Addition of Spinach Enhanced the Nutritional Profile of Apricot Based Snack Bars | [Pakistan Journal of Agricultural Research • 2019]

Author(s):

1. Masooma Munir: Food Science Research Institute, National Agricultural Research Centre,Islamabad,PakistanInstitute of Food Science and Nutrition, University of Sargodha,Sargodha,Pakistan

2. Abdul Ahad: Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan; Food Science Research Institute, National Agricultural Research Centre, Islamabad, Pakistan

3. Asra Gull: Institute of Food Science and Nutrition, University of Sargodha,Sargodha,Pakistan

4. Aqsa Qayyum: Food Science Research Institute, National Agricultural Research Centre,Islamabad,Pakistan

5. Nouman Rashid Siddique: Food Science Research Institute, National Agricultural Research Centre,Islamabad,Pakistan

6. Amer Mumtaz: Food Science Research Institute, National Agricultural Research Centre,Islamabad,Pakistan

7. Naeem Safdar: Food Science Research Institute, National Agricultural Research Centre,Islamabad,Pakistan

8. Barkat Ali: Food Science Research Institute, National Agricultural Research Centre,Islamabad,Pakistan

9. Muhammad Nadeem: Institute of Food Science and Nutrition, University of Sargodha,Sargodha,Pakistan

10. Tahir Mahmood Qureshi: Institute of Food Science and Nutrition, University of Sargodha,Sargodha,Pakistan

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.

Page(s): 490-497

DOI: DOI not available

Published: Journal: Pakistan Journal of Agricultural Research, Volume: 32, Issue: 3, Year: 2019

Keywords:

spinach , Proximate composition , Apricot , Snack bars , Mineral contents

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