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@article{195384,
        author = {S.Radhai Sri and Monica DK and Haripriya M},
        title = {Formulation optimization and quality characterization of multiseed bars},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {11},
        pages = {237-242},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=195384},
        abstract = {The present study focused on the formulation and quality evaluation of multiseed bars using different cereal flakes (rice, corn, wheat, and ragi) with a blend of nutritionally rich seeds such as amaranth, muskmelon, pumpkin, chironji, flax, chia, sesame, and watermelon seeds. The formulated bars were assessed for sensory acceptability, physicochemical properties, nutrient composition, antioxidant activity, microbial quality, and shelf life. Of the different formulations, corn and ragi flakes bars received the highest overall acceptability scores. The moisture and ash content ranged from 3.64–4.68% and 1.60–2.60% respectively, indicating good storage stability. Ragi flake bar had higher protein, fibre, and mineral content. Antioxidant activity assessed by DPPH assay showed concentration-dependent radical scavenging activity, while microbial and peroxide value analysis confirmed the product safety for 30 days at ambient temperature. The study concludes that the multiseed bars are nutritionally dense, antioxidant-rich, and suitable as convenient snack foods.},
        keywords = {Multi seed bar; Cereal flakes; Physicochemical properties; Nutrient composition; Sensory evaluation; DPPH assay; Shelf life},
        month = {April},
        }