Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars

Abstract

Effect of substitution of brown flour (BF) with fiber rich ingredient mixture, FRIM (banana flour, psyllium husk, partially defatted coconut flour and oats) and protein rich ingredient mixture, PRIM (chickpea flour, sesame, soya protein isolate and whey protein concentrate) at the levels of 25, 50 and 75% on the rheological, nutritional and quality characteristics of baked energy bars (BEB) were studied. Use of increasing amount of FRIM increased farinograph water absorption and amylograph peak viscosity while PRIM decreased the aforementioned parameters. Addition of FRIM or PRIM increased the bar dough hardness and decreased cohesiveness and springiness. The overall quality score of BEB increased only up to the substitution of 50% of BF with FRIM or PRIM. The BEB with 50% FRIM and PRIM remained chemically stable during storage up to 3months and showed 9 times increase in dietary fiber content and about 2 times increase in protein content respectively.