1Department of Foods and Nutrition, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar-263 145, Uttarakhand, India.
*Corresponding Author: Priyanka Tangariya, Department of Foods and Nutrition, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar-263 145, Uttarakhand, India, Email: priyanka.tangariya@gmail.com
Online Published on 05 April, 2023.
Beetroot is a good source of carbohydrates and minerals with the highest antioxidant activity and phenol content among all the roots and tubers. However, even after immense nutritional potential its application in food formulations is very limited. Therefore, the present study aims at formulation of beetroot powder (BRP) incorporated snack bars, their textural, sensory evaluation and analysis of nutritional composition of most acceptable snack bar.
Fifteen snack bars were prepared using different proportions of BRP (0, 5, 10, 15, 20%) with varying levels of honey, bengal gram and flax seeds. Formulated snack bars were subjected to textural and sensory evaluation to determine the most acceptable snack bar followed by its nutritional analysis.
With increase in the level of BRP, hardness value decreased among snack bars significantly (p<0.05); while springiness, gumminess and chewiness increased initially up to 10% of BRP incorporation. Sensory quality of snack bars significantly (p<0.05) declined with increase in the level of BRP. Based on the textural and sensory properties, control bar A3 (0 g BRP) and D3 bar (15 g BRP) were found most acceptable. Nutrient analysis of both the snack bars revealed that D3 snack bar had significantly (p<0.05) higher amount of ash, carbohydrate, total phenol, flavonoids and total antioxidant activity than A3 bar.
Beetroot powder, Nutritional composition, Phenol content, Sensory acceptability, Snack bars
