Formulation and Quality Evaluation of Antioxidant Rich Bars Enriched with Chia seed, Whole Mango, Apple and Guava

Abstract

An insalubrious diet regime and lack of physical exercise are the root causes for the causation of metabolic diseases. Thus, need for food choices that are nutritious, rich in antioxidants and are ready to eat has grown to a great extent. Accordingly, the present study was planned to develop an antioxidant rich bar with puffed wheat, Chia seed, mango (Leather+peel powder), apple (whole fruit Leather), guava (whole fruit Leather), peanut and honey in different proportions using standard bar moulds. Therefore, three types of bars were prepared, namely mango Chia seed bar, apple Chia seed bar and guava Chia seed bar. Formulated mango Chiaseed bar of 55g showed the highest overall acceptability with 2g mango peel powder and 8g mango leather. Apple Chiaseed bar and guava Chia seed bar were found acceptable on incorporation of 5g leather of apple and guava respectively. The fatty acid profile of the selected bars showed significant increase (p<0.01) in PUFA content. A significant increase (p<0.01) was found in vitamin C and β-carotene content, both of which act as a good natural antioxidants. The bioactive component and antioxidants such as total phenols, flavonoids, tannins showing DPPH, FRAP, ABTS and RPA activity elevated to significant (p<0.01) levels with the highest content in mango chia seed bar. The bar prepared was acceptable and nutrient-dense, therefore can be consumed by the general population to prevent and cure lifestyle diseases by increasing antioxidant content in their diet.

Use of chia seed on regular and low-fat crackers, their antioxidant properties, and in-vitro bioaccessibility

“…Therefore, the fatty acid content was found as one of the reasons of higher bioactive potential. Jethwani et al (2020) prepared bars with mango, apple and guava supplemented with chia seeds. When the antioxidant activity and total phenolic components of these bars were examined; while the antioxidant (DPPH) values of the control bars were 76.38%, mango, apple and guava supplemented with chia seeds were found 80.09%, 78.43%, 78.14%, respectively.…”

Extraction of polyphenols from different herbs for the development of functional date bars

“…LSD-test indicated that control datebars (T 0 ) scavenging activity were significantly different from other treatment bars.The antioxidant activity of date bars fortified with elevated concentration of polyphenolic extracts (3%) was comparatively more than control date bars and other low polyphenolic extract fortified date bars which revealed that the antioxidant activity of date bars was attributed to the total polyphenolic content of date bars. Jethwani et al (2020) reported a significant increase in antioxidant activity of mangochia seed bars (antioxidant rich bars) as compared to control bars.…”

Microbiological, nutritional and sensory evaluation of snack bars developed using Bambara groundnut (Vigna subterranean L.) and maize (Zea mays)

“…These ingredients are combined in different proportions based on individual's choice and baked until it becomes crisp (Eke-Ejiofor and Okoye, 2018; Herawati et al, 2019). Many researchers have developed varieties of cereal bars using a wide range of nutrient dense ingredients (Jethwani et al, 2020;de Melo et al, 2020;Maia et al, 2021).…”