance (6.58). The shelf life study revealed that water activity (aw) of the bars were well below that values that could encourage microbial proliferation that would lead to spoilage of the bars. Metallised polyester (MP) and aluminium foil (AF) showed better properties glutinous rice with different composition Sunnah foods and binding agents;honey and glucose syrup can be used formulate cereal bars with appreciable proximate and energy contents with good shelf life. Universiti Sains Islam Malaysia 2015-02 Thesis en https://oarep.usim.edu.my/handle/123456789/12602 https://oarep.usim.edu.my/bitstreams/43753d90-1b07-40f9-a700-d8e1d99dd83a/download 8a4605be74aa9ea9d79846c1fba20a33 https://oarep.usim.edu.my/bitstreams/d621a030-cbf1-4e67-8d53-20d391f58573/download acc14f58fc5c4f896c61d5ac390322b4 https://oarep.usim.edu.my/bitstreams/23a74736-2d84-4b15-a18d-28e2a79284d7/download 562d0e5e13138b972997959118acf713 https://oarep.usim.edu.my/bitstreams/b6243dd6-75a5-40a8-a042-7e58c47d7597/download 3b4522300cdeef8ffc654ad1bf513df2 https://oarep.usim.edu.my/bitstreams/628512f2-17ca-4468-82ab-d1d12666232f/download d0f72abbcb6d0dc57f198c15126e4e8e https://oarep.usim.edu.my/bitstreams/83e19ced-a7d9-4859-8f9e-8b37388f56ea/download f6c6c8a08a8bb5b939245eecf0e6a08c https://oarep.usim.edu.my/bitstreams/07878e8d-98af-46ca-b5ff-dfeaffb92e39/download 07a3becc103280d4ff2aa578bf497b68 https://oarep.usim.edu.my/bitstreams/e132d7af-3cec-4ad7-8b9f-6148c52abb98/download 63b654e25f96d8bd37fb66389aa58761 https://oarep.usim.edu.my/bitstreams/4801a4ea-a707-49c7-bf78-26e0b3570b19/download bbce584b13732f779ddd51a089df9857 https://oarep.usim.edu.my/bitstreams/f3eaf76f-e81a-49d7-8b80-2118a90ba83f/download 1150a5873649788598e2eaea27349479 https://oarep.usim.edu.my/bitstreams/ffd48df8-0f58-43f2-a11c-ded5d7171ff8/download 68b329da9893e34099c7d8ad5cb9c940 https://oarep.usim.edu.my/bitstreams/f8f7df0b-9f0c-4e57-ae2d-47f9cc5a79cd/download d7ec7396f2116f7895c59dc2a9cc2055 https://oarep.usim.edu.my/bitstreams/ebcd7cd5-2c45-48ca-bfbe-e94666d8188b/download cc9067c2ee470dc248b14b194209a34e https://oarep.usim.edu.my/bitstreams/def6f452-cbca-4fb1-a0de-6ea30bc5b8a4/download f8e02f37010c5a38b4b7747b169de886 https://oarep.usim.edu.my/bitstreams/0ffd0d6d-b777-41e8-a9a9-01768ebcd0f7/download 56b786c3ab4ce95cace30ad1626ffeeb https://oarep.usim.edu.my/bitstreams/ec058164-ab38-47bc-9e8b-fff19a8eb2f7/download 7f5b903a193cc66524e06d8c0458e34a https://oarep.usim.edu.my/bitstreams/4e72995d-b342-47e0-aacf-0f274196b47f/download 9e469f9f01cf48ac7499fddb60354d66 https://oarep.usim.edu.my/bitstreams/e45a6d95-e291-4a2c-858a-515d92dabffc/download 2228e977ebea8966e27929f43e39cb67 https://oarep.usim.edu.my/bitstreams/02b3b0ed-36e4-4466-9a90-f2e5c8984f5d/download 0e831d9ef90e6cc63a61c5dbdfdd11e0 cereal bar packaging mineral elements shelf life sensory evaluation Halal/sunnah foods |