Description:FIELD OF THE INVENTION
The present invention relates to the field of food technology and nutraceuticals, specifically to the formulation and development of a plant-based, fibre-rich functional snack bar prepared using carrot (Daucus carota) and beetroot (Beta vulgaris) as primary ingredients. The invention particularly focuses on the production of a natural energy-supporting snack that provides essential nutrients, dietary fibre, and bioactive compounds without the use of artificial additives, thereby promoting health, wellness, and sustainable nutrition.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
A homemade energy bar made from beetroot, carrots, and nuts delivers a significant nutritional benefit in each bite. To begin with, the beetroot provides a substantial amount of dietary nitrates, which the body transforms into nitric oxide—a substance that dilates blood vessels, enhances blood circulation, improves oxygen transport to muscles, reduces blood pressure, and boosts athletic performance and endurance.
Additionally, it offers antioxidants such as Betanin and Folate, which promote cardiovascular health and mitigate inflammation. On the other hand, carrots add beta-carotene, potassium, fiber, and antioxidants to the bar— essential nutrients for maintaining eye health, supporting immune function, ensuring digestive regularity, and facilitating liver detoxification. Incorporating nuts—like almonds, walnuts, pistachios, or cashews—further enhances its nutritional value. Nuts are abundant in healthy monounsaturated and polyunsaturated fats (including plant-based omega-3s found in walnuts), protein, dietary fiber, and essential micro- nutrients such as vitamin E, magnesium, potassium, and iron. This blend promotes feelings of fullness, helps maintain stable blood sugar levels, improves cholesterol levels, and provides lasting energy. Furthermore, nuts contribute antioxidants and support both heart and brain health, aiding in the reduction of inflammation and oxidative structure. When crafted into a nutritious energy bar, these components serve more than mere convenience—they create a functional food ideal for fueling

before or after workouts, providing mid-day energy boosts, or serving as travel snacks. A well-designed bar presents a balanced combination of carbohydrates (from beet and carrot), protein, fiber, and healthy fats (from nuts), facilitating energy restoration, nutrient absorption, weight management, and digestive wellness.
Several patents issued for snacks but none of these are related to the present invention. Patent US7037531B2 relates In energy multi-saccharide food product comprising: a saccharide element comprising 5 to 20 mass percent galactose; up to a 25-mass percent creatine; and optional additional ingredients chosen amongst: carbohydrate, fiber and fat.
Another patent US5612074A relates to Non-cooked nutrient enriched food bar containing dietary fiber, non-animal protein, simple carbohydrates, complex carbohydrates, sugars, antioxidant and lecithin in addition providing polyunsaturated linoleic acid, superunsaturated alpha-linolenic acid, amino acids, magnesium, chlorophyll and pyridoxine, which also possesses sodium and potassium in a metabolically favorable ratio, and contains no cholesterol, artificial additrust, preservatives, flavorings Liquids and dried ingredients are blended into a mixture of dried ingredients and a mixture of liquid ingredients, respectively the proportion of approximately 3: 1 by weight.
Another patent WO2021064728A2 relates a snack bar containing essentially identifiable uncooked and ready-to- eat foodstuff while being substantially devoid of an added binder, such as carbohydrate-based binder. Also provided is a process of preparing the binder-free snack bar, using compression and ultrasonic energy without cooking the foodstuff, while achieving a chemically and mechanically stable ready-to-eat product.
Another patent US8192784B2 discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.
Another patent WO2000056172A1 relates to a fruit bar that contains plant fibers, at least one plant extract in which a vitamin is enriched that naturally occurs in the plant, and dried fruit. The fruit bar specifically contains natural vitamin C and natural vitamin A and/or E. The inventive fruit bar is characterized by a good taste, a firm texture and a high dietary fiber content. It is scarcely sticky and yet sufficiently moist. It is not necessary to add sugar, chemical additives and binders.
OBJECTS OF THE INVENTION
Main object of the present invention is to cabee bars: a plant-based, fibre-rich functional snack from carrot and beetroot for natural energy support.
Another object of the present invention is to develop a nutrient-dense snack that is rich in dietary fibre, vitamins, minerals, and bioactive compounds naturally derived from carrot and beetroot.
Another object of the present invention is to provide a clean-label functional food product free from artificial colors, flavors, and preservatives.
Another object of the present invention is to create a sustainable and healthy alternative to conventional processed snack foods by utilizing plant-based ingredients.
Another object of the present invention is to formulate a snack bar with enhanced shelf life through natural preservation techniques without compromising taste, texture, or nutritional quality.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention relates to the formulation and development of CABEE BARS, a plant-based, fibre-rich functional snack bar prepared primarily from carrot (Daucus carota) and beetroot (Beta vulgaris). The invention aims to provide a natural energy-supporting snack that combines the nutritional benefits of these vegetables with other complementary plant-based ingredients to create a wholesome, ready-to-eat product.
The invention focuses on producing a snack bar rich in dietary fibre, vitamins, minerals, and antioxidants, particularly carotenoids from carrot and betalains from beetroot, which are retained through controlled processing methods. The formulation avoids artificial additives, colors, and preservatives, resulting in a clean-label product that supports health and wellness.
The process involves selecting and cleaning raw vegetables, followed by cutting, blanching, and controlled drying to preserve their natural bioactive compounds. The dried vegetable matter is then blended with other natural binders and flavouring agents to create a cohesive mixture. This mixture is shaped into bars, naturally stabilized to extend shelf life, and packaged to ensure safety, quality, and convenience.
The invention offers a nutritious, sustainable alternative to conventional processed snack foods by utilizing locally sourced agricultural produce and reducing food waste. CABEE BARS are suitable for a wide range of consumers, including health-conscious individuals, athletes, and working professionals, providing natural energy, satiety, and essential nutrients in a portable and appealing form.
This invention thus addresses the need for healthy, convenient, and eco-friendly snack options while promoting functional nutrition and sustainable food practices.
Herein enclosed a method for the preparation of a plant-based, fibre-rich functional snack bar named CABEE BARS using carrot and beetroot as principal ingredients, the method comprising:
Cleaning and shredding fresh carrot and beetroot into fine vegetable grits;
Lightly squeezing the shredded beetroot to reduce excess moisture;
Cooking the shredded carrot and beetroot in a non-stick or heavy-based pan for 3–5 minutes on medium heat to soften the vegetables and reduce water content;
Adding grated or melted jaggery to the cooked vegetables and stirring continuously until the jaggery melts and evenly coats the vegetables to form a sticky mixture;
Further cooking the mixture for 5–7 minutes to achieve desired thickness;
Gradually incorporating rolled and roasted oats followed by cocoa powder into the mixture and mixing thoroughly to ensure even distribution;
Optionally adding a pinch of salt and/or crushed nuts or seeds for enhanced flavor and nutrition;
Transferring the hot mixture into a parchment-lined shallow pan or mold, spreading and compressing it evenly to a thickness of 1–1.5 cm;
Allowing the mixture to cool and set at room temperature or under refrigeration for 30–60 minutes;
Cutting the set mixture into rectangular or square bars; and
Storing the prepared bars in airtight containers under cool, dry conditions or under refrigeration to maintain stability for 7–10 days.
The jaggery acts as both a natural sweetener and a binding agent to hold the mixture together without artificial additives.
The cocoa powder is incorporated to enhance flavor, nutritional value, and antioxidant properties of the snack bars.
The rolled and roasted oats provide structural integrity, dietary fibre, and sustained energy release in the prepared bars.
The final product comprises a nutrient-dense, preservative-free, plant-based snack bar rich in vitamins, minerals, antioxidants, and dietary fibre, suitable for health-conscious individuals, athletes, children, and working professionals.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig. 1 Ingredients for preparing energy bar
Fig. 2 Rolled Oats about 200gm
Fig. 3 Roasted Oats
Fig. 4 Grated Carrot and Beetroot
Fig. 5 Cocoa Powder
Fig. 6 Final Product
Fig. 7 Ash content
Fig. 8 Vitamin C of Carrot + Beetroot Energy Bars
Fig. 9 Titration Process
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the formulation and preparation of CABEE BARS, a plant-based, fibre-rich functional snack bar primarily composed of carrot (Daucus carota) and beetroot (Beta vulgaris) aimed at providing natural energy support and essential nutrients.
In some embodiments of the present invention, the preparation process begins with the selection and thorough cleaning of fresh carrots and beetroots, which are then shredded into fine vegetable grits using a food-grade grater or food processor. Excess moisture, particularly from beetroot, is lightly squeezed out to achieve the desired texture.
In some embodiments of the present invention, the shredded vegetables are then lightly cooked in a non-stick or heavy-based pan for 3–5 minutes to soften them and reduce their water content.
In some embodiments of the present invention, subsequently, grated or melted jaggery is added and stirred continuously until it melts completely, evenly coating the vegetables to form a sticky, cohesive mixture, which is then cooked for an additional 5–7 minutes to achieve the proper thickness.
In some embodiments of the present invention, once the vegetable-jaggery mixture is ready, rolled and roasted oats are gradually incorporated to provide structure and nutritional balance, followed by cocoa powder for flavor and additional health benefits.
In some embodiments of the present invention, optionally, a pinch of salt, crushed nuts, or seeds may be added to enhance taste and nutrient density.
In some embodiments of the present invention, the hot mixture is then spread evenly into a parchment-lined shallow pan or mold and compressed to a uniform thickness of 1–1.5 cm. It is allowed to cool and set for 30–60 minutes, either at room temperature or under refrigeration, to ensure firmness.
In some embodiments of the present invention, after setting, the mixture is cut into rectangular or square bars, which are stored in airtight containers under cool and dry conditions or refrigerated, allowing for a shelf life of 7–10 days.
In some embodiments of the present invention, the resulting CABEE BARS are nutrient-dense, preservative-free, and clean-label snack bars, combining the natural sweetness and binding properties of jaggery with the vitamin-rich and antioxidant properties of carrot and beetroot, along with the energy-providing benefits of oats, making them an ideal sustainable, convenient, and wholesome snack option for health-conscious individuals, athletes, children, and working professionals while promoting sustainable food practices and reducing food waste.
Herein enclosed a method for the preparation of a plant-based, fibre-rich functional snack bar named CABEE BARS using carrot and beetroot as principal ingredients, the method comprising:
Cleaning and shredding fresh carrot and beetroot into fine vegetable grits;
Lightly squeezing the shredded beetroot to reduce excess moisture;
Cooking the shredded carrot and beetroot in a non-stick or heavy-based pan for 3–5 minutes on medium heat to soften the vegetables and reduce water content;
Adding grated or melted jaggery to the cooked vegetables and stirring continuously until the jaggery melts and evenly coats the vegetables to form a sticky mixture;
Further cooking the mixture for 5–7 minutes to achieve desired thickness;
Gradually incorporating rolled and roasted oats followed by cocoa powder into the mixture and mixing thoroughly to ensure even distribution;
Optionally adding a pinch of salt and/or crushed nuts or seeds for enhanced flavor and nutrition;
Transferring the hot mixture into a parchment-lined shallow pan or mold, spreading and compressing it evenly to a thickness of 1–1.5 cm;
Allowing the mixture to cool and set at room temperature or under refrigeration for 30–60 minutes;
Cutting the set mixture into rectangular or square bars; and
Storing the prepared bars in airtight containers under cool, dry conditions or under refrigeration to maintain stability for 7–10 days.
The jaggery acts as both a natural sweetener and a binding agent to hold the mixture together without artificial additives.
The cocoa powder is incorporated to enhance flavor, nutritional value, and antioxidant properties of the snack bars.
The rolled and roasted oats provide structural integrity, dietary fibre, and sustained energy release in the prepared bars.
The final product comprises a nutrient-dense, preservative-free, plant-based snack bar rich in vitamins, minerals, antioxidants, and dietary fibre, suitable for health-conscious individuals, athletes, children, and working professionals.
EXAMPLE 1
BEST METHOD
A. RECIPES FOR PREPARATION
1. Materials and Methods
a. Materials required: for preparation of CABEE bars, grated carrot, beetroot, jaggary, rolled and roasted oats, pinch of coco powder were used.
b. Step-by Step methodology
1. Vegetable Cooking
• Clean the carrot and the beetroot.
• Shred each vegetable into fine veggie grits using the food grade grater or food processor.
• Squeeze lightly to wipe off the end moisture or in case of beetroot.
2. Bind and Cook in Jiggery
• Put grated carrot together with beetroot in a non-stick or heavy-based pan.
• Lightly cook on the medium heat, about 3-5 minutes to soften the vegetables and make them less wet.
• Musikian would have added the jaggery (grated or melted) to the pan. Keep on stirring till the jaggery melts and evenly coats the vegetables creating a sticky combined mixture.
• Keep cooking until the mixture thickens, which should take 5 7 minutes in total.
3. Add Dry Ingredients
• To keep the cooked rolled oats evenly mixed, add a little bit of it as you stir.
• Add the heaped cocoa powder in and mix well.
• Voltionally, put a pinch of salt or crushed nuts / seeds to get extra taste and health.
4. Shaping and Setting
• Pour the hot mixture into a prepared parchment lined shallow pan or mold.
• Firmly, put down the mixture with a spatula or clean hand to spread the mixture carefully to around 1-1.5 cm in thickness.
• Set it aside to cool down at room temperature or put it in the fridge, 30-60 minutes to firm it up.
5. Separation and Deposits
• Having set firm, cut in to a rectangular or square bars with sharp knife.
• It should be stored in an air-tight container. The stability of these bars is up to 7-10 days under a cool dry place conditions or refrigerated.
EXAMPLE 2
RESULTS:-
Ash content, Vitamin C content and Moisture content of Carrot + Beetroot Energy Bars.

o Ash Content of Carrot + Beetroot Energy Bars:
• Weight of empty crucible = 21.07gm
• Sample weight = 1.959gm
• Crucible with sample = 23.029gm Place them in muffle furnace at 500° C for 3 hours. After Muffle Furnace:
• Final weight after furnace = 21.093gm
• After subtracting the crucible weight = 0.023gm

o Calculations: (Ash Content / Total weight of sample) * 100
= (0.023 / 1.959) * 100
= 1.17%
o Moisture Content of Carrot + Beetroot Energy Bars:
o Initial weight (before Hot Air Oven):
• Initial weight of foil = 0.054gm
• Foil with sample weight = 2.447gm
Put the sample in Hot Air Oven for 24 hours at 100°C: After Hot Air Oven:
• Weight of sample = 1.963gm
• Weight of sample (without foil) = 1.909gm
o Calculation: (Initial weight – Final weight / Initial weight) * 100
= (2.393 – 1.909 / 2.393) * 100
= 20.2%
o Vitamin C of Carrot + Beetroot Energy Bars:
Preparation of Starch Indicator Solution (0.5%):
• 0.25gm of soluble starch into a 50ml of boiling distilled water in 100ml conical flask.
• Stir it to dissolve and cool before using.
o Preparation of Iodine Solution (0.005 mol L-1):
• 2gm of potassium iodide into 100ml beaker, then add 1.3gm of iodine into the same beaker.
• Swirl the solution so, that iodine can be fully/completely dissolved.
• Iodine solution is then transferred to 1L volumetric flask; make sure that this solution should be made up to the 1ml mark with distilled water.
o Titration:
• 20ml sample solution into the conical flask and add 150ml of distilled water and 1ml of starch indicator.
• Titrate the sample with iodine solution till the end point colour is blue-black.
• Titrate value = 21.6ml

Vitamin C mg/ml = V*N*88 / 1
o Calculation: 21.6 * 0.005 * 88 / 1
= 9.5%
So, there is a total 9.5% of vitamin C content per gm of Carrot + Beetroot Energy Bar.
1. Protein and Fat estimation of Carrot + Beetroot Energy Bars:
o PROTEIN ESTIMATION:

Purpose - Kjeldahl method is a technique for measuring nitrogen content that involves boiling concentrated sulfuric acid and other chemicals into a sample, distilling, collecting the released ammonia, then measuring the ammonia by titration. It is an important way for assessing proteins to use an empirical relationship between Kjeldahl nitrogen content and protein content. There are three steps of Kjeldahl:
a) Digestion
b) Dilution, and
c) Titration

Procedure:
1. Digestion Process:
Step 1 – Sample is prepared by taking 0.5 – 1 gm of millet-based sample, mix exact 0.65 gm.
Add 0.5 gm of Copper Sulfate (acts as a catalyst), 10 gm of Anhydrous Sodium Sulfate and 25 ml of concentrated Sulphuric Acid (main digester).
Step 2 – Add all the weighed materials in a beaker. Place the sample for digestion in Kjeldahl Apparatus at 70°C for 30 minutes. After 30 minutes, increase the temperature to 90°C-100°C. It generally takes 2-3 hours for digestion. The color of the sample changes to light green or light blue.
Step 3 – Preparation of chemicals needed for Distillation and Titration process.
a) Preparation of H2SO4 (0.1 N) = (E*N*100/Density*Purity)
= 49*0.1*100/1.82*98
= 2.73 gm (for 1 L)
= 1.36 gm (for 500 ml)
Weigh 1.36 gm H2SO4 in 300 ml distilled water then, add more distilled water to make the volume 500 ml.
b) Preparation of 40% NaOH 0.1 N = take 100 gm NaOH and add 250 ml distilled water to it.
Step 4 – Standardization of H2SO4 and NaOH using Sodium Carbonate.
o Weigh and add 0.503 gm of Na2CO3 in beaker 1 and 0.301 gm of Na2CO3 in beaker 2 in 100 ml distilled water and add Methyl Red indicator, then titrate with 0.1N H2SO4 to calculate the exact normality.
o Fill the titration tube with standard H2SO4 solution. Then, titrate H2SO4 (44.2 ml) with 0.305 gm of Na2CO3. Light pink colour will be obtained.
Normality = (Wt. of sodium carbonate*1000/Molecular wt. of Na2CO3*Volume)
Normality = 0.128 N
o For 2nd, weigh 0.503 gm of Na2CO3 and volume after titration is 75 ml.
Normality = 0.126 N
o Then, find average of both normality:
Average = 0.128 + 0.126/2 = 0.127 N
o Now, standardization of NaOH
o First, take 10 ml of NaOH on two separate conical flask, add 2-3 drops of Phenolphthalein and titrate with H2SO4, colour obtained will be pink to colourless at the end of titration. Volume for 1st solution is 8.7 ml and for 2nd is 8.2 ml.
o N1 V1 = N2 V2 = 0.127*8.7 = N2*10 N2 = 0.110 N
o N1 V1 = N2 V2 = 0.127*8.2 = N2*10
N2 = 0.104 N
o Normality of NaOH:
Average = 0.110 + 0.104/2 = 0.107 N
• For standardization of H2SO4, use Na2CO3 with methyl red. And for standardization of NaOH, use H2SO4 with Phenolphthalein.
2. Distillation Process:
Step 1 – Add approximately 30 ml of distilled water in the digested acid.
Step 2 – Take 50 ml H2SO4 in a conical flask and add 2-3 drops of methyl red indicator, place it in the apparatus.
Step 3 – Base NaOH 40% is added into the digested acid dropwise for neutralizing the digested acid, it will turn blue in colour of digested acid into black while liberating the nitrogen gas that will be condensed and collected in the 50 ml H2SO4 solution beaker. Remove it after 40 minutes.

3. Titration Process:
 Blank Titration – Take NaOH in the burette for titration and 50 ml H2SO4 in a conical flask and add 2-3 drops of methyl red indicator, the colour will change from pink to light yellow at the end of the titration at 60 ml.
 Titration with sample – NaOH in burette – 53.5
 Formula for Protein %:
(Blank Titration – Sample Titration) *6.25*0.0014*100*Normality of NaOH/ Sample weight*0.1(correction factor for normality)
[(60 – 53.5) *6.25*0.0014*100*0.107 / 0.908*0.1] = 0.067%
• Sample weight – 1.00 gm
• Normality of NaOH – 0.107 N
o FAT ESTIMATION:
AIM: To determine crude fat from Carrot + Beetroot Energy Bar.
Principle: Extraction of the crude fat is carried out either with petroleum ether or diethyl ether in a Soxhlet unit followed by volatilization of the solvent after extraction and determination of the mass of the residue.

 Procedure:
a) Prepare a thimble by using a filter paper, where fold the filter paper from side and bottom and staple the both seams of it.
b) Put a small ball of cotton on the bottom of thimble.
c) Weigh the empty thimble. Then, add 5.5001gm of sample
d) Plug the top of the thimble to protect the sample from spilling.
e) Measure the weight of empty rounded-bottom flask which is 173.658gm.
f) Assemble the Soxhlet Apparatus. Ensure all the joints are properly sealed to prevent solvent loss.
g) Put the thimble inside the siphon tube and pour the solvent (petroleum ether) from top in the siphon tube with is attached to the top of the flask from the bottom.
h) Put the thimble in the siphon tube. Connect it to the condenser.
i) Heat the solvent in the flask to its boiling point using a heating mantle or bath.
j) The solvent vapor will rise, condense in the condenser, and drip onto the sample in the thimble. As the solvent level rises in the extractor, it will eventually siphon back into the flask, carrying dissolved fats.
k) Continue this process for 4-5 hours.
l) After that heat the stored fat for 4-5 minutes in the heating mantle or hot plate.
m) Then, dry it in hot air oven to evaporate petroleum ether.
Fat Content (%) = (Extracted fat weight – Empty weight of flask / Dry Sample Weight) *100
• Dried weight after hot air oven =173.782gm
• Empty flask weight = 173.658gm
• Dried sample weight = 5.5001gm
Fat content (%) = (173.782- 173.658 /5.5001) *100 =2.25%
, Claims:1. A method for the preparation of a plant-based, fibre-rich functional snack bar named CABEE BARS using carrot and beetroot as principal ingredients, the method comprising:
a) cleaning and shredding fresh carrot and beetroot into fine vegetable grits;
b) lightly squeezing the shredded beetroot to reduce excess moisture;
c) cooking the shredded carrot and beetroot in a non-stick or heavy-based pan for 3–5 minutes on medium heat to soften the vegetables and reduce water content;
d) adding grated or melted jaggery to the cooked vegetables and stirring continuously until the jaggery melts and evenly coats the vegetables to form a sticky mixture;
e) further cooking the mixture for 5–7 minutes to achieve desired thickness;
f) gradually incorporating rolled and roasted oats followed by cocoa powder into the mixture and mixing thoroughly to ensure even distribution;
g) optionally adding a pinch of salt and/or crushed nuts or seeds for enhanced flavor and nutrition;
h) transferring the hot mixture into a parchment-lined shallow pan or mold, spreading and compressing it evenly to a thickness of 1–1.5 cm;
i) allowing the mixture to cool and set at room temperature or under refrigeration for 30–60 minutes;
j) cutting the set mixture into rectangular or square bars; and
k) storing the prepared bars in airtight containers under cool, dry conditions or under refrigeration to maintain stability for 7–10 days.
2. The method as claimed in claim 1, wherein the jaggery acts as both a natural sweetener and a binding agent to hold the mixture together without artificial additives.
3. The method as claimed in claim 1, wherein the cocoa powder is incorporated to enhance flavor, nutritional value, and antioxidant properties of the snack bars.
4. The method as claimed in claim 1, wherein the rolled and roasted oats provide structural integrity, dietary fibre, and sustained energy release in the prepared bars.
5. The method as claimed in claim 1, wherein the final product comprises a nutrient-dense, preservative-free, plant-based snack bar rich in vitamins, minerals, antioxidants, and dietary fibre, suitable for health-conscious individuals, athletes, children, and working professionals.