Development and Quality Evaluation of Choco Quinoa Nutri Bar during Storage

Abstract

Choco quinoa nutri bar was developed using quinoa as one of the ingredients to explore its nutritional benefits. Bars were packed in polypropylene (PP, 75 µ) and metallised polyester (12 µ) low density-high density (MP, 100 µ) (with/without vacuum) films, stored under ambient and 37˚C temperature conditions for shelf life evaluation. Bar contained 14.43% protein, 14.93% fat with a calorific value of 426.75 k cal/100g. Chemical changes were observed significantly (p < 0.05) more in the samples stored at 37˚C than the ones stored at ambient conditions (15˚C-34˚C). Bars showed maximum stability at 0.33 a w with less chemical changes. Oleic acid (36.06%) was found to be the major fatty acids in the bar followed by palmitic (29.35%), stearic (17.12%) and linoleic (12.05%) acids. Hardness of the bar enhanced significantly during storage, and was observed significantly (p < 0.05) higher in the samples packed in MP films (with/without vacuum) as compared to bars packed in PP films thus restricting the shelf life of the bar to 6 months in MP films (with/without vacuum) and 9 months in PP films at both the temperature conditions.

Sensory, Physico-Chemical, Textural and Microbial Changes in Milk Protein Concentrate and Cereal Based Energy Bar during Storage

“…This shows that there is significant effect of change in formulation on storage stability of product with respect to water activity. The slight increase of water activity was possibly due to the change in humidity of the surrounding environment (Padmashree et al, 2018). Banach et al, (2016) reported increase in water activity in high protein nutrition bar from 0.48 to 0.50 during storage of 6 weeks.…”

“…Rawat and Darappa (2015) observed that the initial peroxide value and free fatty acids of the baked energy bar samples increased from 6.13 meq of O₂ /Kg fat and 5.26 per cent oleic acid to 7.45 meq of O₂ /Kg fat and 8.60 per cent oleic acid respectively after 3 months at ambient storage. Padmashree et al, (2018) reported that the initial peroxide value, free fatty acids and water activity of the choco-quinoa nutri bar within metallized polyester packaging increased from 5.31 meq of O₂ /Kg fat, 1.32 per cent oleic acid and 0.330 to 12.45 meq of O₂ /Kg fat , 3.21 per cent oleic acid and 0.532 respectively after 9 months at ambient storage.…”

“…Sobana (2017) observed that the initial average score for appearance, colour, flavour, texture, and taste characteristics of composite sports bar sample were 8.0, 8.2, 8.7, 8.7 and 8.0, which decreased after 90 days at ambient storage (37 °C) to 3.7, 2.3, 1.9, 3.9 and 1.4, respectively. Padmashree et al, (2018) reported that the initial score for colour, aroma, taste, texture and overall acceptability characteristics of choco-quinoa nutri bar within metallized polyester packaging were 8.07, 8.10, 8.20, 8.09 and 8.17, which decreased after 9 months at ambient storage (37 °C) to 7.32, 7.23, 7.32, 6.30 and 6.60, respectively.…”

“…Pallavi et al, (2015) reported that the initial value of hardness of the fruit and nut cereal bar increased from 180 N to 240 N after 90 days of ambient storage (27 °C). Padmashree et al, (2018) reported that the initial value of hardness of the chocoquinoa nutri bar within metallized polyester packaging increased from 43.71 N to 87.60 N and fracturability decreased from 1.764 mm to 1.468 mm after 9 months at ambient storage (37 °C). 4.…”

Effect of Storage on Quality of Spirulina Snack Bars

“…Snack bars contains mainly cereals and other high energy ingredients having carbohydrate, lipids, proteins and minerals in them, which deliver good sensory and nutritional characteristics to it. (Padmashree et al, 2018).…”