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International Journal of Applied Agricultural & Horticultural Sciences
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DOI Prefix : 10.37322
P-ISSN : 0974-0775
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Vol. 8 (3) : May-June 2017 issue
Green Farming Vol. 8 (3) : 749-752 ; May-June, 2017
Studies on development of nutri bar functional snack
RUPALI SHINDE1* and ASHA ARYA2**
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 401 (Maharashtra)
Designation :  
1Ph.D. Scholar *(rupali10shinde@gmail.com), 2Associate Professor **(asha_222902@rediffmail.com)
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-6192
Total Pages : 4
Received : 19 November 2016
Revised accepted : 15 March 2017
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Citation :

RUPALI SHINDE and ASHA ARYA. 2017. Studies on development of nutri bar functional snack. Green Farming Vol. 8 (3) : 749-752 ; May-June, 2017

ABSTRACT
Functional nutri bar was developed by using the ingredients viz., wheat, flax seed, niger seed, jowar, wheat bran, sugar, cumin seed, gum acasia, milk powder, soya chunks, omum, salt, sugar and fat. After several trials one variation of the ingredients was selected based on sensory scores and was studied in deapth. The selected functional nutri bar was analyzed for functional properties and nutritional quality. The shelf-life of selected functional nutri bar was assessed by microbiological assay and biochemical analysis by storing in two packaging materials viz., low density polyethylene (LDPE) and laminated aluminium pouch. The findings of the nutrient evaluation evidenced that moisture; protein and fat content of functional nutri bar were 2.33 per cent, 17.11 per cent and 12.08 per cent. Dietary fibre content of functional nutri bar were 22.08 percent. The estimated micronutrients were calcium 296.56 mg, iron 7.5 mg, zinc 1.48 mg, copper 0.397 mg and manganese 1.65 mg per 100 g respectively. The shelf-life study indicated that there was no significant difference in the sensory scores of functional nutri bar initially and after 3 months storage period. The effect of packaging material on sensory parameters of functional nutri bar showed that all organoleptic parameters were statistically at par after 90 days for the samples stored in both packages. Effect of storage on biochemical parameters revealed that non-significant increase in moisture content was observed in the nutri bars stored in both packaging materials. Non-significant increase in peroxide value was observed during storage of functional nutri bar. Both the packed samples had low microbial population & hence, were fit for consumption on 90th day of storage.
Key words :
Flax seed, Functional food, Nutri bar, Snack.