Nutritional enhancement of fruit bars with omega rich food source fortification

Abstract

AbstractConsumer awareness of the health benefits of omega‐3 fatty acids is driving the increasing consumption of food fortified with essential fatty acids. Food fortification has been identified as the workable strategy by the WHO and FAO to decrease the incidence of nutrient deficiencies at the global level and fruit/s cereal‐based bars are one of the most economical and convenient functional foods which substitute for fresh fruits and vegetables as a source of various nutritional elements. Flaxseed (Linum usitatissimum) has gained importance due to its unique nutrient profile, particularly omega‐3 and omega‐6 fatty acids, lignans, and fiber. Due to its high omega fatty acid content, the present study was proposed to develop and evaluate apple cv. Golden Delicious and apricot cv. New Castle based functional fruit bars fortified with linseed for the benefit of general masses. Linseed fortified fruit leather was prepared by blending individual fruit pulp (apple and apricot) with two different forms of linseed namely, whole and coarsely ground in varying concentration of 5, 10, 15, and 20% where the Total soluble solids (TSS) of fruit pulp was raised to 25°B by adding cane sugar powder and the mixture was well homogenized followed by addition of linseed in varying concentration. Thereafter, the mixture was dried in mechanical dehydrator at 55 ± 2°C to a moisture content of 16–20%. Our investigation on omega fatty acid rich fruit bars concluded that blending of 10.00% unroasted whole linseed and 15.00% coarsely ground linseed was highly acceptable with respect to nutritional and sensory characteristics for the development of functional fruit bars rich in omega fatty acids.Novelty impact statement Health benefits of omega‐3‐fatty acids. Fortification of Golden Delicious and apricot cv. New Castle based functional fruit bars fortified with linseed for the benefit of general masses. The results shows that blending of 10.00% unroasted whole linseed and 15.00% coarsely ground linseed was highly acceptable with respect to nutritional and sensory characteristics for the development of functional fruit bars rich in omega fatty acids.