期刊名称：Current Journal of Applied Science and Technology
印刷版ISSN：2457-1024
出版年度：2020
卷号：39
期号：20
页码：1-5
DOI：10.9734/cjast/2020/v39i2030802
语种：English
出版社：Sciencedomain International
摘要：Nowadays, demand and aspiration for nutritionally balanced snacks that are palatable, portable, convenient is high. Increasing demand from consumers for nutritious snacks has provoked the researcher to develop food bars that are nutritious and convenient. The bar was developed with the flakes of millets like foxtail (Setaria italica) and proso (Panicum miliaceum) along with other ingredients like jaggery, liquid glucose, skimmed milk powder, cocoa powder, dates, flax seeds, sesame seeds, groundnuts and soya granules. With different incorporation, four combination millet snack bars prepared were 50%, 60%, 70% and 80% of foxtail and proso flakes. The most acceptable was 50% millet flakes bar by the semi - trained panellist.
