Development of energy bar by adding underutilized Chironji (Buchanania lanzan) seeds

Abstract

The research aimed to develop an energy bar by adding underutilized Chironji (Buchanania lanzan) seeds. Chironji seeds, Oats, Puffed Rice, Dates, Condensed Milk, Jaggery, Butter, Raisins, and Almonds were combined to make the energy bars. Chironji seeds and Condensed Milk were added as major ingredients for the preparation of energy bars. Date paste was added to increase flavor and as a binding agent. Butter and jaggery were added as preservatives and sweeteners, respectively. Final bars were preserved for nutritional and sensory analysis. Chironji seeds and Condensed Milk were used in varied proportions and a total of five samples were prepared. The developed bars were analyzed for physicochemical properties such as moisture content (8.00 ± 2.00% to 12.00 ± 2.00%), ash content (1.33 ± 1.16% to 3.33 ± 1.16%), fat content (24.00 ± 2.00% to 27.33 ± 1.16%), protein content (10.57 ± 0.12% to 12.93 ± 0.58%), TSS (total soluble solids) (7.33 ± 0.58º to 8.00 ± 1.00º), and pH (5.26 ± 0.01–5.36 ± 0.01). The L* value (51.23 ± 0.25–74.17 ± 0.21), a* value (7.90 ± 0.20–21.23 ± 0.25), and b* value (27.27 ± 0.25–52.27 ± 0.25) of the bar samples were determined using the CIE lab. Energy bars were rated on the 9-point hedonic scale for sensory evaluation and the attributes of color (7.67 ± 0.58–8.67 ± 0.58), texture (8.33 ± 0.58–9.00 ± 0.00), taste (7.67 ± 0.58–9.00 ± 0.00), aroma (8.00 ± 0.00–8.33 ± 0.58), and overall acceptability (8.17 ± 0.14–8.83 ± 0.14) were measured. Therefore, Chironji seeds are a promising source for developing energy bars.