Author(s)

Ananthan Padmashree, Neha Negi, Soorya Haridas, Thimma Govindaraj, Kandanganth Raghavan Anila Kumar, Anil Dutt Semwal, Gopal Kumar Sharma^*

Defence Food Research Laboratory, Siddartha Nagar, Mysuru, India.

Choco quinoa nutri bar was developed using quinoa as one of the ingredients to explore its nutritional benefits. Bars were packed in polypropylene (PP, 75 μ) and metallised polyester (12 μ) low density—high density (MP, 100 μ) (with/without vacuum) films, stored under ambient and 37°C temperature conditions for shelf life evaluation. Bar contained 14.43% protein, 14.93% fat with a calorific value of 426.75 k cal/100g. Chemical changes were observed significantly (p < 0.05) more in the samples stored at 37°C than the ones stored at ambient conditions (15°C - 34°C). Bars showed maximum stability at 0.33 aw with less chemical changes. Oleic acid (36.06%) was found to be the major fatty acids in the bar followed by palmitic (29.35%), stearic (17.12%) and linoleic (12.05%) acids. Hardness of the bar enhanced significantly during storage, and was observed significantly (p < 0.05) higher in the samples packed in MP films (with/without vacuum) as compared to bars packed in PP films thus restricting the shelf life of the bar to 6 months in MP films (with/without vacuum) and 9 months in PP films at both the temperature conditions.

Choco Quinoa Nutri Bar, Quinoa, Packaging Material, Chemical Changes, Hardness, Shelf Life

Padmashree, A. , Negi, N. , Haridas, S. , Govindaraj, T. , Kumar, K. , Semwal, A. and Sharma, G. (2018) Development and Quality Evaluation of Choco Quinoa Nutri Bar during Storage. Food and Nutrition Sciences, 9, 899-914. doi: 10.4236/fns.2018.97067.