Vol. 11, Special Issue 7 (2022)

Author(s):
P Harini, Rita Narayanan, D Baskaran, B Murugan and K Brindha

Abstract:
The objective of the study was to develop a sorghum-based prototype meal replacement bar incorporating whey and soy proteins. In this study, bars were prepared with three combinations varying in flaxseed composition BS₁ (Sorghum-10%, Flaxseed-10%), BS₂ (Sorghum-15%, Flaxseed-5%), BS₃ (Sorghum-20%, Flaxseed-0%) keeping all others as constant. The Overall acceptability of the sensory evaluation (9-point hedonic rating scale) was analyzed with VETSTAT Software which was found to be more for BS₂ with 8.92 + 0.08 and followed by BS₃, BS_1, and control (7.75 + 0.25, 7.28 + 0.16 and 7.20 + 0.13) respectively. The energy value of the prototype meal replacement bar BS₂ was recorded as 256.84 + 0.02 kcal/60g. The proximate analysis of the BS₂ meal replacement bar contained protein content of 13.19 + 0.01g, fat content of 6.01 + 0.01g, carbohydrate content of 32.81 + 0.01g, crude fiber of 2.31 + 0.12g, ash content of 1.25 + 0.04g, and moisture content of 6.01 + 0.01%. Thus, the prototype meal replacement bar finds its place in the new emerging products market to meet the appetite.