The addition of FOS syrup was based on the % w/w of the total weight of ingredients. F0: granola bar with 100% glucose syrup (control—without addition of FOS syrup); F1: granola bar with 75% glucose syrup 25% FOS syrup; F2: granola bar with 50% glucose syrup 50% FOS syrup; F3: granola bar with 25% glucose syrup 75% FOS syrup; F4: granola bar with 100% FOS syrup. FOS: fructo-oligosaccharides.
Declarations
Acknowledgments
The authors wish to thank the Faculty of Applied Sciences, Universiti Teknologi MARA, especially the laboratory assistants, for their excellent assistance in making this research a success. The authors are grateful for the sponsorship of ingredients by DKSH Performance Materials Malaysia Sdn. Bhd. in this research.
The authors declare that they have no conflicts of interest.
Ethical approval
The sensory evaluation involved adult human participants and was conducted in accordance with standard ethical principles for minimal-risk sensory studies. Formal ethical approval was exempted according to the Faculty Ethics Review Committee (FERC), Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM) as the study was conducted during the COVID-19 period when institutional ethics committee review was not mandatory for this type of sensory evaluation.
Consent to participate
Informed consent to participation in the study was obtained from all participants.
Consent to publication
Not applicable.
Availability of data and materials
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
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