Optimization and quality evaluation of jaggery based banana nutri bar by incorporation of oats

Abstract

The demand for bars is rising due to their convenience, taste, and affordability, and processing bananas into powder helps extend shelf life and broaden their use. The study conducted at the Department of Postharvest Management, College of Horticulture, Bagalkot (2024-25) focused on developing and evaluating oats-based banana nutri bar for their physico-chemical, sensory, and storage qualities. Banana nutri bar prepared by varying amount of raw banana powder (0 to 30 g) and rolled oats (35 to 5 g). Treatment T5 and T6 showed highest scores for physical parameters (yield, moisture, water activity, dry matter and hardness), colour values (L*, a* and b*) and sensory attribute, then proximate composition-moisture (8.50 and 8.55 g/100 g), protein (11.56 and 11.07 g/100 g), fat (12.49 and 12.01 g/100 g), crude fibre (8.95 and 8.85 g/100 g), ash (4.09 and 4.03 g/100 g), carbohydrate (54.52 and 55.50 g/100 g) and energy (376.30 and 374.03 g/100 g) respective to T5 and T6 treatments.