Physicochemical characteristic, sensory acceptability and storage quality of prebiotic snack bar added with different types and concentration of gum Arabic / Syaidatul Farhanah Ishak

A snack bar is one of the ready-to-eat food products which is satiated, convenient, and contains quality sources of nutrients. Due to consumer fast-growing demand for nutritious food, the snack bar would be an ideal food to formulate since most snack bars available in the market contain high levels...

Full description

Saved in:

Bibliographic Details
Main Author:	Ishak, Syaidatul Farhanah
Format:	Thesis
Language:	English
Published:	2022
Subjects:	Gums and resins
Online Access:	https://ir.uitm.edu.my/id/eprint/76603/1/76603.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-uitm-ir.76603
record_format	uketd_dc
spelling	my-uitm-ir.766032023-05-29T03:46:53Z Physicochemical characteristic, sensory acceptability and storage quality of prebiotic snack bar added with different types and concentration of gum Arabic / Syaidatul Farhanah Ishak 2022 Ishak, Syaidatul Farhanah Gums and resins Nutrition. Foods and food supply A snack bar is one of the ready-to-eat food products which is satiated, convenient, and contains quality sources of nutrients. Due to consumer fast-growing demand for nutritious food, the snack bar would be an ideal food to formulate since most snack bars available in the market contain high levels of sodium, fat, and sugar. Gum Arabic (GA) is an edible dried gum, exudates from the stems and branches of Acacia senegal and Acacia seyal. GA is categorized as a functional food because it is rich in non-viscous soluble fiber which possesses many beneficial functions for human health. This study aimed to produce the best formulation of a prebiotic snack bar (PSB) containing GA based on the physicochemical properties, sensory acceptability, and storage quality. This study was performed using a complete randomized design. PSB added with different types of GA (Acacia senegal or Acacia seyal) at different concentration (10%, 20%, and 30%). 2022 Thesis https://ir.uitm.edu.my/id/eprint/76603/ https://ir.uitm.edu.my/id/eprint/76603/1/76603.pdf text en public masters Universiti Teknologi MARA (UiTM) Faculty of Hotel and Tourism Management Mohd Abd Majid, Hayati Adilin
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Mohd Abd Majid, Hayati Adilin
topic	Gums and resins Gums and resins
spellingShingle	Gums and resins Gums and resins Ishak, Syaidatul Farhanah Physicochemical characteristic, sensory acceptability and storage quality of prebiotic snack bar added with different types and concentration of gum Arabic / Syaidatul Farhanah Ishak
description	A snack bar is one of the ready-to-eat food products which is satiated, convenient, and contains quality sources of nutrients. Due to consumer fast-growing demand for nutritious food, the snack bar would be an ideal food to formulate since most snack bars available in the market contain high levels of sodium, fat, and sugar. Gum Arabic (GA) is an edible dried gum, exudates from the stems and branches of Acacia senegal and Acacia seyal. GA is categorized as a functional food because it is rich in non-viscous soluble fiber which possesses many beneficial functions for human health. This study aimed to produce the best formulation of a prebiotic snack bar (PSB) containing GA based on the physicochemical properties, sensory acceptability, and storage quality. This study was performed using a complete randomized design. PSB added with different types of GA (Acacia senegal or Acacia seyal) at different concentration (10%, 20%, and 30%).
format	Thesis
qualification_level	Master's degree
author	Ishak, Syaidatul Farhanah
author_facet	Ishak, Syaidatul Farhanah
author_sort	Ishak, Syaidatul Farhanah
title	Physicochemical characteristic, sensory acceptability and storage quality of prebiotic snack bar added with different types and concentration of gum Arabic / Syaidatul Farhanah Ishak
title_short	Physicochemical characteristic, sensory acceptability and storage quality of prebiotic snack bar added with different types and concentration of gum Arabic / Syaidatul Farhanah Ishak
title_full	Physicochemical characteristic, sensory acceptability and storage quality of prebiotic snack bar added with different types and concentration of gum Arabic / Syaidatul Farhanah Ishak
title_fullStr	Physicochemical characteristic, sensory acceptability and storage quality of prebiotic snack bar added with different types and concentration of gum Arabic / Syaidatul Farhanah Ishak
title_full_unstemmed	Physicochemical characteristic, sensory acceptability and storage quality of prebiotic snack bar added with different types and concentration of gum Arabic / Syaidatul Farhanah Ishak
title_sort	physicochemical characteristic, sensory acceptability and storage quality of prebiotic snack bar added with different types and concentration of gum arabic / syaidatul farhanah ishak
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Hotel and Tourism Management
publishDate	2022
url	https://ir.uitm.edu.my/id/eprint/76603/1/76603.pdf
_version_	1783736113563697152

Physicochemical characteristic, sensory acceptability and storage quality of prebiotic snack bar added with different types and concentration of gum Arabic / Syaidatul Farhanah Ishak

Similar Items