DEVELOPMENT OF FUNCTIONAL PROBIOTIC CHOCOBAR INCORPORATING FRUIT PULP AND NATURAL SWEETENERS
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Date
2021
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Abstract
Functional foods are becoming a significant trend in the food industry as
they are known to impart positive effects on host health. The present study
encompasses on development of functional chocobar incorporating pineapple fruit
pulp, natural sweeteners viz. jaggery and palm sugar and microencapsulated
probiotic Lactobacillus rhamnosus. The functional chocobar prepared were
analyzed for their sensorial, physico-chemical, nutritional, textural, functional and
microbiological attributes along with shelflife studies of up to 60 days of storage.
On analyzing the sensorial attributes of chocobar, 15 per cent ingrained
pineapple pulp was found to be highly acceptable compared to other treatments
containing 5, 10 and 20 per cent fruit pulp. Likewise, the chocobar incorporated
with 7.5 per cent of jaggery (PJCT2) and palm sugar (PPCT2) individually were
awarded the highest sensory scores than the chocobar containing 5 (PJCTl and
PPCTl) and 10 per cent (PJCT3 and PPCT3) of each of the natural sweetener.
The sensory analysis of functional chocobar admixed with ideal levels of fruit
pulp, natural sweeteners and microencapsulated probiotic showed no significant
difference (p>0.05), where all the sensory parameters were almost equal to that of
the control chocobar (Cl, C2 and NC).
The physico-chemical analysis portrayed a lower pH (4.77 to 4.83) and
higher specific gravity (1.17 to 1.22) and viscosity (193.99 to 212.69 cp) for the
functional chocobar (PJPCT2 and PPPCT2), Cl and C2 than the plain chocobar,
which might be due to the added functional ingredients in the functional chocobar.
There was an increase in crude protein, crude fibre, total ash and moisture
contents of the functional chocobar, Cl and C2 when compared to the negative
control. A decreased content of carbohydrate (5.97 to 6.38) and total solids (45.20
to 45.40) were observed in the chocobar containing functional ingredients than the
plain chocobar. But, there was no significant difference in fat content between the
chocobar samples analyzed.
The functional chocobar (PJPCT2, PPPCT2, Cl and C2) projected high
mineral profile than the negative control G^IC) due to the added pineapple pulp
and natural sweeteners. Among the functional chocobar, palm sugar incorporated
functional chocobar (PPPCT2 and C2) showed higher calcium, potassium and
protein contents owing to the superior nutritional profile of the palm sugar.
The calorific value was also relatively less in palm sugar added chocobar PPPCT2
and C2 (162.63 and 162.41 kcal/lOOg respectively) compared to PJPCT2, Cl and
NC which depicted 163.60, 164.14 and 173.52 kcal/100g respectively.