DEVELOPMENT AND NUTRITIONAL, ORGANOLEPTIC, BIOCHEMICAL ANALYSIS OF POLYHERBAL (STEVIA, BANANA, COCOA BUTTER, OATS) ENERGY BAR
MANSI CHITKARA
Nanomaterials Research Laboratory, Department of Applied Sciences, Chitkara University, Rajpura, Patiala – 140401, Punjab, India.
RAJNIT KOHLI
Chitkara College of Hotel Management and Catering, Chitkara University, Rajpura, Patiala – 140401, Punjab, India.
I. S. SANDHU
Nanomaterials Research Laboratory, Department of Applied Sciences, Chitkara University, Rajpura, Patiala – 140401, Punjab, India.
DIDAR SINGH
Chitkara College of Hotel Management and Catering, Chitkara University, Rajpura, Patiala – 140401, Punjab, India.
RAKESH K. SINDHU *
Department of Pharmacognosy and Natural Products, Chitkara College of Pharmacy, Chitkara University, Rajpura, Patiala – 140401, Punjab, India.
*Author to whom correspondence should be addressed.
Abstract
The aim of the present invention was to develop a novel energy bar which is nutritious and healthy for all age groups. The ingredients used for the newly developed energy bar are cocoa butter, stevia in combination with banana, orange, peanuts, raisins and oats. Standardization of the novel energy bar by sensory evaluation, chemical analysis, carbohydrate content, protein content and shelf life were evaluated. The developed novel energy bar was found to contain 63.50% total solid contents, 27.50% moisture contents, The total solid content holds 1.55% ash value, 17.46% crude fat, 5.65% protein, 17% carbohydrates capable of expending total 166 K.cal of energy per bar. Stevia rebaudianahas antimicrobial and antibacterial properties and is also a natural sweetening agent. The energy bar also contains no preservatives. The bar is full of natural goodness with no additives of flour or any other binding agents and the taste is enhanced by using natural acids from oranges. The energy bar was highly accepted by all consumers for desirable sensory qualities.
Keywords: Polyherbal, nutritional, biochemical analysis, sensory evaluation, energy bar