DEVELOPMENT OF HIGH FIBER CEREAL BAR PRODUCT FROM SINLEK BROWN
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Published:
Apr 26, 2021
Keywords:
Cereal Bar, High Fiber, Sinlek Brown Rice
Main Article Content
Abstract
The objectives of this research is to study the behaviors and needs of consumers. And the development of high fiber cereal bar products which to be accepted. The sample group consisted of 400 people aged between 18-34 years old. Data were collected by questionnaires. Results of study of consumer behaviors and needs showed that 95.80%of them had eaten cereal bars and would eat them during their free time. The desired product characteristics are a mixture of cereals and fruits in a shape circle, priced at no more than 10-20 baht per piece. From the development of compressed cereal products with high fiber from steel products. Consisting of puffed rice, honey, sesame seeds, dried mango, dried strawberries dried pumpkin seed and glucose syrup. Analyze nutritional values, including protein and dietary fiber It was found that it was 8.24 and 3.05%. When calculating following by Notification of Ministry of Public Health (No 182) was found that respectively, which the developed bar grains (40 grams per serving) are fiber good source foods (4.88 %) and sources of protein (8.24%). From the consumer acceptance study, it was found that the average total liking score was at the like very much, and 92.00% of consumers accepted the developed products.
Article Details
How to Cite
Kunna, N. . ., Thongkorn, S. . ., Nonprasat, P. ., & Phugsin, P. . . (2021). DEVELOPMENT OF HIGH FIBER CEREAL BAR PRODUCT FROM SINLEK BROWN . Dusit Thani College Journal, 15(1), 268–285. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/247446
Section
Research Article
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Amnard. (2018). Thai rice has nutritional benefits which can reduce disease risk. (Online).
Available from: http://www.lovefarmer.org/?p=1966, 30 October 2019. (in Thai)
Asia Food Beverage Thailand. (2016). World Current trend of Snackification. (Online).
Available from: http://asiafoodbeverage.com/old/fbm-blog/world-current-trend-of- snackification/2/, March 30, 2019.
Boriphatmongkon, K., Jirawatkul, W., & Taweechoktiphat, N. (2011). Production and Sales Of Cookie from the Riceberry Rice. M.A. Program in Business Administration. Thammasart Business School, Thammasart University. (in Thai)
Brand Buffet. (2020). Koko Krunch creates a trend throughout the city, sending Troop Marketing to emphasize the “most important breakfast”. (Online). Available from: https://www.brandbuffet.in.th/2020/03/kokokrunch-unskip-breakfast-troop-marketing/. (in Thai)
Chittapalo, T. Vittayaporn, V and Wirunthanakrit, W. (2014). Development of Cereal Bar Product from Broken Organic Brown Rice. Multidisciplinary Journal. 10(3): 47-68. (in Thai)
Cochran, W.G. (1953). Sampling Techiques. New York : John Wiley & Sons. Inc.
Food Intelligence Center. (2016). 10 food and beverage markets in 2016. (Online). Available from: http://fic.nfi.or.th/MarketOverviewWorldDetail.php?id=84. (in Thai)
Kasetsart University Research and Development Institute. (2016). Amazing Thai Rice Varieties Moving far from the Thai way to the world (3) Iron products: High iron rice low glycemic index. (Online). Available from: http://www3.rdi.ku.ac.th/?p=27444, 30 October 2019. (in Thai)
Kunna, N. Chalermchaiwat, P. Siriwong, N and Chanput, W. (2020). Nutritional, Physical
Properties and Sensory Acceptance of Snack Affected by Different Ratios of Sinlek Rice Flour to Black Sorghum Flour. Thai Science and Technology Journal, 28(3): 419-428. (in Thai)
Naiwikun, O. (2013). Rice: Science and technology. 3rd. Kasetsart University, Bangkok. (in Thai)
New Nutrition Business. 2016. Top 2016 Trends from New Nutrition Business. (Online).
Available from: http://www.fdbusiness.com/top-2016-trends-from-new-nutrition-business/, March 27, 2017.
Nutraceuticals world. (2018). ‘Snackification’ Widespread Among Millennials. (Online).
Available from: https://www.nutraceuticalsworld.com/issues/2017-04/view_breakingnews/snackification-widespread-among-millennials,
March 27, 2017.
Office of Small and Medium Enterprise Promotion. (2018). Processed Agriculture and Healthy
Love Trend. (Online). Available from: https://www.sme.go.th/upload/mod_download/
download-20181005081548.pdf, 23 October 2019. (in Thai)
Saowaphruek, Y. (2018). Trends in 'food and beverages' for health. (Online). Available from: https://www.prachachat.net/columns/news-268743, 15 November 2019.
(in Thai)
Sudkaew, N. (2007). Inhibit anemia, diabetes, cancer with iron products And riceberry rice
The great value of rice in medicine. Natural Agriculture Journal. 10(6): 15-21. (in Thai)
Thai Industrial Standards Institute. (2016). Thai community product standard “Fruit Vegetable and Cereal bar” . 2016. Available from: http://tcps.tisi.go.th/pub/tcps0902_59.pdf30 October 2019. (in Thai)
Thairath. (2019). Trends Healthy Hood eat for Lose Weight. (Online). Available from:
https://www.thairath.co.th/women/beauty/health/1649240, 12 November 2019.
Thongrak, P. Rowdsiri, S. Praclitsrignl,N. Butsai, J. Buasanit, S and Kaewkerd, S. (2014). Product Development of Krayasard and Packaging for Enhance of Food Management Strategy.
In. Research report Rajamangala University of Technology Suvarnabhumi, Bangkok. (in Thai)
Tripathi, M.K and Giri, S.K. 2014. Probiotic functional foods: Survival of probiotics during processing
and storage. Journal of Functional Foods, 9: 225-241.
Wangcharoen, W. (2013). Sensory evaluation using a fit scale. Journal of Food. 44 (2): 18-24. (in Thai)