FORMULATION AND CHARACTERIZATION OF FUNCTIONAL SNACK BARS SUPPLEMENTED WITH OAT FLOUR, CHIA SEED AND FLAX SEED
| dc.contributor.author | Mariam Khan | |
| dc.date.accessioned | 2025-08-20T10:02:40Z | |
| dc.date.available | 2025-08-20T10:02:40Z | |
| dc.date.issued | 2024 | |
| dc.description.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 | |
| dc.identifier.uri | https://escholar.umt.edu.pk/handle/123456789/4841 | |
| dc.title | FORMULATION AND CHARACTERIZATION OF FUNCTIONAL SNACK BARS SUPPLEMENTED WITH OAT FLOUR, CHIA SEED AND FLAX SEED | |
| dc.type | Thesis |