FORMULATION AND CHARACTERIZATION OF FUNCTIONAL SNACK BARS SUPPLEMENTED WITH OAT FLOUR, CHIA SEED AND FLAX SEED
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Date
2024
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Abstract
With the rising global interest in health-conscious eating habits, there has been
a growing demand for functional food products that offer both nutritional significance
and convenience. The incorporation of oat flour, chia seeds, and flax seeds into these
bars presents an opportunity to enhance their nutritional profile, providing essential
vitamins, minerals, fiber, and omega-3 fatty acids. Formulation of functional bars
enriched with these ingredients provides a convenient and tasty way to incorporate them
into daily diet. In this study, oat flour, chia seed and flax seed were used in different
percentages 2% and 4 % to formulate functional snack bars. The developed bars were
assessed for compositional parameters, sensory attributes and antioxidant activity. The
results revealed that addition of different percentages of chia seed and flax seed
increased the nutritional content of the snack bars. By adding different percentages of
seeds the moisture content increased from 7.33±0.05% to 8.966±0.23%, ash content
from 3.266±0.115% to 4.86±0.057%, fat from 10.83±0.76% to 25.167±0.76%, fiber
from 2.53±0.05% to 5.86±0.15%, protein from 10.16±0.05% to 13.33±0.11%. The pH
values also increased from 5.963±0.015% to 6.2067±0.046%. Mean L*, a*, and b*
values of functional snack bars decreased with the addition of different