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academies
Journal of Nutrition and Human Health | Volume 2
&
October 29-30, 2018 | London, UK
Joint Event
Nutrition and Fitness
16
th
International Conference on
3
rd
World Congress on
Card i o l ogy
Development of nutritious shelf stable cereal bar - An alternating approach to snacks
Ramandeep Kaur
Punjab Agricultural University, India
I
nrecent years, public foodassociationsaroundtheworldhave
been increasingly worried about the population nutritional
needs. They are promoting a nutritious and wholesome diet
to reduce the occurrence of nutritional deficiency disorders.
Moreover, consumers are demanding healthy and convenient
products. In view of these, cereal bars offer an alternative
source of snacks being high in fibre, protein and other essential
compounds. The aim of present work was to develop a shelf
stable healthy cereal bar high in protein, and a major supplier
of energy by utilising quinoa (40%), brown rice (35%), flaxseed
(10%), dry fruits (such as raisins, dried figs (10%) and almonds
(5%).Honey (50%)wasaddedasasweetener andbindingagent.
Shelf stability of prepared cereal barswere assessedat ambient
conditions for120days inHigh-densitypolyethylene (HDPE) and
aluminiumlaminatespackages.Proximatecomposition,bioactive
compounds,textureanalysisaswellaschangesinperoxidevalue
(PV), free fatty acid value (FFA), sensory parameters during
storage under ambient conditions were studied. All the results
obtained were statistically analysed. Chemical changes in bar
under different packagingmaterials during storage shown that,
thebar remainedstableandacceptable forentirestorageperiod
of 120 days at ambient conditions irrespective of the packaging
materials used. All the results obtained were statistically
analysed.
Speaker Biography
Ramandeep Kaur is a second year PhD scholar in food technology at Punjab Agricultural
University, India. She also completed herMS (Master of Science) from the same institute
in the year 2016. Her research problem during MS was based on Development of gluten
free cereal bar for gluten intolerant population utilising quinoa as major ingredient.
Based on it, she had publication in JFST (Journal of food Science and Technology).
e:
rsandhu047@gmail.com