1Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram-695 017, Kerala, India
2Division of Food Grain & Oilseed processing, ICAR- Central Institute of Post Harvest Engineering & Technology, Ludhiana-141 004, Punjab, India
Division of Food Grain & Oil processing, ICAR-Central Institute of Post Harvest Engineering & Technology, Ludhiana-141 004, Punjab, India
*Corresponding author's e-mail: namrata_cft@yahoo.in
Online published on 7 October, 2016.
Energy bars were developed using different levels of potato extrudates (0–30%) with sweeteners (45–55%), rolled oats, puffed rice, defatted soy flour and milk powder. The potato extrudates were prepared by mixing potato paste having moisture content 30% with wheat grits having moisture content 8% in the ratio of 20:80 respectively. The developed energy bars were analyzed for colour, nutritional quality and sensory attributes. Different levels of potato extrudates and sweeteners significantly affected the hua and chroma values of the energy bars. The increasing levels of potato extrudates and sweeteners (specially honey) significantly increased moisture content of energy bar. The protein content was increased significantly with increasing level of potato extrudates but found decreased with increasing level of sweeteners. The energy bar containing 20% potato extrudates and 50% sweeteners was found most sensory acceptable by panel members and it provided 8.38% protein, 2.36% crude fiber, 73.67% carbohydrates and 343.03kcal energy which also stored well at refrigeration condition.
Energy bar, Potato extrudates, Sensory evaluation, Sweeteners
