Asian Journal of Food Research and Nutrition

This research aims to study the functional properties and sensory evaluation of therapeutic bars and their consumer acceptability. The therapeutic bar was prepared and formulated by using a mixture of millets and chyawanprash composition. Chyawanprash is made up of Indian gooseberries, dates, jaggery, clarified butter, sesame oil, honey, dry ginger powder, cloves, pipli, green cardamom, cinnamon, cumin seeds, black pepper corn, mace spice, fennel seeds, bay leaf, rose petals, saffron strands, some herbs (ashwagandha, shatavari, mulethi and giloy). For making therapeutic bar some other ingredients included eg; millets (sorghum and pearl millets). Therapeutic bar is made by using formulation of chyawanprash composition with millets. Thirty members of the department of food and nutrition team sampled therapeutic bar. 9 point hedonic scale is used for sensory evaluation of therapeutic bar. Due to its rich nutritional profile and as well as the several hundred years that of years that chyawanprash previously used as health supplement and nutraceutical food product. This bar is nutrient-dense as a result of the combination of sorghum and pearl millets. It is meant to refill depleted reserves of life force and to sustain stamina, strength, and vitality while slowing the ageing process. As a result, the purpose of this research is to develop a wholly herbal chyawanprash with outstanding immune boosting efficacy and a very appealing sort of formed bar.