Effect of ingredients on qualities of snack bar from broken banana chip and rice crackers

Main Article Content

Hataitip Nimitkeatkai
Treesin Potaros

Abstract

This research studied the optimum ratio of sweetener and major ingredients in the production of snack bar from broken banana chip and rice crackers to develop a new healthy product and add value to the byproduct from the banana chip and rice cracker manufacturing process. The effects of ration of sugar to
glucose syrup on physical quality and sensory evaluation were studied by varying into 3 levels 1:2, 1:1 and 2:1. The results showed that increasing of sugar content increase the hardness and cohesiveness of snack bar, while increasing of glucose syrup content resulting in sticky product with lower crispness. The optimum ratio of sugar to glucose syrup for snack bar was 2:1 or 20% sugar and 10% glucose syrup, respectively. Then, the
optimum ration of banana chip to rice cracker on the quality of snack bar was studied by varying into 3 levels 1:3, 1:1 and 3:1, the results showed that increasing of banana chip content decrease the hardness and became brittleness. The optimum ratio of banana chip to rice cracker for snack bar was 1:3 or 12.5% banana
chip and 37.5% rice cracker, respectively. The average overall liking scores from sensory evaluation is at moderate level. Chemical compositions of snack bar developed from broken banana chip and rice crackers include moisture, protein, fat, fiber, ash and carbohydrate were 5.31%, 4.73%, 16.80%, 7.46%, 0.37% and
65.33%, respectively.

Downloads

Download data is not yet available.

Article Details

How to Cite
Nimitkeatkai, H., & Potaros, T. (2021). Effect of ingredients on qualities of snack bar from broken banana chip and rice crackers. Prawarun Agricultural Journal, 13(2), 208-215. Retrieved from https://li01.tci-thaijo.org/index.php/pajrmu/article/view/249241
Section
Research Articles