International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:7, July, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(7): 229-240

Effect of Chocolate Coating and Essential Oil Incorporation on the Sensory Acceptability of Protein Bars
Aishwarya Ayatti1*, Neena Joshi1, K. V. Jamuna1 and K. B. Suresha2
1Department of Food Science and Nutrition,
2Department of AICRP- Post Harvest Technology, UAS, GKVK, Bengaluru-560065, Karnataka, India
*Corresponding author

In the present investigation locally available ingredients were utilized to develop an acceptable protein bar from indigenous, and protein dense ingredients such as soya protein isolates, maize, skimmed milk powder, groundnut, watermelon seeds, cashew nut, almonds, cranberry, raisins along with other bar materials such as jaggery, ghee, sunflower oil, glycerol and gum acacia with a focus on meeting the basic criteria of protein bars. The standardized bars were coated with milk and dark chocolate with an objective to enhance visual appearance and increase consumer appeal and analyzed for their sensory acceptability. Essential oils were later incorporated into both chocolate coating at different levels to improve bar stability and acceptability. Coating of standardized protein bars improved the sensory acceptability of the products when compared with uncoated protein bars The incorporation of essential oils in coating material further improved the sensory scores of protein bars particularly in case of milk chocolate+ fennel essential oil and dark chocolate+ cinnamon essential oil protein bar samples. Hence in the present study both the coating material and essential oil incorporation has demonstrated positive significant role in sensory qualities of the developed protein bars.

Keywords: Protein bar, sensory acceptability, coating, essential oil

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How to cite this article:

Aishwarya Ayatti, Neena Joshi, K. V. Jamuna and Suresha, K. B. 2021. Effect of Chocolate Coating and Essential Oil Incorporation on the Sensory Acceptability of Protein Bars.Int.J.Curr.Microbiol.App.Sci. 10(7): 229-240. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.