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Research Paper | Food Science | India | Volume 7 Issue 12, December 2018 | Rating: 6.7 / 10
To Evaluate the Organoleptic Quality of Optimised Nutrient Bar
Srivastava Ananya, Mishra Sunita
Abstract: On the basis Studies were accompanied in order to develop a nutrient bar with a low glycemic index from a formulation based on the millet and soybean. The pre-treatment applied to raw materials (germination of millet, pre-cooking or soybeans) has facilitated to recover the functional properties of blends. Flours complete from germinated millet has a low estimated glycemic. Millet has so many reliable and produces a harvest even under adverse growing conditions. Millets could be cast-off for traditional as well as novel foods. The fertility of starch, protein and fibre, niacin, magnesium, phosphorus, manganese, iron, potassium, essential amino acids and vitamin E make millets an important nutritional bio-source. In accumulation, millet has therapeutic benefits such as prevention of heart diseases, diabetes, migraine and premature death. In line with the recent awareness on functional foods and neutraceuticals, millets have a great potential. The useful effects of exercise and a healthy diet are well documented in the general population but poorly understood in athletes previous research in athletes suggests that regular training and an antioxidant t-rich diet enhance antioxidant defences and performance, courage of athletes. Conclusion: Sports nutri bar has been widely used in many countries. In India, not many studies have focused on this aspect. Development of a sports nutri bar which is antioxidant rich, ready to consume, easy to carry snack would be an ideal supplement for athletes- pre event and post event snack as well.
Keywords: Millet flour, Soya flour, puffed rice, Roasted Bengal gram, Jaggery and Honey Nutrient value
Edition: Volume 7 Issue 12, December 2018,
Pages: 493 - 495