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All Journal Indonesian Journal of Life Sciences
Angrainy, Hanny
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

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Assessing the Influence of Butter-Substitution with Margarine in Sorbitol and Sucrose Cereal Bar Base: Taste, Texture, and Aroma Evaluation by Consumer Preference Angrainy, Hanny; Chandra, Thalia; Anjali, Cailin; Utama, Nicholas Kevin
Indonesian Journal of Life Sciences 2023: IJLS Vol 05 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v5i02.188

Abstract

A B S T R A C T Taste, texture, and aroma are fundamental sensory properties in influencing consumer liking of cereal bars. The majority of consumers ranked ‘taste’ as the most important characteristic influencing their purchase intent, followed by textural and aroma features which define the product quality and acceptability. Butter is a major component in cereal bars, and plays an important role in its sensorial properties, however butter is expensive and not vegan friendly. Margarine is often used to substitute butter due to the cost and increasing trend of plant-based. This research aimed to study the effect of butter substitution with margarine in sorbitol and sucrose cereal bar towards consumer preference on taste, texture, and aroma. Four types of samples: sucrose-butter, sucrose-margarine, sorbitol-butter, and sorbitol-margarine were examined using triangle and 9-scale hedonic tests among 50 panelists. Results of this study showed that the substitution of butter with margarine in sucrose cereal bars were found to have a significant difference on various attributes, including firmness, chewiness, taste, and aroma. Furthermore, for the ranking test, the most preferred samples were butter-sorbitol and margarine-sucrose cereal bar base with similar proportion, which is 38% of participants. While the least favorite sample was butter-sucrose with 64% of panelists choosing the samples. This indicates that different combination ingredients can provide high consumer product acceptance for a cereal bar and can be used to develop a butter substitute cereal bar product desirable for the consumer market.
Assessing The Role of Psyllium Husk for Sensory Impact on Taste, Aroma and Texture of Rice Krispy Cereal Bar Snack Angrainy, Hanny; Chandra, Thalia; Tjahjono, Novita; Kurniawan, Maycella Sheren
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i01.204

Abstract

The cereal bars market has experienced significant growth due to the rise of the "snackification" trend,where snacks replace meals. Time constraints during meal occasions have led consumers to seek satisfyingsnacks like cereal bars, offering tailored nutrition solutions. Ingredients are not only affecting the nutritionalvalue of cereal bars, but also contributing to their sensory attributes, such as taste, aroma, and texture. Oneof the important ingredients in cereal bars is xanthan gum, which serves as a binding agent. Psyllium husk isa potential substitute for xanthan gum, enhancing cereal bar texture and acting as dietary fiber to enhancefeelings of fullness and facilitate healthy digestion. The objective of this study was to formulate cereal barswith functional properties, utilizing psyllium husk as an essential ingredient and understand its impact onsensorial properties on taste, aroma, and texture, comparing it to xanthan gum. Four types of samples wereexamined using 9-scale hedonic tests among 50 panelists to evaluate the degree of acceptance on thesensory attributes of cereal bars. Results of this study showed that formulations with psyllium husksurpassed those with xanthan gum in terms of aroma and taste, followed by hardness and chewiness,making them preferred choices for cereal bars.
Co-Authors Anjali, Cailin Chandra, Thalia Kurniawan, Maycella Sheren Tjahjono, Novita Utama, Nicholas Kevin