Development and Quality Evaluation of Choco Quinoa Nutri Bar during Storage

Ananthan Padmashree,Soorya Haridas,Gopal Kumar Sharma,Anil Dutt Semwal,Neha Negi,Thimma Govindaraj,Kandanganth Raghavan Anila Kumar

doi:10.4236/fns.2018.97067

Abstract

Choco quinoa nutri bar was developed using quinoa as one of the ingredients to explore its nutritional benefits. Bars were packed in polypropylene (PP, 75 μ) and metallised polyester (12 μ) low density—high density (MP, 100 μ) (with/without vacuum) films, stored under ambient and 37°C temperature conditions for shelf life evaluation. Bar contained 14.43% protein, 14.93% fat with a calorific value of 426.75 k cal/100g. Chemical changes were observed significantly (p < 0.05) more in the samples stored at 37°C than the ones stored at ambient conditions (15°C - 34°C). Bars showed maximum stability at 0.33 aw with less chemical changes. Oleic acid (36.06%) was found to be the major fatty acids in the bar followed by palmitic (29.35%), stearic (17.12%) and linoleic (12.05%) acids. Hardness of the bar enhanced significantly during storage, and was observed significantly (p < 0.05) higher in the samples packed in MP films (with/without vacuum) as compared to bars packed in PP films thus restricting the shelf life of the bar to 6 months in MP films (with/without vacuum) and 9 months in PP films at both the temperature conditions.

Highlights

Quinoa (Chenopodium quinoa Wild) is referred to as a pseudo-cereal, produces seeds of pale yellow colour, but may vary from white through pink, orange or red to brown and black [1]
Hardness of the bar enhanced significantly during storage, and was observed significantly (p < 0.05) higher in the samples packed in Metallised Polyester (MP) films as compared to bars packed in PP films restricting the shelf life of the bar to 6 months in MP films and 9 months in PP films at both the temperature conditions
In order to explore the beneficial effects of this wonder pseudocereal, quinoa in the form of crispies has been incorporated in the preparation of a bar and the amino acid contents of the same has been demonstrated in the Figure 1

Summary

Introduction

Quinoa (Chenopodium quinoa Wild) is referred to as a pseudo-cereal, produces seeds of pale yellow colour, but may vary from white through pink, orange or red to brown and black [1]. Quinoa is rich in its nutritive value, with remarkable protein content and its protein nutrient is comparable to that of milk protein [2]. It has an excellent amino acid composition and amino acids like lysine, methionine and cysteine, presents in higher amounts than common cereals and legumes [1] and can act as a potential protein substitute in food [4] [5]. Quinoa’s fat content goes up to 9.5% [2], contains beneficial fatty acids, higher content of tocopherols and is a rich source of Ca, Fe, Zn, Cu and Mn [6]. Since quinoa is gluten free, ideal for persons suffering from celiac disease, can be used in different forms like flour, flakes, puffed grains etc. Since quinoa is gluten free, ideal for persons suffering from celiac disease, can be used in different forms like flour, flakes, puffed grains etc. in the formulation of varieties of food preparations

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Results

Conclusion