Physicochemical characteristic, sensory acceptability and storage quality of prebiotic snack bar added with different types and concentration of gum Arabic / Syaidatul Farhanah Ishak

• Main Author: Ishak, Syaidatul Farhanah
• Format: Thesis
• Language: English
• Published: 2022
• Subjects: Gums and resins; Nutrition. Foods and food supply
• Online Access: https://ir.uitm.edu.my/id/eprint/76603/1/76603.pdf; https://ir.uitm.edu.my/id/eprint/76603/

A snack bar is one of the ready-to-eat food products which is satiated, convenient, and contains quality sources of nutrients. Due to consumer fast-growing demand for nutritious food, the snack bar would be an ideal food to formulate since most snack bars available in the market contain high levels of sodium, fat, and sugar. Gum Arabic (GA) is an edible dried gum, exudates from the stems and branches of Acacia senegal and Acacia seyal. GA is categorized as a functional food because it is rich in non-viscous soluble fiber which possesses many beneficial functions for human health. This study aimed to produce the best formulation of a prebiotic snack bar (PSB) containing GA based on the physicochemical properties, sensory acceptability, and storage quality. This study was performed using a complete randomized design. PSB added with different types of GA (Acacia senegal or Acacia seyal) at different concentration (10%, 20%, and 30%).