• Aditya Jadhav
• Nisha Wagh
• Sakina Kenwala

The study of development of Fibre rich bar from Jamun seed powder was carried out at Department of Food Technology, Parul Institute of Applied Sciences, Vadodara, Gujarat. The aim was carried out development of gluten free bar for celiac diseases (gluten indigestion) people. Jamun seed powder has been used for generations as a natural method for controlling heart disease, hypertension, and gastro-intestinal disorders. An effort has been made to use this nourishing jamun seed powder in value added products, this reduces waste. Jamun seed powder bar was developed using dry raw materials such as oats, flex seeds, peanuts, date paste. The raw materials were assessed for physicochemical properties such as moisture, ash, crude protein and fat content and functional parameters such as antioxidant activity, phenolic content. Jamun seed powder and oats were roasted prior the preparation. Four different formulation was used with different concentrations of date paste ( 20% ,40% , 60% ,80%). After preparation of bar physicochemical properties, microbiological and sensory evaluation was carried out. The bar showed 4.31% moisture content, 1.61 % Ash content , 5.40 g protein content, 15.87 g fat content, 72.81% carbohydrates content and 1.53 g fibre. As per the physic-chemical parameters obtained the bar was found to be consumed by celiac disease peoples

jamun seed powder, Gluten free, fibre bar, oats, antioxidants

"PREPARTION OF FIBRE RICH BAR FROM Syzygium cumini SEED POWDER", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 2, page no.b189-b198, February-2023, Available :http://www.jetir.org/papers/JETIR2302130.pdf

"PREPARTION OF FIBRE RICH BAR FROM Syzygium cumini SEED POWDER", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 2, page no. ppb189-b198, February-2023, Available at : http://www.jetir.org/papers/JETIR2302130.pdf