International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565

International Journal of Chemical Studies

Vol. 8, Issue 6 (2020)
Formulation of functional energy bars using dairy and non-dairy ingredients: A review


Author(s): Aakash Gill and Ganga Sahay Meena

Abstract: Bars are compact, energy-rich, composite food in which cereals are present in major amounts. Apart from meal replacers, energy bars can be used as a dense and portable source of carbohydrates. Bars are classified as ready-to-eat formulations which are usually based on whole cereal grains, seeds, plants (non-dairy ingredients) and certain animal-based products such as dairy ingredients. An energy bar (45- 80 g) generally contains 3-9 g fat, 7-15 g protein, and 20-40 g carbohydrates that can supply about 200-300 kcal (840–1,300 kJ) energy. Skim milk powder and high protein powders such as milk protein concentrate and milk protein isolate can also act as a suitable ingredient of bars. A number of food constitutes with proven functionality can be added in bars to improve their nutritional potential to cater the need of different consumer segments. By appropriate ingredient selection and efficient processing interventions, low cost energy bars can be developed. However, further research is necessary to find the potential of plant by-products in bars to minimize nutrient wastage and to maintain the production economy.

DOI: 10.22271/chemi.2020.v8.i6s.10946

Pages: 1337-1342  |  92 Views  6 Downloads

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How to cite this article:
Aakash Gill, Ganga Sahay Meena. Formulation of functional energy bars using dairy and non-dairy ingredients: A review. Int J Chem Stud 2020;8(6):1337-1342. DOI: 10.22271/chemi.2020.v8.i6s.10946
International Journal of Chemical Studies