Effect of incorporating plant-based quercetin on physicochemical properties, consumer acceptability and sensory profiling of nutrition bars

Authors

  • Uma Bansal Research Scholar (Ph.D), Dept. of Food Technology, Jiwaji University, Madhya Pradesh, India
  • Aastha Bhardwaj Lecturer, Dept. of Food Technology, Jamia Hamdard New Delhi, India
  • Som Nath Singh Scientist ‘F”, DRDO - Defence Institute of Physiology and Allied Sciences (DIPAS), Delhi, India
  • Sucheta Khubber Scientist II, General Mills, Mumbai, India
  • Nitya Sharma Post-Doctoral Fellow, Centre for Rural Development & Technology, Indian Institute of Technology (IIT), New Delhi, India
  • Vasudha Bansal Government Home Science College, Sector-10, Affiliated to Panjab University, Chandigarh, India

DOI:

https://doi.org/10.31989/ffhd.v12i3.888

Abstract

Abstract

Background: Plant-based quercetin is usually produced using fruit and vegetable wastes and is sold in the market in powdered form. Since it is already used as a supplement in various foods, therefore, a study was conducted to develop calorie rich nutrition bars using plant-based quercetin, that may serve as a promising functional snack with high antioxidant property for general consumption by teenagers, adults, athletes and sports persons. To surmise, this study deals with the development of a novel nutrition bar by utilizing a plant byproduct.

Methods: Plant based pure quercetin extract powder (98% Premium grade) was procured from HerbaDiet, Arkure Health Care, Rohtak, Haryana (India). Other materials used were: quinoa (Chenopodium quinoa) (Pro nature Organic Foods Pvt. Ltd.); instant white oats (Kellogg’s India Pvt. Ltd., New Delhi); canola oil (Jivo Wellness Pvt. Ltd.); jaggery (Village product industries); nuts- comprising almond, cashew, walnut, roasted & salted pistachios (Happilo International Pvt. Ltd.).

Objective: The study was carried out in order to formulate calorie and nutrient rich bars for all the age-groups with a prime focus on antioxidant-quercetin. 

Results: Quercetin-based nutrition bar was developed with different levels of quercetin (0, 20, 40, 60, 80 mg 100g-1), in addition to other ingredients including oats, quinoa, nuts, canola oil and jaggery. Addition of quercetin showed a significant (p ≤ 0.05) change on its water activity, color and textural attributes. With the increase in the quercetin content, a significant decrease in the water activity and increase in the lightness (L*) and hardness values of nutrition bar samples was observed. The quercetin enriched nutrition bars also showed an increase in total phenolic content as well as antioxidant capacity, as assessed by DPPH radical scavenging activity. Evaluation of overall acceptability and sensory profiling was done for all samples and the one with 60 mg 100g-1 quercetinqualified as the best in sensorial attributes.

The main finding: The results revealed that quercetin-based nutrition bar can be a palatable and promising functional food with high antioxidant property.

Author Biographies

  • Uma Bansal, Research Scholar (Ph.D), Dept. of Food Technology, Jiwaji University, Madhya Pradesh, India

     Dept. of Food Technology, Jiwaji University, Madhya Pradesh, India

  • Aastha Bhardwaj, Lecturer, Dept. of Food Technology, Jamia Hamdard New Delhi, India

     Dept. of Food Technology, Jamia Hamdard New Delhi, India

  • Som Nath Singh, Scientist ‘F”, DRDO - Defence Institute of Physiology and Allied Sciences (DIPAS), Delhi, India

    DRDO - Defence Institute of Physiology and Allied Sciences (DIPAS), Delhi, India

  • Sucheta Khubber, Scientist II, General Mills, Mumbai, India

     General Mills, Mumbai, India

  • Nitya Sharma, Post-Doctoral Fellow, Centre for Rural Development & Technology, Indian Institute of Technology (IIT), New Delhi, India

     Centre for Rural Development & Technology, Indian Institute of Technology (IIT), New Delhi, India

  • Vasudha Bansal, Government Home Science College, Sector-10, Affiliated to Panjab University, Chandigarh, India
    Subject areas are food science and nutrition, food processing, non-thermal processing, clinical nutrition

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Published

2022-03-04

Issue

Vol. 12 No. 3 (2022): March 2022

Section

Research Articles

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