Production of Chocolate Protein Bars That Are Full of Nutrients and High in Plant-Based Protein and Energy

Document Type : Research articles

Authors

1 Dept. :Food Science Faculty: Agriculture University: Cairo

2 Teaching Fellow Specializing In Nutrition And Food Sciences At GOTH - Al Galaa Teaching Hospital

Abstract

     To meet the demand for premium protein and allay environmental worries, new strategies must be taken into account.  Nowadays, the majority of protein sources are expensive and heavily processed, which contributes to an unaffordable or/and unhealthy diet.  This study aimed to create high energy protein bars from plant source by adding Moringa Oleifera leaves powder with other ingredients to production functional food.  Three samples of bars were prepared (S1) as a control without Moringa, high-protein formulas bars fortified with Moringa as a high source of plant protein (S2: 5% Moringa) and (S3: 6% Moringa). After one hours of storage at 4-5°C, the formed bars were subjected to further examination (Sensory evaluation and chemical analysis tests to determine the content of moisture, protein, fat, fiber, phenols, ash, carbohydrates, antioxidants, microbiological analysis and shelf life). The results showed that the final product had a high protein content (25% - 26.5%) for samples enriched with Moringa, with the highest percentage being for the protein bar enriched with 6% Moringa leaf powder compared to the control. The 10 panelist rated the product's texture, appearance, color, and taste as good sensory acceptance, making it suitable for commercial production. This study confirms the potential of using Moringa leaf powder to produce healthy and sustainable snacks that meet the needs of athletes and nonathletic those seeking healthy eating options.

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