Nutritional compositions physicochemical properties and sensory attributes of green banana flour-based snack bar incorporated with konjac glucomannan

Nur Hasyimah T., . and L. H. Ho, . and Amira Nadia A. L, . Nutritional compositions physicochemical properties and sensory attributes of green banana flour-based snack bar incorporated with konjac glucomannan. pp. 128-138. ISSN 2550-2166

The objective of this study was to determine the nutritional composition physicochemical properties and sensory acceptability of snack bars prepared by using green banana flour (20 based on the total weight of rolled oats) and konjac glucomannan (KGM). Various levels of KGM (0.5 0.01 0.015 and 2.0) were incorporated to the snack bar sample formulation to prepare samples of SBKGM0.5 SBKGM1.0 SBKGM1.5 and SBKGM2.0 respectively. Results showed that the incorporation of KGM at increasing levels for snack bar production had significantly (p0.05) increased the moisture ash crude fibre total carbohydrate and mineral contents but decreased the crude protein and crude fat contents as well as calorie values. As for textural properties the hardness value was significantly increased (p0.05) with an increased level of added KGM. For overall acceptability by panellists the addition of KGM up to a maximum of 1.5 to the formulation of green banana-flour based snack bar was recorded as the most suitable for snack bar preparation. These findings could be a useful platform in developing a green banana flour-based snack bar with property improvement especially in the nutrition and physical aspects.

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Abstract

The objective of this study was to determine the nutritional composition physicochemical properties and sensory acceptability of snack bars prepared by using green banana flour (20 based on the total weight of rolled oats) and konjac glucomannan (KGM). Various levels of KGM (0.5 0.01 0.015 and 2.0) were incorporated to the snack bar sample formulation to prepare samples of SBKGM0.5 SBKGM1.0 SBKGM1.5 and SBKGM2.0 respectively. Results showed that the incorporation of KGM at increasing levels for snack bar production had significantly (p0.05) increased the moisture ash crude fibre total carbohydrate and mineral contents but decreased the crude protein and crude fat contents as well as calorie values. As for textural properties the hardness value was significantly increased (p0.05) with an increased level of added KGM. For overall acceptability by panellists the addition of KGM up to a maximum of 1.5 to the formulation of green banana-flour based snack bar was recorded as the most suitable for snack bar preparation. These findings could be a useful platform in developing a green banana flour-based snack bar with property improvement especially in the nutrition and physical aspects.

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Item Type:	Article
AGROVOC Term:	Snack foods
AGROVOC Term:	Bananas
AGROVOC Term:	Flours
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Nutritional value
AGROVOC Term:	Moisture content
AGROVOC Term:	Mineral content
AGROVOC Term:	Carbohydrate content
AGROVOC Term:	Crude fibre
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10809

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