Formulation of energy bars with different binders

Abstract

Energy bars have become a trend for a healthy life style. Their ingredients must be properly combined to ensure they complement each other in flavor, texture, and physical properties. In this study, three formulations were developed, varying the types of binders in a 50/50% ratio of dry ingredients to binders. Acceptance or liking was assessed using a seven-point hedonic scale for overall acceptance, and the attributes of sweetness, hardness, and stickiness were evaluated using JAR scales. The bar made with honey and sugar showed a higher level of sensory acceptance.