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This research aims to study the physicochemical and sensory evaluation of high energy cereal bars (HCB) and their consumer acceptability using logistic regression. The HCB was prepared and formulated under using a mixture design (d-optimal) experiment with three centerpoints, namely, cereals (60–66%) fruits (14–20%), and sweeteners (20–26%). The regression analysis indicated that the three main ingredients affected physicochemical properties (color value, hardness, and stickiness), chemical properties (a w , total carbohydrate, gross energy, reducing sugar, non-reducing sugar, and total carotenoid), and sensory properties. The optimum content of cereals, fruits, and sweeteners for HCB was found to be 60.45%, 19.55%, and 20%. This indicates that puffed rice, roasted nuts, cereal seed, mixed fruits, corn syrup, and honey can provide high consumer product acceptance and purchase intention for a cereal bar and can be used to develop a high-energy cereal bar product desirable for the consumer market.

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Black pepper powder (BPP) and cinnamon powder (CP) are traditionally used as food ingredients and can apply related to developing a functional product. In this study, BPP and CP were used as an ingredient in mixed-spice ice cream (MSIC). The physicochemical properties, textural properties, and sensory qualities were investigated as key points. BPP (0.51–17.49 g) and CP (8.79–51.21 g) were combined using a central composite design (CCD) with 2 centerpoints. The optimized BPP and CP for the MSIC were 15.00 g and 34.00 g, which exhibited firmness and overrun at 3210.65 ± 105.74 g.force and 61.63 ± 0.60%. The MSIC with optimized BPP and CP also provides high bioactive compounds and antioxidant activities with cinnamaldehyde and piperine as flavor characteristics. The findings indicated that BPP and CP can enhance the functional properties and provide alternative flavors in the food product, providing an innovative approach to deliver health-beneficial combinations for consumer satisfaction.

The different drying methods significantly affected the physicochemical properties of okra powder including its color value (L* a* b*). The okra powder from freeze-drying method exhibited the highest viscosity value (7,961.00 ± 34.83 cP).It also exhibited the highest TPC (1,871.61 ± 28.68 mg GAE/100 g dried sample),

The qualities of bread products generally deteriorate during storage. Some ingredients are considered to prolong the alteration of bread products during storage in both chill and freeze conditions. The effect of mannitol and kale protein extract (KPE) was studied in the development of Sung Yod rice bread (SYRB) along with the investigation of its physicochemical, textural and sensory qualities during prolonged storage at different temperatures (4 and À20 °C). Mannitol (0.00%-3.00%) and KPE (0.00%-0.10%) were varied for SYRB using 3-Level Factorial Design with two centrepoints. The optimised SYRB consisted of mannitol (3.00%) and KPE (0.04%). The physicochemical, textural and sensory qualities of the stored SYRB at different temperatures from the periodic evaluation showed that the SYRB stored at À20 °C exhibited better quality than stored at 4 °C. The outcome of this study indicated that mannitol and KPE can be used as ingredients to delay the deterioration of SYRB qualities during the prolonged storage duration at low temperatures and can be applied to produce bakery products that needed to be stored under chill and freeze conditions.

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