Assessing the Influence of Butter-Substitution with Margarine in Sorbitol and Sucrose Cereal Bar Base: Taste, Texture, and Aroma Evaluation by Consumer Preference
Keywords:
Butter-substitute, Cereal Bar, Sensory Test, Sorbitol, Taste, Texture, Aroma
Abstract
A B S T R A C T
Taste, texture, and aroma are fundamental sensory properties in influencing consumer liking of cereal bars. The majority of consumers ranked ‘taste’ as the most important characteristic influencing their purchase intent, followed by textural and aroma features which define the product quality and acceptability. Butter is a major component in cereal bars, and plays an important role in its sensorial properties, however butter is expensive and not vegan friendly. Margarine is often used to substitute butter due to the cost and increasing trend of plant-based. This research aimed to study the effect of butter substitution with margarine in sorbitol and sucrose cereal bar towards consumer preference on taste, texture, and aroma. Four types of samples: sucrose-butter, sucrose-margarine, sorbitol-butter, and sorbitol-margarine were examined using triangle and 9-scale hedonic tests among 50 panelists. Results of this study showed that the substitution of butter with margarine in sucrose cereal bars were found to have a significant difference on various attributes, including firmness, chewiness, taste, and aroma. Furthermore, for the ranking test, the most preferred samples were butter-sorbitol and margarine-sucrose cereal bar base with similar proportion, which is 38% of participants. While the least favorite sample was butter-sucrose with 64% of panelists choosing the samples. This indicates that different combination ingredients can provide high consumer product acceptance for a cereal bar and can be used to develop a butter substitute cereal bar product desirable for the consumer market.
Downloads
Download data is not yet available.
References
REFERENCES
Aleksejeva S, & Siksna I. 2017. Composition of Cereal Bar. Journal of Health Science 5 (2017): 139-145. https://www.researchgate.net/publication/318656238_Composition_of_Cereal_Bars
Arifin N, Peng KS, Long L, et.al. 2009. Relationship between textural properties and sensory qualities of cookies made from medium- and long chain triacylglycerol-enriched margarines. Wiley Interscience: 3 March 2010. https://pubmed.ncbi.nlm.nih.gov/20355133/
Asefa B, Assefa H, Girma G, Tsehanew H, Shemsadin F. 2017. The Physicochemical and Sensory Characteristic of Cookies Baked from Wheat Flour and Mango Pulp. Food Science and Quality Management Vol.65. https://core.ac.uk/download/pdf/234684609.pdf
Basu S, & Shivhare US. 2013. Rheological, Textural, Microstructural, and Sensory Properties of Sorbitol-Substituted Mango Jam. Food and Bioprocess Technology 6(6): 1401–1413. doi:10.1007/s11947-012-0795-8. https://link.springer.com/article/10.1007/s11947-012-0795-8.
BBM (Bakery, Biscuit, Makarna). 2020. Interest in margarines rising due to plant-based diet trend. https://magazinebbm.com/blog/interest-in-margarines-rising-due-to-plant-based-diet-trend-1631.
Boukid F, Klerks M, Pellegrini N, Fogliano V, Sanchez-Siles Ll. 2022. Current and emerging trends in cereal snack bars : implications for new product development. International Journal of Food Sciences and Nutrition. https://pubmed.ncbi.nlm.nih.gov/35184668/
Bower JA, & Whitten R. 2007. Sensory characteristics and consumer liking for cereal bar snack foods. Journal of Sensory Studies 15(3):327-345. https://onlinelibrary.wiley.com/doi/abs/10.1111/ j.1745-459X.2000.tb00274.x
Briggs MA, Petersen KS, Kris-Etherton PM. 2017. Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk. Healthcare (Basel, Switzerland) 5(2): 29. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5492032/
Cecchi L, Schuster N, Flynn D, Bechtel R, Bellumori M, Innocenti M, Mulinacci N, Guinard J. 2019. Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production. Journal of Food Science 84(10): 2995–3008. doi:10.1111/1750-3841.14800. https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/ 1750-3841.14800
Chauvin MA, Younce F, Ross C, & Swanson B. 2008. STANDARD SCALES FOR CRISPNESS, CRACKLINESS AND
CRUNCHINESS IN DRY AND WET FOODS: RELATIONSHIP WITH ACOUSTICAL DETERMINATIONS.
Journal of Texture Studies 39(4): 345–368. https://doi.org/10.1111/j.17454603.2008.00147.x
Chen J. & Rosenthal A. 2015. Modifying food texture: Novel ingredients and processing techniques.
Woodhead Publishing.
Dadalı C. & Elmacı Y. 2019. Characterization of Volatile Release and Sensory Properties of Model
Margarines by Changing Fat and Emulsifier Content. European Journal of Lipid Science and
Technology 121(6): 1900003. https://doi.org/10.1002/ejlt.201900003.
https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201900003
Das A, & Chakraborty R. 2016. Sweeteners: Classification, sensory and health effects. Encyclopedia of Food and Health 234–240. https://doi.org/10.1016/b978-0-12-384947-2.00677-2.
https://www.semanticscholar.org/paper/Sweeteners%3A-Classification%2C-Sensory-and-Health-Das-Chakraborty/0dd628dcafe5640c894f56073eee52b1b9480207
DEMİRKOL A, GUNESER O, & KARAGUL YUCEER Y. 2016. Volatile Compounds, Chemical and Sensory
Properties of Butters Sold in Çanakkale. Tarım Bilimleri Dergisi 22(1): 99–108. https://doi.org/10.1501/Tarimbil_0000001372. https://dergipark.org.tr/en/pub/ankutbd/issue/56546/786459
Dimic E, Vujasinovic V, Radocaj O, & Boric B. 2013. Sensory evaluation of commercial fat spreads based on oilseeds and Walnut. Acta Periodica Technologica (44): 21–30. https://doi.org/10.2298/apt1344021d. https://www.researchgate.net/publication/270472555_Sensory_evaluation_of_commercial_fat_spreads_based_on_oilseeds_and_walnut
Ding S, & Yang J. 2021. The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review. Trends in Food Science & Technology 670–679. doi:10.1016/j.tifs.2021.03.009. https://www.sciencedirect.com/science/article/abs/pii/S0924224421001990
Ghosh S, & Sudha ML. 2012. A review on polyols: new frontiers for health-based bakery products. International Journal of Food Sciences and Nutrition 63(3): 372–379. doi:10.3109/09637486.2011.627846
Giese J. 1996. Fats, Oils, and Fat Replacers, balancing the health benefits. Food Technol. Vol.50:76–78. https://www.scirp.org/(S(351jmbntvnsjt1aadkozje))/reference/referencespapers.aspx?referenceid=1378312
Grembecka M. 2019. Sugar Alcohols. In Encyclopedia of Food Chemistry (pp. 265–275). Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.21625-9
Guinard J, & Mazzucchelli R. 1996. The sensory perception of Texture and Mouthfeel. Trends in food science and technology Vol. 7. https://www.sciencedirect.com/science/article/abs/pii/092422449610025X
Ishak SF, Mohd Abd Majid HA, Mohd Zin Z, Zainol MK, & Jipiu LB. 2022. Sensorial and physicochemical
characterisation of snack bar with gum arabic(Acacia seyal) addition. Food Research 6(2): 319–329.
https://doi.org/10.26656/fr.2017.6(2).141
Jones PJH, Shamloo M, MacKay DS, Rideout TC, Myrie SB, Plat J, Roullet JB, Baer DJ, Calkins KL, Davis HR, Barton Duell P, Ginsberg H, Gylling H, Jenkins D, Lütjohann D, Moghadasian M, Moreau RA, Mymin D, Ostlund RE, Jr RRT, … Weingärtner O. 2018. Progress and perspectives in plant sterol and plant stanol research. Nutrition reviews 76(10): 725–746. https://doi.org/10.1093/nutrit/nuy032
Kakutani Y, Narumi T, Kobayakawa T, Kawai T, Kusakabe Y, Kunieda S, & Wada Y. 2017. Taste of breath: The
temporal order of taste and smell synchronized with breathing as a determinant for taste and
olfactory integration. Scientific Reports 7(1): 8922. https://doi.org/10.1038/s41598-017-07285-7
Kim E HJ, Corrigan VK, Hedderley DI, Motoi L. 2009. Predicting the sensory texture of cereal snack bars using instrumental measurements. Journal of Texture Studies 40 (4):457-481. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.2009.00192.x
Kocadağlı T. & V. Gökmen V. 2019. Caramelization in foods: a food quality and safety perspective.
Encyclopedia of Food Chemistry. Elsevier. pp. 18–29.
Kostyra E, Wasiak-Zys G, Rambuszek M, Waszkiewicz Robak B. 2016. Determining the sensory characteristics, associated emotions and degree of liking of the visual attributes of smoked ham. A multifaceted study. LWTFood Science and Technology 65:246-253. https://www.sciencedirect.com/science/article/abs/pii/S002364381530102X
Krause AJ, Lopetcharat K, Drake MA. 2007. Identification of the Characteristics That Drive Consumer Liking of Butter. 90(5): 0–2102. doi:10.3168/jds.2006-823
Levine H, & Finley JW. 2018. Texture. In book: Principles of Food Chemistry (pp.329-363).
Li J, Cui H, Xu X, Li J, Lu M, Guan X, Zhu D, & Liu H. 2022. Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine. Food Hydrocolloids 133: 107868. https://doi.org/10.1016/j.foodhyd.2022.107868
Lu R. & Cen H. 2013. Non-destructive methods for food texture assessment. In D. Kilcast
(Ed.). Instrumental assessment of food sensory quality: A practical guide. Woodhead Publishing.
pp. 230-254
Maina JW. 2018. Analysis of the factors that determine food acceptability. The Pharma Innovation Journal 7(5):253-257. https://www.thepharmajournal.com/archives/2018/vol7issue5/PartD/7-4-84-339.pdf
Martínez-Cervera, S., Salvador, A., & Sanz, T. (2014). Comparison of different polyols as total sucrose
replacers in muffins: Thermal, rheological, texture and acceptability properties. Food Hydrocolloids
35: 1–8. https://doi.org/10.1016/j.foodhyd.2013.07.016
Mecmesin. 2023. Butter vs Margarine Texture Analysis. Texture analysis solutions. https://www.textureanalyzers.com/publications/butter-vs-margarine-texture-analysis
Morris DH & Vaisey-Genser M. 2003. Margarine: Dietary Importance. Encyclopedia of Food Sciences and Nutrition second edition. https://www.sciencedirect.com/topics/food-science/margarine
Nafisah H, Ridawati, Dahlia M. 2022. The Effect of the use of margarine and butter with different percentages on the quality of sesame milk pie. Indonesian Journal of Multidisciplinary Science Vol 1 (8), Mei 2022. https://ijoms.internationaljournallabs.com/index.php/ijoms/article/view/155
Pancharoen S, Leelawat B, Vattanakul S. 2019. Using texture properties for clustering butter cake from various ratios of ingredient combination. Journal of Food Measurement and Characterization 13:34-42. https://link.springer.com/article/10.1007/s11694-018-9916-z
Petković M. 2019. Alternatives for Sugar Replacement in Food Technology: Formulating and Processing
Key Aspects. In T. Emilia Coldea (Ed.), Food Engineering. IntechOpen.
https://doi.org/10.5772/intechopen.82251
Rapp E, Ostrom A, Bosander F, Gustafsson IB. 2007. The sensory effect of butter in culinary sauces. Journal of Food Service Vol.18 (1).https://www.researchgate.net/publication/227760250_ The_sensory_effect_of_butter_in_culinary_sauces
Roze M, Crucean, D, Diler G, Rannou C, Cataneo C, Jonchere C, Le-Bail A, & Le-Bail P. 2021. Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits. Foods 10(11): 25-45. https://www.mdpi.com/2304-8158/10/11/2545
Samakradhamrongthai RS, Jannu T, Renaldi G. 2021. Physicochemical properties and sensory evaluation of high energy cereal bars and its consumer acceptability. Heliyon Aug. 7(8): e07776. https://linkinghub.elsevier.com/retrieve/pii/S240584402101879X
Savoreat. 2022. Product Development of Food: Strategy, Innovations, Trends, and Examples.https://savoreat.com/product-development-of-food-strategy-innovations-trends-and-examples/.
Sharma C, Sachdev PA, Kaur A. 2014. Cereal Bars - A healthful choice a review. Carpathian Journal of Food Science and Technology 6(2):29-36. https://www.researchgate.net/publication/287262421_ Cereal_bars_-_A_healthful_choice_a_review
Stauffer CE. 1998. Fats and oils in bakery products. Cereal Foods World 43:120–126. https://onlinelibrary.wiley.com/doi/abs/10.1002/047167849X.bio075
Tunick MH, Onwulata CI, Thomas AE, Phillips JG, Mukhopadhyay S, Sheen S, Liu CK, Latona N, Pimentel MR,
& Cooke PH. 2013. Critical Evaluation of Crispy and Crunchy Textures: A Review. International
Journal of Food Properties 16(5):949–963. https://doi.org/10.1080/10942912.2011.573116
Tramujas JM, Lucchetta L, do Prado NV do, de Oliveira D F de, & Tonial IB. 2021. Physical and sensory
characteristics of salty cereal bar with different binding agents. Food Science and Technology
41(suppl 1): 150–154. https://doi.org/10.1590/fst.07820
van der Sman, RG, & Renzetti S. 2020. Understanding functionality of sucrose in cake for reformulation purposes. Critical Reviews in Food Science and Nutrition 61(16): 2756–2772. https://doi.org/10.1080/10408398.2020.1786003
Yadav L, & Bhatnagar V. 2015. Optimization of ingredients in cereal bar. Food Sci.Res.J., 6(2): 273-78.https://www.researchgate.net/publication/289244649_Optimization_of_ingredients_in_cereal_bar
Yoshinaga K, Tago A, Yoshinaga-Kiriake A, Nagai T, Yoshida A, & Gotoh N. 2019. Effects of Heat Treatment on
Lactone Content of Butter and Margarine. Journal of Oleo Science 68(12): 1295–1301.
https://doi.org/10.5650/jos.ess19234
Aleksejeva S, & Siksna I. 2017. Composition of Cereal Bar. Journal of Health Science 5 (2017): 139-145. https://www.researchgate.net/publication/318656238_Composition_of_Cereal_Bars
Arifin N, Peng KS, Long L, et.al. 2009. Relationship between textural properties and sensory qualities of cookies made from medium- and long chain triacylglycerol-enriched margarines. Wiley Interscience: 3 March 2010. https://pubmed.ncbi.nlm.nih.gov/20355133/
Asefa B, Assefa H, Girma G, Tsehanew H, Shemsadin F. 2017. The Physicochemical and Sensory Characteristic of Cookies Baked from Wheat Flour and Mango Pulp. Food Science and Quality Management Vol.65. https://core.ac.uk/download/pdf/234684609.pdf
Basu S, & Shivhare US. 2013. Rheological, Textural, Microstructural, and Sensory Properties of Sorbitol-Substituted Mango Jam. Food and Bioprocess Technology 6(6): 1401–1413. doi:10.1007/s11947-012-0795-8. https://link.springer.com/article/10.1007/s11947-012-0795-8.
BBM (Bakery, Biscuit, Makarna). 2020. Interest in margarines rising due to plant-based diet trend. https://magazinebbm.com/blog/interest-in-margarines-rising-due-to-plant-based-diet-trend-1631.
Boukid F, Klerks M, Pellegrini N, Fogliano V, Sanchez-Siles Ll. 2022. Current and emerging trends in cereal snack bars : implications for new product development. International Journal of Food Sciences and Nutrition. https://pubmed.ncbi.nlm.nih.gov/35184668/
Bower JA, & Whitten R. 2007. Sensory characteristics and consumer liking for cereal bar snack foods. Journal of Sensory Studies 15(3):327-345. https://onlinelibrary.wiley.com/doi/abs/10.1111/ j.1745-459X.2000.tb00274.x
Briggs MA, Petersen KS, Kris-Etherton PM. 2017. Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk. Healthcare (Basel, Switzerland) 5(2): 29. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5492032/
Cecchi L, Schuster N, Flynn D, Bechtel R, Bellumori M, Innocenti M, Mulinacci N, Guinard J. 2019. Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production. Journal of Food Science 84(10): 2995–3008. doi:10.1111/1750-3841.14800. https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/ 1750-3841.14800
Chauvin MA, Younce F, Ross C, & Swanson B. 2008. STANDARD SCALES FOR CRISPNESS, CRACKLINESS AND
CRUNCHINESS IN DRY AND WET FOODS: RELATIONSHIP WITH ACOUSTICAL DETERMINATIONS.
Journal of Texture Studies 39(4): 345–368. https://doi.org/10.1111/j.17454603.2008.00147.x
Chen J. & Rosenthal A. 2015. Modifying food texture: Novel ingredients and processing techniques.
Woodhead Publishing.
Dadalı C. & Elmacı Y. 2019. Characterization of Volatile Release and Sensory Properties of Model
Margarines by Changing Fat and Emulsifier Content. European Journal of Lipid Science and
Technology 121(6): 1900003. https://doi.org/10.1002/ejlt.201900003.
https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201900003
Das A, & Chakraborty R. 2016. Sweeteners: Classification, sensory and health effects. Encyclopedia of Food and Health 234–240. https://doi.org/10.1016/b978-0-12-384947-2.00677-2.
https://www.semanticscholar.org/paper/Sweeteners%3A-Classification%2C-Sensory-and-Health-Das-Chakraborty/0dd628dcafe5640c894f56073eee52b1b9480207
DEMİRKOL A, GUNESER O, & KARAGUL YUCEER Y. 2016. Volatile Compounds, Chemical and Sensory
Properties of Butters Sold in Çanakkale. Tarım Bilimleri Dergisi 22(1): 99–108. https://doi.org/10.1501/Tarimbil_0000001372. https://dergipark.org.tr/en/pub/ankutbd/issue/56546/786459
Dimic E, Vujasinovic V, Radocaj O, & Boric B. 2013. Sensory evaluation of commercial fat spreads based on oilseeds and Walnut. Acta Periodica Technologica (44): 21–30. https://doi.org/10.2298/apt1344021d. https://www.researchgate.net/publication/270472555_Sensory_evaluation_of_commercial_fat_spreads_based_on_oilseeds_and_walnut
Ding S, & Yang J. 2021. The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review. Trends in Food Science & Technology 670–679. doi:10.1016/j.tifs.2021.03.009. https://www.sciencedirect.com/science/article/abs/pii/S0924224421001990
Ghosh S, & Sudha ML. 2012. A review on polyols: new frontiers for health-based bakery products. International Journal of Food Sciences and Nutrition 63(3): 372–379. doi:10.3109/09637486.2011.627846
Giese J. 1996. Fats, Oils, and Fat Replacers, balancing the health benefits. Food Technol. Vol.50:76–78. https://www.scirp.org/(S(351jmbntvnsjt1aadkozje))/reference/referencespapers.aspx?referenceid=1378312
Grembecka M. 2019. Sugar Alcohols. In Encyclopedia of Food Chemistry (pp. 265–275). Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.21625-9
Guinard J, & Mazzucchelli R. 1996. The sensory perception of Texture and Mouthfeel. Trends in food science and technology Vol. 7. https://www.sciencedirect.com/science/article/abs/pii/092422449610025X
Ishak SF, Mohd Abd Majid HA, Mohd Zin Z, Zainol MK, & Jipiu LB. 2022. Sensorial and physicochemical
characterisation of snack bar with gum arabic(Acacia seyal) addition. Food Research 6(2): 319–329.
https://doi.org/10.26656/fr.2017.6(2).141
Jones PJH, Shamloo M, MacKay DS, Rideout TC, Myrie SB, Plat J, Roullet JB, Baer DJ, Calkins KL, Davis HR, Barton Duell P, Ginsberg H, Gylling H, Jenkins D, Lütjohann D, Moghadasian M, Moreau RA, Mymin D, Ostlund RE, Jr RRT, … Weingärtner O. 2018. Progress and perspectives in plant sterol and plant stanol research. Nutrition reviews 76(10): 725–746. https://doi.org/10.1093/nutrit/nuy032
Kakutani Y, Narumi T, Kobayakawa T, Kawai T, Kusakabe Y, Kunieda S, & Wada Y. 2017. Taste of breath: The
temporal order of taste and smell synchronized with breathing as a determinant for taste and
olfactory integration. Scientific Reports 7(1): 8922. https://doi.org/10.1038/s41598-017-07285-7
Kim E HJ, Corrigan VK, Hedderley DI, Motoi L. 2009. Predicting the sensory texture of cereal snack bars using instrumental measurements. Journal of Texture Studies 40 (4):457-481. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.2009.00192.x
Kocadağlı T. & V. Gökmen V. 2019. Caramelization in foods: a food quality and safety perspective.
Encyclopedia of Food Chemistry. Elsevier. pp. 18–29.
Kostyra E, Wasiak-Zys G, Rambuszek M, Waszkiewicz Robak B. 2016. Determining the sensory characteristics, associated emotions and degree of liking of the visual attributes of smoked ham. A multifaceted study. LWTFood Science and Technology 65:246-253. https://www.sciencedirect.com/science/article/abs/pii/S002364381530102X
Krause AJ, Lopetcharat K, Drake MA. 2007. Identification of the Characteristics That Drive Consumer Liking of Butter. 90(5): 0–2102. doi:10.3168/jds.2006-823
Levine H, & Finley JW. 2018. Texture. In book: Principles of Food Chemistry (pp.329-363).
Li J, Cui H, Xu X, Li J, Lu M, Guan X, Zhu D, & Liu H. 2022. Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine. Food Hydrocolloids 133: 107868. https://doi.org/10.1016/j.foodhyd.2022.107868
Lu R. & Cen H. 2013. Non-destructive methods for food texture assessment. In D. Kilcast
(Ed.). Instrumental assessment of food sensory quality: A practical guide. Woodhead Publishing.
pp. 230-254
Maina JW. 2018. Analysis of the factors that determine food acceptability. The Pharma Innovation Journal 7(5):253-257. https://www.thepharmajournal.com/archives/2018/vol7issue5/PartD/7-4-84-339.pdf
Martínez-Cervera, S., Salvador, A., & Sanz, T. (2014). Comparison of different polyols as total sucrose
replacers in muffins: Thermal, rheological, texture and acceptability properties. Food Hydrocolloids
35: 1–8. https://doi.org/10.1016/j.foodhyd.2013.07.016
Mecmesin. 2023. Butter vs Margarine Texture Analysis. Texture analysis solutions. https://www.textureanalyzers.com/publications/butter-vs-margarine-texture-analysis
Morris DH & Vaisey-Genser M. 2003. Margarine: Dietary Importance. Encyclopedia of Food Sciences and Nutrition second edition. https://www.sciencedirect.com/topics/food-science/margarine
Nafisah H, Ridawati, Dahlia M. 2022. The Effect of the use of margarine and butter with different percentages on the quality of sesame milk pie. Indonesian Journal of Multidisciplinary Science Vol 1 (8), Mei 2022. https://ijoms.internationaljournallabs.com/index.php/ijoms/article/view/155
Pancharoen S, Leelawat B, Vattanakul S. 2019. Using texture properties for clustering butter cake from various ratios of ingredient combination. Journal of Food Measurement and Characterization 13:34-42. https://link.springer.com/article/10.1007/s11694-018-9916-z
Petković M. 2019. Alternatives for Sugar Replacement in Food Technology: Formulating and Processing
Key Aspects. In T. Emilia Coldea (Ed.), Food Engineering. IntechOpen.
https://doi.org/10.5772/intechopen.82251
Rapp E, Ostrom A, Bosander F, Gustafsson IB. 2007. The sensory effect of butter in culinary sauces. Journal of Food Service Vol.18 (1).https://www.researchgate.net/publication/227760250_ The_sensory_effect_of_butter_in_culinary_sauces
Roze M, Crucean, D, Diler G, Rannou C, Cataneo C, Jonchere C, Le-Bail A, & Le-Bail P. 2021. Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits. Foods 10(11): 25-45. https://www.mdpi.com/2304-8158/10/11/2545
Samakradhamrongthai RS, Jannu T, Renaldi G. 2021. Physicochemical properties and sensory evaluation of high energy cereal bars and its consumer acceptability. Heliyon Aug. 7(8): e07776. https://linkinghub.elsevier.com/retrieve/pii/S240584402101879X
Savoreat. 2022. Product Development of Food: Strategy, Innovations, Trends, and Examples.https://savoreat.com/product-development-of-food-strategy-innovations-trends-and-examples/.
Sharma C, Sachdev PA, Kaur A. 2014. Cereal Bars - A healthful choice a review. Carpathian Journal of Food Science and Technology 6(2):29-36. https://www.researchgate.net/publication/287262421_ Cereal_bars_-_A_healthful_choice_a_review
Stauffer CE. 1998. Fats and oils in bakery products. Cereal Foods World 43:120–126. https://onlinelibrary.wiley.com/doi/abs/10.1002/047167849X.bio075
Tunick MH, Onwulata CI, Thomas AE, Phillips JG, Mukhopadhyay S, Sheen S, Liu CK, Latona N, Pimentel MR,
& Cooke PH. 2013. Critical Evaluation of Crispy and Crunchy Textures: A Review. International
Journal of Food Properties 16(5):949–963. https://doi.org/10.1080/10942912.2011.573116
Tramujas JM, Lucchetta L, do Prado NV do, de Oliveira D F de, & Tonial IB. 2021. Physical and sensory
characteristics of salty cereal bar with different binding agents. Food Science and Technology
41(suppl 1): 150–154. https://doi.org/10.1590/fst.07820
van der Sman, RG, & Renzetti S. 2020. Understanding functionality of sucrose in cake for reformulation purposes. Critical Reviews in Food Science and Nutrition 61(16): 2756–2772. https://doi.org/10.1080/10408398.2020.1786003
Yadav L, & Bhatnagar V. 2015. Optimization of ingredients in cereal bar. Food Sci.Res.J., 6(2): 273-78.https://www.researchgate.net/publication/289244649_Optimization_of_ingredients_in_cereal_bar
Yoshinaga K, Tago A, Yoshinaga-Kiriake A, Nagai T, Yoshida A, & Gotoh N. 2019. Effects of Heat Treatment on
Lactone Content of Butter and Margarine. Journal of Oleo Science 68(12): 1295–1301.
https://doi.org/10.5650/jos.ess19234
Published
2023-09-29
How to Cite
Angrainy, H., Chandra, T., Anjali, C., & Utama, N. (2023). Assessing the Influence of Butter-Substitution with Margarine in Sorbitol and Sucrose Cereal Bar Base: Taste, Texture, and Aroma Evaluation by Consumer Preference. Indonesian Journal of Life Sciences, 5(02), 34-47. https://doi.org/https://doi.org/10.54250/ijls.v5i02.188
Issue
Section
Food Innovation and Nutrition
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Articles published in Indonesian Journal Life of Sciences are licensed under a Creative Commons Attribution-ShareAlike 4.0 International license. You are free to copy, transform, or redistribute articles for any lawful purpose in any medium, provided you give appropriate credit to the original author(s) and Indonesian Journal Life of Sciences, link to the license, indicate if changes were made, and redistribute any derivative work under the same license. Copyright on articles is retained by the respective author(s), without restrictions. A non-exclusive license is granted to Indonesian Journal Life of Sciences to publish the article and identify itself as its original publisher, along with the commercial right to include the article in a hardcopy issue for sale to libraries and individuals. By publishing in Indonesian Journal Life of Sciences, authors grant any third party the right to use their article to the extent provided by the Creative Commons Attribution-ShareAlike 4.0 International license.
