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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


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



	
		  	 

		
	
		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
																	

				
							

			
						
										

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

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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