DEVELOPMENT AND STANDARDIZATION OF IRON RICH SORGHUM BASED CEREAL BARS MIXED WITH MANGO PEEL POWDER

Food Technology

Millets belongs to Poaceae family. They are good sources of protein, fiber, vitamins and minerals. Sorghumbicolor is an important crop worldwide, used as food, animal fodder, production of alcoholic beverage. The mango peel contributes around 15-20 % of the fruit. due to its richness in antioxidants such as phenolic compounds, fiber content etc. the peel can be potentially used as an important ingredient. The commercial snack bar supplies various nutrients like carbohydrates, protein, fat and micronutrients. Considering the health advantages of sorghum, mango peel powder and the increase in the demand for nutritious healthy snacks, the study is aimed at developing mango peel sorghum nut bar. The study proposes the objectives of developing a nut bar, to conduct sensory analysis for developed mango peel sorghum nut bar and to analyze the Physico chemical properties for the developed product. The materials used are mango peel powder, popped sorghum, jaggery, almonds, nuts etc. The concentration of mango peel powder varies from 0 %, 30 %, 45% and 60 %. The overall acceptance was obtained for the sample with 30 % concentration of mango peel powder. The sensory evaluation was done by using a 9- Point hedonic scale. In order to study the Physicochemical properties, the parameters like – moisture content, color, carbohydrates, fats, protein, carotenoids and Vit-C were observed for the selected sample. Moisture content is determined by using the AOAC method. The color was measured by using Hunter Lab Calorimeter. Determination of fat content was done by using Soxhlet apparatus. Protein was determined by Lowry method and absorbance was noted at 660 nm by using the ultra-visible spectrophotometer. The carbohydrates were determined by using Anthrone method and absorbance was measured at 630 nm. The estimation of vitamin C was done by using volumetric method

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