Omega-3 enriched Granola bar: Formulation and Evaluation under different Storage Conditions

Abstract

A functional protein rich fish based granola bar was developed and effect of various storage conditions on the quality and stability were evaluated. Granola bar was fortified with omega-3 fish oil, which was emulsified with milk protein and lyophilized to get fish oil microcapsules. Ingredients and process optimization were carried out based on the physical and sensory evaluation. Granola bar was fortified with omega-3 (2 percentage) and extra supplemented with highly digestible dehydrated fish protein (5 percentage) providing higher calorific value of 395-400 kCal 100 per gram. Bars were convenient, ready-to-eat, contributing about 17.25 percentage protein, 82 mg Eicosapentaenoic acid (EPA) plus Docosahexaenoic acid (DHA) 100 per gram for meeting the Recommended Dietary Allowance (RDA). The physico-chemical stability of the bars packed in laminated (Paper-Al foil-LDPE) films were analysed under 30 plus or minus 2 degree celsius, 37 degree celsius and minus 18 degree celsius in order to simulate different storage conditions. The low moisture content and water activity established microbial safety and maximum extension of shelf life. Oxidative stability was little affected in fortified bars stored at 37 degree celsius Textural analysis showed the development of hard or tough texture in protein bars during storage. The study revealed that fortification of granola bars with fish oil and fish protein enhanced the nutritive value without significantly affecting the safety and stability.