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International Journal of Agriculture and Food Science

Vol. 6, Issue 1, Part A (2024)

Utilization of milk powders and protein concentrates in the formulation of novel composite cereal-based functional energy bars

Author(s):

Aakash Gill, Ashish Kumar Singh, Ganga Sahay Meena and Pranav Vashisht

Abstract:

Energy bars are a versatile and convenient snack option. They serve as convenient composite foods, potentially replacing meals, offering a compact, energy-rich solution with cereals as a major component. They are highly versatile snacks containing high-quality proteins, polyunsaturated fatty acids, minerals, vitamins, and fibers. Bars have witnessed a recent rapid growth in consumption. The popularity of energy bars is rising, with 90% of Australians regularly consuming them. The Indian market is experiencing significant growth, with energy bar sales increasing at a rate of 25% from 2018 to 2023, reaching diverse consumer groups, including athletes, children, and young adults. Energy bars typically supply 200–300 kcal energy, with varying levels of fat, protein, and carbohydrates. While they offer essential nutrients, attention must be given to potential drawbacks, such as energy density, fat content, and allergen information, emphasizing the importance of moderation and transparency. Various ingredients, including dairy-based components, contribute to the nutritional quality of bars. Plant and animal-derived sources yield bioactive compounds during digestion, making bars potential functional foods. The incorporation of specific ingredients can enhance health benefits and cater to specific consumer needs. Ultra-processed foods face challenges related to additives and potential health issues. In contrast, bars, especially those with natural ingredients, aim to provide a healthier alternative, emphasizing the importance of developing low-calorie, functional bars to meet diverse nutritional needs.

Pages: 09-14  |  199 Views  77 Downloads


International Journal of Agriculture and Food Science
How to cite this article:
Aakash Gill, Ashish Kumar Singh, Ganga Sahay Meena and Pranav Vashisht. Utilization of milk powders and protein concentrates in the formulation of novel composite cereal-based functional energy bars. Int. J. Agric. Food Sci. 2024;6(1):09-14. DOI: 10.33545/2664844X.2024.v6.i1a.159
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