Shelf Life Study of a Standardized Nutritious Sugar Free Brownie

Abstract

The competing demands of taste and health pose a dilemma for consumers as well as the food industry. Consumers are looking for tasty, healthy food based products which might not harm, but may prove to be beneficial for their health. Healthy foods may be formulated with addition of various functional foods, in order to make it palatable and frequently consumable. In the present study an effort has been made to make a nutrient rich eggless, sugar free brownie which was standardized to cater to people who are health conscious and also for diabetic patients who look for sugar free alternatives. Nutri-brownie was prepared with oats, dates, coconut, walnuts, etc. The product is rich in iron, dietary fibre, protein and omega 3 fatty acids. A shelf life study was conducted on the product using sensory evaluation by scoring method on a five-point scale for a period of 6 days by a semi trained panel. Other aspects discussed in the study include designing a nutritional label, packaging, budgeting and marketing aspects. The maximum shelf life of the product was 4 days in ambient temperatures.