Impact of Heat Therapy on Physicochemical Analysis and Functional Parameters of Flaxseeds, Brown Rice and Quinoa used in Gluten-Free Cereal Bar

Page: 295-297
Neeru (Swarna Jayanti Haryana Institute for Fiscal Management, Panchkula, Haryana)

A study was conducted to develop a cereal bar for the gluten-intolerant population using flaxseeds, brown rice and quinoa and dried fruit such as almonds, dried figs and raisins. Honey was added as a sweetener and binder. The raw material was analysed for physicochemical properties such as moisture, ash, protein and fat content, and functional parameters such as antioxidant activity, total phenols, and β-carotene. A dry heat treatment (80-100°C for 8-12 minutes) was performed on the grains prior to use in the preparation of the cereal bar. After the grain treatment, a notable difference (p≤0.0499) was found between all physiochemical and functional parameters of grains except for ash content, which showed an insignificant difference (p≤0.05). Four formulations were developed using different combinations of grains with different levels of the honey (41%, 51% & 61%). The selected cereal-bar was evaluated for Physicochemical and functional parameters. Statistically significant changes were observed in moisture content, protein content, fat content, total phenolics, antioxidant activity and β-carotene content in heat-treated materials except for ash content, which showed insignificant changes.