Acceptability, shelf life, and microbial analysis of glutinous corn (Zea mays) bar as functional food

This study aimed to develop and evaluate the acceptability of an energy bar made from glutinous corn (Zea mays L.). Specifically, it sought to assess the sensory qualities (appearance, aroma, color, taste, and texture) as evaluated by experts and consumers, determine significant differences among formulations, and evaluate the shelf life and microbial safety of the best treatment. The study employed an experimental Completely Randomized Design with three treatments varying only in the amount of glutinous corn: Treatment A (200 g), Treatment B (175 g), and Treatment C (150 g). A panel of ten experts evaluated the products over three replications, followed by 100 consumer respondents. Data were analyzed using mean, one-way ANOVA, and LSD post hoc tests. Results showed that Treatment B consistently received the highest ratings from both experts and consumers, being described as “Extremely Appealing,” “Extremely Pleasant,” “Extremely Authentic,” “Extremely Delicious,” and “Extremely Firm.” Significant differences (p < .01) were found among treatments for all sensory qualities, with Treatment B being significantly superior. The product had a shelf life of 72 hours at room temperature and 360 hours under chilling temperature without mold formation. Microbial analysis confirmed that the glutinous corn energy bar met BFAD safety standards. The study concludes that glutinous corn can be effectively used to produce an acceptable, safe, and commercially promising energy bar.