INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016
Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI)
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.
Keywords:
nutrition snack bar, peanut butter, brown rice , oats flour, electrolytes
Cite Article:
"Preparation and evaluation of Nutrition Snack Bar ", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.8, Issue 2, page no.c397-c402, February-2023, Available :http://www.ijnrd.org/papers/IJNRD2302246.pdf
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ISSN:
2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
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