Vol. 6, Issue 3 (2018)
Organoleptic acceptability and shelf life of developed energy rich sorghum based cereal bars
Author(s): Sarita Verma, Neelam Khetrapaul and Vandana Verma
Abstract: Sorghum provides good to excellent sources of phytochemicals such as phenolic acids, anthocyanins, phytosterols and policosanols etc. and antioxidants which are believed to help lower the risk of cancer, diabetes, heart disease and some neurological diseases. Regarding shelf life all the three types of cereal bars were found to be acceptable up to 60 days of storage. Fat acidity level increased during storage in energy rich cereal bars having the sorghum varieties namely HC 308 and HJ 513. The peroxide value of control cereal bars ranged from 12.82 to 15.17 meq peroxide/1000g during storage period and that of HC 308 and HJ 513 energy rich cereal bars ranged from 12.49 to 13.41 and 12.45 to 13.53 meq peroxide/1000g, respectively. The water activity of all types of cereal bars irrespective of the sorghum variety as well as of control decline during 0 to 60 days of storage. Therefore, it is studied that all the types of sorghum (HC 308 and HJ 513) based energy rich cereal bars were not only nutritious but had added advantage of good amount of dietary fibre and high total polyphenols which are known to possess antioxidant properties. Moreover, they are ready to eat nutritious snacks no mess while eating too, ideal for all age groups, easily transportable and have good shelf life.
Pages: 1595-1598 | 592 Views 110 Downloads
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How to cite this article:
Sarita Verma, Neelam Khetrapaul, Vandana Verma. Organoleptic acceptability and shelf life of developed energy rich sorghum based cereal bars. Int J Chem Stud 2018;6(3):1595-1598.
