Development and Analysis of Nutrient rich Energy

bar with Traditional ingredients (Echinochloa

Esculenta and Borassus flabellifer sugar)

GUIDED BY : TEAM MEMBERS:

Mr. ALWIN JHONNY P. Sowmiya (720919218040)
-Assistant Professor T. Manikandan (720919218022)
Department of Food Technology S. Sandhosh (720919218033)
AIM:
To develop an energy bar with
traditional ingredients which is anti-
diabetic and more fibrous.

Source: shutterstock.com
 OBJECTIVE:
To reduce nutrient deficiency, Japanese millet is incorporated into the energy bar.
To advocate the use of palm sugar as sweetener due to its lower Glycemic Index
[GI] which is more natural and nutritious.
To make an energy bar that will help to restore electrolytes after consistent
workout and sports activity.
To promote the healthy diet to working individuals who skips their respective
meals due to their work

Proximate Sensory Statistical

analysis evaluation analysis
INTRODUCTION:
• Nutrient is a critical part of daily diet. It gives us energy to perform various
activities in day-to-day life.
• On an average men need about 2000 calories per day and women its about 2500
calories.
• In India about 80% people has been suffering from MiND (Micronutrient
deficiency) who avoids their respective meal.
• Japenese millet (kuthirai vaali) is the fast growing millet and provide more fibre
(6-21g/100g).
• Generally japenese millet provide about 200-300kcal of energy and contribute to
the normal diet.
• Another ingredient used here is Palm sugar which is highly nutritious provided
with low glycemic index compare to sugar. (GI index - 21.94) they contain inulin
which control blood sugar level of type II diabetes.
REVIEW OF LITERATURE
S. JOURNAL NAME MATERIALS USED METHODOLOGY ANALYSIS RESULT
No.
1 Quality evaluation of millet • Millet(little millet, great Pretreated cereals where  Sensory The developed CSB
based composite sports bar millet, pearl millet) roasted at 22⁰C and evaluation provided 400 Kcal of
- SOBANA R M • Cereal (Oats, red rice) millets are soaked for (Anova) energy per 100g which
• Skim milk powder 8hrs. The mixture is  Nutrient qualified as a good
• Seeds (flax, pumpkin, pulverized into flour and analysis energy snack for sports
sunflower) nuts were added.  Shelf life person. It contains
• Vannila essence Palm jaggery syrup is analysis high amount of energy
• Peanuts made. Skim milk powder and protein with a
• Raisins and papaya chunks is added. These mixture is shelf life of 45 days at
• Palm jaggery transferred to rectangular room temperature
tray and cut into bars of
40g.
2 Studies on nutritional • Barnyard millet The barnyard millet  Physico- The result indicates
quality of barnyard millet • Wheat seeds grains where cleaned to chemical that MBF cookies with
cookies • Hydrogenated vegetable fat remove brans and grinded analysis constant levels of other
-P P SALUNKE, into flour. Fat and (AOAC,AA ingredients at ambient
U D CHAVAN, P M powdered sugar mixed CC and temperature had better
KOTECHA and S B thoroughly with dry AAS acceptability till 90
LANDE ingredients. The dough is method) days.
cut into sheet and baking  Sensory
at 180⁰C for 12min. evaluation
 Statistical
analysis
(CRD)
3 An overview of Barnyard • Barnyard millet A detailed study on Analyze the usage Barnyard millet
millet Barnyard millet. of barnyard millet reduces cardio
-HARDEEP KAUR in value added vascular disease
and SHILPA SHARMA products and their and controls
health benefits. diabetes was
determined. It also
used in bakery
products as they
are gluten free.

4 Quality characteristics of • Dehusked Dehusked millet was  Data analysis Millet-soy flour
gluten free bread from barnyard millet cleaned off all foreign  Sensory enriched with
barnyard millet – soy • Compressed yeast materials analysis protein do exhibit
flour blends • Salt(NaCl) The process adopted soy  Proximate higher water
-SUBIR K. • Sugar (sucrose) millet bread making is analysis retention
CHAKRABORTHY, straight dough method
SAUMYA GUPTA , Yeast was added and all
NACHIKET ingredients were mixed
KOTWALIWALE to achieve dough
Baking was carried out
in pre heated owen at
195⁰C for 20 min
5 Evaluation of nutraceutical and • Barnyard The oven dried  Antinutritional Crude fiber content
anti-nutritional properties in millet( VL grainded sample properties is rich in barnyard
barnyard and finger millet 21,VL29 , VL172, were passed  Enzyme millet then finger
varieties grown in Himalayan VL207 and PRJ1) through sieve for activities millet
region • Finger millet estimation of (10.17>3.10%)
-PRIYANKAR (VL146,VL149, micronutrients.
PANWAR,ASHUTOSH VL204,VL315, and The total
DUBEY, A.K. VERMA VL324) polyphenols were
determined by folin
ciocalteu reagent.
6 Development of novel energy • Ripe banana Bar base was  Carbohydrate Chemical
snack bar by utilizing local • Citric acid prepared and then determination composition was
Malaysian ingredients • Dark compound puree was placed  Proximate determined by oven
- Ho. L. H., Tang. J. chocolate between energy bar. analysis drying
Mazaitul Akma, S. Mohd • Palm sugar The base was  Sensory method(AOAC
Aiman, H. and Roslan A • Glutinous rice flour Layered with nuts evaluation Method)
• Table sugar and dark compound  Statistical
• Reconstituted milk chocolate analysis
• Coconut milk
• Oral rehydration
salt
7 Characterization of Barnyard • Barnyard millet Barnyard millet is  Physical BMS film
Millet Starch Films Containing • NaOH solution pulverized and properties decrease the water
Borage Seed Oil • Starch soaked in NaOH.  Optical Vapour
-THI LUYEN CAO, SO- • Sorbitol and The Precipitate is properties permeability by
YOUNG YANG AND KYUNG Tween Washed off with  Anti-oxidant 18% due to its
BIN SONG sorbitol and tween activities Anti-oxidant
to obtain edible properties.
BMS film.

8 Development And Nutritional, • Ripe banana, Ripe banana and  Biochemical Functional
Organoleptic, Biochemical • Kinoo(local orange puree were Quality properties such as
Analysis Of Polyherbal (Stevia, orange variety) heated to decrease analysis(AOAC high mineral and
Banana, Cocoa Butter, Oats) or oranges, its water method) protein contents,
Energy Bar • Raisins content.The  Statistical low sugar content,
-MANSI CHITKARA , • Oats remaining pulp Analysis(SPSS gluten- free
RAJNIT KOHLI2 , I. S. • Cocoa butter was mixed with 14.0 ) absence of
SANDHU , DIDAR SINGH AND • Dried stevia cocoa butter and chemicals and
RAKESH K. SINDHU leaves oats and tempered gluten
• Dark with chocolate.
compound
chocolate
9 Development and Quality • Wheat flour Barnyard millet  Sensory BRB increased the
Evaluation of Barnyard Millet Bran • Baking powder bran was dehusked Evaluation fibre and protein
Incorporated Rusk and Muffin • sugar by milling and  Texture profile content in rusk and
-NAZNI P AND KARUNA • BMB made into flour analyser muffin and reduce
TD • Egg which is (Texture the anti-nutrient
• Milk incorporated with analyser TAXT properties.
• Oil rusk and muffin. 2)
 Statistical
analysis
(Duncan’s multiple
comparison)

10 Standardization and development • Oats Mixed all  Organoleptic 30 g of energy bar

of different types of energy bar • Coconut ingredients in a evaluation provided 150 kcal,
-PRIYANKA TIWARI, • Butter bowl. Rolled in a  Statistical 10g protein and 5g
KIRAN AGRAHARI, MAMTA • Sugar shaped & applied Analysis of fibre which is
JAISWAL AND ARCHANA • Condensed milk dried fruits on it.  Sensory considered as meal
SINGH evaluation replacement bar.
• Dried fruits Then pre heated
oven at 350F .
Baked it at 150⁰C
for 30 minutes
 WORK PLAN
OBJECTIVE FEBRUARY MARCH APRIL MAY
/MONTH

REVIEW OF
LITERATURE

PRODUCT
DEVELOPMENT

COMPARATIVE
STUDIES

PROXIMATE
ANALYSIS

RESULT AND
DISCUSSION

REPORT
WRITING
METHODOLOGY:

Addition of
complimentary
• Japanese millet flour • Bar base was immersed
ingredient
• Mixture of pre-dissolved in Dark Compound
palm sugar and dates • Cashew nuts Chocolate
(Soaked and Grinded) • Pistachio • Allow to cool at room
• Heating this mixture for • Almonds temperature
about 30-40 mins • Black Raisin
• Walnuts
Tempering
Bar base preparation
Chocolate
WEEK 1 (15.02.2023)

SAMPLE 1

INGREDIENTS QUANTITY

• Japanese millet 50g

• Palm sugar 100g
• Pure water 50ml
• Reconstituted milk(3:1) 100ml

RESULT:
The bar had more liquid consistency and millet flour remain uncooked. Fig:1

INFERENCE:
Water usage should be calculated.
WEEK 2 (20.02.2023)

SAMPLE 2

INGREDIENTS QUANTITY

• Roasted Japanese millet 50g

• Palm sugar 100g
• Glucose syrup 1 Tablespoon

RESULT:
The bar had bitter taste and it is easily breakable with good consistency Fig:2
INFERENCE:
Glucose syrup should not be added. Since it has higher sugar value.
WEEK 3 (27.02.2023)

SAMPLE 3
INGREDIENTS QUANTITY
• Japanese millet flour 50g
• Salt 2g
• Water 15ml
• Reconstituted milk 60ml
• Coconut milk powder 60ml
• Palm sugar 100g
• Table sugar 25g

RESULT: Fig:3
The bar had good taste but it is way too sticky to cut.

INFERENCE:
The bar had been taken out before its heating consistency so it should be cooked little longer.
WEEK 4 (06.03.2023)

SAMPLE 4
INGREDIENTS QUANTITY
• Japanese millet flour 10g
• Salt 1 pinch
• Water 3ml
• Reconstituted milk 15ml
• Coconut milk powder 15ml
• Palm sugar 20g
• Table sugar 25g
• Butter 2g

RESULT:
Fig:4
The bar had good taste but it is too hard to break and eat.

INFERENCE:
The bar had been overcooked so the cooking time should be slightly reduced(30-45min)
WEEK 5 (13.03.2023)

SAMPLE 5
INGREDIENTS QUANTITY
• Japanese millet flour 25g
• Salt 1g
• Water 8ml
• Reconstituted milk 30ml
• Coconut milk powder 30ml
• Palm sugar 50g
• Table sugar 13g
• Peanut Butter 2g
Fig:5
RESULT:
The bar had good taste but the peanut butter dominated the Japanese millet more.

INFERENCE:
The peanut butter should be added in considerable quantity.
WEEK 5(18.03.2023)

SAMPLE 6

INGREDIENTS QUANTITY Fig:6

• Japanese millet flour (Roasted and 50g

grinded)
• Palm sugar 100g
• Soaked and grinded Dates 50g
• Roasted mixed nuts 20g
• Dark compound chocolate

Fig:7
RESULT:
The bar had good consistency and taste.

Fig:8
REFERENCE:
1. Ho. L. H., Tang. J. Mazaitul Akma, S. Mohd Aiman, H. and Roslan A. Development of novel
energy snack bar by utilizing local Malaysian ingredients. International food research journal, 2016
2. Subir K. Chakraborthy, Saumya Gupta , Nachiket Kotwaliwale. Quality characteristics of
gluten free bread from barnyard millet – soy flour blends. J Food sci Technol, 2016
3. Priyankar Panwar,ashutosh Dubey, A.K. Verma. Evaluation of nutraceutical and anti-nutritional
properties in barnyard and finger millet varieties grown in Himalayan region. J Food sci Technol, 2016
4. Sobana R M . Quality evaluation of millet based composite sports bar. International journal of
food science and nutrition, 2017
5. P P Salunke, U D Chavan, P M Kotecha and S B Lande. Studies on nutritional quality of
barnyard millet cookies. International journal of chemical studies, 2019
6. Hardeep Kumar and Shilpa Sharma . An overview of Barnyard millet. Journal of
pharmacognosy and phytochemistry, 2020