Development and process standardization of gluten free energy bar with quinoa seeds and whey

Abstract

Considering the general health benefits of quinoa and the improved usage of whey, a study was done to develop a minimally processed gluten-free quinoa energy bar with the goodness of whey protein. Preliminary studies were undertaken to assess the compatibility of various components; as a result of the testing, the quantity of peanut was established at 30 g and the amount of dates was chosen as 30% of the basic peanut. Three sets of goods were made with various amounts of whey and quinoa. Following statistical analysis of the sensory scores of each treatment, Q1 (quinoa 20% and whey 30%), R2 (quinoa 30% and whey 35%), and P1 (quinoa 40% and whey 30%) had the greatest sensory scores and were chosen for further.