Abstract
The present study focuses on the utilization of moringa sprout powder (MSP) for development of healthy and ready-to-eat snack bars. Different MSP proportions (9–26%) were evaluated for snack bar formulation and compared with control formulation (0% MSP). 18% MSP-containing prototype (18MSP) was selected as the optimal formulation based on the results of the fracturability assay. 18MSP bar exhibited higher protein, ash and fat and lower total carbohydrate contents than control, and was a good source of B 1 and B 2 vitamins (983.0 and 94.1 μg/100 g dry matter, dm, respectively) and minerals. 18% MSP inclusion significantly (p ≤ 0.05) enhanced the contents of total amino acid (80.8 mg/g dm), the relative content of unsaturated fatty acids (FA) (64.0 g/100 g of total FA), γ-aminobutyric acid (GABA, 43.3 mg/100 g dm), and total and individual glucosinolates (GLS) (29.6, 1.1, 0.21 and 30.9 μmol/g dm for glucomoringin, glucosinalbin, glucotropaeolin and total GLS, respectively), as well as the antioxidant activity (647.2 mg TE/100 g dm). 18MSP had good sensorial acceptability, mainly due to its appearance, texture and odour. Questionnaires performed to potential Ecuadorian consumers indicated the favourable intention of purchasing the novel MSP-supplemented snack bar. • Snack bars containing 9%–26% of moringa sprout powder (MSP) were produced. • 18% MSP-containing prototype (18MSP) was selected as the optimal formulation. • 18MSP bar showed increased levels of protein, unsaturated fat and micronutrients. • 18MSP inclusion strongly enhanced GABA, phenolics and glucosinolates in bars. • 18MSP had good intention of purchasing by consumers.
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