Vol. 10, Issue 3 (2021)

Author(s):
Priyanka Tangariya, Pratima Awasthi and Anushriya Sahoo

Abstract:
The present study was designed to evaluate the shelf life of legume and oil seeds based snack bar incorporated with beetroot powder (BPR). BRP incorporated snack bar was formulated using 15g of BRP, 16.5 g of bengal gram, 36 g of honey, 16.5 g of flax seeds, 8 g sesame seeds, 5 g of coconut chips and 3 g of peanuts. For shelf life study, both control snack bar and BRP incorporated snack bar were kept in high density polyethylene (HDPE) bags for 90 days at refrigeration (5 ºC) and ambient temperature (15-35 ºC) and analyzed for various parameters viz; sensory quality, moisture, free fatty acid (FFA) content, total plate count (TPC) and yeast and mold count. Results showed that control snack bar scored significantly (p<0.05) lower mean sensory scores at both the storage conditions when compared with BRP incorporated snack bar. An increase in moisture and FFA content was observed in both the snack bars however, control snack bar had significantly (p<0.05) higher FFA content than BRP snack bar. TPC, yeast and mold count were studied as <1 log10cfu ml^-1 in both the snack bars during the course of storage.