National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the present investigation locally available ingredients were utilized to develop an acceptable protein bar from indigenous, and protein dense ingredients such as soya protein isolates, maize, skimmed milk powder, groundnut, watermelon seeds, cashew nut, almonds, cranberry, raisins along with other bar materials such as jaggery, ghee, sunflower oil, glycerol and gum acacia with a focus on meeting the basic criteria of protein bars. The standardized bars were coated with milk and dark chocolate with an objective to enhance visual appearance and increase consumer appeal and analyzed for their sensory acceptability. Essential oils were later incorporated into both chocolate coating at different levels to improve bar stability and acceptability. Coating of standardized protein bars improved the sensory acceptability of the products when compared with uncoated protein bars The incorporation of essential oils in coating material further improved the sensory scores of protein bars particularly in case of milk chocolate+ fennel essential oil and dark chocolate+ cinnamon essential oil protein bar samples. Hence in the present study both the coating material and essential oil incorporation has demonstrated positive significant role in sensory qualities of the developed protein bars.
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