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RESEARCH PAPER
Year : 2019  |  Volume : 8  |  Issue : 2  |  Page : 43-48

Shelf life study of a gluten free nutritious product-globin bar


Department of Food Science and Nutrition, Dr. Bhanuben Mahendra Nanavati College of Home Science, Matunga, Mumbai, India

Correspondence Address:
Priyanka Sharma
Department of Food Science and Nutrition, Dr. Bhanuben Mahendra Nanavati College of Home Science, Matunga, Mumbai
India
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Source of Support: None, Conflict of Interest: None


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A shelf life study was done to see the consumer acceptance of a healthy gluten free nutritious bar- ‘GLOBINBAR’. The aim was to standardize an innovative, preservative free, simple, nutritious blend that is cost-effective. The main ingredients used were dates, garden cress seeds, oats, rice puffs, pumpkin seeds, milk powder and coconut powder. Orange zest was added in small amounts to improve the iron absorption as it contains vitamin C which is required to absorb non-heme iron. Orange zest also helped in improving the flavor and overall acceptability of the globin bar. In this product dates act as a binding agent and provides sweetness and flavor. This product has fair amounts of iron, protein, vitamin C along with other essential vitamins and minerals. The acceptance was studied by conducting a sensory evaluation using a scoring method based on as even point hedonic scale on a naive panel. The Evaluation was performed on sensory attributes like color, texture, flavor, chewiness, appearance and overall acceptance. The other aspects covered in the study where packaging, nutritional labeling, budgeting and marketing. Nutritional label consists of ingredients of the product, nutritional facts, vegetarian mark, price, etc.


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