Development and quality evaluation of high protein energy bar

Abstract

The investigation was for high protein energy bar. In the present study four samples was prepared (T0, T1, T2 and T3) i.e. T0(Control)-(T0–50% Bengal Gram + 50% Jaggery), T1-(05 % Flax Seeds + 05% Watermelon seeds + 40% Bengal Gram + 50% Jaggery), T2-(10 % Flax Seeds + 10% Watermelon seeds + 30% Bengal Gram + 50% Jaggery) and T3-(15 % Flax Seeds + 15%Watermelon seeds + 20% Bengal Gram + 50% Jaggery). On this regard, in the present investigation, efforts have been made to develop the Energy bar from Bengal gram. The efforts were also made to develop technology for formation of Energy bar by utilizing Bengal gram as a novel ingredient in formulation of Energy bar by varying proportion of Watermelon seeds and flax seeds. The four samples were evaluated for the physic-chemical, sensory quality and overall acceptability. Comparison was done on the basis of statistical data and mean average score by 0-9-point hedonic scale and results of sample T3 was found (ash 2.40%) nutritional properties (moisture 11.47%, crude fibre 1.73%, crude fat 10.11%, total carbohydrate 60.02% and crude protein 22.71%) to be best in quality having more nutritional element and higher overall acceptability.