A Healthy Cereal Granola Bar Formulation from a Mixture of Thai Local Rice Flour, Job’s Tears Flour, and Black Sesame Seeds

Abstract

The objective of this study was to investigate the optimal ratio of a mixture of Thai riceberry rice flour, Job’s tears flour, and black sesame seeds in developing a healthy cereal granola bar. Based on the experimental mixture design of 10 formulations of a granola bar, the mixture ratio of riceberry rice flour, Job’s tears flour, and black sesame seeds affected the quality of the cereal granola bar in terms of its physicochemical and sensory properties, and the differences were statistically significant (p ≤ 0.05). The main ingredients of the granola bar formulation that was well accepted were riceberry rice flour (5%), Job’s tears flour (35%), and black sesame seeds (5%). The peak viscosity of riceberry rice flour and Job’s tears flour, as measured by the Rapid Visco Analyzer (RVA), was 943.67 ± 49.60 cP and 1329.00 ± 10.71 cP, respectively. This product showed the highest overall liking score of 7.27 ± 0.64 with a water activity of 0.53 and a moisture content of 11.54%. These results suggest that the prepared local cereal granola bar can be a promising food product with nutritional value and antioxidant content. The addition of Job’s tears flour and riceberry rice flour improved the texture of the granola bars.

Keywords

• healthy granola bar
• cereal bar
• mixture design method