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.

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