FORMULATION AND OPTIMIZATION OF HERBAL GRANOLA BAR USING FACTORIAL DESIGN

Abstract

The experimental work was carried out in 2022-2023 in SVU college of sciences, Sri Venkateswara University, Tirupati. The main aim was to design a herbal granola bar and its optimization using factorial design. Factorial design was used to determine the significant factors and the optimal condition of the process variable. The factors considered for the study were gum acacia (stabilizer/Gum acacia) and dried herb powder, and the responses were mouth feel, colour and overall acceptability. In the study, increase in colour values of the product was observed with added levels of Centella asiatica herb powder up to 6 percent, although irreversible effect was observed at the level of 8 percent.The mouth feel values of the herbal granola bar formulations containing different levels of Centella asiatica herb powder and gum acacia reveals that the main effect plot shows that the addition of Centella asiatica herb powder up to 6 percent markedly increased the mouth feel values of product. Addition of Centella asiatica herb powder up to 6 percent did not affect the taste of the product, however at the level of 8 percent the formulated product perceived the specific medicinal herb taste and flavour in herbal granola bar. Finally, the sensory attributes in terms of overall acceptability of formulations containing 6 percent Centella asiatica herb powder and 1.5 percent level of gum acacia were best and well accepted.