Physicochemical And Sensory Properties Of Pedada Fruit (Sonneratia caseolaris) Bar

Abstract

Food acceptability relates to the interaction food has with the consumer at a given moment in time. Physicochemical and sensory properties of food influence the way consumer select their food. Therefore, the main objectives of this study were to evaluate texture, calories value and sensory properties food bar made with lesser yam, mung bean base with pedada fruit. Eight food bars were produced: G1H1, G1H2, G1H3, G2H1, G2H2, G2H3, G3H1, G3H2, G3H3. Duncan multiple range test were performed with 5% significance for statistical analysis. The highest calorie value and fracture ability are sample G3H3, and G3H1, respectively, but it does not significant (p>0,05). The different composition of mung bean, lesser yam, and pedada fruit do not affect sensory properties. Therefore, in this study, sample evaluate is have similar physicochemical, and sensories properties.

The Characteristics of Pineapple Probiotic Drinks Enriched by Inulin’s Mangrove

“…There was no significant difference in the color of the product due to the water-soluble nature of inulin. This is because inulin is soluble in water but cannot be digested in the digestive system but in the large intestine, inulin is fermented by intestinal bacteria [22].…”