Development of Cereal Bar from Riceberry Rice containing Fructo-oligosaccharide

Abstract

Cereal bars were popular because of their versatile, portable and convenience. However, they were discouraged for the high content of sugar. Fructo-oligosaccharide (FOS) was a prebiotic soluble dietary fiber and an alternative sweetener, so it was an interesting additive for cereal bars. Then, this study aimed to develop healthier cereal bars from Riceberry rice, by replacing sugar with FOS. The effect of FOS substitution (20 – 80 %) on physical quality and nutritional values of cereal bars was investigated. By increasing the level of FOS substitution from 20 % to 80 %, the hardness, carbohydrate, total sugar, reducing sugar, and sucrose contents in the cereal bars were significantly decreased (p ≤ 0.05). In contrast, the total dietary fiber, soluble dietary fiber and insoluble dietary fiber were significantly increased (p ≤ 0.05). Additionally, replacing 80 % of sugar with FOS was recommended as the optimal cereal bar formulation.