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Table 2 Formulation of ingredients for snack bar

From: High-protein, low glycemic index snack from optimized blend of three wholegrains exhibits nutraceutical quality and elicits low glycemic response in diabetic human subjects

Ingredients (g/100 g)

MBY (g)

MBZ (g)

Amaranth flour (%)

90

47.98

Acha flour (%)

5

26.68

Pearl millet flour (%)

5

25.34

Date syrup

10

10

Soy lecithin

1

1

Ginger powder

2

2

Baking powder

1

1

Coconut oil

10

10

Vanilla extract

0.5

0.5

Xanthan gum

3

3

  1. MBY: 90% amaranth, 5% acha, 5% pearl millet; MBZ: 47.98% amaranth, 26.68% acha, 25.34% pearl millet
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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