Formulation of Micronutrient and Antioxidant Rich Nutri Bar For Athletes

The present investigation was carried out to evaluate the sensory properties and proximate content of the micronutrient and antioxidant rich nutri bar. The present study has been divided into two phases. Phase-1 comprised standardization and preparation of the recipe, sensory analysis and storage studies. The main ingredients used for the preparation included groundnuts, pumpkin seeds and millet flakes. Control product was prepared using conventional sweetening agent i.e. jaggery. For the preparation of the experimental bars, jaggery was replaced with natural sweetener substitute such as coconut nectar honey. Storage stability was performed by storing the product in aluminium foil pouches. In phase-2, developed products were subjected to proximate estimation, essential fatty acids profile, antioxidant components and antioxidant activity. The control bar obtained the highest mean sensory score as against the experimental bar. The free fatty acid (FFA) content in control bar increased from 0.37 to 0.81 and 1.21 on 0, 15 and 30 days respectively. There was a sudden and steady increase in the amount of peroxides. Experimental bar indicated a higher amount of insoluble dietary fiber, iron and calcium content. The alpha-linoleic acid content was higher (0.46%) in experimental bar than that of the control (0.04%). The experimental bars exhibited relatively higher total antioxidant capacity than the control bars. This study recommends the utilization of functional ingredients like millet flakes and pumpkin seeds in the formulation of food bars as a source of protein, fat, minerals and antioxidant components for improving health and well being of athletes.