Preparation and evaluation of mango oat bar fortified with chia seeds

Neha Mahendra Yadav * and Dhanya Joseph

Department of Food Technology, PIAS, Parul University Vadodara, India.
 
Research Article
International Journal of Science and Research Archive, 2023, 08(01), 972–978.
Article DOI: 10.30574/ijsra.2023.8.1.0191
Publication history: 
Received on 13 January 2023; revised on 21 Febuary 2023; accepted on 23 Febuary 2023
 
Abstract: 
Ready-to-eat (RTE) cereal bars have undergone numerous advancements that blend various components to produce alternative cereal bar options. In conclusion, this study sought to create a high-energy cereal bar with a satisfying texture and high consumer acceptance using regional ingredients from local market. Other ingredients, such as exotic fruits and organic residues, can be utilized to make cereal bars and are still added to the final product as enrichment. From the breakfast table to the dinner table, cereal goods have been consumed in the form of flakes, rice, chapatti, or cereal bars as a snack. Cereals are essential in the creation of ready-to-eat snacks including cereal bars, energy bars, and quick bars. Because whole grains and their products include all three components in the same ratio as found in the intact original grain, people have come to appreciate their consumption. Mango is also discovered to be a high source of antioxidants such ascorbic acid, carotenoids, and phenolic compounds, as well as dietary fibers, starch, and pectin. A good number of dietary antioxidants like ascorbic acid, carotenoids, and phenolic compounds is found in the fruit mango (Mangifera indica L.). Cereal bars made with mango pulp at concentrations of 40%, 45%, and 50% were one such product developed. 
 
Keywords: 
Yielding; Wholesome; Ready-to-Eat; Antioxidant; Fortifier; Conveying
 
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