Development and quality evaluation of Nutri rich bars using flaxseed and pumpkinseed
Ch Kranthi Kiran, Bhaskar V, Srinivas Maloo
Functional foods are an emerging field in food science due to their increasing popularity among health conscious consumers. Flaxseed is cultivated in many parts of world for fiber, oil as well as for medicinal purposes and also as nutritional product. It serves as the best omega 3 fatty acid source to the non-fish eaters. The seeds of pumpkin (Cucurbita sp.) are generally considered to be agro-industrial wastes and discarded. With the discovery of their richness in protein, fibre, minerals, polyunsaturated fatty acids and phytosterols, they are being regarded valuable for the food industry. Considering the importance and health benefits of flax seeds and pumpkin seeds they are utilized in the preparation of energy bars. The energy bars are prepared using different ingredients like foxtail millets, oats, flax seeds and pumpkin seeds. Jaggery is used as sweetener. Four different samples are prepared with different composition of flax seeds and pumpkin seeds in equal proportions (1:1) and replaced with oats at 10%, 15%, 20% and they are compared with control sample which is free from both seeds powder. Foxtail millets and oats are used common in all samples. The energy bars were sensory evaluated by Nine Point Hedonic Scale. The nutritional composition of product was chemically analyzed by using the AOAC (2005) method. On the basis of sensory evaluation sample B is most acceptable with regards to overall acceptability. The proximate compositions of the flax seed and pumpkin seed powder were analyzed. The fat and protein content increased with increase in substitution level of seed powder. The nutritional compositional of these seed powders indicates that if it is used as a supplement, it can provide good large amount of nutrients. It can be incorporated to develop a value added product. Hence it can be exploited for its nutritional value.
Ch Kranthi Kiran, Bhaskar V, Srinivas Maloo. Development and quality evaluation of Nutri rich bars using flaxseed and pumpkinseed. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 01-05