• HAPPY PAARMAR
• Miss .Kinjalben Rana

Energy bar sample were prepared with flaxseed in addition to oats, coconut powder, jaggery, dark chocolate, peanuts and dry fruits to deliver a nutritious food to the consumer. The developed bars were evaluated for textural, colour, nutritional quality, sensory attributes and total microbial load. Different levels of flaxseed and sweeteners significantly affected the hue and chroma values of the energy bar. In general, the level of flaxseed in energy bar did not affect the hardness but it was decreased with increasing level of sweeteners except in control sample. The total calories obtained from the energy bar showed significant increase with the increasing levels of flaxseed, the maximum (397.95 kcal) being for bars with 20% flaxseed and 45% sweeteners. The overall mean sensory score for overall acceptability for samples with 10% flaxseed and 55% sweeteners and 15% flaxseed and 45% sweeteners were at par but the omega-3 and other nutrients in the later sample was higher than the former sample, hence, 15% flaxseed and 45% sweeteners along with other ingredients may be considered for production of acceptable quality omega-3 fatty acid rich energy bar at commercial scale, which also stored well at refrigerated condition.

flaxseed, omega – fatty acid, sweeteners

"DEVELOPMENT OF FLAXSEED ENERGY BAR RICH IN OMEGA SFA", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 3, page no.b193-b197, March-2022, Available :http://www.jetir.org/papers/JETIR2203125.pdf

"DEVELOPMENT OF FLAXSEED ENERGY BAR RICH IN OMEGA SFA", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 3, page no. ppb193-b197, March-2022, Available at : http://www.jetir.org/papers/JETIR2203125.pdf