Development and quality evaluation of nutribars

Abstract

The present study entitled “Development and quality evaluation of nutribars” was aimed to develop nutribars with cereal flakes, dehydrated fruits, nuts and functional ingredients and to evaluate the physical, chemical, nutritional, organoleptic and shelf life qualities of the developed nutribars. Nutribars were standardised in 24 different combinations based on jaggery honey mix and glucose syrup in which cereal flakes formed the main ingredient. To find out the most appropriate combination for the preparation of nutribars, the treatments were evaluated for various organoleptic qualities. Nutribars prepared using glucose syrup had comparatively better mean scores for different quality attributes than nutribars prepared with jaggery honey mix. Based on the organoleptic scores, six treatments namely T3 (corn flakes in jaggery honey), T6 (rice flakes and corn flakes in jaggery honey mix), T8 (wheat flakes and corn flakes in jaggery honey mix), T12 (wheat flakes in glucose syrup), T16 (rice flakes and corn flakes in glucose syrup) and T20 (corn flakes and oat flakes in glucose syrup) were selected for further studies. The selected nutribars were prepared and packed in polyethylene and laminated aluminium pouches under vacuum. After packaging, the products were stored under ambient conditions for a period of six months and evaluated for various quality parameters during storage. The hardness of the product was evaluated initially. The chemical, nutritional and microbiological qualities of the products were evaluated initially, after third and sixth month of storage. The organoleptic qualities and peroxide value of the products were assessed initially and at monthly intervals for a period of six months. The moisture content of nutribars increased gradually with advancement in days of storage. The increase in moisture content of nutribars packed in laminated aluminium pouches was lower than the nutribars packed in polyethylene pouches. An increase in total sugar and reducing sugar content was observed in the nutribars stored in both packages during storage. The jaggery honey mix based nutribars had comparatively higher total and reducing sugar content than glucose syrup based ones. The protein, fat, fibre, starch, thiamine, calcium, iron, sodium, potassium and zinc content of nutribars decreased during six months of storage. The mean score for overall acceptability of nutribars decreased during storage. The nutribars had mean score above 7.0 in laminated aluminium pouches and in polyethylene pouches at the end of storage. Nutribars packed in laminated aluminium pouches retained its original qualities than polyethylene packed samples up to fourth month of storage. Later much difference in mean scores for the overall acceptability were not noticed with respect to packages. Based on organoleptic qualities, the nutribars prepared with corn flakes in jaggery honey mix (T3) was the most acceptable combination followed by T12 prepared with wheat flakes and T16 prepared with rice flakes and corn flakes in glucose syrup. The nutribars were evaluated initially, after third and sixth month for bacteria, yeast and mold for a period of six months. The bacteria, yeast and mold were not detected initially. An increase in bacterial and yeast count was noticed after third and of storage in all the products. Compared to nutribars packed in polyethylene pouches, microbial count was lower in nutribars packed in laminated aluminium pouches.