Nutritional properties and organoleptic evaluation of formulated granola bar

The nutritious foods, which are also lightweight, and appropriate, are in tremendous supply forpeople. There are frequently few alternatives that are minimally processed, nutrient-dense, and delicious. The present investigation was to formulate a granola bar with a combination of different food ingredients in three different variants. Granola bar was formulated with cereals (quinoa, rolled oats), millets (sorghum flakes, bajra flakes), pulses (lentil), legumes (soy flour), nuts (dates, figs), seeds (pumpkin seeds, flax seeds), and sweeteners (jaggery, honey) in different proportions (Variant I- 5% rolled oats, 15% pumpkin seeds; Variant II- 10% rolled oats, 10% pumpkin seeds; Variant III- 15% rolled oats, 5% pumpkin seeds).The proximate composition, mineral analysis, antioxidant activity, phytochemical screening, and sensory evaluation of all three variants of a granola bar with the Control sample were analyzed. The data were analyzed by mean and standard deviation. The results revealed that proximate composition (100 g) like moisture (3.1%) and ash (0.2%) were found best in the Control sample; protein (25.2 g) was found best in Variant II; fat (3.0 g) was found best in variant III; and crude fiber (21.1 g) was found best in Variant I. The phytochemical analysis was present in all variants with the Control sample. In sensory evaluation, Variant III was more acceptable in overall acceptability as compared to the other variants. The study concluded that the recently created granola bar was satisfying to consume and had a good nutritional balance. It is less expensive, simpler to create, and far more economical.