Formulation of a barley-based food bar

Following a comparative and preliminary study of three species of cereals (Barley Wheat and Oats) we have chosen to formulate a barley-based food bar with an antioxidant property and an important nutritional value. The components of the bar are: barley raisin sesame peanut butter and glucose sugar. We chose glucose sugar as a binder the proportions of peanut butter and sugar were set based on recipes used in the formulation of cereal-based bars. Then we conducted a sensory analysis of the formulated food by a questionnaire and a mixing plan approach by NemrodW software (LPRAI 2000 France) was adopted. We studied the effects of the variation factors which are the quantity of barley (X1) the quantity of raisin (X2) and the quantity of sesame (X3) added to the bar. The aim was to specify the best area of interaction between X1 X2 and X3 and to obtain the predicted values of the optimal responses which were significantly similar to the experimental values found which verifies the validity of the model used.