Abstract Arrowroot is rich in carbohydrates, making it an excellent source of energy. It is also gluten-free, making it accessible to individuals with celiac disease or gluten intolerance, thereby contributing to more inclusive food security. Arrowroot flour and brown rice have potential as raw materials for high-fiber snack bars. This study aimed to assess how varying proportions of arrowroot flour and brown rice affect the physicochemical and organoleptic characteristics of these snack bars. Employing a Completely Randomized Design, different ratios of arrowroot flour to brown rice (100%:0% (F1); 75%:25% (F2); 50%:50% (F3); 25%:75% (F4); and 0%:100% (F5)) were tested. The snack bars underwent analysis for physicochemical attributes such as water and ash content, fat, total protein, carbohydrates, total sugar, and hardness. Organoleptic evaluations, encompassing hedonic testing and scoring by 25 untrained panelists, were conducted based on parameters including color, taste, aroma, texture, aftertaste, hardness, brittleness, and stickiness. Results indicated significant impacts of the arrowroot flour and brown rice formulations on both physicochemical (e.g., water content, ash, fat, total protein, carbohydrates, calories, total sugar, and hardness) and organoleptic properties (e.g., color, taste, aroma, texture, aftertaste, hardness, brittleness, and stickiness) of the snack bars. The formulation with a 25%:75% ratio (F4) yielded the highest fiber content, reaching 12.46%.
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