In the present investigation, the quinoa bar was prepared by using different proportion of quinoa and defatted soy flour. In previous studies, various types of quinoa bar was prepared using puffed quinoa and quinoa flour. The quinoa and soybean contain anti-nutritional factor which gives bitter and beany flavor to bar which lowers acceptability of bar. Therefore to overcome these problems quinoa and soybean were treated with chemicals like sodium bicarbonate (2%) and citric acid (1%) solution. The soaked quinoa and soybean seeds were dried, roasted to reduce traces of anti-nutritional factor and to improve taste and flavor of quinoa bar. The different formulations were made with variation in defatted soy flour level from 0, 10, 20, 30 and 40% for T0, T1, T2, T3 and T4 respectively. The prepared quinoa bar was evaluated for their sensory characteristics and nutritional composition. The result revealed that quinoa bar with 20% defatted soy flour (T2) secured highest score (8.3) as compar

Ready-to-eat, snack food, quinoa bar, sensory evaluation, nutritional composition.

The study demonstrated that the quinoa and soybean can be used to formulate quinoa bars of good sensory and nutritional value which provide good amount of carbohydrate, protein, fat, dietary fiber and minerals. The quinoa bar prepared with 20% defatted soy flour was found to be highly acceptable and recorded maximum score in all the sensory attributes. The prepared quinoa bar (T2) had 18.1% moisture, 14.5% protein, 2.14% fat, 62.1% carbohydrate, 1.5% ash and 2.2% crude fiber. The prepared quinoa bar (T2) provide 325.6 kcal/100g energy. It can be concluded from result that good nutritional quality quinoa bar can be prepared by using quinoa and defatted soy flour, as soybean is rich in protein and well utilized as functional ingredient for preparation of quinoa bar.

Bawachkar R.R., More D.R., Alane S.T., Praveen B.R. and Swami A.M. (2021). Studies on Development, Sensory Evaluation and Nutritional Composition of Quinoa Bar. Biological Forum – An International Journal, 13(2): 314-319.