Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

Vol 24, Issue 1: 2022; Page No.(81-85)

DEVELOPMENT AND STANDARDIZATION OF QUINOA BASED NUTRI-BAR

PRAVALIKA G., SRINIDHI G., VINEETH KUMAR G. AND SUSHMA DEVI R.

Abstract

This study was carried out at College of Food Science and Technology, Rudrur, Telangana and the main objective of this study was to develop a nutritive, low cost and stable nutri-bars for stout people (obese people). The Nutri-bars were developed and standardization from different ingredients in four different formulations. Present era food habits have changed the desire for healthy and functional foods are also increasing at the same time. The quinoa plays an important role in the highly nutritious foods. Quinoa is an annual grain crop and in recent years people attracted renewed interest for its high nutritional value, which make it a unique food product for health-conscious consumers. The study is to develop a nutri-bar using Quinoa with Flax seed, chia seeds, nuts and dried fruits. Four bar prototypes were designed and evaluated in a consumer acceptance test where the attributes flavor, sweetness, texture and appearance were assessed. The prototype (F4) with the highest acceptance scores had the following composition: 25% Quinoa; 6% Flax seeds; 6% Chia seeds; 14% Almonds; 13% Jaggery; 11% dried cranberry; 1% Salt; 3% Ghee; 18% honey; 1% agar-agar. Quinoa nutria-bars were packed in low density polyethylene, stored under ambient conditions for shelf-life evaluation in fifteen days of interval. In Proximate analysis of F4 sample contained 17.88% protein, 13.5% fat, 18.35% Fibre, 5.05% Moisture, 1.99% Ash, 30.99mg Calcium. Sensory parameters were observed a stability study over a period of 60 days in the time interval of 15 days at ambient temperature. Hardness of the bar decreased significantly during storage. Proximate composition of F4 sample increases significantly as compared to control and other two samples. Finally, the F4 sample was having high nutritive values in proximate and during storage and proved as a formulation in sensory evaluation.