Trends in Biosciences 10(9), Print : ISSN 0974-8431, 1749-1752, 2017
Standardization and Preparation of Protein Rich Multigrain Bar
P.M. CHILKAWAR*, D.M. SHERE, A.T. TAUR AND V. S. PAWAR
Department of Food Science & Technology, College of Food Technology,
Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra
*email : p.chilkawar@gmail.com
ABSTRACT
In present investigation multigrain based bar was prepared
using puffed amaranth as a main ingredient to enhance
protein content of the final product. Syrup mixture
concentration was standardized using different syrup
mixture concentration (65, 70, 75 & 80 0 Bx) as it is
important to bind the ingredients and give acceptable
texture to the bar. Bar with 750Bx concentration found
most acceptable in sensory evaluation. Further three
protein rich multigrain bars (A-1, A-2, A-3) were prepared
by addition of puffed amaranth at the rate of 0, 10, 20 and
30 % instead of rice crisps. Obtained results indicated
that bar with 30% puffed amaranth (A-3) was most
acceptable in all sensory attributes hence selected as final
protein rich multigrain bar.
Key words Amaranth, Multigrain, Bar, Sensory
evaluation
Multigrain product is prepared by mixing two or more
grains together, to provides bundle of nutrients, which may
not be sufficiently available through single grain
consumption. The demand for healthy, nutritious and safe
food is growing worldwide. Multigrain bar meet this trend
and is elaborated from the mass of grains of sweet and
pleasant taste, and is a source of nutrients (Izzo and Niness,
2001). The consumption of different bars was increased 11
% globally in 2007 and it represents a market of about US $
4 billon leading to an increase in the variety of bars and
different ingrates in order to attract consumers (Sharma et
al., 2014). Now indigenously made different types of bars
are becoming popular among Indian consumers. Multigrain
bars are one of the ready-to-eat convenient products which
not only satisfy the hunger, but prove as a quality source
of nutrients and a convenient means of replacement of a
meal (Catherine and Johnston, 2012). The greatest challenge
in obtaining a good Bar is a combination of many
ingredients with good flavour, aroma, texture and decent
appearance, while trying to achieve specific goals nutrients
(Lima, 2004).
. Grain amaranth also called as “pseudocereal”
belongs to the sub-family Amaranthoideae, to the genus
Amaranthus. The name Amaranth in Greek “amaranth”
means “immortal”, “everlasting” or “non-wilting” (Silva et
al., 2009). Amaranth species are reported to have a unique
composition of protein, carbohydrates & lipids. The
carbohydrate content of amaranth grain is reported to range
from 48% to about 62% (Garcia et al., 1987). The amaranth
grain is also high in minerals such as calcium, potassium,
phosphorus, Iron (190.7, 326.8, 323.2, 13.9 mg/100g) as well
as dietary fiber (3.8 g/100g) (Mburu, 2012). Proteins have
high digestibility (approximately 90%) & are rich with lysine
(4.9 to 6.1 g/100g protein) which usually appears in grains
as a limiting amino acid. This high lysine concentration is
complemented with elevated levels of sulphur amino acid
content (2 to 5%), which is higher than that measured in
the most important legumes (1.4% on average), such as
peas, beans & soybeans (Mburu et al., 2011).
In India the grain amaranth is not eaten as a staple
food but it is used during the religious fasts as food (Cai
and Corke, 2004). In view of above there is an argent need
to standardize and prepare amaranth multigrain based bar
for all age group people to satisfy their hunger as well as
nutritional need.
MATERIAL AND METHODS
 Amaranth, wheat, rise crisps, soya chunks, almond,
ghee, skim milk powder, sugar were purchased from
local market, Parbhani.
 Standardization and Preparation of Protein Rich
Multigrain Bar Chocolate slabs, cocoa powder, liquid
glucose, carboxymethyl cellulose (CMC), glycerol
monostearate (GMS) were purchased from local
market, Nanded.
 Puffing of amaranth was carried out as described by
John et al. (2014).
Standardization of the syrup mixture concentration for
the preparation of multigrain bar: The syrup mixture
concentration containing sugar, water, ghee, chocolate,
liquid glucose, skim milk powder, coco powder, CMC and
GMS was standardized for the preparation of multigrain
bar. Sensory evaluation of multigrain bar, prepared with
varying concentration of syrup mixture (65, 70, 75 and 800Bx)
was done to obtain a bar with highly acceptable texture.
Steps involved in preparation of multigrain bar: Multigrain
bar was prepared using method given by Giri et al. (2012)
with slight modification.
Formulation of multigrain bars:
Protein rich multigrain bars (A-1, A-2, A-3) were
prepared by addition of puffed amaranth at the rate of 0, 10,
20 and 30 % instead of rice crisps. Other required ingredients
were kept constant in all types of bars. Sensory evaluation
of all prepared multigrain bars was carried out, comparing
with control sample witch having 35 % rice crisps.
Sensory evaluation of bars:
The bar samples were subjected to sensory
evaluations by 10 semi trained panelists using 9-point
Hedonic scale (from Like extremely to dislike extremely) to
determine the acceptability of product with respect to
colour, flavour, taste, texture and overall accept­ability
(Obatolu et al., 2006).
1750 Trends in Biosciences 10 (9), 2017

Preparation of sugar syrup using Cleaned grains

Sugar: water (30 g: 50ml) by heating on slow flame (puffed amaranth)

Addition of liquid glucose, fat, chocolate slab

Weighing of ingredients according to

recipe
Addition of SMP and coco powder

Addition of GMS and CMC

Mixing of rice crisps and puffed
amaranth in prepared hot syrup
continuously heating on slow flame mixture

Concentrating syrup mixture to desired 0Bx

Addition of wheat flour and coarse

powder of soya chunk, almonds

MIXING

Continuous stirring

Immediately pour hot mixture into greased mould

Light pressing

Baking (120°C, 15 min)

Cooling to Ambient temprature

Packaging

Storage at room temrature

Fig. 1. Flow Chart for preparation of multigrain bar

RESULT AND DISCUSSION
For preparation of multigrain bar the syrup mixture
was used as 65, 70, 75 and 800Bx concentration and product
was evaluated based on sensory evaluation. The most liked
product by the panel members was used as standardized
product. The selected syrup mixture concentration was
finalized for preparation of multigrain bars in further studies.
It is clear from table 2 that S3 treatment had highest
sensory score for all sensory attributes as compare to other
treatments. Overall acceptability of S1, S2, S3 and S4 was
6.28, 6.85, 8.35 and 7.72 respectively. S3 treatment with 75 %
syrup mixture concentration was significant over all
remaining treatment (S1, S2 and S4) of various syrup mixture
concentrations. Scores for texture characteristics greatly
changes then other characteristics. Treatment S1 and S2
 CHILKAWAR et al., Standardization and Preparation of Protein Rich Multigrain Bar 1751

Table 1. Recipe formulation for Protein rich multigrain bar

Recipe combination
Sr. No. Ingredients
Control A-1 A-2 A-3
1. Puffed amaranth --- 10 20 30
2. Rice crisp 35 25 15 5
3. Whole wheat flour 10 10 10 10
4. Soya chunk coarse powder 5 5 5 5
5. Almond coarse powder 5 5 5 5
6. Sugar 30 30 30 30
7. Chocolate slab 4 4 4 4
8. Ghee 3.5 3.5 3.5 3.5
9. Skim milk powder 5 5 5 5
10. Coco powder 0.5 0.5 0.5 0.5
11. Liquid glucose 1 1 1 1
12. Carboxy-methyl cellulose 0.5 0.5 0.5 0.5
13. Glycerol monostearate 0.5 0.5 0.5 0.5

had unacceptable stickiness and loss of texture whereas S4
had increased hardness and hence they show less scores.
Treatment S3 with 750Bx syrup mixture concentration scored
highest by semi trained panel members and this was further
used as standard syrup mixture concentration for
preparation protein rich multigrain bar.
The results of sensory score of protein rich multigrain
bar presented in table 3. The sensory scores of colour clearly
indicated that addition of puffed amaranth grain in bar
improved the colour significantly over control. The colour
of control bar was (7.02) was improved to (8.75) at addition
of 30 % amaranth grain addition. This may be due to addition
of pale yellow colored amaranth grains in formulation of
the bar.
Flavour and taste were significantly improved by
addition of puffed amaranth grains at 30 % level of
incorporation. The increase in flavour and taste of the
product may be due to development of acceptable
pronounced pleasant puffed flavour and taste to amaranth
grains during puffing. This may also be ascribed to the
millard reaction takes place between sugar present in
aleurone layer which react with amino acids of grains and
results into development of a pleasant and highly desired
aroma to the puffed grains. Therefore flavour and taste of
the product was greatly enhanced by addition of puffed
amaranth grains in multigrain bar up to 30 % level of
incorporation.
Texture was progressively improved by addition of
puffed amaranth grains in the bar formulation. Texture was
improved from 7.35 (control) to 8.16 at 30 % level of puffed
amaranth grains incorporation. Crispiness of the product
was greatly enhanced and hence 30 % level of addition of
puffed amaranth grains was maintained in protein rich
multigrain bar.
Overall acceptability of the protein rich multigrain bar
was increased progressively with addition of puffed
amaranth grain in bar formulation. Overall acceptability
improved from 7.29 (control) to 8.50 at 30 % level of puffed
amaranth incorporation. 30 % puffed amaranth was highly
acceptable as compare to control as this bar had excellent
flavour and taste with crunchy and porous texture of bar
by incorporation of puffed amaranth grains.
The results are in agreement with the findings of
Sharanya and Chaturvedi (2014) in production of amaranth
grain based snack bar.

Table 2. Standardization of syrup mixture concentration for preparation of multigrain bar sample

Sr. Syrup mixture Colour and Flavour Taste Texture Overall acceptability
No. concentration appearance
1. S1 6.11 6.51 6.50 6.00 6.28
2. S2 6.49 6.80 7.32 6.79 6.85
3. S3 8.51 8.42 8.01 8.49 8.35
4. S4 7.70 7.80 7.60 7.80 7.72
SE 0.021 0.110 0.112 0.101 0.020
CD @5% 0.064 0.340 0.335 0.304 0.080
0
*S1, S2, S3 & S4: 65, 70, 75 & 80 Bx syrup mixture concentration respectively
1752 Trends in Biosciences 10 (9), 2017

Table 3. Sensory evaluation of Protein rich multigrain bars

Sr. No. Formulation Colour Flavour Taste Texture Overall acceptability

1. Control 7.02 7.25 7.55 7.35 7.29
2. A-1 7.52 7.60 7.81 7.72 7.66
3. A-2 8.10 7.79 7.99 7.89 7.94
4. A-3 8.75 8.25 8.84 8.16 8.50
SE 0.040 0.050 0.080 0.040 0.030
CD @5% 0.140 0.170 0.250 0.140 0.090

*A1, A2 & A3: Protein rich multigrain bar with 10, 20 & 30% puffed amaranth respectively

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Received on 25-02-2017 Accepted on 02-03-2017