A recent study explored the potential of Gum Arabic (GA), a natural ingredient derived from Acacia seyal, as a functional additive in snack bars. With the growing demand for healthier snacks, particularly among health-conscious consumers, researchers aimed to evaluate how different concentrations of GA might impact the nutritional and sensory characteristics of snack bars.
The study involved creating bars with 10%, 20%, and 30% GA concentrations and assessing their sensorial and physicochemical properties. The results revealed that incorporating GA significantly enhanced the snack bars’ nutritional profile, particularly in terms of dietary fibre, moisture, ash, and carbohydrate content, without negatively impacting taste or texture. The 30% GA formulation (Formulation 3) exhibited the highest fibre content (29.65%) and calorie levels (392.2 kcal), while still maintaining acceptable levels of hardness and crispness. Despite this, the 20% GA formulation (Formulation 2) emerged as the most preferred for its taste and overall acceptability, highlighting the importance of balancing functionality with consumer preference.
While the protein content slightly decreased with increased GA concentrations, the bars remained within safe consumption standards. Additionally, they demonstrated a good shelf-life potential due to their controlled acidity and water activity, which contribute to stability and preservation over time.
This study suggests that GA can be a valuable, safe, and functional addition to snack bar formulations. It offers a natural means of boosting dietary fibre and enhancing the overall nutritional value of snacks, making it an attractive innovation for the food industry. As consumers continue to demand healthier, fibre-rich alternatives, GA presents a promising ingredient for developing snacks that align with current nutritional trends while maintaining palatability and convenience.
Ishak, S.F., Mohd Abd Majid, H.A., Mohd Zin, Z., Zainol, M.K. and Jipiu, L.B. (2025). Sensorial and physicochemical characterisation of snack bar with gum arabic (Acacia seyal) addition. The Authors. Published by Universiti Teknologi MARA (UiTM) and Universiti Malaysia Terengganu (UMT).
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