Development and evaluation of protein and fibre enriched composite bars

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dc.contributor.advisorAnju Kumari
dc.contributor.authorMathur, Monika
dc.date.accessioned2021-07-26T03:27:33Z
dc.date.available2021-07-26T03:27:33Z
dc.date.issued2021-03
dc.description.abstractThe present investigation entitled “Development and evaluation of protein and fibre enriched composite bars” was carried out to evaluate the physico-chemical and functional properties of grains and processed fruits & vegetables, for standardization of protein and fibre enriched composite bars. Composite bars were standardized by trial and error method using various proportions of puffed rice and barley, flaked maize and oat, popped amaranth and sorghum, roasted chickpea, groundnut and sesame seeds along with osmotic dehydrated carrot, pumpkin, lemon peel and kinnow peel candies further blended with chunked mango, carrot and bottle gourd powders. Among processed fruits and vegetables, carrot powder had the highest fat, ash and fibre, although total phenolic and antioxidant activity were highest in lemon peel candy. Rice, maize and amaranth based composite bars along with jaggery (40%), chickpea (14%), oat flakes (10%) were adjudged best. Groundnut was most preferred for rice and maize based composite bars, whereas for amaranth based bars sesame seeds were selected. Carrot powder (6%) and whey protein isolate (6%) were supplemented in rice, maize and amaranth based composite bars, for fibre enrichment (CB1, CB2, and CB3) and protein enriched (CB4, CB5 and CB6) composite bars, respectively. Enriched bars were packed in aluminium laminated foil, metalized polyester and polypropylene packages. Packed enriched bars were stored for three months at room temperature. Lowest phytic acid and tannins were observed in CB1. Highest bulk density was recorded in CB2. Crude fat, ash, crude fibre, insoluble fibres and total phenolics were observed highest in CB3. Moisture and crude protein were highest in CB4 (6.99%) and CB5 (17.50%), respectively. Whereas maximum energy calcium, iron, zinc, total soluble fibre and antioxidant activity were observed maximum in CB6. Amaranth based protein enriched bar (CB6) and fibre enriched (CB3) were most acceptable bars during storage. Maize based protein enriched composite bar (CB5) had the highest protein whereas, highest fibre was exhibited in fibre enriched composite bar CB3. Minimum changes in terms for color, aroma, taste and texture was observed in the metalized polyester package. No microbial contamination was observed during the storage of all composite bars. Protein and fibre enriched multigrain composite bars contribute to the better nutrition and health benefits to the consumer.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810170841
dc.keywordsComposite bar, Protein enriched, Fibre enriched, Cereal, Candy, Quality, Storageen_US
dc.language.isoEnglishen_US
dc.pages97 + xxiv + Ien_US
dc.publisherCCSHAU, Hisaren_US
dc.subFood Science and Technologyen_US
dc.themeDevelopment and evaluation of protein and fibre enriched composite barsen_US
dc.these.typePh.Den_US
dc.titleDevelopment and evaluation of protein and fibre enriched composite barsen_US
dc.typeThesisen_US
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