Vol. 9, Issue 11 (2020)

Author(s):
Monika Mathur, Anju Kumari, Raj Bala Grewal, Anil Panghal, Manisha Rani and Raveena Kargwal

Abstract:
Ready to eat snacks bars tempt the school & college-going children, office workers and athletes to maintain their energy level throughout the day and can even be supplied to the target populations in the situation of an emergency. Multigrain cereal snack bars are ready-to-eat convenient food products and are easily accessible to consumers, providing them nutrition, satisfying their hunger also available in the market with different options for every different requirement, but are very expensive. So, whole grain cereal bars were prepared from locally available ingredients which are nutritious also. High fibre and protein bars were optimized by using various levels of ingredients. All prepared bars were sensory evaluated and best combination was selected. Among all compositions, combinations with oat-based bars were “liked very much” on the basis of sensory for rice puffed, maize flakes and popped amaranth. Among groundnut, flaxseed and sesame seed, groundnut in combination with both rice puffed and maize flake based bars was selected. For popped amaranth based bars, sesame seeds were adjudged best. Ingredients were selected because of sensory acceptance using jaggery at 40%, carrot powder at 6% and whey protein isolate at 6% level. Six composite bars, i.e. fibre enriched (CB1, CB2 and CB3) and protein enriched (CB4, CB5 and CB6) were “liked very much”. Among fibre enriched and protein-enriched composite bars, CB3 and CB6 got the highest sensory score.