Preparation and nutritional evaluation of protein enriched composite cereal bar

Paper Details

Research Paper 01/11/2018
Views (868)
current_issue_feature_image
publication_file

Preparation and nutritional evaluation of protein enriched composite cereal bar

Bushra Siddique, Naqeeb Ullah, Muhammad Arif, Najma Shams, Ehsan Ullah, Muhammad Tariq, Muhammad Ayub, Hameed Ur Rehman
Int. J. Biosci. 13(5), 278-292, November 2018.
Copyright Statement: Copyright 2018; The Author(s).
License: CC BY-NC 4.0

Abstract

Protein enriched cereal bar is made in order to keep in mind todays life style, as people are more fond of junk food. Food consumption is just one of the multiple factors which have an impact on the nutritional status of the overall population. A primary contributor to obesity is the increase in unhealthy eating habits. Ready to eat Protein bar is made to combat unhealthiest junk food. Nutritional composition of protein enriched cereal bar is pronounced to be a good source of protein and minerals. A protein enriched composite cereal bar composed in combination of healthful ingredients, all these ingredients are readily available and affordable. The storage stability of protein enriched composite cereal bar  will include complete proximate analysis (crude protein, crude fiber, crude fat, ash content)  and their antioxidant capacity (Vitamin C, total phenolic content, total flavonoid content, radical scavenger activity, DPPH) due to their bioactive compounds.

AACC. 2000. Approved methods of the American Association of Cereal Chemists, 10th ed., St. Paul, MN, US.

AOAC. 2000. Official Method of Analysis. 17th ed., Association of Official Analytical Chemist. Gaithersburg, MD. USA.

Aigster A, Duncan SE, Conforti FD, Barbeau WE. 2011. Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals. LWT-Food Sci. Technol 44(10), 2159-2165.

Ahrens S, Venkatachalam M, Mistry AM, Lapsley K, Sathe SK. 2005. Almond (Prunusdulcis L.) protein quality. Plant Foods Human Nutr 60(3), 123-128.

Dhumal CV, Pardeshi IL, Sutar PP, Jayabhaye RV. 2014. Development of potato and barnyard millet based ready to eat (RTE) fasting food. J. Ready Eat Food 1(1), 11-17.

Freitas DGC, Moretti RH. 2006. Caracterização e avaliação sensorial de barra de cereais de elevadoteorprotéico e vitamínico. Ciência e Tecnologia de Alimentos, Campinas. abr.-jun.

Gutkoski LC, Bonamigo JMDA, Teixeira DMDF, Pedó I. 2007. Development of oat based cereal bars with high dietary fiber content. Food Sci. Technol. 27(2), 355-363.

Loveday SM, Hindmarsh JP, Creamer LK, Singh H. 2009. Physicochemical changes in a model protein bar during storage. Food Res. Int., 42(7), 798-806.

Lobato LP, Pereira AEC, Lazaretti MM, Barbosa DS, Carreira CM, Mandarino JMG, Grossmann MVE. 2012. Snack bars with high soy protein and isoflavone content for use in diets to control dyslipidemia. Int J. Food Sci.Nutri. 63, 1–10.

Marques TR, Corrêa AD, de Carvalho-Alves AP, Simão AA, Pinheiro ACMV, de Oliveira-Ramos. 2015. Cereal bars enriched with antioxidant substances and rich in fiber, prepared with flours of acerola residues. J. Food Sci. Technol. 52(8), 5084-5092.

Moazzami A, Andersson RE, Kamal-Eldin A. 2006. HPLC Analysis of sesaminol glucosides in sesame seeds. J. Agric. Food Chem. 54, 633-638.

Padmashree A, Sharma GK, Srihari KA,  Bawa AS. 2012. Development of shelf stable protein rich composite cereal bar. J. Food Sci. Technol. 49(3), 335-341.

Rawat N, Darappa I. 2015. Effect of ingredients on rheological, nutritional and quality characteristics of fiber and protein enriched baked energy bars. J. Food Sci. Technol. 52(5), 3006-3013.

Steel GD, Torrie JH, Dickey D. 1997. Principles and procedures of statistics: A biometrical approach. 3rd ed., McGraw Hill Book Co., NY. USA.

Soni N, Mehta S, Satpathy G, Gupta RK. 2014. Estimation of nutritional, phytochemical, antioxidant and antibacterial activity of dried Fig (Ficuscarica). J. Pharma. Phytochem 3(2), 158-165.

Solomon A, Golubowicz S, Yablowicz Z, Grossman S, Bergman M, Gottlieb HE, Altman A, Keremand Z, Flaishman MA. 2006. Antioxidant activities and anthocyanin content of fresh fruits of common Fig (Ficuscarica L.). J. Agric. Food Chem. 54(20), 7717-7723.

Torres E, Castro E, Santana R, Cardoso J, Soaresa CMF, Lima Á. 2011. Cereal bar development using exotic fruit. Food process engineering in a changing World-ICEF. Athens: Greece.

Zhang D, Hamauzu Y. 2004. Phenolic, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem. 88(4), 503-509.

Zhou P, Liu X, Labuza TP. 2008. Effects of moisture-induced whey protein aggregation on protein conformation, the state of water molecules, and the microstructure and texture of high-protein-containing matrix. J. Agric. Food Chem., 56(12), 4534-4540.

Related Articles

Optimizing soybean (Glycine max L. Merr.) performance through rhizobial inoculation and planting density in Kétou, Benin

Mahougnon Charlotte Carmelle Zoundji*, Ibouraïman Balogoun, Pascal Gbenou, Tobi Moriaque Akplo, Carlosse Djeho, Félix Kouélo Alladassi, Int. J. Biosci. 28(6), 99-107, June 2026.

Genetic admixture and the philosophy of diplomacy in central Asia: Evidence from intercultural dialogue, governance and genomic data

Shafee Ur Rehman, Waqar Ahmed Khan, Iqra Jamil, Muhammad Abdullah, Int. J. Biosci. 28(6), 89-98, June 2026.

Synthesizing and integrating environmental awareness and bio-intensive gardening under the Gulayan sa Paaralan (SIBUG) extension project

Violeta F. Collado*, Analyn V. Sagun, Angelina T. Gonzales, Marilyn D. Respicio, Int. J. Biosci. 28(6), 82-88, June 2026.

Diversity of insects related to maize (Zea mays) production in Ferkéssédougou region, Côte d’Ivoire

Fondio Drissa, Dao Hassane, Soro Lacina*, Sib Ollo, Kouadio Roger Hosphade Kouassi, Soro Senan, Yeboue N’guessan Lucie, Int. J. Biosci. 28(6), 75-81, June 2026.

Diuretic activity assessment of an aqueous extract of Zanthoxylum gilletii (Rutaceae) stem bark in rats

Akoua Jeanne Kanga*, Essoi Kouametchi Hermann, Françoise Assamala Fossou, Kacou Jules Marius Djetouan, Kouao Augustin Amonkan, Int. J. Biosci. 28(6), 68-74, June 2026.

Phytochemical investigation and in vitro evaluation of cholinesterase inhibitory and antioxidant properties of Aglaonema hookerianum stems

K. M. Monirul Islam, Simin Shabnam Lopa, Joya Rani, Md. Aslam Sheikh, Md. Golam Sadik*, Int. J. Biosci. 28(6), 60-67, June 2026.

Comparative responses of rice (Oryza sativa L.) to iron toxicity, drought and salinity stress: Morphological, physiological, biochemical and molecular regulation mechanisms

Yaya Touré*, Brahima André Soumahoro, Arthur Martin Affery, Tchoa Koné, Mongomaké Koné, Int. J. Biosci. 28(6), 37-50, June 2026.