Thesis

The Development of Smart Veggie Snack from Ugly Vegetables

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Vegetables are crucial for human health yet the daily consumption is often insufficient to
reap their full benefits. 60% of vegetables are discarded due to visual defects which are
considered as ugly vegetables. To combat the environmental concern regarding vegetable
waste, a vegetable snack bar was developed. Due to its convenience, nutrition rich snack
bars such as cereal bars, nutty snack bars and dry fruit snack bars are developed to aid in the
daily nutritional requirements. To accommodate this, linear programming was used to
provide a formulation according to the desired nutritional benefits of the snack bar which
was high in protein and fiber. There are two phases in developing a snack bar, the solid phase
and the binding phase. For the binding phase, this study analyzed glucose syrup,
maltodextrin, and gelatin as binding agents. From the texture analysis glucose showed the
highest score for crispiness (3188.64 ± 1.14 g.force) whereas gelatin showed the lowest
score (1988.29 ± 0.83 g .force). In terms of sensory evaluation, the results showed that
glucose was the most accepted binding agent for a crispy snack bar (8.13 ± 0.68). The
development of vegetable snack bar with three different variations (cereal, nuts and dry
fruits) was continued with glucose syrup as the binding agent. According to the nutritional
analysis of protein and fiber, it showed that both the protein and fiber content align with the
solutions provided by the linear programming (exceeding 10 grams of protein and 5 grams of
fiber per 100 grams of product). Sensory evaluation was also done to know the overall
acceptability of each variant of snack bars, the cereal and vegetables variant shown to have
the highest liking score (5.71 ± 1.68) and the lowest was found to be the dried fruit and
vegetables variant (5.14 ± 1.99). In conclusion, glucose was found to be the best suited
binding agent for a crispy snack bar and the cereal and vegetable bar variant was shown to
have a high protein and fiber content and was the most liked product.

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Availability

Detail Information

Series Title

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Call Number

FSN 24-005

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

high fiber
high protein
linear programming
snack bar
ugly vegetables

Specific Detail Info

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Statement of Responsibility

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