Standardization, development and organoleptic evaluation of nutri bar supplemented with barley (Hordeum vulgare)

Abstract

In this study the standardization and development of Nutri bar supplemented with barley flour were investigated. The formulation was carried out using barley flour, germinated barley flour and barley roti powder in preparation of nutri bar viz., T1, T2 and T3 containing 25% barley flour, germinated barley flour and barley roti powder respectively. Prepared Nutri bar were evaluated for organoleptic properties with respects to colour, flavor, texture, taste and overall acceptability using 9 point hedonic scale. The results revealed that nutri bar prepared with supplementation of 25% barley roti powder (T3) achieved highest score (i.e. 8.5) and was superior over the rest of samples. As barley is highly nutritious and is richest source of -glucan and minerals had found better suitability in supplementation and nutritional enrichment of nutri bar.