The Effect of Okra Flour Addition on The Physicochemical Properties, Antioxidant Activity, and Sensory Quality of Mocaf-Based Snack Bars

Abstract

The research was conducted to determine the effect of okra flour addition on the physicochemical properties, antioxidant activity, and sensory quality of mocaf-based snack bars. A Completely Randomized Design (RAL) with five treatments (0%, 2.5%, 5%, 7.5%, and 10% w/w okra flour) and four replications was employed. Physicochemical properties evaluated included dietary fiber content, moisture content, water activity, bulk density, color, and texture, and antioxidant activity and sensory quality were also determined. Dietary fiber content and antioxidant activity were analyzed descriptively. Moisture content, water activity, bulk density, color, and texture were analyzed using Analysis of Variance (ANOVA) followed by Duncan's Multiple Range Test, whereas sensory quality was analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test. The results showed that okra flour addition significantly affected (p < 0.05) the physicochemical properties, antioxidant activity, and sensory quality of mocaf-based snack bars, except for bulk density. Increasing okra flour concentration increased dietary fiber content, hardness, and gumminess, while decreasing L*, a*, and b* values, fracturability, and hedonic scores for color, aroma, texture, taste, and overall acceptance. Antioxidant activity increased up to the 5% okra flour addition and tended to stabilize at higher concentrations. The addition of 10% okra flour resulted in the highest dietary fiber content, whereas the addition of 2.5% okra flour produced the most favorable antioxidant activity and sensory quality