Paper Title
FORMULATION AND EVALUATION OF DIABETIC-FRIENDLY HERBAL ENERGY BAR USING HIBISCUS
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Registration ID: IJNRD_325995
Published ID: IJNRD2606101
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Keywords
Hibiscus sabdariffa, diabetes, herbal energy bar, functional food, anthocyanin, phenolic compounds, low glycemic index.
Abstract
The rising prevalence of diabetes mellitus necessitates the development of functional snacks that balance nutrition with glucose control. This study formulate a diabetes-friendly herbal energy bar utilizing hibiscus sabdariffa, a botanical rich anthocyanins and organic acids. The base consisted of oats, nuts, seeds, sweetened with low-glycemic alternatives. Physicochemical analysis revealed optimal moisture levels for self-stability and a texture profile comparable to commercial energy bar. Sensory panels rated the bar highly for flavor and texture, nothing that the tartness of the hibiscus effectively balance the sweetness of the sugar substitutes. These findings suggest that the hibiscus-based energy bar is a viable functional food for diabetic dietary intervention. Nutritional evaluation indicated a high fiber content and the presence of bioactive compounds contributing to antioxidant activity. The formulated product exhibited promising results in terms of total phenolic content and free radicals scavenging capacity, suggesting its potential role in reducing oxidative stress associated with diabetes. Microbial analysis confirmed the safety and stability of the product over a defined storage period. The incorporation of natural ingredients enhances its acceptability among health-conscious consumers. Hibiscus is well-documented for its high content of anthocyanins, organic acids, and vitamin C, which contribute to improved cardiovascular health, enhanced immunity, and reduced oxidative stress. The energy bar was prepared using a blend of oats, nuts, seeds, natural sweeteners, and dried hibiscus calyces to achieve a balance of macronutrients and bioactive compounds. Sensory evaluation indicated favorable acceptability in terms of taste, texture, and color, while proximate analysis confirmed significant levels of dietary fiber, protein, and essential micronutrients. Antioxidant assays demonstrated that hibiscus fortification enhanced free radical scavenging activity compared to conventional formulations.
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How To Cite (APA)
Prof.Aher Manjusha B, Miss.Nehe Anushka Santosh, & Miss.Itkar Pragati Pravin (June-2026). FORMULATION AND EVALUATION OF DIABETIC-FRIENDLY HERBAL ENERGY BAR USING HIBISCUS. INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT, 11(6), b1-b6. https://ijnrd.org/papers/IJNRD2606101.pdf
Issue
Volume 11 Issue 6, June-2026
Pages : b1-b6
Other Publication Details
Paper Reg. ID: IJNRD_325995
Published Paper Id: IJNRD2606101
Research Area: Pharmacy All
Author Type: Indian Author
Country: Ahilyanagar , Maharashtra , India
Published Paper PDF: https://ijnrd.org/papers/IJNRD2606101.pdf
Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2606101
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