Physicochemical characteristics, textural properties, and sensory attributes of low‐calorie cereal bar enhanced with different levels of saccharin during storage

Abstract

A low-calorie cereal bar was developed using various concentrations of saccharin (0.005. 0.0075, and 0.01 wt/wt) and its physicochemical characteristics, textural properties, and sensory qualities during storage were evaluated. Water activity and textural properties were significantly lower in the cereal bar prepared with saccharin than in the bar prepared with starch syrup (control). However, the low-calorie cereal bar formulated with a high concentration of saccharin had sensory attributes significantly different from that of control. In addition, the lower moisture content, water activity, and textural properties, and sensory parameters of this bar deteriorated throughout the storage period. However, microbial properties were unobservable during the storage period. Therefore, saccharin could be suitable for making low-calorie cereal bars, with 0.01% being the optimal concentration. Practical applications Nowadays, consumers are more aware about their health and prefer sugar-reduced or sugar-free products. Therefore, sugar replacement products are in demand in markets. In this study, a low-calorie cereal bar was formulated using saccharin and its physiochemical properties were evaluated. This information would be useful, especially, to individuals who want to consume sugar-free products.