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Chia Seed-Based Nutri Bar: Optimization, Analysis and Shelf Life


Affiliations
1 Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, India
 

In this study, chia seeds were incorporated for the development of an optimized nutri bar. Different formulations containing 5%, 10%, 15% and 20% of chia seed flour were evaluated. The developed bar was analysed for its nutritional quality, sensory attributes, physiochemical properties and storage quality. The results revealed that the 10% incorporation of chia seed with protein content 3.72 ±0.11%, crude fibre 10.52 ±0.08%, ash 2.0%, crude fat 3.52 ±0.19%, carbohydrate 51.00 ±0.24% and antioxidant activity 32.23 ±0.69% inhibition was highly acceptable in terms of sensory attributes. The shelf life study revealed that the nutri bars when stored at a temperature of 10°C sealed in low density polyethylene bags tend to be more shelf stable. The gross energy of the chia seed nutri bar was calculated to be 250.52 ±0.63% kcal.

Keywords

Antioxidant, Chlorogenic Acid, Diet Supplement, Energy, Rapidly Consumed.
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  • Chia Seed-Based Nutri Bar: Optimization, Analysis and Shelf Life

Abstract Views: 331  |  PDF Views: 117

Authors

Jyoti Singh
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, India
Bhavna Sharma
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, India
Mokshi Madaan
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, India
Pooja Sharma
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, India
Tarandeep Kaur
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, India
Navjot Kaur
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, India
Inderdeep Kaur Bhamra
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, India
Sawinder Kaur
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, India
Prasad Rasane
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, India

Abstract


In this study, chia seeds were incorporated for the development of an optimized nutri bar. Different formulations containing 5%, 10%, 15% and 20% of chia seed flour were evaluated. The developed bar was analysed for its nutritional quality, sensory attributes, physiochemical properties and storage quality. The results revealed that the 10% incorporation of chia seed with protein content 3.72 ±0.11%, crude fibre 10.52 ±0.08%, ash 2.0%, crude fat 3.52 ±0.19%, carbohydrate 51.00 ±0.24% and antioxidant activity 32.23 ±0.69% inhibition was highly acceptable in terms of sensory attributes. The shelf life study revealed that the nutri bars when stored at a temperature of 10°C sealed in low density polyethylene bags tend to be more shelf stable. The gross energy of the chia seed nutri bar was calculated to be 250.52 ±0.63% kcal.

Keywords


Antioxidant, Chlorogenic Acid, Diet Supplement, Energy, Rapidly Consumed.

References





DOI: https://doi.org/10.18520/cs%2Fv118%2Fi9%2F1394-1400