This paper is published in Volume-6, Issue-4, 2020
Area
Food Technology
Author
Sai Dharshini S.
Co-authors
Meera M.
Org/Univ
Sri Sathya Sai Institute of Higher Learning, Anantapur, Andhra Pradesh, India
Pub. Date
30 July, 2020
Paper ID
V6I4-1293
Publisher
Keywords
Malnutrition, High Calorie Bar, Millets, Physico-Chemical Properties, Sensory Evaluation

Citationsacebook

IEEE
Sai Dharshini S., Meera M.. Formulation, development and sensory acceptability of high calorie snack bars, International Journal of Advance Research, Ideas and Innovations in Technology, www.IJARIIT.com.

APA
Sai Dharshini S., Meera M. (2020). Formulation, development and sensory acceptability of high calorie snack bars. International Journal of Advance Research, Ideas and Innovations in Technology, 6(4) www.IJARIIT.com.

MLA
Sai Dharshini S., Meera M.. "Formulation, development and sensory acceptability of high calorie snack bars." International Journal of Advance Research, Ideas and Innovations in Technology 6.4 (2020). www.IJARIIT.com.

Abstract

Background: The demand for consumption of healthy, innovative, processed and convenience foods are increasing rapidly due to increasing in awareness about health and lack of time to cook has led to the development of cereal bars. Study focused on developing high calorie snack bars to be used as a complementary food for malnutrition. Objectives: To develop high calorie millet-based snack bar as a complementary food for malnutrition. Materials and methods: Snack bars were made with millets, nuts and oil seeds, sweeteners and gum. The optimized composite mix formulation was enriched with inulin. The developed bars were evaluated for sensory acceptability using 9-point hedonic scale. Physical characteristics and nutrient content were estimated. Results: The high calorie bar was prepared with locally available ingredients. The sensorial attributes of bars made with jaggery scored higher in comparison with other sweeteners. The developed bars had calorific value of 402-430 kcal/100gm with protein content in the range of 11%, fat 13-14%, fibre 2-3% and carbohydrates 57- 64%. Calcium content ranged from 44.1 -70.9 mg, iron 2-3mg, whereas zinc 50.41mg and magnesium 2.04mg/100g was constant in all samples. Conclusion: Incorporation of millets enhanced the functional and nutrient content of snack bars and could be used as a functional ingredient for better health.