JURNAL ILMIAH Komponen yang dinilai Nilai Reviewer Nilai

(1)

LEMBAR

HASIL PENILAIAN SEJAWAT SEBIDANG ATAU PEER REVIEW KARYA ILMIAH: JURNAL ILMIAH

Komponen yang dinilai Nilai Reviewer Nilai Rata-rata

Reviewer I Reviewer II

a. Kelengkapan unsur isi jurnal (10%) 4,00 4,00 4,00

b. Ruang lingkup dan kedalaman

pembahasan (30%) 10,00 11,50 10,75

c. Kecukupan dan kemutakhiran data/

informasi dan metodologi (30%) 11,00 11,00 11,00

d. Kelengkapan unsur dan kualitas

terbitan/ jurnal (30%) 12,00 11,00 11,50

Total = (100%) 37,00 37,50 37,25

Nilai Pengusul (60% x nilai total) 22,20 22,50 22,35

Reviewer II Semarang, 10 Agustus 2021

Reviewer I

Prof. Nita Aryanti, ST, MT, PhD NIP. 197501172000032001

Unit Kerja : Departemen Teknik Kimia FT Undip

Prof. Dr. Mohamad Djaeni, ST, M,Eng NIP. 197102071995121001

Unit Kerja : Departemen Teknik Kimia FT Undip Jurnal Ilmiah Nasional Terakreditasi

Jurnal Ilmiah Nasional Tidak Terakreditasi Hasil Penilaian Peer Review

Judul Jurnal Ilmiah (Artikel) : Influence of composite flour constituents and extrusion temperature in the production of analog rice

Jumlah Penulis : 6 orang

Status Pengusul : Penulis pertama/ penulis ke - 3/ penulis korespondensi

Identitas Jurnal Ilmiah : a. Nama Jurnal : Food Science & Nutrition

b. Nomor ISSN : 2048-7177

c. Volume, nomor, bulan, tahun : Vol. 9, No. 8, Agustus 2021 d. Penerbit : Wiley (John Wiley and Sons Ltd) e. DOI Artikel : 10.1002/fsn3.2411

f. Alamat web Jurnal : https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.2411 Alamat artikel : https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.2411

g. Terindeks : SCOPUS (Q2: Food Science), SJR=0,61 (2020)

Kategori Publikasi Jurnal Ilmiah ✓ Jurnal Ilmiah Internasional (Beri ✓pada katergori yang

tepat)

(2)

LEMBAR

Komponen yang dinilai

Nilai Maksimal Jurnal Ilmiah

Nilai Akhir yang diperoleh Internasional Nasional

Terakreditasi Nasional Tidak Terakreditasi

40

a. Kelengkapan unsur isi jurnal (10%) 4,00 4,00

pembahasan (30%) 12,00 10,00

informasi dan metodologi (30%)

12,00 11,00

terbitan/ jurnal (30%) 12,00 12,00

Total = (100%) 40,00 37,00

Nilai pengusul = 60% x 37,00 = 22,20

Semarang, Reviewer I

Prof. Dr. Mohamad Djaeni, ST, M,Eng NIP. 197102071995121001

Unit Kerja : Departemen Teknik Kimia FT Undip Jurnal Ilmiah Nasional Terakreditasi

Jurnal Ilmiah Nasional Tidak Terakreditasi Hasil Penilaian Peer Review

Catatan penilaian artikel oleh Reviewer:

1. Kesesuaian dan kelengkapan unsur isi iurnal:

Artikel ini dipublikasikan lengkap dengan bagian terdiri dari: Judul, Abstrak, Pendahuluan, Bahan dan Metode, Hasil dan Pembahasan, Kesimpulan, Ucapan Terima Kasih, dan Daftar Pustaka. Artikel ditulis sesuai dengan petunjuk penulisan Jurnal. Substansi artikel sesuai dengan bidang ilmu Teknik Kimia.

2. Ruang lingkup dan kedalaman pembahasan:

Substansi artikel sesuai dengan bidang ilmu pengusul, yaitu Teknik Kimia. Kebaruan artikel ini membahas mengenai produksi beras analog dengan kombinasi tepung modified cassava flour (Mocaf) dan tepung ikan gabus yang memiliki kandungan kalsium tinggi. Suhu ekstrusi juga menjadi variabel kunci dalam riset ini. Artikel dilengkapi dengan 5 tabel dan 6 grafik untuk memberikan penjelasan secara detail. Pembahasan ditulis cukup baik dan mensitasi cukup banyak artikel pendukung terkini. Kesimpulan yang dihasilkan mungkin bisa diekspose lebih panjang lebar lagi, agar nilai bagi pengembangan ilmu terkait lebih signifikan lagi.

3. Kecukupan dan kemutakhiran data/informasi dan metodologi:

Kemutakhiran data didukung referensi yaitu 10 tahun terakhir sebanyak 29 artikel dari 38 artikel yang disitasi, atau 89,47 %. Metode penelitian dituliskan cukup komprehensif dan memenuhi standar penulisan yang dipersyaratkan dalam jurnal tersebut. Metode sangat jelas dan sehingga prosedurnya bisa dipraktekan peniliti lain/pembaca.

4. Kelengkapan unsur dan kualitas terbitan:

Artikel ini dipublikasikan dalam Jurnal Food Science & Nutrition terbitan John Wiley and Sons Ltd. Jurnal ini masuk kategori jurnal terindeks SCOPUS Q2, SJR = 0,61 (2020), H index=27, dan Impact Factor 2,863 (2020). Artikel memiliki similaritas 8 % dengan turnitin. Jurnal terindeks di Chemical Abstracts Service (ACS), Current Contents: Agriculture, Biology & Environmental Sciences (Clarivate Analytics), Food Science &

Technology Abstracts™ (IFIS), PubMed via PMC deposit (NLM), Science Citation Index Expanded (Clarivate Analytics, SCOPUS (Elsevier),Web of Science (Clarivate Analytics).

Status Pengusul : Penulis pertama/ penulis ke - 3/ penulis korespondensi

f. Alamat web Jurnal : https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.2411 Alamat artikel : https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.2411 g. Terindeks : SCOPUS (Q2: Food Science), SJR=0,61 (2020)

tepat)

(3)

LEMBAR

Komponen yang dinilai

Nilai Maksimal Jurnal Ilmiah

Nilai Akhir yang diperoleh Internasional Nasional

Terakreditasi Nasional Tidak Terakreditasi

40

a. Kelengkapan unsur isi jurnal (10%) 4,00 4,00

pembahasan (30%) 12,00 11,50

informasi dan metodologi (30%) 12,00 11,00

terbitan/ jurnal (30%) 12,00 11,00

Total = (100%) 40,00 37,50

Nilai pengusul = 60% x 37,50 = 22,50

Semarang, Reviewer II

Prof. Nita Aryanti, ST, MT, PhD NIP. 197501172000032001

Unit Kerja : Departemen Teknik Kimia FT Undip

Jurnal Ilmiah Nasional Terakreditasi Jurnal Ilmiah Nasional Tidak Terakreditasi Hasil Penilaian Peer Review

Catatan penilaian artikel oleh Reviewer:

1. Kesesuaian dan kelengkapan unsur isi iurnal:

Kesesuaian dan unsur isi artikel lengkap sesuai dengan bidang ilmu Teknik Kimia. Artikel ditulis sesuai dengan panduan penulisan jurnal yang tersaji dengan baik, terdiri dari judul, abstrak, pendahuluan, bahan dan metode, hasil dan pembahasan, kesimpulan, ucapan terima kasih serta daftar pustaka.

2. Ruang lingkup dan kedalaman pembahasan:

Artikel mengkaji tentang pengaruh suhu ekstrusi dan komposisi bahan baku dalam produksi beras analog dengan kombinasi tepung Mocaf (tepung modifikasi ubi kayu) and sumber kalsium tepung ikan gabus. Artikel ditulis cukup komprehensif, dilengkapi dengan 6 gambar dan 5 tabel untuk memberikan gambaran variabel yang dikaji. Dalam pembahasan digunakan 28 referensi dari total 38 (73,68%) sehingga menunjukkan kedalaman pembahasan yang baik.

3. Kecukupan dan kemutakhiran data/informasi dan metodologi:

Penyajian metodologi dan data cukup lengkap didukung oleh berbagai uji yang memadai. Artikel memiliki kemutakhiran artikel yang baik dengan dilengkapi 29 referensi dalam 10 tahun terakhir dari 38 referensi yang digunakan atau (89,47%). Penulisan metode penelitian cukup komprehensif sesuai standar penulisan jurnal.

4. Kelengkapan unsur dan kualitas terbitan:

Jurnal Food Science & Nutrition diterbitkan oleh John Wiley and Sons Ltd. Jurnal ini masuk dalam kategori jurnal terindeks SCOPUS Q2, dengan SJR = 0,61 (2020) dan Impact Factor 2,863 (2020) H index=27. Artikel memiliki similaritas turnitin 8 %. Editorial board jurnal ini terdiri peneliti dari 14 negara dengan reputasi yang sangat baik dan serta disertai dengan petunjuk penulisan yang lengkap.

https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.2411 Status Pengusul : Penulis pertama/ penulis ke - 3/ penulis korespondensi

f. Alamat web Jurnal :

Alamat artikel : https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.2411 g. Terindeks : SCOPUS (Q2: Food Science), SJR=0,61 (2020)

tepat)

(4)

1 of 1

|

 Export Download  Print  E-mail  Save to PDF ⋆ Save to list More...▻

View at Publisher

Document type Article Source type Journal ISSN

DOI . /fsn . View more

Food Science and Nutrition • Open Access • Volume , Issue , Pages - • August

Influence of composite flour constituents and

extrusion temperature in the production of analog rice

Sumardiono S. , Budiyono, Kusumayanti H., Prakoso N.I.A., Paundrianagari F.P., Cahyono H.

Save all to author list

a a b a a a

Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang, Indonesia Department of Industrial Chemical Engineering, Vocational School, Universitas Diponegoro, Semarang, Indonesia

a b

Abstract Author keywords

Reaxys Chemistry database information SciVal Topics

Metrics Funding details

Abstract

This study was conducted to determine the effect of composite flour (CF) constituents and different extrusion temperatures on the production of analog rice and community perceptions about the produced rice. CF was produced by mixing modified cassava flour (Mocaf) and snakehead fish flour (SF) in the following ratios: 100:0; 97:3; 94:6; 91:9; and 88:12. Analog rice was then extruded from CF at the following temperatures: 50, 70, and 90°C. The analog rice was tested for physical properties (bulk density and cooking time), chemical properties (nutrient content), and organoleptic properties. The results showed that CF and extrusion temperature affect the nutrient content of analog rice. The best analog rice formulation constituted of CF with Mocaf:SF ratio of 91:9 and extrusion temperature of 70°C, and contained 14.34% water, 0.85% ash, 71.83% carbohydrate, 11.24% protein, 1.12%, calcium 1,113 ppm, and 2.43% dietary fiber. This study included 42 respondents aged 20–23 years, including 20 males and 22 females. All the respondents showed acceptance for the analog rice, suggesting that it could substitute ordinary rice as a staple food. © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

Cited by 0 documents

Inform me when this document is cited in Scopus:

Volume 9, Number 8

Editor-in-Chief Dr. Y. Martin Lo

fsn3_1692_issueinfo.indd 1

fsn3_1692_issueinfo.indd 1 28-07-2021 13:29:5928-07-2021 13:29:59

(6)

Editor-in-Chief

Y. Martin Lo, PhD, Professor and Director Shenzhen University, China

AssociateEditors

Shiguo Chen, PhD, Professor at Zhejiang University, China, [email protected] Wen-Hsing Cheng, PhD, Associate Professor

Mississippi State University, USA Daming Fan, PhD, Professor

Jiangnan University, China Yingjian Lu, PhD, Professor

Nanjing University of Finance and Economics, China Jesús Simal, PhD, Professor

Ourense Campus – University of Vigo, Spain

Open Access and Copyright

All articles published by Food Science & Nutrition are fully open access: immediately freely available to read, download, and share. All Food Science & Nutrition articles are published under the terms of the Creative Commons Attribution License which permits use, distribution, and reproduction in any medium, provided the original work is properly cited.

Copyright on any research article in a journal published by Food Science & Nutrition is retained by the author(s). Authors grant Wiley a license to publish the article and identify itself as the original publisher. Authors also grant any third party the right to use the article freely as long as its integrity is maintained and its original authors, citation details and publisher are identified. Further information about open access license and copyright can be found at http://www.wileyopenaccess.com/details/content/12f25db4c87/Copyright–License.html.

Disclaimer

The Publisher and Editors cannot be held responsible for errors or any consequences arising from the use of information contained in this journal; the views and opinions expressed do not necessarily reflect those of the Publisher and Editors, neither does the publication of advertisements constitute any endorsements by the Publisher and Editors of the products advertised.

Wiley Open Access articles posted to repositories or websites are without warranty from Wiley of any kind, either express or implied, including, but not limited to, warranties of merchantability, fitness for a particular purpose, or non-infringement. To the fullest extent permit- ted by law Wiley disclaims all liability for any loss or damage arising out of, or in connection with, the use of or inability to use the content.

For submission instructions, subscription, and all the latest information, visit http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2048-7177 Editorial Board

Obadina O. Adewale, PHD, Researcher

Federal University of Agriculture, Abeokuta, Nigeria

Paula B. Andrade, PhD, Associate Professor University of Porto, Portugal Sanem Argin, PhD, Assistant

Professor

Yeditepe University, Turkey Yi Fang Chu, PhD Pepsi Co Nutrition, USA Natalia Di Pietro, PhD University G. d’Annunzio Carmen Gomes, PhD, Adjunct

Associate Professor Texas A & M, USA Dallas Hoover, PhD, Professor

University of Delaware, USA De-Xing Hou, PhD, Professor Kagoshima University, Japan

Jian-Guo Jiang, PhD Professor

South China University of Tech- nology, China

Catherine (Chengchu) Liu, PhD, Senior Agent University of Maryland Extension, USA Zhaoxin Lu, PhD

Nanjing Agricultural University, China

Bernadene Magnuson, PhD University of Toronto, Canada Marilena Marino, PhD Università degli Studi di Udine, Italy

Song Miao, PhD

Teagasc Food Research Centre, Ireland

Sergej Ostojic, PhD University of Belgrade, Serbia

Miguel Ángel Prieto Lage, Faculty of Food Science and Technology

University of Vigo, Spain Yuting Tian, PhD, Associate Professor

Fujian Agriculture and Forestry University, China

Fidel Toldrá, PhD, Research Professor

lnstituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain

Kinga Topolska, PhD University of Agriculture in Krakow, Poland

Vinicius P. Venancio, PhD Texas A&M University, United States

Mingfu Wang, PhD, Associate Professor

The University of Hong Kong

Thomas Wang, PhD United States Department of Agriculture, USA

Baojun (Bruce) Xu, PhD, Professor

Beijing Normal University-Hong Kong Baptist University United International College, China Changhu Xue, PhD, Professor China Ocean University, China Xingqian Ye, PhD, Professor Zhejiang University, China Gow-Chin Yen, PhD, Professor National Chun-Hsing University, Taiwan

Liming Zhao, PhD, Professor East China University of Science and Technology, China Kequan (Kevin) Zhou, PhD,

MD, Professor

Wayne State University, USA

fsn3_1692_issueinfo.indd 2

fsn3_1692_issueinfo.indd 2 28-07-2021 13:30:0228-07-2021 13:30:02

(7)

Table of content

https://onlinelibrary.wiley.com/toc/20487177/2021/9/8

(8)

(9)

4386

|

www.foodscience-nutrition.com Food Sci Nutr. 2021;9:4386–4394.

1 | INTRODUCTION

Rice consumption is increasing every year in line with the increasing world population. The nutritional composition of white rice is 40%– 80% calories, 78.9% carbohydrate, 6.8% protein, and 0.8%

iron (Dalbhagat et al., 2019). As the world's population is increasing, so is the proportion of elderly people. One of the diseases that are familiar to the elderly is osteoporosis, caused by bone metabolism disorder. Various conditions can disrupt bone metabolism: reduced estrogen, decreased calcium, and decreased mechanical stimulation.

Calcium intake can be increased by adding these minerals to com- monly consumed foods such as rice by fortification of food. Food

fortification is essential to add one or more nutrients to food (Putri

& Sumardiono, 2020; Santosa et al., 2017). Foodstuffs used as a fortification matrix can produce either ready- to- eat food or raw materials that require processing (Wardhani et al., 2018). Fortification programs serve as a low- cost solution that addresses nutrient defi- ciencies (Santosa et al., 2017).

A very high dependence of the Indonesian people on rice and a need for high calcium food for the elderly are prevailing problems.

Therefore, new solutions are needed to overcome these problems, one of which is producing analog rice. Analog rice is an alternative food to substitute rice shaped like a grain of rice produced from corn, sago, cassava, sorghum, composite flour, and other materials.

Received: 24 March 2021

|

Revised: 28 May 2021

|

Accepted: 29 May 2021 DOI: 10.1002/fsn3.2411

O R I G I N A L R E S E A R C H

Influence of composite flour constituents and extrusion temperature in the production of analog rice

Siswo Sumardiono

¹

| Budiyono

¹

| Heny Kusumayanti

²

| Novian Indra Agung Prakoso

¹

| Fawzia Puti Paundrianagari

¹

| Heri Cahyono

¹

This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

1Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang, Indonesia

2Department of Industrial Chemical Engineering, Vocational School, Universitas Diponegoro, Semarang, Indonesia Correspondence

Siswo Sumardiono, Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Postal Code 50275, Semarang, Indonesia.

Email: [email protected] Funding information

Ministry of Research and Technology/

National Research and Innovation Agency of Republic Indonesia through Penelitian Terapan (PT) 2020 scheme., Grant/Award Number: 257- 94/UN7.6.1/PP/2020

Abstract

This study was conducted to determine the effect of composite flour (CF) constituents and different extrusion temperatures on the production of analog rice and community perceptions about the produced rice. CF was produced by mixing modified cassava flour (Mocaf) and snakehead fish flour (SF) in the following ratios: 100:0;

97:3; 94:6; 91:9; and 88:12. Analog rice was then extruded from CF at the following temperatures: 50, 70, and 90°C. The analog rice was tested for physical properties (bulk density and cooking time), chemical properties (nutrient content), and organoleptic properties. The results showed that CF and extrusion temperature affect the nutrient content of analog rice. The best analog rice formulation constituted of CF with Mocaf:SF ratio of 91:9 and extrusion temperature of 70°C, and contained 14.34% water, 0.85% ash, 71.83% carbohydrate, 11.24% protein, 1.12%, calcium 1,113 ppm, and 2.43% dietary fiber. This study included 42 respondents aged 20–

23 years, including 20 males and 22 females. All the respondents showed acceptance for the analog rice, suggesting that it could substitute ordinary rice as a staple food.

K E Y W O R D S

analog rice, calcium, composite flour, extrusion, snakehead fish

(10)

Food Sci. Nutr. 2021;9:4031–4047. www.foodscience-nutrition.com

|

4031

1 | INTRODUCTION

Grass turtle (Chinemys reevesii) is an aquatic animal species of the Geoemydidae family, which is found in many countries, particularly in Hong Kong, China, Taiwan, Japan, and Korea (Dai et al., 2012). At present, research studies are focused on the practical utilization of various aquatic animal species products and their by- products (Zou

et al., 2017). Tortoises and turtles have long been used for foods and medicines in the East and Southeast Asia, while China is the largest consumer country in the world. The soft- shelled turtles (Pelodiscus sin- ensis) is a commercially important and delicious aquatic species due to their higher nutritional value and medicinal benefits, where they can be used for anticancer, antioxidation, and reduces blood pressure. The global production of soft- shelled turtles is estimated to be 355,000 Received: 16 May 2020

|

Revised: 3 September 2020

|

Accepted: 4 September 2020

DOI: 10.1002/fsn3.1903

Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle (Chinemys reevesii) as influenced by enzymatic hydrolysis conditions

Md. Serajul Islam

^1,2,4

| Wang Hongxin

^1,2

| Habtamu Admassu

³

| Anwar Noman

¹

| Chaoyang Ma

²

| Fu An wei

⁵

1State key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu province 214122, China

2National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu province 214122, China

3Department of Food Process Engineering, Biotechnology and Bioprocessing Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia

4Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

5Guangxi zhongtaikang Technology Industry Co., Ltd., Nanning, Guangxi 530029, P. R.

China

Correspondence

Wang Hongxin , State key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi- 214122, Jiangsu province, China.

National first- class discipline program of Food Science and Technology, Grant/

Award Number: JUFSTR20180204; China Scholarship Council, Grant/Award Number:

2017GXZ017968

Abstract

Grass turtle muscle was hydrolyzed with papain enzyme to produce protein hydrolysate (PH) and the degree of hydrolysis (DH) was determined. Under optimal conditions, the highest DH was 19.52% and the yield was recorded as 17.26%. Protein content of the hydrolysates was ranged from 73.35% to 76.63%. Total amino acids were more than 96.77% for each PH. The PH obtained at DH 19.52% achieved ex- cellent solubility and emulsifying activity which were 95.56% and 108.76 m²/g, respectively at pH 6. Foam capacity amounted 100% in PH of DH 19.52% at pH 2, and water- holding capacity was 4.38 g/g. The antioxidant activity showed the strongest hydroxyl radical scavenging activity (95.25%), ABTS (84.88%), DPPH (75.89%), iron chelating (63.25%), and cupper chelating (66.90%) at DH 11.96%, whereas reducing power (0.88) at DH 19.52%. Thus, the findings indicated that utilization of grass turtle muscle protein hydrolysate is a potential alternative protein resource to improve the nutritional and functional properties in food ingredients and product formulations.

K E Y W O R D S

Antioxidants activities, Chinemys reevesii, Enzymatic hydrolysis, Functional properties, Protein hydrolysate, Scanning electron microscopy (SEM)

(11)

Food Sci Nutr. 2021;9:4395–4408. www.foodscience-nutrition.com

|

4395 Received: 28 December 2020

|

Revised: 9 April 2021

|

Accepted: 23 May 2021

DOI: 10.1002/fsn3.2412

Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment

Tarek Gamal Abedelmaksoud

¹

| Sayed Saad Smuda

¹

| Ammar B. Altemimi

²

| Reda Mahgoub Mohamed

¹

| Anubhav Pratap- Singh

³

| Marwa Rashad Ali

¹

1Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt

2Department of Food science, College of Agriculture, University of Basrah, Basrah, Iraq

3Food, Nutrition & Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada Correspondence

Tarek Gamal Abedelmaksoud, Food Science Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt.

Email: [email protected] Anubhav Pratap- Singh, Food, Nutrition &

Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada.

This research was funded by National Science and Engineering Research Council of Canada (NSERC) Discovery Grant Program, grant number RGPIN- 2018- 04735 to Anubhav Pratap- Singh

Abstract

This study reports the evolution of phenolics, inulin content, proximate composition, hardness, and sensory characteristics of an inulin- rich healthy snack bar (The Sunroot Snack Bar) over 90 days of storage in refrigerated and room temperature storage. A response surface methodology (RSM) with a central composite rotatable design was first employed for optimizing the concentrations of sunroot, potato, and oats. The optimum selected concentrations of sunroot, potato, and oat were 53.99, 37.88, and 5 g, respectively, and a quadratic model was found to yield the best fit. Analysis of variance revealed that a higher sunroot content resulted in more firmness of the bar and higher overall acceptability in sensory trials. Sunroot snack bar samples without flavor (control), sunroot snack bar with cheese flavor (S1), and sunroot snack bar with olive flavor (S2) were then tested for sensory, chemical, phytochemicals, and microbial contents among control, S1, and S2 samples over a 90- day shelf- life study.

Results showed no significant (p < .05) changes in these contents on addition of flavor. An increase in microbial load and the appearance of a bitter taste after 30 days of fresh sunroot storage were observed. No microbial growth was observed in all sunroot snack bar samples during storage at 4°C, while some microbial growth was observed at 25°C for 90 days. It was inferred that the high- quality shelf life of the sunroot bar was 90 days at 4°C, which was shortened to a month if the bars were preserved at 25°C. There was a significant phenolic and inulin content loss at 25°C compared with 4°C in total phenolic component. Based on the results of sensory evaluation, online questionnaire of customer experience, and cost analysis, this study successfully used sunroot tubers for the production of snack bars as a promising new raw material, which was introduced healthily with a suitable price for such product compared with other products in the market.

K E Y W O R D S

oats, snack bar, storage stability, sunroot, vegetable