Assessing The Role of Psyllium Husk for Sensory Impact on Taste, Aroma and Texture of Rice Krispy Cereal Bar Snack
Abstract
The cereal bars market has experienced significant growth due to the rise of the "snackification" trend,
where snacks replace meals. Time constraints during meal occasions have led consumers to seek satisfying
snacks like cereal bars, offering tailored nutrition solutions. Ingredients are not only affecting the nutritional
value of cereal bars, but also contributing to their sensory attributes, such as taste, aroma, and texture. One
of the important ingredients in cereal bars is xanthan gum, which serves as a binding agent. Psyllium husk is
a potential substitute for xanthan gum, enhancing cereal bar texture and acting as dietary fiber to enhance
feelings of fullness and facilitate healthy digestion. The objective of this study was to formulate cereal bars
with functional properties, utilizing psyllium husk as an essential ingredient and understand its impact on
sensorial properties on taste, aroma, and texture, comparing it to xanthan gum. Four types of samples were
examined using 9-scale hedonic tests among 50 panelists to evaluate the degree of acceptance on the
sensory attributes of cereal bars. Results of this study showed that formulations with psyllium husk
surpassed those with xanthan gum in terms of aroma and taste, followed by hardness and chewiness,
making them preferred choices for cereal bars.
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