Sensory And Nutritional Quality Of Nutri Bars Prepared Using Different Ingredients

Abstract

This study investigates the sensory and nutritional quality of energy bars formulated with various ingredient combinations. The primary aim is to assess how different ingredients influence the palatability and overall acceptability of the bars, alongside their nutritional profiles. Energy bars were prepared using a base mix of broken wheat, blueberry, coconut, rajgira, dry fruits, nuts, orange with variations incorporating sweeteners. Sensory evaluation was conducted using a panel of six trained judges who rated the products on attributes such as appearance, color, texture, flavor, taste and acceptability. Nutritional profile focused on caloric content, macronutrient composition, fiber and micronutrient levels. Results indicated that the bars enriched with plant-based proteins and natural sweeteners were highly accepted for their appearance, color, texture, flavor and taste. The findings suggest that ingredient selection plays a crucial role in developing energy bars that meet consumer demands for both palatability and nutritional value. This research contributes to the development of healthier and more appealing snack options in the functional foods market.