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标题：Development and Quality Evaluation of Choco Quinoa Nutri Bar during Storage
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作者：Ananthan Padmashree ; Neha Negi ; Soorya Haridas 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2018
卷号：09
期号：07
页码：899-914
DOI：10.4236/fns.2018.97067
语种：English
出版社：Scientific Research Publishing
摘要：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.
关键词：Choco Quinoa Nutri Bar;Quinoa;Packaging Material;Chemical Changes;Hardness;Shelf Life