INCORPORATION OF ESSENTIAL OILS TO IMPROVE THE QUALITY AND SHELF LIFE OF PROTEIN BARS

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dc.contributor.advisorNEENA JOSHI
dc.contributor.advisorNEENA JOSHI
dc.contributor.authorAISHWARYA AYATTI
dc.contributor.authorAISHWARYA AYATTI
dc.date.accessioned2023-01-04T13:04:33Z
dc.date.available2023-01-04T13:04:33Z
dc.date.issued2021-07-28
dc.date.issued2021-07-28
dc.description.abstractThe study entitled “Incorporation of essential oils in coating material to extend shelf life of protein bars” was conducted with objectives to standardize different levels of ingredients for protein bars and coating process as well as levels of incorporation of essential oils in coating material to evaluate the physico-chemical characteristics, sensory and shelf life qualities of the developed product. A series of preliminary laboratory experiments were carried out to standardize the levels of different ingredients namely sweeteners, fats and oils, humectatnts, gums and nuts and dried fruits. The standardized bars were coated with milk and dark chocolate and essential oils were later incorporated into both chocolate coating at different levels. The standardized protein bars containing 12-16 g protein per 100g were able to meet 21- 28 per cent RDA in a reference Indian. Chocolate coating of standardized protein bars improved the sensory acceptability of the products and showed favorable effect on texture profile values when compared with uncoated protein bars. The incorporation of essential oils in coating material has further improved the sensory scores of protein bars particularly in case of milk chocolate+ fennel essential oil and dark chocolate+ cinnamon essential oil protein bar samples. Antioxidant activity of coated protein bars was significantly higher than uncoated bars, and the addition of essential oil brought further enhancement of antioxidant activity. Storage study of samples suggest that chocolate coating and incorporation of essential oils in coating has significant beneficial role with respect to texture, sensory characteristics and physical parameters along with positive role in preserving the protein bars from oxidative rancidity when compared with the uncoated protein bars. The study demonstrated that both the coating material and the incorporation of essential oils have a positive impact on the sensory, physico-chemical, and shelf life properties of the developed protein bars.en_US
dc.description.abstractThe study entitled “Incorporation of essential oils in coating material to extend shelf life of protein bars” was conducted with objectives to standardize different levels of ingredients for protein bars and coating process as well as levels of incorporation of essential oils in coating material to evaluate the physico-chemical characteristics, sensory and shelf life qualities of the developed product. A series of preliminary laboratory experiments were carried out to standardize the levels of different ingredients namely sweeteners, fats and oils, humectatnts, gums and nuts and dried fruits. The standardized bars were coated with milk and dark chocolate and essential oils were later incorporated into both chocolate coating at different levels. The standardized protein bars containing 12-16 g protein per 100g were able to meet 21- 28 per cent RDA in a reference Indian. Chocolate coating of standardized protein bars improved the sensory acceptability of the products and showed favorable effect on texture profile values when compared with uncoated protein bars. The incorporation of essential oils in coating material has further improved the sensory scores of protein bars particularly in case of milk chocolate+ fennel essential oil and dark chocolate+ cinnamon essential oil protein bar samples. Antioxidant activity of coated protein bars was significantly higher than uncoated bars, and the addition of essential oil brought further enhancement of antioxidant activity. Storage study of samples suggest that chocolate coating and incorporation of essential oils in coating has significant beneficial role with respect to texture, sensory characteristics and physical parameters along with positive role in preserving the protein bars from oxidative rancidity when compared with the uncoated protein bars. The study demonstrated that both the coating material and the incorporation of essential oils have a positive impact on the sensory, physico-chemical, and shelf life properties of the developed protein bars.en_US
dc.identifier.otherTh-12917
dc.identifier.otherTh-12917
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810191197
dc.keywordsOILS, QUALITY AND SHELF LIFE, PROTEIN BARSen_US
dc.keywordsOILS, QUALITY AND SHELF LIFE, PROTEIN BARSen_US
dc.language.isoEnglishen_US
dc.language.isoEnglishen_US
dc.pages267en_US
dc.pages267en_US
dc.publisherUniversity of Agricultural Sciences, Bangaloreen_US
dc.publisherUniversity of Agricultural Sciences, Bangaloreen_US
dc.subFood and Nutritionen_US
dc.subFood and Nutritionen_US
dc.themeINCORPORATION OF ESSENTIAL OILSen_US
dc.themeINCORPORATION OF ESSENTIAL OILSen_US
dc.these.typePh.Den_US
dc.these.typePh.Den_US
dc.titleINCORPORATION OF ESSENTIAL OILS TO IMPROVE THE QUALITY AND SHELF LIFE OF PROTEIN BARSen_US
dc.titleINCORPORATION OF ESSENTIAL OILS TO IMPROVE THE QUALITY AND SHELF LIFE OF PROTEIN BARSen_US
dc.typeThesisen_US
dc.typeThesisen_US
dc.typeThesisen_US
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