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Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods

The need for nutritional and functional foods has increased. Consumers, these days, do not eat snacks only to provide satisfaction for their hunger, but also to supply essential nutrients to body. The objective of this study was to develop six formulations of granolas/cereal bars using different...

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Main Authors:	Agbaje, Hassan, C. Z., R., Norlelawati, Abdul Rahman, A. A., Huda-Faujan, N.
Format:	Article
Language:	English
Published:	2018
Subjects:	Granola Dietary fibre Snacks Product development Sunnah foods
Online Access:	http://ddms.usim.edu.my:80/jspui/handle/123456789/16037
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spelling	my.usim-160372018-04-26T08:13:32Z Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods Agbaje, Hassan, C. Z., R. Norlelawati, Abdul Rahman, A. A. Huda-Faujan, N. Granola Dietary fibre Snacks Product development Sunnah foods The need for nutritional and functional foods has increased. Consumers, these days, do not eat snacks only to provide satisfaction for their hunger, but also to supply essential nutrients to body. The objective of this study was to develop six formulations of granolas/cereal bars using different combination of Sunnah fruits such as dates (Phoenix dactylifera), raisins (Vitis vinifera L.) and figs (Ficus carica). The cereal bars were formulated using dry raw materials (glutinous rice, black Cummins, etc.) and binding agents (honey and glucose syrup). The cereal bars were assessed for water activity and proximate composition. It was observed that the sample B, made with 70 g of glucose syrup, 100 g honey and 450 g of total fruits had the highest value of moisture (18.73%) as compared to other formulations (P˂ 0.05). There were no differences in protein contents of the cereal bars formulated. Ash contents of the formulations were significantly different (P˂ 0.05) in samples B and F; the values ranged between 0.97% and 1.88%. The fat contents were significantly different with formulation B having the highest fat content (10.72%) and carbohydrate contents were affected by fibre contents; samples with lower crude fibres had higher carbohydrate contents which also reflect in the energy contents of the granola/cereal bar samples. Lowest aw (water activity) was observed in the samples with lower fruit contents which could be as a result of their lower moisture contents. According to the results, incorporation of glutinous rice flakes with different composition Sunnah foods and binding agents; honey and glucose syrup can be used to formulate cereal bars with appreciable proximate and energy contents. 2018-04-26T08:13:32Z 2018-04-26T08:13:32Z 2016 Article http://ddms.usim.edu.my:80/jspui/handle/123456789/16037 en
institution	Universiti Sains Islam Malaysia
building	USIM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universit Sains Islam i Malaysia
content_source	USIM Institutional Repository
url_provider	http://ddms.usim.edu.my/
language	English
topic	Granola Dietary fibre Snacks Product development Sunnah foods
spellingShingle	Granola Dietary fibre Snacks Product development Sunnah foods Agbaje, Hassan, C. Z., R. Norlelawati, Abdul Rahman, A. A. Huda-Faujan, N. Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods
description	The need for nutritional and functional foods has increased. Consumers, these days, do not eat snacks only to provide satisfaction for their hunger, but also to supply essential nutrients to body. The objective of this study was to develop six formulations of granolas/cereal bars using different combination of Sunnah fruits such as dates (Phoenix dactylifera), raisins (Vitis vinifera L.) and figs (Ficus carica). The cereal bars were formulated using dry raw materials (glutinous rice, black Cummins, etc.) and binding agents (honey and glucose syrup). The cereal bars were assessed for water activity and proximate composition. It was observed that the sample B, made with 70 g of glucose syrup, 100 g honey and 450 g of total fruits had the highest value of moisture (18.73%) as compared to other formulations (P˂ 0.05). There were no differences in protein contents of the cereal bars formulated. Ash contents of the formulations were significantly different (P˂ 0.05) in samples B and F; the values ranged between 0.97% and 1.88%. The fat contents were significantly different with formulation B having the highest fat content (10.72%) and carbohydrate contents were affected by fibre contents; samples with lower crude fibres had higher carbohydrate contents which also reflect in the energy contents of the granola/cereal bar samples. Lowest aw (water activity) was observed in the samples with lower fruit contents which could be as a result of their lower moisture contents. According to the results, incorporation of glutinous rice flakes with different composition Sunnah foods and binding agents; honey and glucose syrup can be used to formulate cereal bars with appreciable proximate and energy contents.
format	Article
author	Agbaje, Hassan, C. Z., R. Norlelawati, Abdul Rahman, A. A. Huda-Faujan, N.
author_facet	Agbaje, Hassan, C. Z., R. Norlelawati, Abdul Rahman, A. A. Huda-Faujan, N.
author_sort	Agbaje, Hassan, C. Z., R.
title	Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods
title_short	Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods
title_full	Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods
title_fullStr	Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods
title_full_unstemmed	Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods
title_sort	development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried sunnah foods
publishDate	2018
url	http://ddms.usim.edu.my:80/jspui/handle/123456789/16037
_version_	1645154080608223232
score	13.211869

Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods

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