TITLE:
Development and Quality Evaluation of Choco Quinoa Nutri Bar during Storage
AUTHORS:
Ananthan Padmashree, Neha Negi, Soorya Haridas, Thimma Govindaraj, Kandanganth Raghavan Anila Kumar, Anil Dutt Semwal, Gopal Kumar Sharma
KEYWORDS:
Choco Quinoa Nutri Bar, Quinoa, Packaging Material, Chemical Changes, Hardness, Shelf Life
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.9 No.7,
July
30,
2018
ABSTRACT: Choco quinoa nutri bar was developed using quinoa as one of the ingredients to explore its nutritional benefits. Bars were packed in polypropylene (PP, 75 μ) and metallised polyester (12 μ) low density—high density (MP, 100 μ) (with/without vacuum) films, stored under ambient and 37°C temperature conditions for shelf life evaluation. Bar contained 14.43% protein, 14.93% fat with a calorific value of 426.75 k cal/100g. Chemical changes were observed significantly (p