A COMPARATIVE STUDY ON SENSORY PROPERTIES OF NUTRIBARS DURING STORAGE

Abstract

As nutribars are well known helpful nourishments with long timeframe of realistic usability the quality is most important during storage. For this study the nutribars were prepared and packed in polyethylene and laminated aluminium pouches under vacuum. After packaging, the products were stored under ambient conditions for a period of six months and evaluated for various quality parameters during storage. The organoleptic qualities of the products were assessed initially and at monthly intervals for a period of six months.The mean score for overall acceptability of nutribars decreased during storage. The nutribars had mean score above 7.0 in laminated aluminium pouches and in polyethylene pouches at the end of storage. Nutribars packed in laminated aluminium pouches retained its original qualities than polyethylene packed samples up to fourth month of storage. Later much difference in mean scores for the overall acceptability were not noticed with respect to packages. Based on organoleptic qualities, the nutribars prepared with corn flakes in jaggery honey mix (T3) was the most acceptable combination followed by T12 prepared with wheat flakes and T16 prepared with rice flakes and corn flakes in glucose syrup.