Intl. J. Food. Ferment. Technol.
8(2): 223-228, December 2018
©2018 New Delhi Publishers. All rights reserved
DOI: 10.30954/2277-9396.02.2018.13
RESEARCH NOTE
Energy Bars made with Popped with Amranth
B. Bhavani*, Desham Kodandaram Reddy and Kavita Waghray
Department of Food Technology, University College of Technology (A), Osmania University, Hyderabad, Telangana,
India
*Corresponding author: bhavaniballem@gmail.com
Paper No.: 225 Received: 13-06-2018 Revised: 19-09-2018 Accepted: 16-11-2018
ABSTRACT
The aim of this study was to develop energy bars by incorporating popped amaranth seeds. The control was prepared
using puffed rice whereas the other bars were formulated with puffed rice and popped amaranth in different proportions
(65%:35%, 45%:55%, 25%:75%). The samples were subjected to proximate analysis, mineral analysis, microbial analysis,
and sensory evaluation and shelf-life studies. It was revealed that as the proportion of amaranth increased in the samples,
the protein, crude fiber, iron, and phosphorus and calcium contents increased whereas the fat and carbohydrate contents
decreased. Microbial analysis showed that the microbial load was within the acceptable limits for a period of 3 months.
Based on the sensory evaluation, the sample with 55% popped amaranth was the best.
Keywords: amaranth, dates, energy bar, nutritional quality, sensory evaluation.
The food bars are snacks of good sensory and food energy. Energy is obtained from three main
nutritional characteristics due to their high sources that is fat, protein, and carbohydrates present
carbohydrates, proteins, lipids, and mineral contents. in foods. A typical energy bar weighs between 45 and
Children need nutritious foods due to their enhanced 80 g and is likely to supply about 200–300 Cal (840–
body development requirements (Padmashree et 1,300 kJ), 3–9 g of fat, 7–15 g of protein, and 20–40
al. 2012). Food consumed by them should be rich g of carbohydrates (Mridula et al., 2011). In order to
in vitamins, minerals and balanced with respect to provide instant energy most of the carbohydrates are
major nutrients like carbohydrates, proteins and fats. made available in the form of various types of sugars
The products that are developed by utilizing dried like fructose, glucose, maltodextrin in different ratios.
fruit, processed legumes, and cereals along with Fats in energy bars are kept to minimum level and
nuts would be an attractive snack food for the school their main sources are often cocoa butter and dark
going children and for those people working outside chocolate.
their homes are becoming more dependent on snacks
Amaranth classified as cereal grown for its edible
for the supply of a part of their daily nutritional
starchy seeds like cereals, but it is not from the
requirements (Maning et al. 2002).
same family as cereals such as wheat and rice. Raw
Energy bars are supplemental bars containing amaranth grain is inedible to humans and cannot
cereals and other high energy foods targeted at be digested because it blocks the absorption of
the people who require quick energy but do not nutrients. Thus it has to be prepared and cooked like
have time for a meal. They are different from energy other grains. About 100 gram of cooked amaranth
drinks, which contain caffeine whereas bars provide provides 103 Calories and is moderately–rich source
Bhavani et al.
of dietary minerals, including phosphorus and are key factors for the development of a competitive
manganese (Corke et al. 1998). Amaranth grain is product. To achieve this objective, economical under-
high in protein and lysine, an amino acid found utilized but abundantly produced food sources with
in low quantities in other grains. Amaranth grain good nutritional value such as dates and amaranth
is free of gluten, which makes it a viable grain for were explored for preparation of energy bars with
people with gluten intolerance (Escobar et al. 1994) varying proportions of puffed rice and popped
and which is good for those who suffer from Celiac amaranth.
disease. Prevalence of this disease has increased
dramatically in recent years, partly explained by MATERIALS AND METHODS
improved detection and testing techniques, but also
due to a general change in dietary tolerances due to Ingredients
a wide range of environmental and dietary factors Different ingredients used in the study included
(Hegazy et al. 2009). Amaranth is a good source of puffed rice, amaranth seeds, dates, honey, jaggery,
a number of essential vitamins and minerals that almonds and sesame seeds which were procured
are required for good health, including B vitamins, from the local market.
calcium, iron and zinc (Bavec et al. 2009 (b)). Amaranth
The energy bars of different treatments were
grain can also be germinated for sprouts and malted
formulated as detailed in table 1.
for beer production (traditional beer chicha in Peru),
and fermented (as compound for ogi – traditional
product of lactic fermentation of cereal porridges in Table 1: Formulation of energy bars
Africa, or could be used instead of soy in shoyu). It
Sample Puffed rice Popped
can serve as a starchy material in spirit production (%) amaranth (%)
and from the grain or green material, protein
Control sample (C) 100 0
concentrates and flours can be produced (Bavec et
Sample 1 (S1) 65 35
al. 2009 (a)). The phytosterols found in amaranth
Sample 2 (S2) 45 55
grain have been associated with cholesterol lowering
effect, while the significant levels of dietary fiber Sample 3 (S3) 25 75
contribute to lowering the chances of developing
Preparation of Energy bars
atherosclerosis and subsequently, heart attack or
stroke (Faber et al. 2015). The energy bars were prepared as per the following
flow diagram:
Date fruits have enormous scope and potential
for use as food because of their nutritional and All the ingredients were collected.
economical value. Date fruit is a key food security ↓
resource in the arid lands that require intensive Almonds and dates were combined in a food
efforts for valorization (Al-Alawi et al. 2017). There processor. Pulsed a few times just to break them up.
is a large potential to especially develop healthy food Processed continuously for 30 seconds.
products utilizing the high value fiber and phenolic ↓
antioxidants, iron found in the fruit flesh and seeds. Amaranth seeds were popped in a pan and combined
The significant amounts of minerals found in dates with the other dry ingredients.
make them a super food (Hogan et al. 2012). The ↓
high level of iron in dates balances out the inherent Jaggery was added to a wide deep bottomed pan and
lack of iron in anemic patients, increasing energy heated it on a very low heat, till it melted completely.
and strength while decreasing feelings of fatigue To test if the Jaggery is caramelized, we dropped a
and sluggishness (Jan et al. 2012). Quality and price little of the melted Jaggery into ice-cold water. When
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Energy Bars made with Popped with Amranth
it turned hard and brittle, it is removed from the 12.31% (S3). The protein content increased as the
flame. proportion of popped amaranth increased and was
↓ maximum for S3 with 15%, whereas the fat content
Dry ingredient mixture and honey were added to decreased.
Jaggery in the pan and mixed well till they blended
together. The mixture was continuously stirred to Table 2: Proximate analysis of energy bars
prevent any burning.
↓
Crude fiber (%)
Carbohydrates
Energy (kcal)
Moisture (%)
Continuously processed for another 1 to 2 minutes
Protein (%)
until the ingredients clumped together and gathered Sample
Ash (%)
Fat (%)
into a ball.
(%)
↓
Then we laid a piece of plastic wrap or parchment Control C 10.23 2.42 7.1 7.4 5.93 66.92 362.68
paper on work surface and dumped the ball on top. Sample 1 S1 10.72 2.86 10.3 7.2 6.58 62.34 355.36
Pressed until it formed a thick square. Sesame seeds
Sample 2 S2 11.13 3.23 12.7 6.9 7.76 58.28 346.02
were put on the top. Wrapped and allowed it to cool
for at least an hour. Sample 3 S3 12.31 3.41 15 6.3 8.46 54.52 334.78
↓ Crude fiber content increased as popped amaranth
Then unwrapped the cooled mixture and transferred proportion increased and was high in S3 8.46%.
it to a cutting board and cutted into bars.
Carbohydrates percentage decreased eventually
↓ from C to S3. Similar observations were reported by
The bars were stored in polyethylene zip lock Mridula et al. (2011) in their study. They prepared
pouches at room temperature. energy bars with different levels of flaxseed (0–
20%) in addition to cereals and pulses with varying
Physico-chemical, microbial and sensory analysis of levels of sweeteners (45, 50, and 55%) along with a
products control sample. The total calories obtained from the
energy bar showed a significant increase with the
The samples were evaluated for moisture, ash, fat,
increasing levels of flaxseed, the maximum (397.95
crude fiber, protein, carbohydrates, energy and
kcal) being for bars with 20% flaxseed and 45%
minerals (calcium, phosphorus and iron) content by
sweeteners. These energy bar samples contained
AOAC (2005) method. The samples were subjected
maximum protein (12.41%), crude fat (11.86%), ash
to microbial analysis - Total Plate Count test (IS
(1.65%), iron (3.77 mg/100 g) and crude fiber (2.18%).
5402: 2012) and fungal count test (IS 5403: 1999).
Munhoz et al., (2014) prepared two formulations of
They were also subjected to sensory evaluation
cereal bars containing pulp and kernel of bocaiuva.
-hedonic rating test (Ranganna, 2001) by using a
Cereal bars presented on average, in g 100 g-1, 4.83
panel of 20 semi-trained panel members. Ranking
moisture, 8.01 protein, 12.93 lipids, 1.30 ash, 53.75
test (Ranganna, 2001) was also conducted when
total carbohydrate, 19.78 fiber and 363.41 kcal 100 g-1
panelists were presented with samples which were
total caloric value. Bhat et al., (2014) formulated and
coded and were asked to rank the samples according
prepared fortified cookies using the amaranth grain,
to their taste preference.
oats and refined wheat flour. From their nutritional
analysis, it was observed that the cookies were a
RESULTS AND DISCUSSION
good source of protein, carbohydrates, and dietary
Proximate analysis of the energy bars fiber and hence a potential source of energy. A study
It is seen from table 2 that moisture content of has been conducted by Silva et al. (2016) in which
samples ranged between 10.23 % (Control) to they incorporated jeriva flour into the formulation
225
Bhavani et al.
Table 3: Mineral analysis of energy bars
Minerals (mg/100g) Control (C) Sample 1 (S1) Sample 2 (S2) Sample 3 (S3) RDA values given by ICMR
Iron 5.52 5.73 5.85 5.97 5-35 mg/day
Phosphorus 123.9 216.09 268.77 321.45 500-1200 mg/day
Calcium 182.68 211.45 227.89 244.33 500-1200 mg/day
by partial substitution of the standard ingredients From table 4 it is observed that the fungal count was
of snack bars. The presence of increasing amounts very much within the standard limits (100 cfu/g for
(up to 20%) of jeriva fruit flour resulted in a cereal products) according to standards set by the
significantly increased protein (7.12%) and 6.66% Food Safety and Standard Authority of India Act,
of dietary fiber. Ho et al. (2016) made the snack 2006. The TPC count was within the safe limit (5000
bar using banana, glutinous rice flour, and coconut cfu/g for cereal products), according to standards set
milk. The developed snack bar containing 13.23% of by the Food Safety and Standard Authority of India
moisture, 1.13% of ash, 6.36% of protein, 22.39% of Act, 2006. Microbial load was within the limits for a
fat, 1.16% of crude fibre, 56.89% of total carbohydrate, period of 3 months. Studies conducted by Munhoz
and 454.51 kcal of energy. et al. (2014) revealed similar observations in their
products.
Mineral analysis of the energy bars
Sensory evaluation
It is evident from table 3 that as the proportion
of popped amaranth increased, the content of Results given in table 5 revealed that all the products
minerals increased from Control to Sample 3. The prepared by incorporating popped amaranth at
iron content ranged between 5.52 to 5.97 mg/100g, different levels were acceptable. Among the different
phosphorus content from 123.9 to 321.45 mg/100g samples, sample 2 and 3 were found to be highly
and calcium content from 182.68 to 244.33 mg/100g. acceptable by both the hedonic rating test and the
The increase in the minerals is desirable because ranking test. Similarly, Mridula et al., (2011) prepared
the prepared energy bars cover a major proportion energy bars with different levels of flaxseed (0–20%)
of Recommended Daily Allowance (RDA) mineral in addition to cereals and pulses with varying levels
requirements given by ICMR. Similar observations of sweeteners (45, 50, and 55%) along with the control
were made by Munhoz et al. (2014) and Faber et al. sample. The overall mean sensory scores for overall
(2015)in their studies that is increase in minerals such acceptability for samples with 10% flaxseed and 55%
as phosphorus, iron and manganese sweeteners and 15% flaxseed and 45% sweeteners
were at par with each Munhoz et al. (2014) prepared
Microbial analysis of the energy bars two formulations of cereal bars containing pulp and
kernel of bocaiuva. In sensory analysis of all the bars
Table 4: Microbial analysis of energy bars showed that they were acceptable for consumption.
Silva et al. (2016) incorporated jeriva flour into the
Sample Total Plate Count Fungal count formulation by partial substitution of the standard
(TPC) (CFU/g) (CFU/g)
ingredients of snack bars. The presence of increasing
Control 1.2 × 102 Nil amounts (up to 20%) of jeriva fruit flour resulted in
sensory acceptable snack bars, without significant
S1 1.7 × 102 Nil
differences among the formulations. Ho et al. (2016)
S2 1.8 × 102 Nil made the snack bar using banana, glutinous rice
S3 1.3 × 102 Nil flour, and coconut milk. The “energy” snack bar
was highly acceptable with desirable sensory quality
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Energy Bars made with Popped with Amranth
Table 5: Sensory evaluation of energy bars (hedonic test)
Overall
Sample Appearance Colour Aroma Texture Chewiness Taste
acceptability
Control 7.7 + 0.36 8 + 0.52 7.2 + 1.43 6.7 + 0.73 7.6 + 1.0 8 + 0.23 7.07 + 0.5
S1 7.6 + 1.21 8.1 + 0.55 7.3 + 0.27 7.5 + 0.56 7.3 + 0.54 8.05 + 0.3 8.5 + 0.27
S2 7.8 + 1.02 8.05 + 0.36 7.17 + 1.3 8.4 + 0.3 7.2 + 0.2 8.3 + 0.4 8.8 + 0.51
S3 8 + 0.47 8.2 + 0.43 7.23 + 0.3 8.1 + 1.01 7.4 + 0.2 8.1 + 0.53 8.6 + 0.32
by all consumers. Bower et al. (2000) prepared cereal conditions such as patrol, cold weather and heights.
bar snack foods which included chocolate. In t h e
sensory analysis majority of the consumers ranked CONCLUSION
taste as the most important characteristic influencing It can be concluded from the study that all the products
their purchase intent, followed by textural features, in which popped amaranth was incorporated were
price and appearance. It showed that the sensory acceptable and sample with 55 per cent popped
aromas and flavours having a great influence on amaranth was rated the best by sensory tests. The
consumer acceptance. Ayo (2007) reported that results revealed that the protein, crude fiber, iron,
different levels of amaranth grain flour at 0 to 50% phosphorus and calcium content in the samples
(w/w) were mixed with the wheat flour and other increased as the proportion of popped amaranth
ingredients, fermented, molded, pan-proved and increased whereas the fat and carbohydrate content
baked. The baked products were evaluated for decreased. Results of shelf-life studies concluded
sensory qualities and compared with bread made that and the samples were acceptable for a period of
from 100% wheat flour. The sensory mean scores of the 3 months and microbial load of all was within
the odor, taste, colour and texture decreased. Samples the permissible limits. Thus, amaranth could be
containing, above 15% (w/w) amaranth grain flour successfully used to enrich energy bars by giving
were significantly different (p ≤ 0.05) in the evaluated alternative utilization opportunity for producers and
sensory qualities and the product were unacceptable. a healthy choice option for the consumers.
All the above studies showed that the energy bars
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