Development And Quality Evaluation of Energy Ball Sing Oats and Pumpkin Seed

Year : 2025 | Volume : 15 | Issue : 01 | Page : 16 29
    By

    Reba Hasan,

  • Palak Agarwal,

  • Abhishek Joseph Samuel,

  1. Student, Department of Food Science and Technology, Sam Higgin Bottom University of Agriculture Science and Technology, Prayagraj, Uttar Pradesh, India
  2. Student, Department of Food Science and Technology, Sam Higgin Bottom University of Agriculture Science and Technology, Prayagraj, Uttar Pradesh, India
  3. Student, Department of Food Science and Technology, Sam Higgin Bottom University of Agriculture Science and Technology, Prayagraj, Uttar Pradesh, India

Abstract

Energy balls are a nutritious snack option, ideal for breakfast or mid-day consumption, composed of dry fruits, seeds, and dietary fiber. They serve as a source of slowly digesting carbohydrates, micro- and macronutrients, with energy primarily derived from carbohydrates like jaggery powder and dry dates powder containing fructose, glucose, and dextrose. The primary ingredients, pumpkin seeds, and oats are packed with health benefits. Pumpkin seeds provide dietary fiber, plant-based omega-3 fatty acids, proteins, and essential minerals, such as magnesium, zinc, and iron. These nutrients contribute to cholesterol reduction and lower the risk of cardiovascular diseases. Chia seeds enhance the nutritional profile with additional fiber and plant-based proteins. Oats add to the energy balls’ value by supplying proteins, unsaturated fatty acids, soluble and insoluble fibers, and bioactive compounds like vitamin E, folates, and selenium. Unlike other cereals, oats are consumed as whole grains, retaining their nutrient density and offering unique starch properties due to amylose and amylopectin chain interactions. Pumpkin seed flour, an emerging ingredient in food innovation, surpasses oat flour in protein and fiber content, making it a valuable addition to cereal bars. Its use promotes environmental sustainability by reducing agricultural waste while enhancing nutritional diversity in food products. The rising demand for eco-friendly and health-focused snacks underscores the potential of energy balls as a functional and sustainable food solution, aligning with global trends in product innovation and waste minimization.

Keywords: Energy ball, oats, pumpkin seeds, millet, almond, jaggery

[This article belongs to Research and Reviews : A Journal of Life Sciences ]

How to cite this article:
Reba Hasan, Palak Agarwal, Abhishek Joseph Samuel. Development And Quality Evaluation of Energy Ball Sing Oats and Pumpkin Seed. Research and Reviews : A Journal of Life Sciences. 2025; 15(01):16-29.
How to cite this URL:
Reba Hasan, Palak Agarwal, Abhishek Joseph Samuel. Development And Quality Evaluation of Energy Ball Sing Oats and Pumpkin Seed. Research and Reviews : A Journal of Life Sciences. 2025; 15(01):16-29. Available from: https://journals.stmjournals.com/rrjols/article=2025/view=194620


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Regular Issue Subscription Original Research
Volume 15
Issue 01
Received 30/11/2024
Accepted 10/01/2025
Published 18/01/2025
295

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