Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part A
Development and nutritional characterization of functional muesli enriched with Hippophae rhamnoides (sea buckthorn) dried berries
Author(s): Farha Tabassum and Anil Bukya
Abstract: This present study framed to formulate and evaluation of a functional breakfast muesli incorporating Hippophae rhamnoides (Sea Buckthorn) dried berries, a nutrient-dense and bioactive-rich ingredient. Three formulations (T1, T2 and T3) were prepared by varying the proportion of dried Sea Buckthorn berries (100 g, 80 g and 60 g), while other components such as oats, almonds, cashews, pumpkin seeds, honey and milk were made constant. Sensory evaluation identified T2 as the most preferred formulation, achieving an overall acceptability score of 8.2 ± 0.45 on a 9-point hedonic scale. Nutritional analysis of T2 revealed it to be rich in protein (9.1 g/100 g), dietary fiber (6.8 g/100 g) and essential minerals including potassium (415.8 mg/100 g), magnesium (110.2 mg/100 g) and calcium (81.7 mg/100 g). Vitamin analysis showed the presence of substantial levels of vitamin A (98.9 mg/100 g), vitamin C (16.4 mg/100 g) and vitamin D (1.25 mg/100 g). Antioxidant activity by DPPH, FRAP and ABTS assays further established the functional potential of the product. Microbial analysis revealed the product’s safety and stability. Aerobic plate count and yeast/mold count below 10 CFU/g and absence of pathogenic bacteria. The incorporation of Sea Buckthorn berries significantly enhanced the nutritional, sensory and functional profile of muesli, offering a promising value-added product for health-conscious consumers.
DOI: 10.22271/foodsci.2025.v6.i2a.238
Pages: 08-11 | Views: 130 | Downloads: 64
Download Full Article: Click Here
How to cite this article:
Farha Tabassum, Anil Bukya. Development and nutritional characterization of functional muesli enriched with Hippophae rhamnoides (sea buckthorn) dried berries. J Curr Res Food Sci 2025;6(2):08-11. DOI: 10.22271/foodsci.2025.v6.i2a.238
