Development of a Cereal Bar Product from Broken Organic Brown Rice

Abstract

This research aimed to survey consumer’s attitudes toward cereal bars, to
develop a product using a commercial product as a prototype, and to analyze physical,
chemical, and microbiological qualities and consumer acceptability of the developed
product. In addition, the cost analysis and value addition of the broken organic brown riceenriched
cereal bar found that 78.5% of consumers were interested in the developed
cereal bar made from broken organic brown rice. The developed product consisted of
66% crispy rice from broken organic brown rice, 15% honey, 9% pop rice, 4% glucose
syrup, 2% white sesame, 2% black sesame and 2% perilla. The chemical composition of
the cereal bar composed of 69.66% carbohydrate, 19.17% fat, 6.18% protein, 4.24%
moisture and 0.75%, ash and it provided 475.89 kcal / 100 g. Microbiological quality
showed that this product was safe to consume. The acceptability test found that 73.3% of
consumers were interested in this cereal bar, with a score of overall liking, using 9-point
hedonic scale, equal to 6.7. The cost of each cereal bar made from crispy rice from
broken organic brown rice, pop rice, honey, white and black sesame and perilla as organic
ingredients was 10 Baht/bar; in contrast, using crispy rice and pop rice as the only organic
ingredients would instead cost 6 Baht/bar.