Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour

Introduction. Nowadays, health-conscious consumers attend to nutritional, health, and easy-to-use products. Demand for healthy snacks is significantly increasing. Our study aimed to develop high protein nutrition bars by incorporating pumpkin seed flour and banana flour and assess their quality. St...

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Autores principales:	Umme Habiba, Md. A. Robin, Md. M. Hasan, Maria A. Toma, Delara Akhter, Md. A. R. Mazumder
Formato:	article
Lenguaje:	EN
Publicado:	Kemerovo State University 2021
Materias:	nutrition bar banana pumpkin seed flour nutritional value textural properties sensory analysis Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/4bd9f8100f5c42908eb1c7b2dd7339dd
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spelling	oai:doaj.org-article:4bd9f8100f5c42908eb1c7b2dd7339dd2021-11-19T04:02:56ZNutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour2308-40572310-959910.21603/2308-4057-2021-2-282-289https://doaj.org/article/4bd9f8100f5c42908eb1c7b2dd7339dd2021-11-01T00:00:00Zhttp://jfrm.ru/en/issues/1879/1917/https://doaj.org/toc/2308-4057https://doaj.org/toc/2310-9599Introduction. Nowadays, health-conscious consumers attend to nutritional, health, and easy-to-use products. Demand for healthy snacks is significantly increasing. Our study aimed to develop high protein nutrition bars by incorporating pumpkin seed flour and banana flour and assess their quality. Study objects and methods. We analyzed three bar samples for nutritional, textural, and sensory quality. The bars contained banana flour, pumpkin seed flour, and the mixed flour. Proximate analysis was performed following the AOAC method. The mineral content and antioxidant properties of the bars were determined by using emission spectrophotometry and the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging modified method, respectively. Results and discussion. The mixed flour nutrition bar had significantly higher total phenolic content and antioxidant activity than the bar with banana flour and the bar with pumpkin seed flour. Textural analysis demonstrated that the mixed flour sample had significantly (P < 0.05) higher hardness and color parameters compared to the other bar samples. Nutritional analysis indicated that mixed flour bar contained significantly higher amounts of protein, fat, and calcium; while pumpkin seed flour bar had higher ash, iron, and magnesium contents. The mixed flour sample also had better sensory parameters. Conclusion. The mixed flour demonstrated good quality. Hence, both banana and pumpkin seed flour have a potential to be used in bar formulations.Umme HabibaMd. A. RobinMd. M. HasanMaria A. TomaDelara AkhterMd. A. R. MazumderKemerovo State Universityarticlenutrition barbananapumpkin seedflournutritional valuetextural propertiessensory analysisFood processing and manufactureTP368-456ENFoods and Raw Materials, Vol 9, Iss 2, Pp 282-289 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	nutrition bar banana pumpkin seed flour nutritional value textural properties sensory analysis Food processing and manufacture TP368-456
spellingShingle	nutrition bar banana pumpkin seed flour nutritional value textural properties sensory analysis Food processing and manufacture TP368-456 Umme Habiba Md. A. Robin Md. M. Hasan Maria A. Toma Delara Akhter Md. A. R. Mazumder Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour
description	Introduction. Nowadays, health-conscious consumers attend to nutritional, health, and easy-to-use products. Demand for healthy snacks is significantly increasing. Our study aimed to develop high protein nutrition bars by incorporating pumpkin seed flour and banana flour and assess their quality. Study objects and methods. We analyzed three bar samples for nutritional, textural, and sensory quality. The bars contained banana flour, pumpkin seed flour, and the mixed flour. Proximate analysis was performed following the AOAC method. The mineral content and antioxidant properties of the bars were determined by using emission spectrophotometry and the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging modified method, respectively. Results and discussion. The mixed flour nutrition bar had significantly higher total phenolic content and antioxidant activity than the bar with banana flour and the bar with pumpkin seed flour. Textural analysis demonstrated that the mixed flour sample had significantly (P < 0.05) higher hardness and color parameters compared to the other bar samples. Nutritional analysis indicated that mixed flour bar contained significantly higher amounts of protein, fat, and calcium; while pumpkin seed flour bar had higher ash, iron, and magnesium contents. The mixed flour sample also had better sensory parameters. Conclusion. The mixed flour demonstrated good quality. Hence, both banana and pumpkin seed flour have a potential to be used in bar formulations.
format	article
author	Umme Habiba Md. A. Robin Md. M. Hasan Maria A. Toma Delara Akhter Md. A. R. Mazumder
author_facet	Umme Habiba Md. A. Robin Md. M. Hasan Maria A. Toma Delara Akhter Md. A. R. Mazumder
author_sort	Umme Habiba
title	Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour
title_short	Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour
title_full	Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour
title_fullStr	Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour
title_full_unstemmed	Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour
title_sort	nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour
publisher	Kemerovo State University
publishDate	2021
url	https://doaj.org/article/4bd9f8100f5c42908eb1c7b2dd7339dd
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Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour

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