Effect of additional of Hoodia Gordonii and seaweed powder on the sensory and physicochemical properties of brown rice bar

Research output: Chapter in Book/Report/Conference proceedingConference contribution

1 Citation (Scopus)

Abstract

Awareness of the nutritional content of food has increased with the emergence of various health products in the market. Cereal bar is one of the beneficial foods among consumer that concern on their healthy food. This study was conducted to develop a brown rice bar that contain active ingredients (H. gordonii and seaweed powder) and to determine the effect on sensory evaluation and physicochemical properties (colour, texture and proximate analysis) of this product. This study consisted of two phases in which the first phase consisted of development of ten formulations including control. All of the formulations were undergo analysis of colour, texture and sensory evaluation. Based on the sensory evaluation, Control (H. gordonii: 0%, seaweed: 0%) and two best formulations that consist of formulation 6 (H. gordonii: 1.6%; seaweed: 2.8%) and formulation 9 (H. gordonii: 2.4%, seaweed: 2.8%) were chosen to undergo the second phase which is proximate analysis. Base on the result, were significant different (p<0.05) on proximate analysis except for the protein and moisture content. Therefore, it can be concluded that H. gordonii is a good source of fiber when adding in a bar.

Original languageEnglish
Title of host publication2015 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium
PublisherAmerican Institute of Physics Inc.
Volume1678
ISBN (Electronic)9780735413252
DOIs
Publication statusPublished - 25 Sep 2015
Event2015 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2015 - Selangor, Malaysia
Duration: 15 Apr 201516 Apr 2015

Other

Other2015 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2015
CountryMalaysia
CitySelangor
Period15/4/1516/4/15

Fingerprint

seaweeds
rice
formulations
food
evaluation
textures
color
products
ingredients
moisture content
health
proteins
fibers

Keywords

  • brown rice
  • cereal bar
  • Hoodia gordonii
  • kappaphycus alvarezii seaweed

ASJC Scopus subject areas

  • Physics and Astronomy(all)

Cite this

Hajal, M. E., Abd. Ghani, MA., & Mat Daud @ Daud, N. (2015). Effect of additional of Hoodia Gordonii and seaweed powder on the sensory and physicochemical properties of brown rice bar. In 2015 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium (Vol. 1678). [050048] American Institute of Physics Inc.. https://doi.org/10.1063/1.4931327

Effect of additional of Hoodia Gordonii and seaweed powder on the sensory and physicochemical properties of brown rice bar. / Hajal, Masturah Ebni; Abd. Ghani, Ma`Aruf; Mat Daud @ Daud, Norlida.

2015 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium. Vol. 1678 American Institute of Physics Inc., 2015. 050048.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Hajal, ME, Abd. Ghani, MA & Mat Daud @ Daud, N 2015, Effect of additional of Hoodia Gordonii and seaweed powder on the sensory and physicochemical properties of brown rice bar. in 2015 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium. vol. 1678, 050048, American Institute of Physics Inc., 2015 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2015, Selangor, Malaysia, 15/4/15. https://doi.org/10.1063/1.4931327
Hajal ME, Abd. Ghani MA, Mat Daud @ Daud N. Effect of additional of Hoodia Gordonii and seaweed powder on the sensory and physicochemical properties of brown rice bar. In 2015 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium. Vol. 1678. American Institute of Physics Inc. 2015. 050048 https://doi.org/10.1063/1.4931327
Hajal, Masturah Ebni ; Abd. Ghani, Ma`Aruf ; Mat Daud @ Daud, Norlida. / Effect of additional of Hoodia Gordonii and seaweed powder on the sensory and physicochemical properties of brown rice bar. 2015 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium. Vol. 1678 American Institute of Physics Inc., 2015.
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