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Cereal bars were formulated using dry raw materials (glutinous rice, black Cummins, etc.) and binding agents (honey and glucose syrup). The dried fruits were mixed with the dry ingredients and binding ingredients at different percentages. The cereal bars were assessed for mineral element contents using microwave – assisted digestion method. The consumer acceptability of the cereal bars were carried out using 9hedonic scale. The cereal bar samples had sodium, 70.54-235.86mg/kg; calcium, 186.54-482.89mg/kg; iron, 33.64-41.52mg/kg; zinc, 29.7650.95mg/kg; manganese, 12.5217.05mg/kg; copper, 11.8613.73mg/kg; magnesium, 88.00-160.14mg/kg. In the sensory analysis, it was found that the sample CB-C (honey-19.76%, glucose syrup-13.18% and 9.50% fruits) had the highest acceptability. All the qualities evaluated did not significantly (p≤0.05) affect the acceptability and preference of the samples, except texture which shows a significant difference (p≤0.05) among the samples. Hence, it was concluded that incorporation of halal/sunnah fruits into the production of cereal bars will still make it to retain much of the nutritional and sensory properties.

Sensory Preference and Mineral Contents of Cereal Bars Made From Glutinous Rice Flakes and Sunnah Foods