Description:Field of the invention
The invention leads to new snack bar enriched with fiber, protein & calcium with eggshell powder, oats and peanut butter.
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.
Several patents have been issued for snacks but none of these are related to the present invention. For example, WO2010124096A1 relates to improved cereal products, specifically snack bars, and methods of producing such products by incorporating healthy lipids containing stearidonic acid into the product compositions. In one embodiment of the disclosure, a cereal product including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a snack bar including a SDA-enriched soybean oil is disclosed.
Another patent, CA2301329C provides A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formulated to water activity of 0.60 - 0.90 and the filling has a milk fat content of less than 10%. snack bar comprised of 30-90% filling and 10-70% crust by weight, wherein the composite water activity of the bar is from 0.65 - 0.85, wherein the crust is a baked crust prepared from a dough which has a water activity of 0.60 to 0.90; and wherein the filling, as formulated, contains 20 - 65% cream cheese, cream cheese analog and/or peanut butter and has a water activity of 0.60 to 0.90.
Another patent, WO2012045045A1 provides nutritional compositions (for example, sensorially acceptable nutritional compositions) that comprise a fruit component, a fiber component, and a micronutrient component. Also provided are methods of making and using the nutritional compositions. A nutritional composition comprising: a) a fruit component comprising a polyphenol; b) a fiber component comprising a viscous soluble fiber; and c) a micronutrient component, wherein the micronutrient component comprises 1) at least one micronutrient that improves mitochondrial health in an individual; 2) at least one micronutrient that reduces inflammation in an individual; 3) at least one micronutrient that improves immune status in an individual, 4) at least one micronutrient that improves the redox status or antioxidant defense mechanism, and 5) at least one micronutrient that improves gut health.
Another patent, US8486469B2 provides a low-calorie nutrition energy food bar with high fiber and reduced sugar alcohol contents, which have excellent flavor and multi-texture properties, is provided. The food bar has less than 110 Cal/28 g serving, and includes a core component comprising, as a unitary matrix, protein crisps, caramel, water-soluble dietary fiber, and a binder system; a caramel component; and the core component and caramel components are enrobed with a compound coating layer. The low-calorie food bar has a high protein core component and a caramel component formulated with high water-soluble dietary fiber content which is cohesive, crunchy yet soft/moist enough to be chewable, and flavorful throughout the product's shelf life.
Another patent, US10420349B2 provides a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mold comprising a lower die and first and second upper dies for use in the process.
Another patent, CN101917859B relates to snacks that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions there between, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients.
Nowadays nutritional snack bars as ready to eat food items have become popular which are available in different varieties, with different ingredients, with wide variety of flavours and textures under different brand names. Snack bars are supplemental bars which may be prepared using cereals and other high energy foods targeted at people who require instant energy but do not have enough time for a meal. Mostly these snack bars are prepared using different cereals, millets, different fruits like-dates and berries, sweeteners like- sugar, honey and nuts like- cashew nuts, walnuts, almonds, pistachio nuts etc. The bars maybe fortified using a wide range of vitamins, minerals, herbs and other nutrients or energy rich ingredients.
Commercially several types of bars are available, such as- meal replacement bars, bars targeted to the nutritional needs of diabetics, women and children, high-protein, high fiber, high calorie, mineral and vitamin rich, bars with functional additives such as prebiotic, etc. Consumption of such nutritious bars, that are filled with essential macro and micronutrients with the added benefits of potentially bioactive compounds, has been increased among health conscious consumers as some of these nutrients and bioactive compounds may decrease the risk of certain health problems like-Protein Energy Malnutrition, anemia, osteoporosis, Type 2 diabetes, hypertension, cardiovascular diseases and cancer etc.
Calcium is the most abundant mineral in the human body which plays a significant role in bone health. Inability to meet out the recommended calcium intake results in health problems like rickets, hypocalcemia, osteoporosis and osteomalacia. Protein and dietary fiber also have important physiological roles and may result in protein-energy maluntrion (PEM) and cardiovascular diseases (CVDs) if not consumed as per recommendations. Therefore, the present invention concerns with development of calcium, protein and fiber rich snack bar enriched with eggshell powder, oats and peanut butter. Eggshell powder is an excellent source of dietary calcium due to the presence of calcium carbonate as a primary component which also has been found useful in increasing bone mineral density (BMD). This eggshell powder incorporated calcium rich snack bar will not only ensure the adequate dietary calcium intake among different age groups but will also reduce the problem of massive accretion of eggshell waste resulting in environment pollution. Besides, oats as a good source of protein and dietary fiber and peanut butter as a healthy protein source will help in lowering the risk of protein-energy malnutrition (PEM) and cardiovascular diseases (CVDs).
The main objective of the current investigation was optimization of eggshell powder incorporated calcium-rich snack bar with good in-vivo calcium bioavailability in order to reduce the risk of calcium deficiency and secondary Vitamin-D deficiency among different age groups.
The primary object of the present invention is a new snack bar enriched with fiber, protein & Calcium with eggshell powder, oats and peanut butter.
Another object of the present invention is to develop and prepare easy snack bar as it requires minimal processing of raw ingredients.
Another object of the present invention is to prepare snack bar with not only good taste but also with high nutritive value with respect to calcium, protein and fiber content.
Another object of the present invention is to prepare snack bar developed using eggshell powder, a nutritious and underutilized waste product from poultry industries which will also reduce the problem of massive accretion of eggshell waste resulting in environment pollution.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detailed explanations presented later.
The primary object of the present invention is a new snack bar enriched with fiber, protein & calcium with eggshell powder, oats and peanut butter.
In some embodiments of the present invention, in addition to eggshell powder, oats and peanut butter have also been utilized in the current study. Oats are a nutritious whole grain and mainly supply carbohydrate in the form of starch, have reasonably high dietary fiber and contain several numerous micronutrients viz; vitamin B1, B6, folate, pantothenic acid, Mn, Mg, Se, Fe, Zn and Cu. Additionally, oats contain a higher protein content compared to widely consumed cereals, such as corn and rice, with a fairly good balance of essential amino acids.
In some embodiments of the present invention, peanut butter is a good source of plant protein with good balance of amino acids. Incorporation of all these raw ingredients make calcium-rich snack bar high in dietary fiber and protein too. All these nutritional benefits may be of great significance in lowering the health problems like rickets, hypocalcemia, osteoporosis and osteomalacia, protein-energy maluntrion (PEM) and cardiovascular diseases (CVDs).
In some embodiments of the present invention, Calcium-rich snack bar was formulated by utilizing various raw ingredients namely, eggshell powder, oats, almonds, chocolate, honey and butter. In the preliminary trials, six snack bars were prepared using different proportions of eggshell powder (1.5, 3, 4.5, 6, 7.5 and 9%) with varying levels of oats.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
Detailed Description
These embodiments are described in sufficient detail to enable those skilled in the art to practice the embodiments and all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
In some embodiments of the present invention, in addition to eggshell powder, oats and peanut butter have also been utilized in the current study. Oats are a nutritious whole grain and mainly supply carbohydrate in the form of starch, have reasonably high dietary fiber and contain several numerous micronutrients viz; vitamin B1, B6, folate, pantothenic acid, Mn, Mg, Se, Fe, Zn and Cu. Additionally, oats contain a higher protein content compared to widely consumed cereals, such as corn and rice, with a fairly good balance of essential amino acids.
In some embodiments of the present invention, peanut butter is a good source of plant protein with good balance of amino acids. Incorporation of all these raw ingredients make calcium-rich snack bar high in dietary fiber and protein too.
In some embodiments of the present invention, all these nutritional benefits may be of great significance in lowering the health problems like rickets, hypocalcemia, osteoporosis and osteomalacia, protein-energy maluntrion (PEM) and cardiovascular diseases (CVDs).
In some embodiments of the present invention, Calcium-rich snack bar was formulated by utilizing various raw ingredients namely, eggshell powder, oats, almonds, chocolate, honey and butter. In the preliminary trials, six snack bars were prepared using different proportions of eggshell powder (1.5, 3, 4.5, 6, 7.5 and 9%) with varying levels of oats.
In some embodiments of the present invention, Calcium-rich snack bar with 7.5% eggshell powder (EP) was optimized based on the results of sensory evaluation of snack bars with EP content ranging from 1.5 to 9%.
In some embodiments of the present invention, for the formulation of optimized snack bar with 7.5% eggshell powder (EP), oats (92.5 g) and almonds (30g) were roasted in medium flame for 2 minutes separately and allowed to cool at room temperature.
In some embodiments of the present invention, further, roasted oats and almond were grinded into coarse powder using electric grinder. Eggshell powder (7.5%) was then added with oats and almonds followed by proper mixing of all the dry ingredients.
In some embodiments of the present invention, thereafter, chocolate (50 g), honey (40 g) and peanut butter (20 g) were added to the mixture for proper binding of all the ingredients. This well mixed mixture was then placed and spread uniformly using rolling pin on aluminum tray and snack bars weighing 50 g were cut out with the help of molds measuring 9×3×1.5 cm3 size. The bars were then kept in refrigerator for 1 hour to settle down.
A new snack bar consists of: -
oats, almonds, eggshell powder, chocolate, honey, and peanut butter.
A method to prepare the new snack bar as claimed in claim 1, wherein the new snack bar enriched with fiber, protein & calcium with eggshell powder, oats and peanut butter comprising the steps of:
roasting of 75 gm of oats and 30 g of almonds for 2 minutes;
cooling down the roasted oats and almonds, and grinding into coarse powder;
adding 7.5g of eggshell powder, and mixing of all the ingredients;
adding 50gm of chocolate, 40gm of honey and 20g of peanut butter;
proper binding of mixture, sheeting using rolling pin; and
cutting snack bars (50 g) with the help of molds measuring 9×3×1.5 cm3 size and stored in refrigerator for 1 hour.
The method as claimed in claim 2, wherein six snack bars were prepared using different proportions of eggshell powder (1.5, 3, 4.5, 6, 7.5 and 9%) with varying levels of oats.
EXAMPLE 1
EXPERIMENTAL SECTION
PREPARATION OF CALCIUM RICH SNACK BAR:
Calcium-rich snack bar was formulated by utilizing various raw ingredients namely, eggshell powder, oats, almonds, chocolate, honey and butter. In the preliminary trials, six snack bars were prepared using different proportions of eggshell powder (1.5, 3, 4.5, 6, 7.5 and 9%) with varying levels of oats.
Calcium-rich snack bar with 7.5% eggshell powder (EP) was optimized based on the results of sensory evaluation of snack bars with EP content ranging from 1.5 to 9%. For the formulation of optimized snack bar with 7.5% eggshell powder (EP), oats (92.5 g) and almonds (30g) were roasted in medium flame for 2 minutes separately and allowed to cool at room temperature. Further, roasted oats and almond were grinded into coarse powder using electric grinder. Eggshell powder (7.5%) was then added with oats and almonds followed by proper mixing of all the dry ingredients. Thereafter, chocolate (50 g), honey (40 g) and peanut butter (20 g) were added to the mixture for proper binding of all the ingredients. This well mixed mixture was then placed and spread uniformly using rolling pin on aluminium tray and snack bars weighing 50 g were cut out with the help of moulds measuring 9×3×1.5 cm3 size. The bars were then kept in refrigerator for 1 hour to settle down.
In addition to eggshell powder, oats and peanut butter have also been utilized in the current study. Oats are a nutritious whole grain and mainly supply carbohydrate in the form of starch, have reasonably high dietary fibre and contain several numerous micronutrients viz; vitamin B1, B6, folate, pantothenic acid, Mn, Mg, Se, Fe, Zn and Cu. Additionally, oats contain a higher protein content compared to widely consumed cereals, such as corn and rice, with a fairly good balance of essential amino acids. Peanut butter is a good source of plant protein with good balance of amino acids. Incorporation of all these raw ingredients make calcium-rich snack bar high in dietary fibre and protein too. All these nutritional benefits may be of great significance in lowering the health problems like rickets, hypocalcaemia, osteoporosis and osteomalacia, protein-energy maluntrion (PEM) and cardiovascular diseases (CVDs).
The flowchart indicating various steps involved in the preparation of calcium-rich snack bar has been presented below:
Roasting of 75 gm of oats and 30 g of almonds for 2 minutes

Cool down the roasted oats and almonds

Grinding into coarse powder

Addition of 7.5g of eggshell powder

Mixing of all the ingredients

Addition of 50gm of chocolate, 40gm of honey and 20g of peanut butter

Proper binding of mixture

Sheeting using rolling pin

Cutting snack bars (50 g) with the help of moulds measuring 9×3×1.5 cm3 size

Storage in refrigerator for 1 hour
EXAMPLE 2
Result
Calcium, protein and total dietary fibre content of snack bar enriched with eggshell powder, oats and peanut butter
S. No. Snack bar
(Oats:Peanut butter:Eggshell powder) Calcium (mg/100g) Protein (g/100g) Total Dietary Fiber (g/100g)
1 100:0:0 84 28.08 26.63
2 100:10:0 90.44 30.64 26.63
3 100:20:0 96.89 32.93 26.28
4 98.5:20:1.5 608.69 32.93 25.94
5 97:20:3 1120.49 32.66 25.94
6 95.5:20:4.5 1632.29 32.4 25.59
7 94:20:6 2143.89 32.13 25.25
8 92.5:20:7.5 2655.89 31.87 24.9
9 91:20:9 3166.89 31.6 24.56
*Quantity of chocolate (50g), honey (40g) and almonds (30g) was kept similar in all the snack bar proportions
Calcium, protein and total dietary fiber content of bars available in market:
Calcium (mg/100g) Protein (g/100g) Total Dieary Fiber (g/100g)
175 - 287 4.7 - 30 4.37 - 10

Conclusion
• Invented snack bar is rich/high in calcium as it fulfils >30% daily calcium requirement (FSSAI, 2018) and also has good in-vitro calcium bioavailability which may help in prevention of calcium deficiency.
• Snack bar is also rich in dietary fibre (>6 g/100g) thus may decrease the risk of cardiovascular diseases (CVDs).
• Snack bar is rich in protein as it fulfils >20% daily protein requirement (FSSAI, 2018).

, Claims:
1. A new snack bar consists of: -
oats, almonds, eggshell powder, chocolate, honey, and peanut butter.
2. A method to prepare the new snack bar as claimed in claim 1, wherein the new snack bar enriched with fiber, protein & calcium with eggshell powder, oats and peanut butter comprising the steps of:
a. roasting of 75 gm of oats and 30 g of almonds for 2 minutes;
b. cooling down the roasted oats and almonds, and grinding into coarse powder;
c. adding 7.5g of eggshell powder, and mixing of all the ingredients;
d. adding 50gm of chocolate, 40gm of honey and 20g of peanut butter;
e. proper binding of mixture, sheeting using rolling pin; and
f. cutting snack bars (50 g) with the help of molds measuring 9×3×1.5 cm3 size and stored in refrigerator for 1 hour.
3. The method as claimed in claim 2, wherein six snack bars were prepared using different proportions of eggshell powder (1.5, 3, 4.5, 6, 7.5 and 9%) with varying levels of oats.