Physico-chemical Properties and Cost Analysis of Jaggery based Salubrious Snack Bar

Abstract

Background: Snack bars are the one which helps to satisfy the appetite of the individual were often consumed in between the main meals. Optimum nutrition is the basic necessity for the good health, intake of balanced diet provides all the necessary nutrients that are required. Methods: In this laboratory experiment conducted during 2019-2020 at in Post Graduate and Research centre, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad eight different combination of snack bars were developed by using 35% jaggery concentration. Pineapple, beetroot and dates were in varied concentrations whereas, pumpkin seeds, oats and groundnuts were kept constant. Result: The combination with equal amounts of pineapple, dates and less amount of beetroot has highest acceptability followed by bar with high amount of pineapple greater than dates greater than beetroot. The lowest organoleptic parameters were for bar with highest amount of pineapple and equal amounts of beetroot and dates followed by highest amount of pineapple greater than beetroot greater than dates. The nutritional properties were good for developed snack bar compared to control where its moisture was 6.98±0.03%, ash was 1.57±0.02%, protein was 13.47±0.00%, fat was 6.36±0.14%, crude fibre was 8.40±0.00%, carbohydrate was 63.22±0.06 and energy was 357.24±0.13. It was shown that the 35% of jaggery combination has the best acceptance when compared to the other combinations. They had the good nutrient composition and are cost effective.