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Effects of sacha inchi (Plukenetia volubilis) oil on the fatty acid profile, total polyphenols, antioxidant activity and sensory acceptability of dark chocolate granola bar

Sacha inchi (Plukenetia volubilis) oil is rich in polyunsaturated fatty acids (PUFAs) and antioxidants, providing essential health benefits to humans. Dark chocolate granola bar formulations enriched with sacha inchi oil were developed. In this study, sacha inchi oil (SIO) was added to a dark chocol...

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Main Authors: Ishak, I., Ping, T.Y., Khaironi, J., Bakar, A.M.A., Ahmad, F., Ghani, M.A.
Format: Article
Language:English
Published: Rynnye Lyan Resources 2024
Online Access:http://psasir.upm.edu.my/id/eprint/114663/1/114663.pdf
http://psasir.upm.edu.my/id/eprint/114663/
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_47__fr-2023-074_ishak.pdf
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spelling my.upm.eprints.1146632025-01-22T07:29:52Z http://psasir.upm.edu.my/id/eprint/114663/ Effects of sacha inchi (Plukenetia volubilis) oil on the fatty acid profile, total polyphenols, antioxidant activity and sensory acceptability of dark chocolate granola bar Ishak, I. Ping, T.Y. Khaironi, J. Bakar, A.M.A. Ahmad, F. Ghani, M.A. Sacha inchi (Plukenetia volubilis) oil is rich in polyunsaturated fatty acids (PUFAs) and antioxidants, providing essential health benefits to humans. Dark chocolate granola bar formulations enriched with sacha inchi oil were developed. In this study, sacha inchi oil (SIO) was added to a dark chocolate granola bar (DCGB) to replace butter at different percentages (0-10%). Four DCGB formulations were developed as follows: 0SIODCGB without sacha inchi oil (0%), which was used as a control sample, 2.5SIODCGB enriched with 2.5% SIO, 5SIODCGB enriched with 5% SIO, and 10SIODCGB enriched with 10% SIO. Next, the effect of SIO on the fatty acid profile, total polyphenols, antioxidant activity and sensory evaluation of DCGB were determined. The result showed that 10SIODCGB had the highest (p<0.05) amount of PUFAs (28.14%) compared to 0SIODCGB (9.54%), 2.5SIODCGB (15.13%) and 5SIODCGB (25.32%). This study also showed that the total polyphenols and antioxidant activity of DCGB enriched with SIO formulations (2.5SIODCGB, 5SIODCGB and 10SIODCGB) were significantly higher (p<0.05) than the 0SIODCGB. Regarding correlation, TPC and ferric reducing antioxidant power (FRAP) of the DCGB enriched with SIO were strongly related (r = 0.972). Meanwhile, the scores for sensory attributes of all DGCB formulations were similar (p>0.05). Therefore, the enrichment of sacha inchi oil increased the polyunsaturated fatty acids, polyphenols and antioxidant activity in the formulated dark chocolate granola bar with well-accepted by consumers. Rynnye Lyan Resources 2024-08-27 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/114663/1/114663.pdf Ishak, I. and Ping, T.Y. and Khaironi, J. and Bakar, A.M.A. and Ahmad, F. and Ghani, M.A. (2024) Effects of sacha inchi (Plukenetia volubilis) oil on the fatty acid profile, total polyphenols, antioxidant activity and sensory acceptability of dark chocolate granola bar. Food Research, 8 (4). pp. 392-400. ISSN 2550-2166; eISSN: 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_47__fr-2023-074_ishak.pdf 10.26656/fr.2017.8(4).074
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Sacha inchi (Plukenetia volubilis) oil is rich in polyunsaturated fatty acids (PUFAs) and antioxidants, providing essential health benefits to humans. Dark chocolate granola bar formulations enriched with sacha inchi oil were developed. In this study, sacha inchi oil (SIO) was added to a dark chocolate granola bar (DCGB) to replace butter at different percentages (0-10%). Four DCGB formulations were developed as follows: 0SIODCGB without sacha inchi oil (0%), which was used as a control sample, 2.5SIODCGB enriched with 2.5% SIO, 5SIODCGB enriched with 5% SIO, and 10SIODCGB enriched with 10% SIO. Next, the effect of SIO on the fatty acid profile, total polyphenols, antioxidant activity and sensory evaluation of DCGB were determined. The result showed that 10SIODCGB had the highest (p<0.05) amount of PUFAs (28.14%) compared to 0SIODCGB (9.54%), 2.5SIODCGB (15.13%) and 5SIODCGB (25.32%). This study also showed that the total polyphenols and antioxidant activity of DCGB enriched with SIO formulations (2.5SIODCGB, 5SIODCGB and 10SIODCGB) were significantly higher (p<0.05) than the 0SIODCGB. Regarding correlation, TPC and ferric reducing antioxidant power (FRAP) of the DCGB enriched with SIO were strongly related (r = 0.972). Meanwhile, the scores for sensory attributes of all DGCB formulations were similar (p>0.05). Therefore, the enrichment of sacha inchi oil increased the polyunsaturated fatty acids, polyphenols and antioxidant activity in the formulated dark chocolate granola bar with well-accepted by consumers.
format Article
author Ishak, I.
Ping, T.Y.
Khaironi, J.
Bakar, A.M.A.
Ahmad, F.
Ghani, M.A.
spellingShingle Ishak, I.
Ping, T.Y.
Khaironi, J.
Bakar, A.M.A.
Ahmad, F.
Ghani, M.A.
Effects of sacha inchi (Plukenetia volubilis) oil on the fatty acid profile, total polyphenols, antioxidant activity and sensory acceptability of dark chocolate granola bar
author_facet Ishak, I.
Ping, T.Y.
Khaironi, J.
Bakar, A.M.A.
Ahmad, F.
Ghani, M.A.
author_sort Ishak, I.
title Effects of sacha inchi (Plukenetia volubilis) oil on the fatty acid profile, total polyphenols, antioxidant activity and sensory acceptability of dark chocolate granola bar
title_short Effects of sacha inchi (Plukenetia volubilis) oil on the fatty acid profile, total polyphenols, antioxidant activity and sensory acceptability of dark chocolate granola bar
title_full Effects of sacha inchi (Plukenetia volubilis) oil on the fatty acid profile, total polyphenols, antioxidant activity and sensory acceptability of dark chocolate granola bar
title_fullStr Effects of sacha inchi (Plukenetia volubilis) oil on the fatty acid profile, total polyphenols, antioxidant activity and sensory acceptability of dark chocolate granola bar
title_full_unstemmed Effects of sacha inchi (Plukenetia volubilis) oil on the fatty acid profile, total polyphenols, antioxidant activity and sensory acceptability of dark chocolate granola bar
title_sort effects of sacha inchi (plukenetia volubilis) oil on the fatty acid profile, total polyphenols, antioxidant activity and sensory acceptability of dark chocolate granola bar
publisher Rynnye Lyan Resources
publishDate 2024
url http://psasir.upm.edu.my/id/eprint/114663/1/114663.pdf
http://psasir.upm.edu.my/id/eprint/114663/
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_47__fr-2023-074_ishak.pdf
_version_ 1823093227636391936
score 13.239859

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