Abstract: Nutrient Energy Bars Mainly Formulated for Athletes
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064

Downloads: 145

Research Paper | Food Science | India | Volume 7 Issue 10, October 2018

Nutrient Energy Bars Mainly Formulated for Athletes

Gupta Sonam, Mishra Sunita

The study was conducted in order to develop a Nutrient Bar with low cost ingredients and high in nutritive value from a formulation based on cereals like Cassava, Ragi, Wheat, and Sattu. The consumption of cassava has been reduced due to lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specially targeted to high value markets. Cereal bars stand out as fast food high in nutritional value. Cereals bars were prepared using a mixture of Cassava, Ragi, Wheat, and Sattu flour adding with Jaggery and Honey. With the recent awareness on functional foods and neutraceuticals, cereals have a great potential. The beneficial effects of exercise and a healthy diet are well documented in the general population but poorly understood in athletes. A ready to eat, nutrient bar which is rich in carbohydrate and energy was formulated and acceptability tests were done to be supplemented for athletes. Selected nutrients were analysed by standardized methods. The scores obtained for organoleptic evaluation show that the nutrient bar supplement taste, appearance had obtained for overall acceptability and therefore highly acceptable. Nutrient analysis per 100gm of bar revealed- 422 Kcal, 5.79gm protein thus confirming that the developed bar is highly nutritious.

Keywords: Acceptability, Athletes, Standardized, Formulation

Edition: Volume 7 Issue 10, October 2018

Pages: 845 - 846

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How to Cite this Article?

Gupta Sonam, Mishra Sunita, "Nutrient Energy Bars Mainly Formulated for Athletes", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20191962, Volume 7 Issue 10, October 2018, 845 - 846

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