Vol. 11, Issue 12 (2022)

Author(s):
Patil AA, Singh AK, Aditya Lal and Shinde EM

Abstract:
The present investigation was aimed to development of nutri bar with incorporation of different proportions of puffed foxtail and finger millet grains. To standardize the processing technology and analyse the characteristics of nutri bar viz., physical, chemical, sensory, textural and microbial characteristics of nutri bar. The formulation was carried out using puffed foxtail and finger millet grains and dates powder in preparation of nutri bar. Different formulation were made with variation in puffed foxtail millet level from 0 to 25% for A₀, A₁, A₂ and A₃ respectively. Prepared nutri bar then evaluated for organoleptic properties with respects to colour and appearance, flavour, texture, taste and overall acceptability using 9 point hedonic scale. The results revealed that nutri bar prepared with supplementation of 20% puffed foxtail millet (C2) secured highest score (i.e. 8.5) was superior as compared to rest of samples. It was found that nutri bar prepared with puffed foxtail millet was rich source of proteins and fibber. Thus foxtail millet can be well utilized as a functional ingredient for preparation of nutri bar with good nutritional and medicinal value.