• Satyam Sunil Doiphode
• Kavita Amol Mane

The modification in life style and in dietary pattern leads to awareness about healthy food habits in population. According to consumers demand for nutritive functions from snacks, the snacks market area is diversifying into different products like crisps, crackers, cookies, biscuits and bars. Snack bars are convenient food with all essentials nutrients like carbohydrate, lipids, proteins and minerals with good organoleptic properties. Snack bar is an ideal choice for healthy food to provide functional nutrients with higher shelf life and less microbial decay. Spirulina is an unicellular micro algae grown in water bodies containing 50-70% protein including all essential ammino acids, fatty acids, vitamins and minerals. Spirulina have various health benefits anticancer, antioxidant, antiviral, immunomodulation properties and also has positive effects on malnutrition, diabetes, obesity, anaemia, inflammatory allergic reactions and spirulina is recognized as safe for consumption from Food and Drug Administrative (FDA). In present investigation snack bars were developed by using dry ingredients (Bengal gram, peanut, oats, puffed rice, desiccated coconut, soy isolate, spirulina, cardamom powder) and binding syrup (Corn syrup and honey). The oats were replaced with spirulina by 2%, 4% and 6% where the sample with 4% replacement was scored higher in the sensory analysis. The ash, fat, protein, DPPH free radical scavenging activity and total phenolic content were increased with increase in spirulina content of snack bars, whereas moisture content, crude fibers and carbohydrates showed decreasing trend with increase in spirulina content of bars.

Snack bar; spirulina; spirulina health benefits; protein rich ingredient

"DEVELOPMENT OF PROTEIN RICH SNACK BAR USING SPIRULINA", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 1, page no.2015-2021, January-2019, Available :http://www.jetir.org/papers/JETIR1901D87.pdf

"DEVELOPMENT OF PROTEIN RICH SNACK BAR USING SPIRULINA", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 1, page no. pp2015-2021, January-2019, Available at : http://www.jetir.org/papers/JETIR1901D87.pdf