Samuel Kerenhappuch Susan, Peerkhan Nazni
Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu 636011 India.
Department of Nutrition and Dietetics, Periyar University, Salem, Tamil Nadu 636011 India.
J Food Sci Technol. 2020 Sep;57(9):3467-3473. doi: 10.1007/s13197-020-04381-x. Epub 2020 Apr 8.
Pearl millet, a nutritionally remarkable cereal with a sustainable yield in the grey regions of India, is not consumed much. Consumption of Nutrition bars has gained momentum in recent years and considering this, in the present study pearl millet-based protein bars are formulated to increase its consumption rate and establish it as a reliable source of protein and other nutrients. The proximate and mineral composition of the three variants of pearl millet incorporated (25, 27.5, 30%) protein bars were analyzed using standard protocols. The acceptability of the bars was assessed using the 9-point hedonic scale among twenty panelists. The textural parameters were measured by Perten TVT 6700 Texture Analyzer. The in-vitro digestibility of protein (IVPD) and starch (IVSD) of the best variant was also estimated. The bars provide 15.74-18.32 g of protein, 332-379 kcal energy, 74.53-83.87 mg calcium, and 555.93-603.80 mg phosphorous per 100 g. The results showed that the organoleptic parameters of the bars were not affected by the proportion of ingredients. Whereas the increase in pearl millet incorporation marginally increased textural properties such as hardness, cohesiveness, and chewiness. The IVPD of the selected variant is 75.65 ± 0.02% and IVSD revealed 252.00 ± 10.00 mg of maltose is released per 100 g of the sample. The protein bars are nutritionally beneficial and appealing. This study gives scope for the production of pearl millet-based convenience foods that will raise the consumption pattern of pearl millet at the household level.
珍珠粟是一种营养丰富的谷物，在印度灰色地区产量可观，但食用量却不多。近年来，营养棒的消费势头渐盛，考虑到这一点，本研究将珍珠粟制成蛋白棒，以提高其消费率，并将其确立为可靠的蛋白质和其他营养来源。采用标准方案分析了三种不同珍珠粟添加量（25%、27.5%、30%）的蛋白棒的近似成分和矿物质组成。在20名小组成员中使用9分享乐量表评估了蛋白棒的可接受性。通过Perten TVT 6700质地分析仪测量质地参数。还估算了最佳配方蛋白棒的蛋白质体外消化率（IVPD）和淀粉体外消化率（IVSD）。每100克蛋白棒含有15.74 - 18.32克蛋白质、332 - 379千卡能量、74.53 - 83.87毫克钙和555.93 - 603.80毫克磷。结果表明，蛋白棒的感官参数不受成分比例的影响。而珍珠粟添加量的增加略微提高了硬度、内聚性和咀嚼性等质地特性。所选配方的IVPD为75.65±0.02%，IVSD显示每100克样品释放252.00±10.00毫克麦芽糖。这些蛋白棒在营养方面有益且具有吸引力。本研究为生产以珍珠粟为基础的方便食品提供了空间，这将提高家庭层面珍珠粟的消费模式。
