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- Title
Addition of Spinach Enhanced the Nutritional Profile of Apricot Based Snack Bars.
- Authors
Munir, Masooma; Ahad, Abdul; Gull, Asra; Qayyum, Aqsa; Siddique, Nouman Rashid; Mumtaz, Amer; Safdar, Naeem; Ali, Barkat; Nadeem, Muhammad; Qureshi, Tahir Mahmood
- Abstract
Abstract: Fruit based products are major part of healthy diet ever since human life began on earth. Now a day, consumers prefer ready to eat and convenient food. Food bars are healthy nutritious, small meals having sensory attributes as well. In the present study, apricot based snack bars were prepared with spinach powder addition to enhance micronutrient status of snack food bars. Four treatments were prepared by increasing the level of spinach in apricot bars and storage was done up to 3 months. Moisture and sugar content decreased with storage time while ash and fiber contents remained same during storage. The mineral and ash contents increased significantly (p < 0.05) among the treatments. Total sugars ranged from 64.77% to 67.29%. Reducing sugars were high than non-reducing sugars. It has been concluded that the addition of spinach has positive effect on acceptability and nutritional value of bars.
- Subjects
SNACK bars; APRICOT; SPINACH; SNACK foods; NUTRITIONAL value; FRUIT; DIET
- Publication
Pakistan Journal of Agricultural Research, 2019, Vol 32, Issue 3, p490
- ISSN
0251-0480
- Publication type
Article
- DOI
10.17582/journal.pjar/2019/32.3.490.497