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Optimization of Hardness as a Textural Property of a Fruit Enriched Honey Sweetened Snack Bar for Children Aged 5 to 13 Years

Author

Listed:
  • Julia Kigozi
  • Cynthia Mutonyi Wandeka
  • Robert Mugabi
  • Paddy Ainebyona

Abstract

Optimization for hardness of the snack bar formulated from selected fruits and grain amaranths bound with honey was conducted using Response Surface Methodology (RSM). To achieve a desired degree of hardness, honey content and compression force were varied. The effects of this variation was investigated to determine the best Honey: Compression force combination that results into the desired hardness. Thirteen combinations were considered. The force-honey combination varied between 9.82 to 41.87 kN and 30 to 80 g respectively. Results revealed that both honey and compression force had a significant effect (p

Suggested Citation

  • Julia Kigozi & Cynthia Mutonyi Wandeka & Robert Mugabi & Paddy Ainebyona, 2024. "Optimization of Hardness as a Textural Property of a Fruit Enriched Honey Sweetened Snack Bar for Children Aged 5 to 13 Years," European Journal of Agriculture and Food Sciences, European Open Science, vol. 6(4), pages 14-18, June.
    • Handle: RePEc:epw:ejfood:v:6:y:2024:i:4:id:20733
    DOI: 10.24018/ejfood.2024.6.4.733
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