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D. SHARANYA RANI*, K.S. KUMAR, AFIFA JAHAN AND P. NARESH
Department of Food and Nutrition, College of Home Science, Saifabad PJTSAU Agricultural University, Hyderabad-500030, Telangana.
In the present study, grain amaranth based snack bars were prepared and evaluated for its nutrient and sensory status. Apart from the basic recipe (jaggery), the experimental bar contains ingredients like pumpkin seeds, sesame seeds, tofu, groundnuts and gum acacia, respectively. Basic and experimental bars have been evaluated for the nutrient and sensory parameters using standard analytical methods. Shelf life, change in acceptability and microbiological quality have been assessed by packing the bars in HDPE and LDPE covers and storing at room temperature for one month . The results indicated that the experimental product had better texture than the basic product apart from maintaining rich moisture (4.1%), protein (4.1%), and fat (2.84%), respectively. The evaluation results of sensory parameters inferred that there was no significant change in taste, color and flavour in respect of basic and experimental bars during the entire storage period. The experimental sample was found to have better acceptability for both fresh and stored products. Microbial analysis indicated that TBC, TMC and mould count in the fresh and stored basic bars was 10 cfu / g, where as the experimental bars had the counts below detectable levels (BDL). From the study, it can be concluded that the value added amaranth based nutritious bar could be very useful in supplementing some of the nutrients for school age and adolescent group.
Amaranth based grain bar, Dietary supplementation, Nutrient content, Sensory evaluation.