Development of energy bar using underutilized Chironji (Buchanania lanzan) seeds

Abstract

Abstract The research aimed to develop a new product using underutilized seeds; hence an energy bar was developed using Chironji (Buchanania lanzan) seeds. Chironji seeds, oats, puffed rice, dates, condensed milk, jaggery, butter, raisins, and almonds were combined to make the energy bars. Chironji seeds and Condensed Milk were added as major ingredients for the production of energy bars. Date paste was added to increase flavor and also as a binding agent. Butter and jaggery were added as preservatives and sweetener. The finished bars were preserved for nutritional and sensory analysis. Chironji seeds and condensed milk were used in varied proportions and a total of five samples were prepared. As per the analysis, Moisture content (8.00 ± 2.00% to 12.00 ± 2.00%), Ash content (1.33 ± 1.16% to 3.33 ± 1.16%), Fat content (24.00 ± 2.00% to 27.33 ± 1.16%), Protein content (10.57 ± 0.12% to 12.93 ± 0.58%), TSS (7.33 ± 0.58º to 8.00 ± 1.00º), and pH (5.26 ± 0.01 to 5.36 ± 0.01) were the physicochemical properties measured in all of the prepared energy bar samples. The L* value (51.23 ± 0.25 to 74.17 ± 0.21), a* value (7.90 ± 0.20 to 21.23 ± 0.25), and b* value (27.27 ± 0.25 to 52.27 ± 0.25) of the bar samples were determined using the CIE lab. Energy bars were rated on the 9-point hedonic scale for sensory evaluation and the attributes of color (7.67 ± 0.58 to 8.67 ± 0.58), texture (8.33 ± 0.58 to 9.00 ± 0.00), taste (7.67 ± 0.58 to 9.00 ± 0.00), aroma (8.00 ± 0.00 to 8.33 ± 0.58), and overall acceptability (8.17 ± 0.14 to 8.83 ± 0.14) were measured.