Formulation and Physicochemical Analysis of Snack Bar from Sorghum Flour, Mung Bean Flour and Tofu Whey

Abstract

This research was done to utilize sorghum flour and tofu whey in snack bar formulations. Sorghum flour contained beneficial phytochemicals and minerals, while tofu whey could act as prebiotics and isoflavones source. Using sorghum flour would decrease Indonesia dependency on rice and wheat flour, while using tofu whey in snack bars would reduce tofu industries' liquid waste and increase the economical value of tofu whey. This research was divided into 6 stages. The first stage was raw materials preparation. Second stage was the substitution of wheat flour with sorghum flour and liquid ingredients with tofu whey in well-known snack bar recipes which were oatmeal bar and lemon bar. The third stage was the formulation of snack bar from sorghum flour and tofu whey. Fourth stage was the development of snack bar formulation from sorghum and mung bean flour. Fifth stage was the selection of a chosen formula from sorghum and mung bean bar formulas. Last stage was the product analysis of chosen formula. The second research stage proved that the substitution of wheat flour and liquid ingredients with sorghum flour and tofu whey respectively in oatmeal and lemon bar recipes was possible. Formula 1.A and 2.B were the best formulation for oatmeal bar and lemon bar correspondingly. Sorghum flour would increase the grainy mouthfeel of baked products. It did not absorb water as much as wheat flour did. Tofu whey would increase the hardness of baked products. Formulation of snack bar from sorghum flour and tofu whey without wheat flour was the best for sorghum and mung bean bar formulas. The best sorghum and mung bean snack bar was formulation 4.E with 3:2 ratio of sorghum flour to dehulled mung bean flour respectively. This formula had 10.17% water content, 1.68% ash with 44.84 ppm iron, 16.45 ppm zinc, 865.09 ppm of calcium, 13.47% crude fat, 11.49% protein, and 63.19% carbohydrate. It had 8.36% total dietary fiber with 2.71% soluble and 5.65% insoluble dietary fiber. The antioxidant capacity of one serving of bar (30g) was 17.8 mg Vitamin C equivalent. The color characteristics of formulae 4.E were 38.87 for L value, +10.18 for a value, +17.28 for b value and degrees of hue was 59.48°. The hardness level of the chosen sorghum mung bean bar was 1871.5 g force. This snack bar was limited in calorie intake (120 kkal per serving) with no added preservatives, no trans fat, no gluten, no milk and no egg. This bar was safe to be eaten by people who have celiac disease, who was lactose intolerance or who was allergic to egg proteins.