CONSUMER ACCEPTABILITY AND PROXIMATE ANALYSIS OF SELECTED SNACKS PRODUCED WITH NATURAL SWEETENERS FOR CHILDREN AND CONSUMERS*1Gbadebo
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
Family and Consumer Science Society of Nigeria
Abstract
The study investigated consumer acceptability and proximate analysis of selected snacks produced with selected natural sweeteners. Four (4) research questions were raised and one (1) hypothesis was tested. The research design adopted for this study is Research and Development Design (R&D).Judges evaluated 8 coded samples produced for appearance, aroma, texture, taste and overall acceptability. Sensory Evaluation was judged on a 7 point hedonic scale ranging from“1”which indicates “Dislike” to “7” which indicates “Like’’ extremely using sensory evaluation score card (SESC). Proximate analysis was determined by calculating the nutrient content (Moisture, Protein, Ash, Fat, Crude fibre, and Carbohydrate). One way Analysis of Variance (ANOVA) was used to test for the significant differences in the nutrient and sensory properties of the samples. Result of sensory properties revealed that sample CHS (Chinchin with 100% sugar) was the most preferred in appearance, aroma, taste and overall acceptability (6.47±0.90). Result of nutritive composition showed that sample CHH (Chinchin with 100% Honey) has the highest protein(10.52%), fat (20.45%) and fiber (2.55%) contents. Results revealed a significant difference (P<0.05) in the sensory evaluation of snacks produced with sugar only and those produced with selected natural sweeteners. The study concludes that snacks produced with natural sweeteners are nutritive for all classes of people.Therefore, there should be continuous education in nutrition to advise people of the health benefits of snacks produced with these natural sweeteners (date and honey) as its nutritive, antioxidants and medicinal contents for the growth and development of children and consumers is high.
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Keywords
Consumer, Acceptability, Proximate analysis, Snacks
Citation
https://ijfacs.org/index.php/ijfacs/article/view/30