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Development and Optimization of Sorghum-Flakes Based Nutribar for Physcio Chemical and Organoleptic Evaluation

Author: Joshi P.T., S.K. Sadawarte, V.S. Pawar and Giri S.A.

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Abstract

Nutribar is a highly nutritious snack food that can be prepared using variety of ingredients as cereals, legumes, oilseed and many more. Flakes based bar now becoming popular due to its nutritional value and ease of availability. The present study was conducted for standardize the procedure for preparation of sorghum flakes based nutribar and its optimization for sensory parameters and proximate composition. Nutribar formulated using sorghum flakes, rice flakes, sesame, peanut, jaggery and liquid glucose. While preparing confectionary product like nutribar the challenges occurs as selection of ingredient that will provide nutrition and results in acceptable taste. The findings revealed that nutribar with 20% sorghum flakes and 10% rice flakes were highly acceptable. Prepared bar was rectangular in shape, weight, length and width of all samples were found to be almost same. Further the proximate composition was assessed and found that protein content ranged from (13.51 -14.42%), carbohydrate (62.51-63.59%) and crude fiber ranged from (5.61-6.34%).

Keywords

Nutribar, Sorghum flakes, Rice flakes, Organoleptic evaluation, Proximate composition

Conclusion

The study concluded that different formulations of sorghum flakes based nutribar were organoleptically acceptable, in which T2 sample scored highest for overall acceptability. The developed nutribar was found to be high in carbohydrates, protein and fiber with good amount of fat. Hence, it is recommended that sorghum flakes based nutribars are better in terms of sensory attributes, rich in nutrients and techno-economically feasible which can be explored on commercial level.

References

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How to cite this article

Joshi P.T., S.K. Sadawarte, V.S. Pawar and Giri S.A. (2022). Development and Optimization of Sorghum-Flakes Based Nutribar for Physcio Chemical and Organoleptic Evaluation. Biological Forum – An International Journal, 14(4): 1162-1165.