Journals Information
Food Science and Technology Vol. 11(4), pp. 189 - 198
DOI: 10.13189/fst.2023.110401
Reprint (PDF) (1087Kb)
Development of Functional Food Bars Utilizing Modified Banana Green Flour, Pumpkin Seeds and Their Consumer Perceptions
Saifon Phothisuwan 1, Sasiprapha Asawawibul 1, Natwalinkhol Settapramote 2, Kittikoon Wannasawad 1,*
1 Division of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Thailand
2 Division of Food Business and Nutrition, Faculty of Science and Agricultural Technology, Rajamangala University of Technology Lanna, Thailand
ABSTRACT
A traditional Thai food bar combines natural ingredients, including sugar cane juice, coconut milk, glucose syrup, peanuts, popped rice, roasted ground rice, and white sesame. It has a high level of sweetness and a sticky texture. The study aims to improve the existing attributes of food bars by incorporating banana flour and pumpkin seeds and determine their impact on food quality, perception, and nutrition intake for developing traditional food bars (TFB) as functional food bars (FFB). Stirring times for TFB processes at 50, 60, and 70 min were compared to find the desired characteristics of TFB for consumers. Furthermore, modified banana flour, including dried banana flour (DBF) and pre-gelatinized banana flour (PBF) at concentrations of 1%, 3%, and 5% w/w, were employed to enhance the quality of the FFB. Then the hardness and water activity of FFB were measured. Pumpkin seeds (PS) at 0.0, 2.5, and 5.0% (w/w) were fortified to provide the available functions. Consumer perceptions, emotional perceptions, and nutritional properties of FFB were then determined. The study findings showed that customers preferred 60 min of stirring compared to 50 and 70 min, 3.0% (w/w) PBF, and 2.5% (w/w) PS (P<0.05) than the TFB. Adolescents and experienced assessors had favorable opinions of the FFB. Adolescents' preferences revealed positive feelings such as good, pleasant, happy, interested, and enjoyable. At the same time, the graduated judges felt healthy, happy, content, and enjoyable, respectively. Additionally, the inclusion of PS resulted in a rise in the amount of protein while simultaneously reducing calories, sugar, and carbohydrates. Overall, the FFB had a higher nutritional value. Hence, the FFB attributes, including soft texture, low sweetness, and nutritional facts were approved, which can be applied by communities to increase consumption intent and be an attractive alternative functional food bar.
KEYWORDS
Banana Flour, Pre-Gelatinized, Emotion, Functional Seeds, Future Food Bars
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Saifon Phothisuwan , Sasiprapha Asawawibul , Natwalinkhol Settapramote , Kittikoon Wannasawad , "Development of Functional Food Bars Utilizing Modified Banana Green Flour, Pumpkin Seeds and Their Consumer Perceptions," Food Science and Technology, Vol. 11, No. 4, pp. 189 - 198, 2023. DOI: 10.13189/fst.2023.110401.
(b). APA Format:
Saifon Phothisuwan , Sasiprapha Asawawibul , Natwalinkhol Settapramote , Kittikoon Wannasawad (2023). Development of Functional Food Bars Utilizing Modified Banana Green Flour, Pumpkin Seeds and Their Consumer Perceptions. Food Science and Technology, 11(4), 189 - 198. DOI: 10.13189/fst.2023.110401.