Effect of beetroot powder incorporation on the shelf life of legume and oil seeds based snack bar

The present study was designed to evaluate the shelf life of legume and oil seeds based snack bar incorporated with beetroot powder (BPR). BRP incorporated snack bar was formulated using 15g of BRP, 16.5 g of bengal gram, 36 g of honey, 16.5 g of flax seeds, 8 g sesame seeds, 5 g of coconut chips and 3 g of peanuts. For shelf life study, both control snack bar and BRP incorporated snack bar were kept in high density polyethylene (HDPE) bags for 90 days at refrigeration (5 oC) and ambient temperature (15-35 oC) and analyzed for various parameters viz; sensory quality, moisture, free fatty acid (FFA) content, total plate count (TPC) and yeast and mold count. Results showed that control snack bar scored significantly (p