Development of gluten free energy bar and its proximate analysis
Asha Verma, Devraj Singh and Abhirup Mitra
Energy bars were sample prepared with dried fruits, seeds, dates powder, and jaggery powder in addition to cereals with varying levels of sweeteners (45, 50, and 55%) to deliver nutritious food to the consumer. The developed bars were evaluated for textural, color, nutritional quality, sensory attributes, and total microbial load. Different levels of flaxseed and sweeteners significantly affected the hue and Chroma values of the energy bar. In general, the level of flaxseed in the energy bar did not affect the hardness but it was decreased with increasing levels of sweeteners except in the control sample. The total calories obtained from the energy bar showed a significant increase with the increasing levels of flaxseed, the maximum (397.95 kcal) being for bars with 20% flaxseed and 45% sweeteners. This energy bar sample also showed the maximum protein (12.41%), crude fat (11.86%), ash (1.65%), iron (3.77 mg/100 g), crude fiber (2.18%) and omega-3 as alpha-linolenic acid (22.50%, fatty acid basis) content. The overall mean sensory score for overall acceptability for samples with 10% flaxseed and 55% sweeteners and 15% flaxseed and 45% sweeteners were at par but the omega-3 and other nutrients in the latter sample were higher than the former sample, hence, 15% flaxseed and 45% sweeteners along with other ingredients may be considered for the production of acceptable quality omega-3 fatty acid-rich energy bar at commercial scale, which also stored well at refrigerated condition.
How to cite this article:
Asha Verma, Devraj Singh and Abhirup Mitra. Development of gluten free energy bar and its proximate analysis. The Pharma Innovation Journal. 2022; 11(6S): 569-576.