DEVELOPMENT
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SYNOPSIS�on
DEVELOPMENT OF ADDITIVE FREE GRANOLA BARS
Bars made up of INDIGENOUSLY grown raw materials with no added sugar
TABLE OF CONTENTS
OBJECTIVES
INTRODUCTION
JUSTIFICATION
REVIEW OF LITERATURE
PLAN OF WORK
REFERENCES
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The goals that the project is focussed to accomplish
Understanding the concept of granola bars and it’s need
Why developing a sugar and chemical free bar is reasonable
A look at the vast information available beforehand on granola bars
An outline of components, tasks and workflow of the project
Mentioning the many useful resources we relied upon for our research
INTRODUCTION
A granola bar is identified as a breakfast/snack product formulated out of rolled and puffed cereals along with other ingredients such as sugar, nuts, fruits, chocolate and dairy products, that are baked or cooked to form a solid but chewy mass with a definite structure.
These bars are abundantly wholesome and contain a variety of nutrients including protein, carbohydrates, lipids, vitamins, amino acids, phytochemicals, etc.
JUSTIFICATION FOR THE PROJECT
CONCERNED CONSUMER
RURAL EMPOWERMENT
ADDED SUGAR
ADDITIVES
Cereal bars fall into the category of products with the highest content of “added” sugar (23.8g/100 g).
Market trends illustrate growing consumer concern regarding the fat, sugar and chemical content of granola bars.
This project promotes rural empowerment as it is a new product for the people made using indigeneous raw material such as whole grain, dried fruit, honey, seeds, etc.
Prolonged consumption of chemical additives is proven to cause several coronary, respiratory, digestive, and nervous disorders.
PROJECT OBJECTIVES
OBJECTIVE 1
OBJECTIVE 2
To develop an additive free granola bar with no added sugar making it a healthy, high fibre and nutritious choice for the consumers.
To develop a bar that incorporates indigenously grown raw material such as coarse grains, seeds, etc. in order to empower rural development.
REVIEW OF LITERATURE
Granola bars gained popularity for the first time in the states during the ‘Hippie Movement’
1960’s
According to the World Bank,consumption expenditure in India increased from being 65% of GDP in 2010 to become around 70% of the GDP in 2016 With an increase in health consciousness and rise in per-capita expenditure towards premium
Growing trends
Vijay Uttarwar introduced granola in 2006. His strategy failed due to the wrong target audience.
India and granola
Pastéli was created in ancient Greece using sesame seeds and honey This is the first bar to be created.
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First bar ever
India snack bar market is forecasted to grow at a CAGR of around 25% during the forecasted period (2019-2024).
Current Market overview
ATHLETES
STAGE 1
PUBLIC
REVIEW OF LITERATURE
It was commercially released in 1986. This bar was low in fat and moderate protein, fiber and carbohydrate. Performances were improved and the power Bar became widely common among athletes
The first energy bars were called “Space Food Sticks” and were released in the 1960s. They were developed by NASA, the U.S. Air Force, and the Pillsbury Company
Ordinary people started to consume energy bars because they provided them with energy to perform different daily tasks also they were convenient and shelf stable.
SPACE FOOD
Energy bars went through three different development stages. Those stages are energy bars for: astronauts, athletes, and, the public.
REVIEW OF LITERATURE
MAJOR PLAYERS IN INDIA
UNIBIC Foods India Pvt. Ltd.
Yoga Bar
General Mills
Naturells India Pvt. Ltd.
EAT Anytime
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02
03
04
05
REVIEW OF LITERATURE
INDIA’S HUMBLE ‘LADOOS’
Depending on which part of the India you belong to, a myriad of images will pop up in your mind as soon as you think of ladoos.
Indian physician, Sushruta, used ladoos as an antiseptic to treat his surgical patients.He used a concoction of ingredients like sesame seeds, jaggery and peanuts to make ladoos that we today fondly call til ladoo.
As per the available records, Susruta included herbs, seeds and medicinal edibles into ladoos with a little bit of honey. We wish to combine the concept of energy ladoos and granola bars.
S. no | Treatments | Puffed cereal (%) | Dry fruits (%) | Sweetner(%) | Flavouring (%) |
1. | control | 30 | 30 | 20 | 10 |
2. | T1 | 35 | 30 | 20 | 10 |
3. | T2 | 40 | 30 | 20 | 10 |
4. | T3 | 45 | 30 | 20 | 10 |
5 | T4 | 50 | 30 | 20 | 10 |
S no | Parameters | Descriptions |
1 | Product | Muffins |
2 | Ingredients | Flour , oil, essence , salt, sugar, okara, baking powder |
3 | Method used | Baking (OTG) |
4 | Packaging | LDPE |
5 | Storage condition | Ambient |
6 | Proximate analysis | Moisture, protein, fat, ash content, crude fiber, total plate content, mold & yeast count |
7 | Time interval for quality and shelf life analysis | 07 days |
8 | Replication of analysis | Thrice |
Materials
Rolled/Puffed Cereals
Sorghum, Millet, Barley, Amaranth, Wheat
Dry Fruits
Almonds, Pistachios, Cashews, Walnuts, Raisins, Figs, Peanuts
Sweetener(s)
Honey, Date Paste/Syrup, Jaggery
Seeds
Flaxseed, Sesame Seeds, Watermelon Seeds
Flavouring and other
Cinnamon, Nutmeg, Cardamom, Ginger Powder, Roasted Chickpea
Ingredients
20%
20%
40%
10%
8%
Ingredients
20%
20%
40%
10%
12%
PLAN OF WORK
TASTE
FLAVOUR
APPEARANCE
TEXTURE
SHELF LIFE
OVERALL ACCEPTABILITY
Appearance is a function the formulation. When the sweetener used is date paste the bars appear dark brown, while honey imparts a golden-brown colour.
Taste is governed by the type and quantity of cereals, nuts, fruits, sweeteners. Taste profile changes extensively when proportion of these major ingredients is altered.
Honey not only provides sweetness and flavour itself but also enhances the perception of other flavouring agents such as spices, herbs, fruits and nuts.
The texture of granola bars is a combination of crunchy and chewy. Crunch is imparted by roasted puffed cereals and nuts while chewiness is attributed by dried fruits and binder component.
Homemade granola bars last a week on the shelf, with the help of optimally dehydrated ingredients, sweeteners, and packaging, this could be extended to 6 months.
When all the above studied parameters are at their finest, they lead the bar to an improved overall acceptability.
Parameters Studied
Methodology
1. Cleaning
3. Mixing
2. Roasting
5. Baking
6. Cooling
7. Cutting
8. Packaging
4. Shaping
Formulae/Statistical/Mathematical Tools
Formula
Total Caloric Value (TCV) = [(carbohydrates + protein)*4 + (lipids)*9] kcal.g-1
The quantity of carbohydrates, protein and lipids will be derived from approximate nutritional analysis based on the nutrition labels found on the packaging of each ingredient.
Statistical Tools
Data gathered by sensory evaluation performed by untrained panelists through a 9-point hedonic scale for appearance, colour, taste, flavour, texture and overall acceptability will be subjected to analysis of variance (ANOVA).
REFERENCES
RESEARCH PAPERS
RESEARCH PAPERS AND LINKS
REFERENCES
LINKS
RESEARCH PAPERS AND LINKS
REFERENCES
LINKS
RESEARCH PAPERS AND LINKS
THANK YOU