Paper Title
Preparation and evaluation of Nutrition Snack Bar
Article Identifiers
Authors
Rajat Kumar , Diksha Dhiman , Prashant Rana , Dr. Rajesh Gupta
Keywords
nutrition snack bar, peanut butter, brown rice , oats flour, electrolytes
Abstract
The goal of this study is to use locally available ingredients to create a “nutrition” snack bar that provides both energy and electrolytes in one bar. This snack bar was made with Torbang1un leaf, brown rice, oat flour, whey protein, and peanut butter as local ingredients. It is a healthy, wholesome food that is nutritious for people of all ages, from young children to the elderly. The prototype's approximate composition, total carbohydrate content, energy content, and sensory quality were identified. All consumers found the nutrition snack bar to have a desirable sensory quality and were highly accepting of it.
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How To Cite (APA)
Rajat Kumar , Diksha Dhiman , Prashant Rana, & Dr. Rajesh Gupta (February-2023). Preparation and evaluation of Nutrition Snack Bar . INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT, 8(2), c397-c402. https://ijnrd.org/papers/IJNRD2302246.pdf
Issue
Volume 8 Issue 2, February-2023
Pages : c397-c402
Other Publication Details
Paper Reg. ID: IJNRD_187768
Published Paper Id: IJNRD2302246
Downloads: 000121994
Research Area: Pharmacy
Country: KANGRA, Himachal Pradesh , India
Published Paper PDF: https://ijnrd.org/papers/IJNRD2302246.pdf
Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2302246
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Journal Name: INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT(IJNRD)
ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar | ESTD YEAR: 2016
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This work is licensed under a Creative Commons Attribution 4.0 International License and The Open Definition
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