Title of Invention

A FORMULATION FOR DIETARY FIBER ENRICHED CEREAL BAR AND A PROCESS THEREOF

Abstract The present invention relates to a formulation for dietary fiber enriched cereal bar and a process thereof. Cereal bars are known in different names including energy bars, granola bars, food bars, meal replacement bars, etc. Fortified with proteins vitamins, dehydrated fruits, nuts, dietary fiber, etc., they are capable of being vehicles for supplying nutraceuticals. The present invention relates to food products supplemented with dietary fiber. The term dietary fiber defined as the components of plant materials which are resistant to human digestive enzymes, such as celluloses, lignin, gums, etc. In recent years, the physiological benefits of adequate levels of dietary fiber in the diet have become more and more evident. Such benefits include the normalization of the bowel function and reduction of the occurrence of certain coloic diseases. Increased dietary fiber intake has been used in the treatment for diabetes, hypoglycemia, hypercholesterolemia, hypertriglyceridmedia. Dietary fiber has also been used as a control for metabolic rates to help prevent obesity. In view of these benefits, health authorities in US have recommended a daily consumption of 20-35 g of dietary fiber. Due to increased health consciousness and awareness of the consumers, the demand for health foods in soaring throughout the world.
Full Text The present invention relates to a formulation for dietary fiber enriched cereal bar.
Cereal bars are known in different names including energy bars, granola bars, food bars, meal replacement bars, etc. Fortified with proteins vitamins, dehydrated fruits, nuts, dietary fiber, etc., they are capable of being vehicles for supplying nutraceuticals. The present invention relates to food products supplemented with dietary fiber. The term dietary fiber defined as the components of plant materials which are resistant to human digestive enzymes, such as celluloses, lignin, gums, etc.
In recent years, the physiological benefits of adequate levels of dietary fiber in the diet have become more and more evident. Such benefits include the normalization of the bowel function and reduction of the occurrence of certain coloic diseases. Increased dietary fiber intake has been used in the treatment for diabetes, hypoglycemia, hypercholesterolemia, hypertriglyceridmedia. Dietary fiber has also been used as a control for metabolic rates to help prevent obesity. In view of these benefits, health authorities in US have recommended a daily consumption of 20-35 g of dietary fiber. Due to increased health consciousness and awareness of the consumers, the demand for health foods in soaring throughout the world.
Snack foods have been known in India from time immemorial. All over the world, several ready to eat cereal products are prepared conventionally by puffing or expanding the cereals. Puffed rice is extensively used in the preparation of various products in most parts of South Asia. Puffed paddy, unlike puffed rice is not crisp, but more chewy and used in the preparation of savory. These two cereal products, preferably puffed rice, are used in the present invention to prepare crunchy cereal bar with added fiber.
The product is a stable, convenient and ready-to-eat sweet confection, which provides energy and nutrition and could be consumed as sweet or snack in between the meals. The pieces of cereals are held together by a binder, which




consists of sugars (cane sugar or jaggery and glucose syrup), which are assisted by fiber in the form of cereal bran to impart crunchy texture to the product. The main binding sugar in the present invention is jaggery, which is nutritionally better than normal sugar, adds to the nutrition and extends the usage of jaggery. The proportion of sugar or jaggery to glucose syrup is selected to impart desirable texture and its stability and also bran and cereal contents influence the texture. These parameters are specified to obtain the shelf stable product with desired texture.
Hence, the present invention is directed to produce a cereal bar enriched with dietary fiber having adhesive properties effective for binding cereals to impart crunchy texture, which is shelf-stable.
In an earlier invention by the same authors, cereal bar formulation and process thereof, wherein the process consists of cooking jaggery or sugar syrup and mixing with cereals without any added fiber and with added modified starch to get chewy bar was claimed. The process and formulations are different from those of the present invention, wherein fiber in the form of bran is incorporated and the process includes, cooking followed by baking unlike the previous invention.
Reference may be made to cereal bar and method of making (Burri , et al., DSP 6,607,760, 2003), wherein formulation and process for a ready-to-eat cereal bar comprising amylaceous material, sugar and milk solids, which is nutritionally valuable and may represent a complete meal just as it is, is described. The food bar consists of agglomerated particles and/or flakes of one or more cooked-extruded bases mainly comprising amylaceous materials and milk solids which are coated with a binder mainly comprising sugar, milk solids and a binding agent.
The process for manufacturing the ready-to-eat food bar consists of preparing a dry mixture of particles and/or flakes of one or more cooked-extruded bases mainly comprising amylaceous materials and milk solids, mixing the dry mixture with a binder mainly comprising sugar, milk solids and a binding agent, and forming the mass thus obtained into a bar shape. The drawbacks of this
invention are: amylaceous materials, milk solids and gums are used as binding agents in addition to sugars and also process consists of extrusion and forming into bar. On the other hand the present invention relates to usage of processed cereal products like puffed/expanded rice and binding agents consisting of sugars and the process of preparation is by cooking and spreading into bars. Hence, the formulation and process are entirely different.
Reference may be made to process for manufacture of molded food (Murata et al., USP 5,091,201, 1992), wherein process for producing molded food, with corn and wheat flakes, binded with pre-gelatinized cereal powder containing alcohol or powdery polymer to mold into shape. The drawbacks of this invention are: pre-gelatinized starch is used as a binder by wetting followed by drying, unlike in the present invention and hence the process is entirely different.
Reference may be made to nutritional athletic bar (Michnowski, USP 4,832,971, 1989), wherein high protein, vitamin and mineral fortified nutritionally balanced snack comprising corn syrup, confectioner's coating, a wetting agent, vitamin and mineral premix at least one high carbohydrate source and at least one high protein source are mixed and shaped by extruding and the temperature is not exceeded above about 82°C. The drawbacks of this invention are: dry mixing of the ingredients, wherein temperature is not exceeded above 82°C and shaped by extruding unlike in the present invention, wherein the syrups are heated and then mixed with cereals and molded.
Reference may be made to granola bar with supplemented dietary fiber and method (Linscott, USP 4,871,557, 1989,), wherein a granola bar with supplemented dietary fiber in the form of compressed flakes is added and the method includes mixing of ingredients selected from grains, fruits, and nuts, fiber is mixed and then extruded. The drawbacks of this invention are: compressed flakes of dietary fiber are made by mixing with a binder and water, heated, extruded and dried and this flakes are incorporated into the other ingredients and extruded. These processing steps and ingredients are different from those of the present invention.
Reference may be made to reduced calorie granola bars (Kayes, J.E., and Savicke K.W, EP0348196, 1989), wherein food products such as granola bars, popcorn balls, nut clusters and the like are prepared in which food pieces are held together by a binder, which contains reduced calorie fat substitute, preferably sucrose fatty acid esters. The drawbacks of this invention are the binder consists of high proportion of fat substitute, whereas in the present invention the binder consists of sugars and small quantity of modified starches.
Reference may be made to granola bar with supplementary dietary fiber and method (Linscott et. al, USP 4,871,557, 1989), wherein granola bar with supplementary dietary fiber as compressed flakes is mixed with grains, fruits and gums and are combined with binder and then extruded and dried. The drawbacks of this invention are all the ingredients are mixed with little water and extruded and then dried to remove moisture, whereas the present invention relates to heating sugars, which are main binders along with modified starch and then mixing with cereals and molding.
Reference may be made to a guar gum food bar (Michnewslei, USP 4,496,606, 1985), wherein ready to eat dietetic composition is used for type II diabetics comprising of 50-75% carbohydrates, 10-15% protein, 8-15% fat and 8-12% guar gum. The drawbacks of the invention are: the process consists of blending and extruding at low temperature and also it consists of high concentration of gum, unlike the present invention.
Reference may be made to food bar (Cook et al, USP 4,451,488, 1984), wherein the bar having a soft chewy texture prepared using two polyhydric alcohols in varying ratios, with lower sugar content. The drawbacks of the present invention are polyols such as glycerol or propylene glycol are used with lower sugar content along with other added ingredients such as chocolate chips, vegetables, fruits, nuts, grains, etc., and the process includes dry blending at lower temperature and then compressing.
Reference may be made to cereal fortified food bar (Hayward, et al., USP 4,145,448, 1979), wherein production of bar comprising marshmallow with added cereal materials having a protein content of about 30% used by heating to gelatinize the starch and denature protein. The drawbacks of this invention are marshmallows prepared and heat treated cereals are folded into expanded marshmallow and allowed to set, and hence the materials and process parameters are entirely different from those of the present invention.
Reference may be made to a food bar and process of preparing the same (Kelly, et al USP 4,055,669, 1977), wherein the cereals are bound together with an edible solid adhesive food composition containing protein, edible fat and carbohydrate and the process of preparation is dry mixing, heating and passing through mill followed by reheating.
The drawbacks of the present invention are high proportions of cereals and fat used and protein as one of the binding agents, which are entirely different from those of the present invention, in which only sugars are used as main binders along with modified starches to improve the texture and its stability. Also, the process is by dry blending and heating, milling and reheating, which are entirely different from those of the present process parameters.
The main object of the present invention is to provide a formulation for dietary fiber enriched cereal bar and a process thereof, which obviates drawbacks as detailed above.
Another object of the present invention is to prepare binder to hold processed cereal products firmly and control water content to impart crunchy texture to the product and process includes baking.
Another object of the present invention is usage of ready to eat processed rice products like puffed and expanded rice as cereal base.
Yet another object of the present invention is to use of cereal brans selected from wheat, rice, oat, as source of dietary fiber.
Accordingly the present invention relates to a formulation for dietary fiber enriched cereal bar comprising:
a) 10-25% expanded rice products in the form of bits;
b) 5-15% cereal bran having 60 mesh sieve;
c) 0-5% roasted nuts;
d) 0-5% refined wheat flour;
e) 35-50% jaggery or sugar and 0-10% Glucose syrup;
and the process comprising of:
i) dissolving Jaggery/sugar and glucose syrup in water by heating, addition of fat, heating the mixture to 100-105°C, and mixing all the above ingredients, thoroughly for about 5-10 min, spreading onto a greased plate to a thickness of 2-5 mm; followed by baking at 180-200 °C for 5-10 min and cutting into square or rectangular shape to get a ready to eat crunchy cereal bar supplemented with dietary fiber.
In an embodiment of the process the size of puffed and/or expanded rice, preferably of puffed rice, particles are greater than 30 mesh US sieve and less than 16 mesh US sieve.
In an another embodiment of the process the cereal brans are selected from wheat, rice or oat or combinations thereof and the brans are toasted till roasted aroma and ground to particles having size ranging from 500-800 microns.
In yet an another embodiment of the process the glucose syrup used is of 40-42 DE grade.


In an another embodiment of the formulation the dietary fibre enriched cereal bar having:
a. Moisture 1-3%;
b. Fat 0-5%;
c. Protein 3-8%;
d. Dietary fibre 3-10%;
The details of the process are as follows:
The sugars consisting of jaggery or cane sugar and glucose syrup are dissolved in required quantity of water by heating, fat is added to the syrup; and the mixture is heated to 100-105°C, and then adding cereals, bran and other ingredients to the mixture, mixing thoroughly so that all ingredients are covered with binding syrup and then spreading on an oiled tray and baking at 180-200°C for 5-10 min to obtain a ready to eat crunchy cereal bar enriched with fiber.


The process flow sheet is as follows:
Process for preparation of fiber-enriched cereal bar
(Figure Removed)
The novelty of the process is selection of proper proportion and types of binding syrups; heating the syrup to the desired consistency; proportion of cereals and bran, to get good sheeting properties, baking to get crunchy texture to cereal bar.
The following examples are given by the way of illustration of the present invention and therefore should not be constructed to limit the scope of the present invention.
Example 1
85g of jaggery is dissolved in water by heating, the syrup is filtered to remove impurities, the clear syrup is taken in a pan and 20 g of glucose syrup and 40 ml water are added to it and warmed to dissolve sugars and then 10 g of vanaspati is added and the contents are heated to about 105°C. It was removed from fire and all the other ingredients are added to the syrup. The ingredients include: 40 g of puffed rice having particles greater than 30 mesh and less than 16 mesh, 20g of toasted wheat bran having particle size passing through 60 mesh, 10g of refined wheat flour (maida), 1.0 g of guar gum, 10 g of roasted peanuts, 5 g of baking powder, and mixed thoroughly. Then it was spread on a greased plate into a thickness of 2-5 mm and baked in baking oven at 200°C for 8 min, turning the sides half way. Then the product was cut into rectangular pieces to get crunchy cereal bar supplemented with fiber.
Example 2
90 g of sugar is dissolved in water by heating, the syrup is filtered to remove impurities, the clear syrup is taken in a pan and 25 g of glucose syrup and 40 ml water are added to it and warmed to dissolve sugars and then 10 g of vanaspati is added and the contents are heated to about 105°C. It was removed from fire and all the other ingredients are added to the syrup. The ingredients include: 40 g of puffed rice having particles greater than 30 mesh and less than 16 mesh, 20g of toasted wheat bran having particle size passing through 60 mesh,
10g of refined wheat flour (maida), 1.0 g of guar gum, 10 g of roasted peanuts, 5 g of baking powder, and mixed thoroughly. Then it was spread on a greased plate into a thickness of 2-5 mm and baked in baking oven at 200°C for 8 min, turning the sides half way. Then the product was cut into rectangular pieces to get crunchy cereal bar supplemented with fiber.
Example 3
85g of jaggery is dissolved in water by heating, the syrup is filtered to remove impurities, the clear syrup is taken in a pan and 20 g of glucose syrup and 40 ml water are added to it and warmed to dissolve sugars and then 10 g of vanaspati is added and the contents are heated to about 105°C. It was removed from fire and all the other ingredients are added to the syrup. The ingredients include: 30 g of puffed rice having particles greater than 30 mesh and less than 16 mesh, 20g of toasted wheat bran having particle size passing through 60 mesh, 10g of refined wheat flour (maida), 1.0 g of guar gum, 10 g of roasted peanuts, 5 g of baking powder, and mixed thoroughly. Then it was spread on a greased plate into a thickness of 2-5 mm and baked in baking oven at 200°C for 8 min, turning the sides half way. Then the product was cut into rectangular pieces to get crunchy cereal bar supplemented with fiber.
Example 4
85g of jaggery is dissolved in water by heating, the syrup is filtered to remove impurities, the clear syrup is taken in a pan and 20 g of glucose syrup and 40 ml water are added to it and warmed to dissolve sugars and the contents are heated to about 105°C. It was removed from fire and all the other ingredients are added to the syrup. The ingredients include: 40 g of puffed rice having particles greater than 30 mesh and less than 16 mesh, 20g of toasted wheat bran having particle size passing through 60 mesh, 10g of refined wheat flour (maida), 1.0 g of guar gum, 10 g of roasted peanuts, 5 g of baking powder, and mixed thoroughly. Then it was spread on a greased plate into a thickness of 2-5 mm and baked in baking oven at 200°C for 8 min, turning the sides half way. Then the product was
cut into rectangular pieces to get crunchy cereal bar supplemented with fiber.
Example 5
85g of jaggery is dissolved in water by heating, the syrup is filtered to remove impurities, the clear syrup is taken in a pan and 20 g of glucose syrup and 40 ml water are added to it and warmed to dissolve sugars and then 10 g of vanaspati is added and the contents are heated to about 105°C. It was removed from fire and all the other ingredients are added to the syrup. The ingredients include: 40 g of puffed rice having particles greater than 30 mesh and less than 16 mesh, 20g of toasted rice bran having particle size passing through 60 mesh, 10g of refined wheat flour (maida), 1.0 g of guar gum, 10 g of roasted peanuts, 5 g of baking powder, and mixed thoroughly. Then it was spread on a greased plate into a thickness of 2-5 mm and baked in baking oven at 200°C for 8 min, turning the sides half way. Then the product was cut into rectangular pieces to get crunchy cereal bar supplemented with fiber.
Example 6
85g of jaggery is dissolved in water by heating, the syrup is filtered to remove impurities, the clear syrup is taken in a pan and 20 g of glucose syrup and 40 ml water are added to it and warmed to dissolve sugars and then 10 g of vanaspati is added and the contents are heated to about 105°C. It was removed from fire and all the other ingredients are added to the syrup. The ingredients include: 40 g of puffed rice having particles greater than 30 mesh and less than 16 mesh, 20g of toasted oat bran having particle size passing through 60 mesh, 10g of refined wheat flour (maida), 1.0 g of guar gum, 10 g of roasted peanuts, 5 g of baking powder, and mixed thoroughly. Then it was spread on a greased plate into a thickness of 2-5 mm and baked in baking oven at 200°C for 8 min, turning the sides half way. Then the product was cut into rectangular pieces to get crunchy cereal bar supplemented with fiber.
Example 7
70 g of jaggery is dissolved in water by heating, the syrup is filtered to remove impurities, the clear syrup is taken in a pan and 15 g of glucose syrup and 40 ml water are added to it and warmed to dissolve sugars and then 10 g of vanaspati is added and the contents are heated to about 105°C. It was removed from fire and all the other ingredients are added to the syrup. The ingredients include: 40 g of puffed rice having particles greater than 30 mesh and less than 16 mesh, 20g of toasted wheat bran having particle size passing through 60 mesh, 10g of refined wheat flour (maida), 1.0 g of guar gum, 10 g of roasted peanuts, 5 g of baking powder, and mixed thoroughly. Then it was spread on a greased plate into a thickness of 2-5 mm and baked in baking oven at 200°C for 8 min, turning the sides half way. Then the product was cut into rectangular pieces to get crunchy cereal bar supplemented with fiber.
Example 8
85g of jaggery is dissolved in water by heating, the syrup is filtered to remove impurities, the clear syrup is taken in a pan and 20 g of glucose syrup and 40 ml water are added to it and warmed to dissolve sugars and then 10 g of vanaspati is added and the contents are heated to about 105°C. It was removed from fire and all the other ingredients are added to the syrup. The ingredients include: 40 g of puffed rice having particles greater than 30 mesh and less than 16 mesh, 30g of toasted wheat bran having particle size passing through 60 mesh, 10g of refined wheat flour (maida), 1.0 g of guar gum, 10 g of roasted peanuts, 5 g of baking powder, and mixed thoroughly. Then it was spread on a greased plate into a thickness of 2-5 mm and baked in baking oven at 200°C for 8 min, turning the sides half way. Then the product was cut into rectangular pieces to get crunchy cereal bar supplemented with fiber.
Analyses
Texture measurement
The textural characteristics, especially the breaking strength (snap) of cereal bars prepared with various types and quantities of cereal brans are measured by universal texture measuring system, using shear, 1000 N load cell at a cross head speed of 50 mm/min and the maximum required to break the bar is measured.
The results in Table 1 indicated that the breaking strength increased with increase in bran content and there is no significant differences in breaking strength among the brans at the same level, except that of oat bran, which is slightly higher.
Sensory evaluation
The product is subjected to sensory evaluation with 15 trained panelists using 10 point hedonic scale. The important attributes such as hardness, crunchiness, and overall quality are evaluated and the average values are reported.
Table 1. Texture of fibre enriched cereal bars prepared with Jaggery
(Table Removed)

Table 2. Sensory evaluation of fiber enriched cereal bars

(Table Removed)
The results in Table 2 revealed that the products prepared using cereal brans are crunchy, having good snap and scored high overall acceptability. The product having oat bran at 15% level is less acceptable compared to those having other brans.
The main advantages of the present invention are
The product is a ready to eat having extended shelf-life and convenient confection containing processed cereals and fiber and hence absorption and assimilation is fast and aids digestion and good for any digestive disorders. Also, jaggery, which is nutritionally better (rich in minerals) than refined sugar is used as main binder source. Hence, the product is useful for all sections including health conscious consumers.









We Claim
1 .A formulation for dietary fiber enriched cereal bar comprising:
a) 10-25% expanded rice products in the form of bits;
b)5-15% cereal bran having 60 mesh sieve;
c)0-5% roasted nuts;
d)0-5% refined wheat flour;
e)35-50% jaggery or sugar and 0-10% Glucose syrup;
and the process comprising of:
i)dissolving Jaggery/sugar and glucose syrup in water by heating, addition of fat, heating
the mixture to 100-105°C, and mixing all the above ingredients, thoroughly for about 5-10
min, spreading onto a greased plate to a thickness of 2-5 mm; followed by baking at 180-
200 °C for 5-10 min and cutting into square or rectangular shape to get a ready to eat
crunchy cereal bar supplemented with dietary fiber.
2.A formulation as claimed in claim 1, wherein the cereal bars are selected from wheat, rice
or oat or combinations thereof and the brans are toasted till roasted aroma and ground to
particles having size ranging from 500-800 microns.
3.A formulation for dietary fiber enriched cereal bar substantially as herein described with
reference to the examples.

Documents:

469-del-2004-Abstract-(26-02-2010).pdf

469-del-2004-abstract.pdf

469-DEL-2004-Claims-(19-04-2010).pdf

469-del-2004-Claims-(26-02-2010).pdf

469-del-2004-claims.pdf

469-DEL-2004-Correspondence-Others-(19-04-2010).pdf

469-del-2004-Correspondence-Others-(26-02-2010).pdf

469-del-2004-correspondence.pdf

469-del-2004-correspondene-others.pdf

469-del-2004-correspondene-po.pdf

469-del-2004-Description (Complete)-(26-02-2010).pdf

469-del-2004-description (complete).pdf

469-del-2004-description.pdf

469-del-2004-Form-1-(26-02-2010).pdf

469-del-2004-form-1.pdf

469-del-2004-form-18.pdf

469-del-2004-Form-2-(26-02-2010).pdf

469-del-2004-form-2.pdf

469-del-2004-Form-3-(26-02-2010).pdf

469-del-2004-form-3.pdf

469-del-2004-form-5.pdf

469-del-2004-form1.pdf

469-del-2004-form2.pdf

469-del-2004-form3.pdf

469-del-2004-form5.pdf


Patent Number 241409
Indian Patent Application Number 469/DEL/2004
PG Journal Number 28/2010
Publication Date 09-Jul-2010
Grant Date 01-Jul-2010
Date of Filing 16-Mar-2004
Name of Patentee COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH
Applicant Address RAFI MARG,NEW DELHI-110001,INDIA
Inventors:
# Inventor's Name Inventor's Address
1 YELLA REDDY SUNKI REDDY CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-570 013,INDIA
2 CHETANA RAMAKRISHNA CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-570 013,INDIA.
PCT International Classification Number A23 L 1/00
PCT International Application Number N/A
PCT International Filing date
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 NA