ANISHA CHAUDHARY, REKHA KAUSHIK, RISHI KUMAR BEHL AND SHIV KUMAR*
MMICT&BM (HM), Maharishi Markendeshwar (Deemed to be University), Mullana, Ambala-133 207 (Haryana), India
*(e-mail: shivk1999@gmail.com; Mobile: 94672 18329
(Received: September 30, 2024; Accepted: December 22, 2024)
ABSTRACT
Millet chocolate bars are an innovative and accessible snack that is a wonder food for adolescent girls, pregnant and lactating women, as it provides all necessary nutrients in high proportion. These products are gluten free so, can be used even by patients suffering from celiac disease. Five different millet chocolate bars were prepared (control, PS1, PS2, SS1 and SS2) by using ingredients: pearl millet, quinoa, pumpkin seeds and sesame seeds with normal ingredients without adding any artificial flavour. The sensory evaluation test was conducted to evaluate the best product as per score of taste, texture, colour, flavour and appearance by the panel members. The panelist liked PS1 (pearl millet, quinoa with pumpkin seeds) and SS2 (quinoa with sesame seeds). The best selected product SS2 was rich in protein, iron, calcium, vitamin A, phenolic content and folic acid with values per 100 g (18.08±0.08 g), (7.40±0.20 mg), (131.30±0.30 mg), (24.16±0.02 IU), (99.03±0.04 mg) and (47.00±2.00 mg), respectively. Further millet chocolate bars were evaluated for microbial load for 0, 30, 60 and 90 days of packaging and storing. Polypropylene (PP), Biaxially-Oriented Polypropylene (BOPP) and Low-Density Polyethylene (LDPE) were used as packaging materials. Eventually, the result indicated that not only the coliform count was nil in all packaging materials, but the SPC was also in range. The study concluded that the developed millets chocolate bar was nutritionally well balanced and microbiologically safe to consume.
Key words: Pearl millet, golden quinoa, millets chocolate bar, celiac, sensory, shelf life