Effect of Beetroot Powder Incorporation on the Textural, Sensory and Nutritional Quality of Legume and Oil Seeds Based Snack Bar

Background: Beetroot is a good source of carbohydrates and minerals with the highest antioxidant activity and phenol content among all the roots and tubers. However, even after immense nutritional potential its application in food formulations is very limited. Therefore, the present study aims at formulation of beetroot powder (BRP) incorporated snack bars, their textural, sensory evaluation and analysis of nutritional composition of most acceptable snack bar. Methods: Fifteen snack bars were prepared using different proportions of BRP (0, 5, 10, 15, 20%) with varying levels of honey, bengal gram and flax seeds. Formulated snack bars were subjected to textural and sensory evaluation to determine the most acceptable snack bar followed by its nutritional analysis. Result: With increase in the level of BRP, hardness value decreased among snack bars significantly (p less than 0.05); while springiness, gumminess and chewiness increased initially up to 10% of BRP incorporation. Sensory quality of snack bars significantly (p less than 0.05) declined with increase in the level of BRP. Based on the textural and sensory properties, control bar A3 (0 g BRP) and D3 bar (15 g BRP) were found most acceptable. Nutrient analysis of both the snack bars revealed that D3 snack bar had significantly (p less than 0.05) higher amount of ash, carbohydrate, total phenol, flavonoids and total antioxidant activity than A3 bar.