Thesis

The Effect of Butterfly Blue Pea (Clitoria ternatea) and Lavender (Lavandula angustifolia) on the Physicochemical Properties of Cereal Bars with Different Baking Treatments

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The cereal bars market is expected to grow annually between 2024 and 2028. Various food industries
experimented with many innovations and variations to improve cereal bars. In this study, two edible
flowers were used as natural antioxidants as a substitute for synthetic antioxidants while increasing
the nutrition values simultaneously. This study is included in one of three studies that incorporated
two dried edible flowers (Butterfly Pea (BP) and Lavender (LA)) to fortify the cereal bar, where this
study focused more on physicochemical properties. These two flowers were used for this study due
to their blue color indicating a high anthocyanin concentration. Anthocyanin is one of the flavonoid
compounds that are common in nature and has high antioxidant activity. Four formulations were
used for edible flower addition: Control (0%), BP (1.75% of BP), LA (1.75% of LA), and Mix (0.87% of
BP : 0.87% of LA). In addition, two different baking treatments (100°C for 120 minutes (T1) and
140°C for 35 minutes (T2)) were used in this study. The findings indicated that adding BP to cereal
bars with T2 resulted in the darkest color, highest moisture content, and water activity. While the BP
sample with T1 achieved the highest hardness value. The lowest fracturability distance was achieved
by Mix 140°C. Regarding lipid peroxide value, samples baked with T1 were proven to have a longer
shelf-life compared to T2. In addition, the edible flowers successfully slow lipid oxidation by slowing
down the hydroperoxide formation in cereal bars.

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Availability

Detail Information

Series Title

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Call Number

FT 24-005

Publisher

i3L, Jakarta : i3L Press., 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)

butterfly pea
cereal bars

Specific Detail Info

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Statement of Responsibility

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