Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

NAAS Rating: 5.03, Impact Factor: RJIF 5.98 | Free Publication Certificate
updates
NAAS Rating: 5.03 new
Vol. 8, Issue 4 (2019)

Development of processing technology for formulation of energy bar and its quality evaluation

Author(s):
Shinde EM, Kale PR, Pawar VS and Ghatge PU
Abstract:
The present investigation was aimed to development of energy bar with incorporation of different proportions flaxseed and sesame. To standardize the processing technology and analyze the characteristics of energy bar viz., chemical and sensory characteristics of energy bar. The formulation was carried out using Whole Flaxseed, Sesame, Jaggery in Preparation of energy bar. Different formulation were made with variation in whole Flaxseed level from 0 to 40% for T0, T1, T2, T3 and T4 respectively. Prepared Energy bar then evaluated for organoleptic properties with respects to colour and appearance, flavour, texture, taste and overall acceptability using 9 point hedonic scale. The results revealed that Energy bar prepared with supplementation of 30% Whole Flaxseed (T3) secured highest score (i.e. 8.5) was superior as compared to rest of samples. It was found that Energy bar prepared with flaxseed was rich source of proteins and fiber. Thus, flaxseed can be well utilized as a functional ingredient for preparation of energy bar with good nutritional and medicinal value.
Pages: 202-204  |  251 Views  8 Downloads
How to cite this article:
Shinde EM, Kale PR, Pawar VS, Ghatge PU. Development of processing technology for formulation of energy bar and its quality evaluation. Pharma Innovation 2019;8(4):202-204.
The Pharma Innovation Journal