Formulation and Development of Energy Bar and its Qualitative Assessment

Abstract

Present investigation was carried out to develop the energy bars from the multi grain flakes and fruits flakes with nuts. Multi grain flakes were prepared by blending quinoa flakes with corn flakes and fruit flakes of pine apple. Pineapple flakes and nuts (almond, walnut, and pistachio) were in constant amount (5g of each). Extract of tulsi, lemongrass was added only 3 ml to each sample except control sample. For the preparation of energy bars (T0 to T5) quinoa flakes with corn flakes, pineapple flakes, walnut, almond, pistachio, TGLE, and binding syrup in ratios of 32.5:32.5:0:0:0:0:0:35, 27.5:14.5:5:5:5:5:3:35, 22.5:15.5:5:5:5:5:3:35, 17.5:24.5:5:5:5:5:3:35, 12.5:29.5:5:5:5:5:3:35 and 7.5:34.5:5:5:5:5:3:35 respectively and packaged in low density polyethylene packaging. The physico-chemical properties like pH, moisture, ash, protein, fat, crude fiber, carbohydrate, Total sugar, energy, fatty acid profile, Vitamins (A, B complex, C and E), and minerals (Fe, Zn, Ca, Mg, Cu, Na, K, P, Mn) of ingredient as well as energy bars were determined using standard procedures. Microbiological properties like Total plate count, Yeast & Mold, Salmonella, Coliform and E.coli also were determine for energy bars by using standard procedures. A small-scale standardized procedure was used for energy bars manufacturing. Based on the blending proportions of quinoa flakes with corn flakes, pineapple flakes and nuts respectively was mixed using hand blender machine at Name : Prince I.D. No. : 1005/15 Semester and year of admission : 1st semester 2015-16 Degree : Doctor of Philosophy Major : Agricultural Process and Food Engineering Department Degree awarding university : Agricultural Engineering Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.) Thesis title : Formulation and Development of Energy Bar and its Qualitative Assessment Name of advisor : Dr. B.R. Singh lowest speed until a homogenous mix was achieved. Then, in the homogenized flakes TGLE was added and then complete blend mix with binding agent until homogenous mix was achieved. After that energy bar mix spread on a plate and cut into shape of bars according to desired shape and size. After that energy bars were cooled to room temperature, packaged and stored under ambient condition and refrigerator condition. The physico-chemical, microbiological properties and sensorial attributes of energy bars were analyzed just after preparation and during storage of 30, 60 and 90 days under ambient condition and refrigerator condition packaged in low density polyethylene. All the data of study were also statistically analyzed by using Randomized Block Design (RBD) with the help of OPSTAT software. The physico-chemical properties of flakes (Quinoa, Corn, Pineapple) viz., moisture, ash, protein, fat, crude fiber, carbohydrate, Total sugar, energy, fatty acid profile, Vitamins (A, B complex, C and E), and minerals (Fe, Zn, Ca, Mg, Cu, Na, K, P, Mn) observed and found to be significant at p<0.05 level of significance. The present study revealed that the energy bars made from composite ingredients T1 containing quinoa flakes (27.5%) with corn flakes (14.5%), pineapple flakes (5%), almonds (5%), walnut (5%), pistachio (5%), TGLE (3%) honey (15%) and jaggery (20%) was observed rich in protein and fat content and energy along with good mineral and vitamin content. On the other side T2 score higher overall acceptability in organoleptic score in LDPE during storage of 90 days with refrigerator storage which is followed by T1 second highest score for protein and fat content and energy along with good mineral and vitamin content and overall acceptability . All types of energy bars were made from T0, T1, T2, T3, T4, and T5 acceptable after 90 days of storage in LDPE with room and refrigerator condition.