ARCHIVES
VOL. 10, ISSUE 3 (2025)
Development and quality evaluation of popped millet-based snack bar as a nutrient dense snack bar
Authors
Samyak Lalwani, Sarthak Ghawghawe, Sarthak Darekar, Samruddhi Deshmukh, Saraja Patil
Abstract
Growing demand for healthy, convenient, and
ready-to-eat (RTE) foods has spurred a great interest in the formulation of
nutrient-dense snack options. This study is centered on the development and
quality assessment of a popped millet-based snack bar, taking advantage of the
nutritional advantages of ancient grains like sorghum, pearl millet, and
amaranth. The research has produced a shelf-stable, organoleptically acceptable
product that will be a healthier alternative to traditional snack bars, which
depend on processed foods and additives. By a systematic method, different
trials were carried out to maximize the formulation, binding agents, and drying
conditions. The final formulation contained 7.5% popped sorghum, 15% popped
pearl millet, 15% popped amaranth, 15% rice flakes, 5% piri piri mix, 6.8%
proprietary spicy mixture (ujjaini sev), 15.7% dhundh ki sev, and 20% sugar.
Sensory evaluation on a 9point hedonic scale revealed that the third trial
formulation had the highest acceptability scores, especially in taste and
texture. Nutritional content analysis showed that the protein level was 10.5%,
fat level was 25.26%, moisture level was 8.04%, and ash level was 2.58%. These
results indicate that the snack bar developed not only complies with consumer
demand for flavor and texture but also has a high nutritional content, making
it a suitable product for health-oriented consumers. The study emphasizes the
viability of using indigenous millets in snack foods, enhancing health
advantages as well as utilization of underutilized grains.
Download
Pages:31-34
How to cite this article:
Samyak Lalwani, Sarthak Ghawghawe, Sarthak Darekar, Samruddhi Deshmukh, Saraja Patil "Development and quality evaluation of popped millet-based snack bar as a nutrient dense snack bar". International Journal of Food Science and Nutrition, Vol 10, Issue 3, 2025, Pages 31-34
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.