Key Findings
Flaxseed is increasingly being used in healthy, natural and convenient foods. The objective of this study was to develop an energy bar using flaxseed in the formulation along with cereal (white oats), pulses (roasted bengal gram) and legumes (soy protein). Different levels of flaxseed did not change the moisture content. The protein content was in the range of 9.12 to 12.41 percent, which was increased significantly with increasing level of flaxseed. ALA was 44.58 percent of fatty acids. During 90 days storage period, the total reduction in omega 3 fatty acid was 10.34 percent and 4.45 percent in the energy bar samples kept at 25 degrees C and refrigerator, respectively. Energy bar samples with 15 percent flaxseed and 45 percent sweeteners were acceptable from a sensory standpoint.
ABSTRACT
Energy bar sample were prepared with different levels of flaxseed (0 to 20 percent) in addition to cereals and pulses with varying levels of sweeteners (45, 50, and 55 percent) to deliver a nutritious food to the consumer. The developed bars were evaluated for textural, colour, nutritional quality, sensory attributes and total microbial load. Different levels of flaxseed and sweeteners significantly affected the hue and chroma values of the energy bar. In general the level of flaxseed in energy bar did not affect the hardness but it was decreased with increasing level of sweeteners except in control sample. The total calories obtained from the energy bar showed significant increase with the increasing levels of flaxseed, the maximum (397.95 kcal) being for bars with 20 percent flaxseed and 45 percent sweeteners. This energy bar sample also showed the maximum protein (12.41 percent), crude fat (11.86 percent), ash (1.65 percent), iron (3.77 mg/100 g), crude fiber (2.18 percent) and omega 3 as alpha linolenic acid (22.50 percent, fatty acid basis) content. The overall mean sensory score for overall acceptability for samples with 10 percent flaxseed and 55 percent sweeteners and 15 percent flaxseed and 45 percent sweeteners were at par but the omega 3 and other nutrients in the later sample was higher than the former sample, hence, 15 percent flaxseed and 45 percent sweeteners along with other ingredients may be considered for production of acceptable quality omega 3 fatty acid rich energy bar at commercial scale, which also stored well at refrigerated condition. (Authors abstract)
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