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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 5
First page : (930) Last page : (936)
Article doi: : http://dx.doi.org/10.18782/2320-7035

Development and Quality Evaluation of Puffed Cereal Bar

Mogarkar Pooja Ravindra¹* and Morable Dhanshree Sunil²

¹Assistant Professor, Department Of Food Engineering, Nashik, Maharashtra, India
²Research Scholar, K. K. Wagh College of Food Technology Nashik, Maharashtra, India
*Corresponding Author E-mail: prmogarkar@kkwagh.edu.in
Received: 14.08.2018  |  Revised: 22.09.2018   |  Accepted: 1.10.2018  

 

 ABSTRACT

The consumption of cereal bars has increased mainly among young consumers puffed cereal bar using Popped sorghum, popped Amaranth, Chickpea seed and cornflakes   are  main ingredients in our cereal bar. Three samples were prepared by using different composition of chocolate and gulkand. On the basis of sensory analysis sample 3 was decided to take for mass production. Sample three contains 1.12 % ash. The moisture content was 3.6%, The fat content was 5.1%., The protein content was 3.32%. The carbohydrates content was 77.86% and crude fibre was 9%. The energy content of Puffed cereal bar was determined. The energy value was 369.6kcal. Developed process for the preparation of high energy high fibre puffed cereal bar was simple and feasible and contributes for the health benefits to all the age groups.

Key words:  puffed cereal, Sorghum, Chickpea seed, Cornflakes, Carbohydrates

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Mogarkar P.R. and Morable D.S., Development and Quality Evaluation of Puffed Cereal Bar., Int. J. Pure App. Biosci.6(5): 930-936 (2018). doi: http://dx.doi.org/10.18782/2320-7051.7035