Development of shelf stable protein rich composite cereal bar

摘要

Protein rich composite cereal bar based on cereal ingredients was prepared using semi automatic tablet making machine, packed in poly propylene (PP), paper aluminium foil polyethylene (PFP), metallised polyester (MP) followed by vacuum packing in metallized polyester films. Proximate composition, mineral contents as well as changes in peroxide value (PV), free fatty acid value (FFA), thiobarbituric acid value (TBA), browning, fatty acid profile, vitamins, effect of water activity on lipid peroxidation, fortification with vitamins and minerals, microbiological as well as sensory parameters during storage under ambient (15–34°C) and 37°C temperature conditions were studied. Composite cereal bar remained shelf stable for 3 months in PP and 6 months in PFP, MP and MP plus vacuum packing under ambient and 37°C temperature conditions.