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Madaan, Mokshi
- Chia Seed-Based Nutri Bar: Optimization, Analysis and Shelf Life
Abstract Views :273 |
PDF Views:84
Authors
Jyoti Singh
1,
Bhavna Sharma
1,
Mokshi Madaan
1,
Pooja Sharma
1,
Tarandeep Kaur
1,
Navjot Kaur
1,
Inderdeep Kaur Bhamra
1,
Sawinder Kaur
1,
Prasad Rasane
1
Affiliations
1 Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, IN
1 Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, IN
Source
Current Science, Vol 118, No 9 (2020), Pagination: 1394-1400Abstract
In this study, chia seeds were incorporated for the development of an optimized nutri bar. Different formulations containing 5%, 10%, 15% and 20% of chia seed flour were evaluated. The developed bar was analysed for its nutritional quality, sensory attributes, physiochemical properties and storage quality. The results revealed that the 10% incorporation of chia seed with protein content 3.72 ±0.11%, crude fibre 10.52 ±0.08%, ash 2.0%, crude fat 3.52 ±0.19%, carbohydrate 51.00 ±0.24% and antioxidant activity 32.23 ±0.69% inhibition was highly acceptable in terms of sensory attributes. The shelf life study revealed that the nutri bars when stored at a temperature of 10°C sealed in low density polyethylene bags tend to be more shelf stable. The gross energy of the chia seed nutri bar was calculated to be 250.52 ±0.63% kcal.Keywords
Antioxidant, Chlorogenic Acid, Diet Supplement, Energy, Rapidly Consumed.Full Text
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