Dhumal common largely due to today’s fast life

Dhumal et al., 2014) Ready to use,
fast cooking and instant foods have become very common largely due to today’s
fast life style and the demand for swift serving. The basic purpose of this
study is to to put together several nutrients in the desired quantity and
impart the organoleptic qualities through the use of appropriate process and
technology at an acceptable cost for readily available high protein food.

(Rawat and Darappa, 2015) Bars are ideal in
terms of nutrient accessibility because of compactness, palatability, and ease.
Bars are comparatively free from microbial spoilage, have longer shelf life
because of low moisture content. Such ready to eat products are easy to utilize
functional nutrients. All these reasons further motivated the development of
ready to eat food industry. Cereal bars are the good source of energy, rich in
fiber, protein, vitamins, antioxidants an instant food that is highly
nutritious. The bars are often fortified using a wide range of proteins, fibers
or energy-rich ingredients and all the bars focused on two factors one is
health and convenience available in market.

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(Purwanti et al., 2010) The increasing
awareness of healthy foods which can offer convenience, desirable sensory
characteristics and all necessary nutrients as specified in the recommended
daily allowances has led to a constant search for and development of products.
Due to the growing trend among consumers for healthy, natural and convenience
foods, it is crucial to developed snack foods with high nutritional value
(protein, vitamins, minerals, fiber) and different technologies that provide
the required functionality. Taste and texture are key points to the general
consumers who are concerned about their health and wellness. On the other side,
the functions of foods which target several health objectives are important to
professional athletes and fitness followers.

         
(Srebernich et al., 2016) the quest for a healthier life
associated with fast and practical ways of eating has led to a continuous
search for alternative products that can offer both convenience and nutritional
balance. The ingestion of a balanced diet is the most effective and the safest
way to avoid, or even correct, health problems like diabetes, malnutrition,
obesity and heart disease. As a consequence of these conditions, change in
eating habits resulting from introduction of new foods on the market, with
resulting in increased demand and consumption of healthy, nutritious safe
foods. Amongst these includes cereal bars with of different types, flavors and
nutritional compositions, which are among the products which had a higher
growth in the food sector. Also they do not require any additional preparation
and can be commercialized in individual packages.

    (Srebernich et al., 2016) The cereal
bars can offer high concentrations of fibers, vitamins and minerals being
practical and convenient way to ingest nutrients considered essential for a
good organic functioning and thus preventing and controlling certain
pathologies such as obesity, cancer, diabetes, among others. In turn, the
industry looks for new ingredients that can meet the demands of the consumer
market with nutritional quality associated with benefits to health. In
developing new products, it is essential to optimize parameters such as shape,
color, appearance, flavor, texture and consistency, as well as the interaction
of different components in order to achieve fully balanced results in
exceptional quality and acceptability. These foods should be pleasant and must
give satisfaction to the consumer. Thus, the development of new products is of
vital importance for the survival of most companies and is closely related to
the needs and consumer trends. The consumers tend to become more selective and
demanding when choosing the brands at their disposal. Therefore, industries
need to innovate and develop products that anticipate these needs to surprise
the consumer and win the market ahead of the competition Supported in these
aspects the industry has started investing in research aimed at developing new
formulations of cereal bars that could meet the demands of the consumer market.

       (Boustani and Mitchell, 1990) Commercially
numerous kinds of bars are available, such as meal replacement bars, bars
targeted to the nutritional needs of diabetics, women and children (Krishnan et
al., 1987) high-protein, high fiber, high calorie, mineral and vitamin
rich, bars with functional additives such as prebiotic, etc. They have also
become popular because of the health benefits associated with them. Consumer
opinion and found many respondents associated the bars with health foods, and
claimed ‘healthiness’ along with ‘taste’, as a reason for buying.

   
(Srebernich et al., 2016) Product developers face many challenges
when producing nutritional bars; ingredients must meet specific nutritional
requirements and the final product should meet consumers need for convenience
and health benefits. For this reason, formulators must choose the right mix of
ingredients to create products with desirable sensory attributes and
nutritional value associated with health criteria for the specific type of bar.
Although numerous formulations/receipts have been made until now, for some of
the bars on the market acceptable taste is not yet achieved. Such products will
not be successful as one of the best ways to increase consumer loyalty is good
taste, otherwise and product will die on the shelf regardless how healthy it
might be.

In processing new products, it is crucial to
optimize both sensory properties (appearance, color, flavor, texture), and
functional properties of the various components (to provide the perfect
balance) for proper acceptability and exceptional quality. Therefore, the
improvement of new products is a key factor for the survival of many businesses
and is closely dependent upon the demands and consumer preferences.

Numerous studies have shown that diets rich
in whole grains are associated with a decreased risk of a number of chronic
diseases such as type II diabetes, coronary heart disease, and certain cancers.
Foods rich in dietary fiber like whole grains, legumes, fruits and vegetables
tend to be a rich source of many other health promoting components such as
vitamins, minerals, trace elements, phytochemicals and antioxidants.

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