(231ao) Sensory Preferences Towards Different  Types of Nutritious Granola BAR

Granola bar was being consumed for breakfast or snack food between meals. Moreover, the demands for granola bar is gradually increasing due to health concern and value for money. Nevertheless, the preferences of Malaysian consumer towards granola bar are scarcely reported. Thus, the study was conducted to formulate a granola bar that suits the Malaysian taste with high nutritional value. Four type of granola bar were formulated using dry raw materials (oats, raisins, sesame seeds, etc) with binding agents (honey, brown sugar, whole eggs, glucose syrup) and were tagged as GB1, GB2, GB3 and GB4 (Granola Bar). GB1 main ingredient was mix nuts (almond, walnut) while GB2, GB3 and GB4 contained dried fruits (mango, pineapple), dried coconut, and puff rice (with chocolate chips) respectively. Proximate analysis (protein, fat, moisture, ash, crude fiber, carbohydrate, and energy) was done using AOAC method to determine the nutritional content. While sensory evaluation using the 7-hedonic scale was done to determine the consumer acceptability and preference. The result of the proximate analysis showed that GB1 contained the highest amount of protein, 32.3% while GB3 contained the highest amount of fat (18.3%), crude fiber (7.5%) and carbohydrate (49.6%). Overall, every formulation showed that it contained a good amount of principle nutrients to meet the daily nutrient requirement. The sensory results showed that formulation GB3 (dried fruit) scored the highest value for aroma, flavour, colour, appearance and overall acceptability. The ANOVA statistical analysis showed that there is a significantly different (P�0.05) among values of sensory's mean between formulations. Finally, the data demonstrated that the granola bar with dried fruit is more favorable among panelist as it has local sweet taste in addition of beneficial nutritional value.