Chia seed-based nutri bar: optimization, analysis and shelf life

In this study, chia seeds were incorporated for the development of an optimized nutri bar. Different formulations containing 5%, 10%, 15% and 20% of chia seed flour were evaluated. The developed bar was analysed for its nutritional quality, sensory attributes, physiochemical properties and storage quality. The results revealed that the 10% incorporation of chia seed with protein content 3.72 +/- 0.11%, crude fibre 10.52 +/- 0.08%, ash 2.0%, crude fat 3.52 +/- 0.19%, carbohydrate 51.00 +/- 0.24% and antioxidant activity 32.23 +/- 0.69% inhibition was highly acceptable in terms of sensory attributes. The shelf life study revealed that the nutri bars when stored at a temperature of 10 degrees C sealed in low density polyethylene bags tend to be more shelf stable. The gross energy of the chia seed nutri bar was calculated to be 250.52 +/- 0.63% kcal.