WORLD JOURNAL OF ADVANCE
HEALTHCARE RESEARCH

*Padmini B. V., Research Scholar and Dr. Srilakshmi R., Research Guide

ABSTRACT

A transition of disorders has been observed globally, associated with dietary habits and life style changes. Metabolic syndrome is one such disorder which is often found with increasing risk factors like Insulin resistance, Coronary artery diseases, Obesity and etc,. Food habits and physical activity is a major concern in the emerging disorder. Dietary modifications and nutrition intervention has shown significant changes in prevention of risk factors associated with metabolic syndrome. The study aimed to develop a Nutri Bar with ingredients rich in proteins and fibre using standardized trials. The objective of the present study is to utilise high protein and fibre rich ingredients to develop a product and conduct the sensory evaluation and nutrition analysis of the developed product. Based on research studies appropriate functional foods were identified and based on their nutritive value which help in prevention of metabolic syndrome, food ingredients were selected and final product is developed. Sensory Evaluation was done using nine point hedonic scale (1-9 scores) to find out overall acceptability of the products with control product (S1) and products with two variations (S2 and S3). For statistical analysis F- test (ANOVA) was used to find out for overall acceptability which showed a significant difference (F=11.64*). There were no significant changes in appearance between samples. A marked significant difference was seen in Aroma (F =11.84*), Taste (F= 19.13*) and Texture (F=7.04*) values. Hence, S3 sample was found to be predominant and successful combination of product with a shelf life stable and found nutritionally rich. The product developed would replace junk foods and also provide high protein and fibre for metabolic syndrome subjects.

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