Asian Journal of Dairy and Food Research, volume 35 issue 3 (september 2016) : 241-246

Development of energy bar utilizing potato extrudates

Namrata Ankush Giri1*, D. Mridula2
1<p>Division of Food Grain &amp; Oil processing,&nbsp;ICAR- Central Institute of Post Harvest Engineering &amp; Technology, Ludhiana-141 004, Punjab, India.</p>
Cite article:- Giri1* Ankush Namrata, Mridula2 D. (2016). Development of energy bar utilizing potato extrudates . Asian Journal of Dairy and Food Research. 35(3): 241-246. doi: 10.18805/ajdfr.v3i1.3579.

Energy bars were developed using different levels of potato extrudates (0-30%) with sweeteners (45-55%), rolled oats, puffed rice, defatted soy flour and milk powder. The potato extrudates were prepared by mixing potato paste having moisture content 30% with  wheat grits having moisture content 8% in the ratio of 20:80 respectively. The developed energy bars were analyzed for colour, nutritional quality and sensory attributes. Different levels of potato extrudates and sweeteners significantly affected the hua and chroma values of the energy bars. The increasing levels of potato extrudates and sweeteners (specially honey) significantly increased moisture content of energy bar. The protein content was increased significantly with increasing level of potato extrudates but found decreased with increasing level of sweeteners. The energy bar containing 20% potato extrudates and 50% sweeteners was found most sensory acceptable by panel members and it provided 8.38% protein, 2.36% crude fiber, 73.67% carbohydrates and 343.03kcal energy which also stored well at refrigeration condition.

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