Sensory, Physico-Chemical, Textural and Microbial Changes in Milk Protein Concentrate and Cereal Based Energy Bar during Storage

Abstract

Energy bar are gaining recognition as well as appreciation these days due to their ready-to- eat nature, delicious taste, nutritional profile and appealing look. Cereals play an important role in human diet and nutrition. Protein quality of cereals can be improved by combining it with other rich sources like milk protein. The milk solids (milk protein concentrate) and cereal based energy bar (MCEB) and control energy bar were stored at cabinet temperature (15±2°C) after packaging them in metallized PET Polyester/ Polyfilm pouches material. The MCEB samples were analyzed for changes in sensory characteristics, physico-chemical characteristics, textural characteristics as well as for microbiological quality at 15 days interval. Sensory scores and fracturability for experimental sample and control decreased while peroxide value, free fatty acids, water activity and hardness increased during entire storage period. The Standard plate count decreased while coliform count and yeast and mold count were found absent till 150 days of storage. Introduction