Development And Quality Evaluation Of Quinoa Nutri-Bar

Abstract

The focus of this research was to produce a Bar product using Quinoa Nutri-Bar, a various rice known for its substantial nutritional value and significant possibilities within the industry of confectionery. Quinoa Rice scientifically known as Chenopodium QuinoaWilld., is a tropical rice native to the region of South America, specifically Bolivia, Ecuador, Chile, and Peru. This food item is considered to be a valuable source of Manganese Phosphorus Magnesium, Folate, Thiamine (Vitamin B1).

In the present investigation, a confectionery product was produced utilizing Quinoa Nutri- Bar. The confectionery product was produced through a process of puffing Quinoa rice to

make it crunchy, then adding sugar and molasses. Subsequently, the mixture was transferred into moulds and allowed to go through the cooling process. The Nutri-Bar produced exhibited a firm texture and possessed a delicate pleasant taste. The confectionery received positive feedback from individuals evaluating its flavour, indicating its ability to serve as an innovative and revolutionary item. The nutritional and sensory characteristics of Quinoa Nutri-Bar have been evaluated in the laboratory of baking confectionery and food processing lab.The Quinoa Nutri-Bar was found to have moisture 4% and ash contents of 1%. The protein was found to be 7.39%, whereas the Fiber was measured at 26.42% and fat is 16.46%. The preparation in concern provides a quick, simple, and the cost-effective method that is high in various nutrients and beneficial chemical substances. Overall, the findings of this study indicate that Quinoa rice possesses the ability to be utilized in the production of a delightful and healthful confectionery.