Development of Multigrain Nutribar

Abstract

Nwibar nrc considered as snack food with b'liOd sensory and nutritional characteristics due to their high content of proteins, carbohydrate~. vitamins and minerals. Ready-to-cat brcakfi1st cereals and their product play an o11portant role in the human diet with a spccillc function and physiological benefits to the human beilg and are considered as the L-conomically competl:ive source of nutri.!nts. Nutnbars appear due to the necessity of havilg a product combinilg easiness and nutritional qualily. i1 order to eiher io1>ro\e or substiute snacks between meals. to COf11llemem meals, or sio1>1y gail energy i1 a heathy way. The COI1SUf11ltion of bars has ilcrcased mailly among )'OWlg consumers. Sports snacks prepared from composite mixt~n of various ingredients assure a mtrtual complementation of nutrients to supply adequate energy and increase muscubr endurance of sportspcrson. Millets are tiny seeded grains more pro tein, die tal) fiber, energy and minerals. Millets also bcn1g low cost, nutritious and locally avaibble indigenous food. In the present study, millet millet bar with popped JUlb'Cr mille!. popped bajra, popped sorghum and flour bar, belli-carotene enriched millet bar was dcvcloped, sensory and shelf rue stability "as cvaklated i1 polypropylene packogilg under ambient and room conditions