Development and Evaluation of Value-added Nutri bar using Popped Red Rice and Amaranth Seeds for Adolescents

Abstract

The functioning of gut microbiome is strongly influenced by our diet. A balanced diet with additional requirement of Iron is necessary during adolescence. In India, value added popped rice is produced using a simple, low cost, iron-pan roasting technique. Value addition of indigenous sweets /snacks using popped red rice along with iron rich food sources can serve as an healthy snack for adolescents. This investigation was undertaken to develop value added Nutri bar for adolescents. The present study aimed at development, standardization, sensory evaluation and shelf life study of value added Nutri bar using popped red rice as the main ingredient along with other functional ingredients. The developed product (basic) and value added Nutri bar variations (V1, V2 and V3) were subjected to sensory evaluation, using 9point hedonic rating scale to 35 semi trained panelists. Sensory evaluation results indicated, value added Nutri bar (variation 2) developed using 20% popped rice, 10% Amaranth popped seeds, 40% jaggery, 5% almonds, 5% pumpkin seeds, 5% sesame seeds, 5% raisins, 5% ghee and 5% cardamom, was best accepted. Experimental results showed that the best accepted Value added Nutri bar (variation 2) has a shelf life of 21 days under normal storage conditions. Adolescents, gluten sensitive people and all age groups can enjoy this tasty, value added Nutri bar as an ideal, all time Nutri dense snack. Key words: Nutri bar, popped rice, Popped Amaranth seeds, Value addition, Sensory evaluation