Development of Nutritive Cereal Bar Incorporating Buckwheat for School-Going Children
Abstract
Introduction: The development of low-cost, nutritious, and convenient snacks has become an important aspect of food technology. To meet the increasing market needs, formulation strategies of nutritive bars are evolving with each passing day and are changing daily to match the growing market demands. The main objective of the current study was to create a new formulation of cereal bars using flour of buckwheat, green gram whole, almonds, jaggery, white chocolate, and gum acacia (as a binding agent).
Method: Different formulations were made with variations in buckwheat from 5 g to 35 g for 111, 222, 333, and 444 respectively, and were evaluated for their organoleptic characteristics (colour, texture, appearance, taste, aftertaste, and overall acceptability) using a 9-point hedonic rating scale.
Results: The results revealed that the cereal bar developed by incorporating 35 g of buckwheat (444), obtained the highest organoleptic mean scores. The bar had higher nutritional value in terms of energy content (397.37 kcal/100 g), protein (8.64 g/100 g), and calcium (131.09 mg/100 g). The microbial activity of the developed bars was analysed showing the acceptability up to 30 days. The food cost of the bar was calculated and the food label was developed according to FSSAI guidelines.
Conclusion: Cereal bars were successfully developed for school-going children. The cereal bar containing 35 g of buckwheat (444) was preferred by the panellists. The developed bars were rich in nutrients, cost-effective, and had an extended shelf life. This study has shown that buckwheat can be used as a nutritious option for children’s snacks.
How to cite this article:
Sangathi N V, Soni D. Development of Nutritive Cereal Bar Incorporating Buckwheat for School-Going Children. Chettinad Health City Med J. 2024;13(1):41-49.
DOI: https://doi.org/10.24321/2278.2044.202408
References
Ho LH, Tang JY, Akma SM, Aiman HM, Roslan A. Development of novel” energy” snack bar by utilizing local Malaysian ingredients. Int Food Res J. 2016;23(5):2280. [Google Scholar]
Constantin OE, Istrati DI. Functional properties of snack bars. In: Lagouri V, editor. Functional foods. Rijeka, Croatia: IntechOpen; 2019. p. 1-14. [Google Scholar]
Soni D, Saxena G. Standardization and development of nutritious snack bar for varied age groups. Res Rev J Food Sci Technol. 2018;7(1):22-8. [Google Scholar]
Ryland D, Vaisey-Genser M, Arntfield SD, Malcolmson LJ. Development of a nutritious acceptable snack bar using micronized flaked lentils. Food Res Int. 2010;43(2):642-9. [Google Scholar]
Ajayi OA, Ikechukwu AA. Effect of substitution of glucose syrup with date syrup on the nutritional quality of granola bar. Am J Food Sci Nutr. 2021;3(1):239-50. [Google Scholar]
Kaur R, Ahluwalia P, Sachdev PA, Kaur A. Development of gluten-free cereal bar for gluten intolerant population by using quinoa as major ingredient. J Food Sci Technol. 2018 Sep;55(9):3584-91. [PubMed] [Google Scholar]
AOAC. Official methods of analysis. 18th ed. Washington, DC: Association of Official Agricultural Chemists; 2019.
Raghuramulu N, Madhavan NK, Kalyansundaram S; National Institute of Nutrition (India). A manual of laboratory techniques. 2nd ed. Hyderabad: National Institute of Nutrition; 2003. p. 319-20.
Microbiology of the food chain - horizontal method for the enumeration of microorganisms - part 1: colony count at 30°C by the pour plate technique. IS 5402: Part 1. Bureau of Indian Standards; 2021.
Bureau of Indian Standards. Indian standard method for yeast and mould count of foodstuffs and animal feeds (first revision). IS 5403. Bureau of Indian Standards; 1999.
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Table [Internet]. National Institute of Nutrition; 2017 [cited 2023 Jan 10]. Available from: https://www.researchgate.net/profile/Thingnganing-Longvah/publication/313226719_Indian_food_Composition_Tables/links/589328db92851c5457486b19/Indianfood-Composition-Tables.pdf
Food Safety and Standards Authority of India [Internet]. Food safety and standards (labelling and display) regulations; 2020 [cited 2023 May 21]. Available from: https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Labelling_Display_30_06_2022.pdf
Agbaje R, Hassan CZ, Norlelawati A, Rahman AA, Huda-Faujan N. Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods. Int Food Res J. 2016;23(2):498-506. [Google Scholar]
Ishak SF, Majid MH, Zin MZ, Zaniol MK, Jipiu LB. Sensorial and physiochemical characterization of snack bar with gum arabic (Acacia seyal) addition. Food Res. 2022;6(2):319-29. [Google Scholar]
de Arruda LC, Faria WC, Siqueira NF, de Sousa Campos MF, de Barros WM. Development of cereal bar with baru almonds and pineaplle peels. Res Soc Develop. 2021 May 4;10(5):e21610514684. [Google Scholar]
Pravalika G, Srinidhi G, Vineeth KG, Sushma DR. Development and standardization of quinoa-based nutri-bar. Asian J Microbiol Biotechnol Environ Sci. 2022;24(1):81-5. [Google Scholar]
Sobana RM. Quality evaluation of millet based composite sports bar. Int J Food Sci Nutr. 2017 Jul;2(4):65-8. [Google Scholar]
