Open AccessNutritional compositions, physicochemical properties, and sensory attributes of green banana flour-based snack bar incorporated with konjac glucomannan
Author(s) -
LeeHoon Ho,
Nur Hasyimah T.,
Amira Nadia A.L.
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).275
Subject(s) - food science , snack food , chemistry , moisture , glucomannan , mathematics , organic chemistry
The objective of this study was to determine the nutritional composition, physicochemicalproperties, and sensory acceptability of snack bars prepared by using green banana flour(20% based on the total weight of rolled oats) and konjac glucomannan (KGM). Variouslevels of KGM (0.5%, 1.0%, 1.5%, and 2.0%) were incorporated to the snack bar sampleformulation to prepare samples of SBKGM0.5, SBKGM1.0, SBKGM1.5, andSBKGM2.0, respectively. Results showed that the incorporation of KGM at increasinglevels for snack bar production had significantly (p<0.05) increased the moisture, ash,crude fibre, total carbohydrate, and mineral contents but decreased the crude protein andcrude fat contents, as well as calorie values. As for textural properties, the hardness valuewas significantly increased (p<0.05) with an increased level of added KGM. For overallacceptability by panellists, the addition of KGM up to a maximum of 1.5% to theformulation of green banana-flour based snack bar was recorded as the most suitable forsnack bar preparation. These findings could be a useful platform in developing a greenbanana flour-based snack bar with property improvement, especially in the nutrition andphysical aspects.