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Vol. 9, Issue 3 (2020)

Development of jaggery based fruit bar using sensory evaluation

Author(s):
S Rachana Sree, Jessie Suneetha W, B Anila Kumari and V Kavitha Kiran
Abstract:
Snacking refers to having light meals between the heavy meals. Due to rapid life style changes, demand for nutritious foods is increasing. Snack bar is a healthy and ready-to-eat food with protein, vitamins, minerals and fat. Fruits and vegetables are micronutrient dense foods which plays a protective role in controlling many degenerative diseases and improves the quality of life. Bars were developed by using pineapple, beetroot and dates with different combinations of jaggery. The best combination was selected through the sensory evaluation by semi-trained panellists. The results showed that combination with more amount of dates has highest acceptability followed by pineapple and least was for beetroot. The increase in beetroot decreased the aesthetic value of the bar. The descending order was dates > pineapple > beet root with 15% jaggery and beetroot and dates > dates > beet root for 20% jaggery.
Pages: 457-459  |  435 Views  52 Downloads


The Pharma Innovation Journal
How to cite this article:
S Rachana Sree, Jessie Suneetha W, B Anila Kumari, V Kavitha Kiran. Development of jaggery based fruit bar using sensory evaluation. Pharma Innovation 2020;9(3):457-459.
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