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VOL. 11, ISSUE 2 (2026)
Development and quality evaluation of a functional nutribar incorporated with brahmi (Bacopa monnieri) powder
Authors
Mushraf M P, Dr. Jiji Allen J, Dr. Lakshmy P S, Dr. Smijisha A S
Abstract
The present study aims to develop and evaluate functional nutribars
incorporated with Brahmi (Bacopa monnieri) powder, as well as oats,
dates, nuts and seeds. Six formulations (T0-T5) were
created and tested for sensory acceptability with a nine-point Hedonic Rating
Scale. T2 had the highest sensory score (8.60) and was selected for
further research. The chosen nutribar had moisture (9.5g/100g), protein
(8.5g/100g), fat (11g/100g), carbohydrate (46.02g/100g), crude fiber (7g/100g),
and 313.91 kcal/100 g energy. Calcium and iron content were 121.10 mg/100g and 3.58 mg/100g. The study found
that incorporating brahmi powder into nutribar improves its nutritional and
functional qualities
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Pages:239-243
How to cite this article:
Mushraf M P, Dr. Jiji Allen J, Dr. Lakshmy P S, Dr. Smijisha A S "Development and quality evaluation of a functional nutribar incorporated with brahmi (<i>Bacopa monnieri</i>) powder". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 239-243
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