Vol. 11, Issue 3 (2022)

Author(s):
Monika Mathur and Anju Kumari

Abstract:
The present investigation entitled “Development and evaluation of protein and fibre enriched composite bars” was carried out to evaluate the physico chemical and functional properties of grains and processed fruits & vegetables, for standardization of protein and fibre enriched composite bars. Composite bars were standardized by trial and error method using various proportions of puffed rice and barley, flaked maize and oat, popped amaranth and sorghum, roasted chickpea, groundnut and sesame seeds were used along with osmotic dehydrated candies of carrot, pumpkin, lemon peel and kinnow peel, chunked mango, and carrot and bottle gourd powders. Carrot powder (6%) and whey protein isolate (6%) were supplemented in rice, maize and amaranth based composite bars, for fibre enrichment, CB1, CB2, and CB3 and protein enriched, CB4, CB5 and CB6 composite bars respectively. Crude fat, ash and crude fibre were highest in CB3 and energy in CB6, whereas moisture and crude protein were highest in CB4 (6.99%) and CB5 (17.50%). Maximum hardness was observed in CB6 after control. Highest bulk density for CB2 and calcium, iron, zinc and total soluble fibre were highest in CB6, however, insoluble fibres found maximum in CB3. Lowest phytic acid and tannins were in CB1, however, maximum total phenolics and antioxidant activity was in CB3 and CB6, respectively. Amaranth based protein enriched bar (CB6) and fibre enriched (CB3) were most acceptable bars during storage. Maize based protein enriched composite bar (CB5) had the highest protein whereas, highest fibre was exhibited in fibre enriched composite bar CB3.