Effect of Protein Addition on the Physicochemical and Sensory Properties of Fruit Bars

Abstract

In the present study, fruit bars were prepared using eggs, skim milk, whey powder, legumes and char magaz (pumpkin seed, cucumber seed, muskmelon seed and watermelon seed). The effects of these protein sources on firmness, fractureability, water activity, proximate composition and sensory acceptability of the fruit bars were analyzed during 90 days of storage. Water activity (aw) increased significantly (P < 0.05) for the samples prepared from egg than those of control, but decreased significantly (P < 0.05) for all the treatments during storage. Firmness significantly (P < 0.05) decreased with treatment, but significantly (P < 0.05) increased with storage for all the treatments. Fractureability significantly (P < 0.05) increased with addition of different protein sources, but showed variable results during storage. The fruit bars prepared with the addition of various protein sources were microbiologically safe. The addition of skim milk powder (T2) resulted in significantly higher sensory scores of fruit bars during 90 days of storage, as compared with other samples. Practical Applications People, particularly children, consume unhealthy snacks that are available in the market. They needed nutritious snacks, especially growing children. The snack manufacturers focus their attention on the development of tasty snacks rather than on providing balanced nutrients. These snacks, especially bars, are carbohydrates based and lack protein. So, keeping in view this scenario, fruit bars with the addition of good protein sources were developed using economical raw material. Such types of fruit bars are not available in Pakistan. The physicochemical tests revealed that these bars are nutritious with good texture and shelf stability.