A Critical Study of Standardisation of Ready to Eat Granular Bar

Authors

  • Dr. Chanda Kumari   M.A., Ph.D., Home Science, B.R.A. Bihar University, Muzaffarpur, Bihar, India

Keywords:

Abstract

The study entitled “Standardization of ready to eat granular bar” was conducted at the Department of Community Science, College of Agriculture, Vellayani during the period of 2015-2017 with the objective to develop and standardize granular bars using fruits, grains, nuts and pulses and to ascertain its nutritional and sensorial quality. Six diff errant treatments with varying amount of ingredients were formulated for standardization of granular bar. Sensory quality, nutritive value, chemical score and NDP Cal% of each proportion was computed to identify the best combination. Highest nutrient content, chemical score and NDP Cal% were noted for three treatments viz. T1 (30:25:10:5:5:20:5), T2 (20:20:20:5:5:25:5) and T3 (25:25:15:5:5:25:5) and Sensory evaluation was conducted in these three treatments using hedonic rating scale to obtain the best combination. T1 was identifying ad as best formulation with the highest score of 35.30 and was selected as best combination of granular bar.

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International Journal of Scientific Research in Science and Technology

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Published

2018-11-30

Issue

Volume 4, Issue 11, November-December-2018

Section

Research Articles

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This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Dr. Chanda Kumari "A Critical Study of Standardisation of Ready to Eat Granular Bar" International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011,Volume 4, Issue 11, pp.504-508, November-December-2018.