Formula Improvement of Granola Bites Chocolate Vanilla and Shelf-Life Determination of Cereal and Snack Products at East Bali Cashews

Abstract

The rate of consumer’s food consumption behaviour is changing rapidly making the new food innovation and development becomes a necessity rather an option. One of the most concerns which determine the consumer’s decision to buy a product is the sensory properties and nutritional content. Nira lontar which known to be potentially low in glycemic index together with mung bean that contain high amount of vitamins, minerals, proteins, and essential amino acids showed great prospect in the food market. By this, granola bites chocolate vanilla was reformulated by replacing white sugar with nira lontar and adding mung bean cream and/or protein. From the consumer acceptability test conducted, granola bites chocolate vanilla containing lontar syrup, mung bean cream, and mung bean protein cream had the highest consumer acceptance rate. This was because the distinctive sweet and savoury taste of Nira lontar as well functional properties of mung bean protein played notable role to improve the sensory properties of the product. Furthermore, common rejection of low moisture food (e.g., popcorn and cereal-based products) by consumer is highly relate to moisture, oxygen and changes in flavour. Accelerated shelf-life testing (ASLT) method based on critical moisture content approach of Labuza was applied to three different low moisture foods (Plain popcorn, krispi puff sweet nuts (KPMM), and krispi puff chocolate (KPC)). Among the products packaged with metalized PET bag and aluminium bag, aluminium bag showed to have the lowest rate of water vapor transmission compared to metallized PET bag. The similar data obtained from storing KPC packaged with metallized PET bag with the previous real-time shelf-life test resulted an appropriate mathematical model for future shelf-life determination of a product packaged with metallized PET bag. On the other hand, data obtained from the products tested with aluminium bag still cannot be verified with the previous real-time shelf-life test; thus, further research need to be conducted to limit the underlying factors causing the unsimilar shelf-life prediction.