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Sensory and nutritional evaluation of value-added cereal bars made from indigenous Thai agricultural resources: a community enterprise development model |
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| รหัสดีโอไอ | |
| Creator | Krittin Chumkaew |
| Title | Sensory and nutritional evaluation of value-added cereal bars made from indigenous Thai agricultural resources: a community enterprise development model |
| Contributor | Chaiyasit Punfujinda, Rath Chombhuphan, Surachai Khankaew, Sawai Boukaew, Amornrat Anunvrapong |
| Publisher | Khon Kaen University, Thailand |
| Publication Year | 2568 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 30 |
| Journal No. | 5 |
| Page no. | 13 (12 pages) |
| Keyword | Cereal bars, Local agricultural products, Product development, Snack |
| URL Website | https://apst.kku.ac.th/ |
| Website title | https://apst.kku.ac.th/sensory-and-nutritional-evaluation-of-value-added-cereal-bars-made-from-indigenous-thai-agricultural-resources-a-community-enterprise-development-model/ |
| ISSN | 2539-6293 |
| Abstract | Cereal bars are a type of snack food characterized by their stick-like shape. They are primarily made from cereals, dried fruits, and sweeteners. In this study, cereal bar products were developed as new value-added products for potential commercialization through community enterprises. The appropriate ratios of fried banana and fried taro used to replace fried khao mao (pounded unripe rice) were investigated through sensory quality evaluation. It was found that CB50, in which 50% of fried khao mao was substituted with fried banana (w/w), and CT50, with 50% substituted with fried taro (w/w), received the highest sensory acceptance scores. Nutritional analysis showed that CB50 provided 100 kcal per serving (20 g), and CT50 provided 110 kcal per serving (20 g), with each package containing five servings. A consumer acceptance test involving 100 participants (final product) was conducted. No significant differences (p≥0.05) were observed between CB50 and CT50 in terms of appearance, color, smell, taste, texture, and overall acceptance. Additionally, a packaging satisfaction survey found no statistically significant differences (p≥0.05) in overall satisfaction scores. Based on the checklist questionnaire assessing consumer attitudes, 100% of respondents indicated acceptance of the product. |
