Vol. 11, Issue 3 (2022)

Author(s):
Monika Mathur and Anju Kumari

Abstract:
Cereal bars are loaded with iron and multivitamins can be considered as a functional food when they are mixed with processed products of fruits and vegetables. Different fruits, vegetables and its peels were processed into powder and candies. All processed ingredients were evaluated for proximate composition, dietary fibre, total phenolic content, antioxidant activity and antinutritional factors. Maximum moisture content was observed in pumpkin candy, protein in bottle gourd powder, carbohydrate in lemon peel candy and energy in pumpkin candy. While, fat, ash, and fibre were highest in carrot powder. Calcium was found maximum in carrot powder (45.20mg/100g) and iron (5.64mg/100g) zinc (3.56mg/100g) in bottle gourd powder. Total soluble (6.01mg/100g) and insoluble fibre (17.02mg/100g) was found maximum in bottle gourd and carrot powder, respectively. In functional properties bulk density (0.37g/ml) of mango chunks and water absorption (3.96ml /g) and swelling power (130.8%) of carrot powder were observed maximum, respectively. Maximum amount of phytic acid (63.80mg/100g) in carrot powder was recorded. Lemon peel candy was found to have a higher amount of tannins (27.99mg/100g), total phenolic content (34.61mg/100g) and antioxidant activity (86.38%). Carrot candy and lemon peel candy scored highest score for sensory evaluation, so selected for final preparation of fibre and protein enriched composite bars.