title: Development of omega-3 rich energy bar with flaxseed.
abstract: Energy bar sample were prepared with different levels of flaxseed (0-20%) in addition to cereals and pulses with varying levels of sweeteners (45, 50, and 55%) 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% flaxseed and 45% sweeteners. This energy bar sample also showed the maximum protein (12.41%), crude fat (11.86%), ash (1.65%), iron (3.77 mg/100 g), crude fiber (2.18%) and omega-3 as alpha-linolenic acid (22.50%, fatty acid basis) content. The overall mean sensory score for overall acceptability for samples with 10% flaxseed and 55% sweeteners and 15% flaxseed and 45% sweeteners were at par but the omega-3 and other nutrients in the later sample was higher than the former sample, hence, 15% flaxseed and 45% 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.affiliation: FG&OP Division, CIPHET (ICAR), Ludhiana, 141 004 India.
authors.forename: D
authors.initials: D
authors.lastname: Mridula
authors.affiliation: FG&OP Division, CIPHET (ICAR), Ludhiana, 141 004 India.
authors.forename: K K
authors.initials: KK
authors.lastname: Singh
authors.affiliation: FG&OP Division, CIPHET (ICAR), Ludhiana, 141 004 India.
authors.forename: P
authors.initials: P
authors.lastname: Barnwal
keywords: Energy bar; Flaxseed; Free fatty acid; Omega-3 fatty acid; Sensory evaluation