Investigating the nutritional value, physicochemical properties, antioxidant activity and sensory acceptability of fiber- and protein-enriched fruit based energy bars
2026
Gayathiri Saravanan | Anis Syafiqah Yusri | Norizah Mhd. Sarbon
This study aims to formulate fiber- and protein-enriched fruit-based energy bars with varying fiber-to-protein ratios on Formulation Control (0:0), A (70:30), B (50:50), and C (30:70), followed by evaluation of their nutritional, physicochemical, antioxidant, and sensory properties. Results showed that fiber- and protein-enriched energy bars showed no significant difference in water activity and calorific value compared to control while phosphorus composition was increased. The texture analysis revealed an increase in hardness and chewiness with higher fiber content compared to control, with optimal texture at a fiber-to-protein ratio of 50:50. The total phenolic content (TPC) and total flavonoid content (TFC) were lower in bars with higher fiber-protein ratios, ranging from 10.17 to 24.83 mg GAE/100 g and 10.50–14.17 mg QE/100 g, respectively. This reduced was due to the enrichment of protein and fiber to the fruit-based bars. Sensory evaluation reflects that 7.37 is the highest score for Sample B, as 5.77–7.37 represents the appearance range across all samples. In addition, proximate analysis revealed higher protein and fat content in Sample B. This finding shows that enriching energy bars with fiber and protein improved their nutritional, physicochemical, antioxidant and sensory qualities, demonstrating their potential for commercialization as a healthy and appealing snack option in the market.
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