• Shere P.D.
• Dukare R.B
• Gaikwad K.B
• Gaikwad S.S.

The objective of present investigation was to explore the possibility of nutritionally enhancing snack bar with protein and fibre content. Snack bars are ‘on the go snack’ and nutritional improvement provides an option for healthy snacking for all age group consumers. The high protein and fibre content help boost energy levels giving sense of satiety and fullness of stomach after eating. The formulations were developed with protein and fibre rich ingredients such as soy flour, amaranth, oats, rice flakes, peanuts, and flax and chia seeds. The developed formulations were evaluated for sensory and nutritional quality parameters. The sensory evaluation by semi-trained panellists indicated preference for formulation containing peanut (15%), amaranth (10%), soybean (7%), oats (5%), flax seed (1.5%) and chia seeds (1.5%). The nutritional composition showed improved protein (13.96%), fibres (2.36%), iron (25.77 mg/100g), and calcium (150 mg/100g) compared to control sample of snack bar. The study concluded for protein and fibre improvement in snack bar and thus delivering a healthy snacking option for all consumer age groups.

snack bar, protein, fibre, nutrition

"Development and Nutritional Assessment of Protein and Fibre Rich Snack bar", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.43-49, May-2019, Available :http://www.jetir.org/papers/JETIRBL06008.pdf

"Development and Nutritional Assessment of Protein and Fibre Rich Snack bar", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp43-49, May-2019, Available at : http://www.jetir.org/papers/JETIRBL06008.pdf