Quality characteristics and consumer acceptability of rice: adlai energy bar

The potential use of rice and adlai in the preparation of a nutritionally-enhanced and energy-laden snack bar was evaluated. Polished and unpolished forms of non-pigmented rice varieties NSIC Rc160 and NSIC Rc222, four pigmented rice (Chor-chor-os, Dinorado, Ittum, Ominio), and polished adlai (Gulian) were puffed and used for the preparation of the snack bar. The formulation of the samples consisted of 40:60 rice:adlai ratio. Laboratory sensory results indicated that there was no significant change in the attributes of energy bar samples, except for appearance, where in the heterogeneity increased with corresponding decrease in glossiness. Affective sensory test revealed that young (12-17 years old) consumer respondents (n=29) most preferred the bar with unpolished NSIC Rc160, while the adult group (≥18 years old, n=58) favored the unpolished Chor-chor-os:adlai bar. Nutrional analysis showed that the bar samples were generally comparable in total sugars (49.88-53.39%) and crude protein (9.20-9.27%). Bars with unpolished NSIC Rc222, Chor-chor-os and Ittum, contained slightly, but significantly higher total dietary fiber (1.94, 1.74 and 2.07%, respectively) than the sample with polished NSIC Rc222, than the sample with polished rice, indicating an improvement in the mineral content of the product. A 30-g serving of the energy bars could give 140cal of energy, which is comparable with other energy bars already available commercially. Without the addition of preservative, the energy bar packed in either polypropylene or aluminum-coated pouches remained acceptable up to eight week ambient condition. The aerobic plate count was within the allowable limit for ready-to eat foods, while the moisture content ranged 8.0-9.28%; water activity, 0.48-0.53; and free-fatty acid, 1.31-5.66%. This study demonstrated the feasibility of making rice and adlai snack bars with high energy value and acceptable sensory profile.