International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 3 (2020)

Development of snack bars from puffed quinoa and its sensory evaluation


Deepak Subramani, Sharmila Tamilselvan, Maheswari Murugesan, Shivaswamy MS

Quinoa is a pseudocereal extremely rich in highly bioavailable protein, micronutrients and health promoting bioactive compounds. The objective of the study is to formulate crispy, convenient and healthy ready-to-eat snack bar from puffed quinoa and statistically analyse its sensory attributes. The moisture and salt treated quinoa seeds were puffed in hot air oven and three different ready-to-eat snack bars such as sweet bar, spicy bar and chocolate enrobed bar were prepared from puffed quinoa. Sensory evaluation was done by 30 semi-trained panel members based on 9 point hedonic scale. It was found that spicy quinoa bar received significantly (p<0.05) higher rating for texture profile. The other attributes such as appearance, taste, odour and flavour of chocolate enrobed bar were higher than the rest two bar samples with average overall acceptability of 7.83. The high consumer acceptance of Chocolate enrobed puffed bar offers commercial potential.
Pages : 30-33