Open AccessSensorial and physicochemical characterisation of snack bar with gum arabic (Acacia seyal) addition
Author(s) -
S.F. Ishak,
Hayati Adilin Mohd Abd Majid,
Z. Mohd Zin,
M.K. Zainol,
L.B. Jipiu
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).141
Subject(s) - food science , gum arabic , sugar , arabic , flavor , taste , mathematics , chemistry , philosophy , linguistics
Non-communicable diseases such as diabetes, atherosclerosis, myocardial infarction, andhypertension have rapidly increased. The scenario is due to unhealthy eating habits andunhealthy foods with high fat and oil, and high sugar on the market. A snack bar is one ofthe most suitable products as ready-to-eat food. It would be an ideal healthy food due toconsumer demand for fast-growing natural foods. The application of Gum Arabic toconfectionaries (snack bars) in the food industry is still low. Gum Arabic produced by thestem and branches of Acacia seyal has an excellent functional value of dietary fibre andthe potential as an effective source in the formulation of a high fibre GA snack bar. Thisstudy was conducted to evaluate the sensorial and physicochemical characteristics of GAsnack bar formulation with different concentrations of Gum Arabic of 10%, 20%, and30%. Sensory analysis was conducted by using an acceptance test which is a 5-pointhedonic scale. The attribute consists of colour, appearance, hardness, crispness, taste, andoverall acceptance. For physicochemical properties, the colour, texture (i.e., hardness andcrispness), pH, total soluble solid, water activity, moisture, crude protein, crude fat, crudeash, crude fibre, carbohydrate, and calorie determination are included. However, the valueof a*, b* and protein were significantly (p<0.05) decreased with increasing the GumArabic concentrations. Besides, there was a significant difference in all attributes forsensory evaluation except for appearance. In conclusion, the addition of Gum Arabic up to30% into the GA snack bar caused significantly (p<0.05) increased the lightness (L*),texture, total soluble solid, water activity, moisture, crude fat, crude ash, crude fibre,carbohydrate as well as calories.