Product qualities and sensory evaluation of high protein snack bar incorporated with pea protein isolate

Abstract

Snack bars are convenient and nutritious food composed of several ingredients. It also can be supplemented by some health-promoting substances such as pea protein isolate (PPI). The aim of this study was to formulate a high-protein snack bar using pea protein isolate using INMUCAL-Nutrients V.4.0. Moreover, the product qualities of PPI snack bars in term of physical and sensory qualities and nutritive values were also determined. Protein content of the PPI snack bars (20-25 g per 100 g sample) was criteria for the formulation. As the result the physical qualities of PPI snack bars showed that water activity was below 0.65, therefore snack bars should be stable against microbial growth. No significant difference was found in color values between the PPI snack bar and the control formula, but PPI snack bars had higher hardness than the control formula. The energy, carbohydrate, protein, fat and dietary fiber of PPI snack bar was 439.40 kcal, 46.88 g, 22.20 g 18.12 g and 7.17 g per 100 g, respectively. Moreover, it had balanced energy distribution of carbohydrate: protein: fat at 54:25:21. The results from the sensory evaluation indicated that the liking score of appearance, color, odor, taste texture and overall liking of PPI snack bars were higher than 7 (like moderately). Therefore, PPI appears to be an alternative ingredient used to improve the nutritional quality of the high protein diet bar.