Formula Optimization for Producing Snack Bar Made from Foxtail Millet (Setaria italica Beauv.), Pumpkin Seeds and Oats

Abstract

This research aims to enhance the value of agricultural products and expand the utilization of foxtail millet by developing it into a snack bar. The ratio of three main ingredients (foxtail millet 15-20%, pumpkin seeds 25-30%, and oats 45-60%) was investigated using a mixture design approach to evaluate their impact on the physical, chemical, and sensory properties of the snack bars. The results revealed that increasing the amount of foxtail millet and pumpkin seeds led to higher protein and fat content but lower lightness (L*) and hardness values. On the other hand, increasing oat resulted in lower moisture content and aw value but higher acceptability scores. Therefore, the optimal formulation for producing snack bars consisted of 20% foxtail millet, 27.50% pumpkin seeds, and 52.50% oats. This formulation had an aw of 0.35, lightness (L*) of 46.35, and hardness of 30.15 N. The moisture, protein, fat, ash, crude fiber, and carbohydrate contents were 7.57%, 31.09%, 19.24%, 3.06%, 2.36%, and 36.68%, respectively. The developed snack bars (100 g per serving) provided 509 kcal, making them a healthy snack alternative that can replace a meal and is high in protein (31.09 g) according to the Ministry of Public Health Announcement (No. 445). Additionally, the acceptability scores for all attributes were within the range of “Like slightly” to “Like moderately”.