Research Journal of Food Science and Nutrition

The objective of this study was to examine the stability of the healthy nutrient bars developed as a supplement for the women approaching menopause, who are at risk of osteoporosis. In this study, convenient, ready-to-eat highly nutritious bars with natural food ingredients of plant origin were developed. These analyzed both nutritionally and microbiologically to check their suitability for supplementation to women at risk of osteoporosis. Bars were packed in metalized polyester films (MPF) under ambient conditions for a period of 90 days to further check their storage stability for a period of three months. The parameters which were determined to check its storage stability were physical, oxidative, sensory and textural profile analysis on monthly basis and microbiological changes on fortnightly basis. Physical characteristics of the bar showed no significant change however chemical parameters like Thiobarbituric acid (TBA) and free fatty acid values increased significantly (p≤0.05) on storage. Bars remained microbiologically safe and acceptable during entire period of storage under ambient temperature (15-35°C) conditions. After 3 months of storage, the overall acceptability score of bars decreased significantly (p≤0.05) from 8.25 to 7.42 on a 9 point hedonic scale with an increase in free fatty acid values from 1.15 to 3.36 meqO2/kg fat, TBA value from 0.22 to 0.91 mg malonaldehyde (MA)/ kg and Browning Index showed no significant increase from 0.14 to 0.28 (OD) on three months of storage. Texture profile analysis helped in evaluating the change in hardness gumminess, chewiness and cohesiveness of the bar, which affected the physical appearance and overall acceptability of the product.