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Asian Journal of Dairy and Food Research, volume 36 issue 3 (september 2017) : 246-250

Effect of legume supplementation on physical and textural characteristics of ready to eat cereal bars

Latika Yadav, Vibha Bhatnagar
1Dept. of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur-313 001, Rajasthan, India.
Cite article:- Yadav Latika, Bhatnagar Vibha (2017). Effect of legume supplementation on physical and textural characteristics of ready to eat cereal bars. Asian Journal of Dairy and Food Research. 36(3): 246-250. doi: 10.18805/ajdfr.v36i03.8973.

ABSTRACT

The present study was carried out to find the effect of legume supplementation on Physical and textural characteristics of ready to eat cereal bars. Therefore, physical and textural parameter of ready to eat cereal bars was analyzed. Results showed that the length, width and thickness of the bars ranged between 9.69±0.29 to 10.02±0.01 cm, 4.52±0.02 to 4.90±0.05 cm and 0.85±0.04 to 0.99±0.01cm. Whereas spread ratio, per cent spread, volume, weight and density was found to range between 4.90±0.11 to 5.30±0.30, 92.43±1.03 to 100.00per cent, 38.63±2.23 to 47.85± 1.18 cm3, 24.76 to 25.14g and 0.52±0.00 to 0.67±0.00 (g/cm3) respectively. Hardness of selected RTE cereal bar varied from 4901.13±2.08 to 13800.79 (g force). Significant difference was observed between control (CCB) and among all the other treatments (RCCB, PCCB, RSCB, PSCB and DSCB) due to increase in the incorporation level of legume flour.

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