The present study was carried out to develop gluten free cereal bars for gluten intolerant population. The cereal bar was formulated using dry raw materials (quinoa, brown rice, flaxseed and dry fruits) and binding agents (honey). Honey was added as a sweetener and binding agent. The raw materials were assessed for physico-chemical parameters such as moisture, ash, crude protein and fat content and the functional parameters such as antioxidant activity, total phenolic content and β-carotene. Dry heat treatment (80-100 °C for 8-12 min) was given to grains (quinoa, brown rice and flaxseed) prior to use in preparation of cereal bar. Significant variation was found after treatment of grains among all the physico-chemical and functional parameters of grains except ash content which showed a non-significant variation. Four formulations (F1, F2, F3 and F4) were developed using different combination of grains at different honey levels (40, 50 and 60%). On the basis of sensory evaluation, formulation- 4 at 50% honey level was found to be best. Selected cereal bar was assessed for physico-chemical and functional parameters. Selected cereal bar had 8.53% moisture content, 1.34% ash content, 10.50% protein content, 2.89% fat content, 0.51 mg GAE/g total phenolic content, 33.87% antioxidant activity and 0.384 µg/g β-carotene.

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Purpose The extraction of essential oil from citrus fruit peel is an innovative way to make use of a valuable component that is often considered waste. This research focused on extracting essential oil from three different galgal cultivars (Punjab Galgal; PBG, Haryana Galgal; HRG, and Himachal Galgal; HPG) using various methods. The extracted oils were tested for bioactive components, which were subsequently investigated for antibacterial and antioxidant properties. Method The peel obtained from various fruit cultivars were examined for physicochemical and phytochemical properties. The essential oils were then extracted from peel by employing different techniques and the yield was calculated to adopt best possible method. The characterization of bioactive components in essential oils was done using gas chromatography mass spectrometry method. Finally, the essential oils were studied for antioxidant and antimicrobial properties. Results The pH, titratable acidity, total soluble solids, moisture, color, proteins, fat, fibers, total carotenoids, chlorophyll, and ash content of fruit peel varied across different fruit varieties. Among the methods tested for essential oil extraction, the Clevenger method demonstrated superior performance compared to supercritical fluid, steam distillation, microwave-assisted, and ultrasound-assisted extraction. The essential oils extracted from the fruit peels contained varying amounts of D-limonene, a-ocimene, a-myrcene, and a-pinene, with variations observed among different cultivars. Furthermore, all essential oils exhibited good antioxidant and antibacterial properties. Conclusion The utilization of essential oils as antioxidant and antimicrobial agents in foods is an effective strategy for fruit industry waste valorization, and it could also best serve as a substitute for various chemical preservatives.