Formulation of a barley-based food bar

ISBN-13: 9786205559925 / Angielski / Miękka / 64 str.

Amina Echi; Feten Zar Kalai; Riadh Ksouri

Opis

Following a comparative and preliminary study of three species of cereals (Barley, Wheat and Oats), we have chosen to formulate a barley-based food bar with an antioxidant property and an important nutritional value. The components of the bar are: barley, raisin, sesame, peanut butter and glucose sugar. We chose glucose sugar as a binder, the proportions of peanut butter and sugar were set based on recipes used in the formulation of cereal-based bars. Then, we conducted a sensory analysis of the formulated food by a questionnaire and a mixing plan approach by NemrodW software (LPRAI 2000, France) was adopted. We studied the effects of the variation factors which are the quantity of barley (X1), the quantity of raisin (X2), and the quantity of sesame (X3) added to the bar. The aim was to specify the best area of interaction between X1, X2 and X3 and to obtain the predicted values of the optimal responses which were significantly similar to the experimental values found which verifies the validity of the model used.

O autorze

Amina Echi: Hygienist and Food Safety Officer. Graduate of a research master in Biomedical Sciences (Environmental risks).Skills: Quality control of industrial operations with the mastery of the HACCP system, standard 22 000 and good hygiene practices.