The objective of this study was the optimization of ingredient in RTE cereal bar using corn syrup and honey in different ratios. Organoleptic evaluation of RTE cereal bar was done by a panel of ten judges using 9 point hedonic scale. Results showed that 30 per cent incorporation level of corn syrup and honey in cereal bar obtained the highest overall acceptability i.e., CCB (8.39 ± 0.08), HCB (8.18 ± 0.14) and the score was in the range of "like very much" to "like extremely". Thus it can be concluded that 30 per cent incorporation of corn syrup and honey was highly accepted by panel members.
The present study was carried out to find the effect of legume supplementation on Physical and textural characteristics of ready to eat cereal bars. Therefore, physical and textural parameter of ready to eat cereal bars was analyzed. Results showed that the length, width and thickness of the bars ranged between 9.69±0.29 to 10.02±0.01 cm, 4.52±0.02 to 4.90±0.05 cm and 0.85±0.04 to 0.99±0.01cm. Whereas spread ratio, per cent spread, volume, weight and density was found to range between 4.90±0.11 to 5.30±0.30, 92.43±1.03 to 100.00per cent, 38.63±2.23 to 47.85± 1.18 cm 3 , 24.76 to 25.14g and 0.52±0.00 to 0.67±0.00 (g/cm3) respectively. Hardness of selected RTE cereal bar varied from 4901.13±2.08 to 13800.79 (g force). Significant difference was observed between control (CCB) and among all the other treatments (RCCB, PCCB, RSCB, PSCB and DSCB) due to increase in the incorporation level of legume flour.
Nearly 2 billion people, or one-third of the world’s population, suffer from micronutrient deficiencies. Micronutrient deficiencies or hidden hunger and the negative consequences of a diet deficient in essential vitamins, minerals, or trace elements continue to be serious public health concerns among Indians. This hidden hunger is especially prevalent among vulnerable populations, such as pregnant women, small children, and teenagers. As a result, the government has developed many national initiatives to combat malnutrition and micronutrient deficiencies, including ICDS, NFSM, Poshan Abhiyan, Swachh Bharat Abhiyan, and others. Governments also use food-based techniques to combat malnutrition and hidden hunger, including supplementation, food fortification, bio-fortification, and dietary diversification. This chapter presents statistics from the NFHS 4 and 5 and numerous national programs and food-based measures taken by governments to combat hidden hunger.
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