Energy Bars Research Articles

Exploring the effect of familiarity on sports performance food perception in various simulated consumption contexts

Leveraging immersive room technologies this study sought to explore the impact of consumer familiarity on the perceived appropriateness and liking of high-protein energy bars across three distinct contexts: Pre-Workout, Office Break, and Outdoor Break. Results showed that both context and familiarity have significant influence on consumer perceptions, with high familiarity consumers giving the bars greater liking and appropriateness scores than low familiarity consumers. The Office Break context received the highest appropriateness and liking scores, while the Outdoor Break context was rated lowest. Post-test focus groups revealed diverse perspectives on the balance between utility and hedonism in food consumption, underscoring the influence of consumer usage patterns, consumption context, and prior product experience.

Formulation of Energy Bars by using Sunflower Seeds

The study discusses the popularity and nutritional benefits of snack foods, with a focus on granola bars as a versatile and nutrient-dense option. The importance of energy bars for athletes and individuals with busy lifestyles is highlighted. The study aims to develop a high-protein, high-energy nutritional bar using plant sources. Oats are emphasized for their rich nutrient profile, including carbohydrates, fiber, proteins and various bioactive compounds. Dates and almonds contribute additional nutrients and health benefits. Sunflower seeds are recognized for their therapeutic benefits, while honey is for its antibacterial and nutritional properties. The energy bars, including a basic version and two variations, were analyzed for various nutritional parameters. The moisture content exhibited slight increments, measuring from 6.83±0.01, to 7.03±0.01, while the ash content showed minimal differences at 0.05±0.01. Energy content increased from 380±0.032 to 410±0.026, and protein content ranged from 9.17±0.01 to 9.19±0.01. Fat composition showed marginal variations while the fiber content was measured at 6.67±0.01, 6.77±0.01 and 6.78±0.01 grams. Ascorbic acid concentrations increased from 0.7±0.015 to 0.81±0.0026, while thiamine and riboflavin concentrations showed slight fluctuations. Sensory evaluation revealed that T2 (30% honey) scored highest in various categories, including color (8.5±0.527), taste (8.6±0.516), texture (8.2±0.788), flavor (8.5±0.707), appearance (8.5±0.527) and overall acceptability (8.6±0.516). T2 emerged as the most preferred, followed by T1 (25% honey) and T3 (35% honey).

Pseudocereals and dates as potential ingredients in nutrition bars: a review

Pseudocereals and dates as potential ingredients in nutrition bars: a review

Bioactive metabolites identification of the foxnut and broken millet-based nutritional bar using HR-MS

The by-products of the grain processing industry are a vital resource for the valorization methods in the food industry. In comparison to the whole grain, the broken kernels and seeds own similar nutrient and bioactive compounds having multifaceted health properties. This study aims to develop a nutritional bar by utilizing the by-products from barnyard millet and foxnut with added sweeteners. Furthermore, high-resolution mass spectrometry (HR-MS) metabolomics was carried out in positive and negative both ion modes to identify the major bioactive compounds formed in the matrix of the best-optimized valorized bar. The formulation of the bar having 15 % foxnut flour and the barnyard flour each, was elucidated highest rheological and sensory scores. A sum of 29 bioactive metabolites has been observed in the obtained metabolome. Major metabolites were palmitoyl serinol, glycitein, persin, bufagargarizin, apigenin, carvone, etc. covering a wide area in the mass spectrum. The therapeutic value of these compounds is heart health promotion, anti-inflammatory, anti-carcinogenic, anti-diabetic, anti-microbial, etc. This work highlights the bioactivity of the valorized nutritional bar employing robust and accurate tool of mass spectrometry. The developed snack is a functional food for the consumers.

Influence of Peptide-Enriched Energy Bars on the Metabolic Profile of Cross-Country Skiing Athletes

Influence of Peptide-Enriched Energy Bars on the Metabolic Profile of Cross-Country Skiing Athletes

Postprandial Antioxidative Response to Ingestion of Formulated Date- and Fruit-Based Nutritional Bars by Healthy Individuals.

Nutritional bars (NBs) are gaining popularity among healthy and athletic individuals, but postprandial antioxidative response has not been investigated. Therefore, the current study examined the postprandial alterations in total phenolic content (TPC), total antioxidant capacity (T-AOC), malondialdehyde (MDA), and Superoxide dismutase (SOD) in the plasma of healthy individuals after the ingestion of 140 g (510 Kcal) from formulated date-based bars (DBBs) or fruit-based bars (FBBs). Firstly, the free and bound phenolic contents (PCs) were determined to be 10.15 and 12.98 and 6.19 and 3.57 mg GAE g-1, respectively. FBBs were significantly higher in free PC than DBBs, while DBBs were considerably higher in bound PC than FBBs. Secondly, twenty participants with age, height, weight, body mass index (BMI), fat mass, and fat-free mass averages of 21.4 years, 170.0 cm, 66.3 kg, 22.9 kg m2, 14.5, and 29.2 kg, respectively, were subjected to metabolic experiments (ISRCTN19386758). Ingestion of 140 g of FBB or DBB resulted in 288.50 or 302.14 µg TPC mL-1 blood, respectively. Postprandial TPC content increased with time progression and peaked after 120 min. T-AOC contents averaged 22.63 and 23.61 U mL-1 before ingestion of FBBs or DBBs, respectively. The T-AOC content increased significantly 120 and 180 min after ingestion of DBBs, while no significant change was noted after consuming FBBs. A significant decrease in MDA content was observed 180 min after consuming DBBs, while no significant change was noted after consuming FBBs. SOD concentrations ranged from 193.99 to 201.07 U L-1 in FBBs and DBBs, respectively. No considerable response was noted up to 3 h after ingestion of FBBs. On the contrary, a significant response was found 120 min after consuming DBBs. Pearson's correlation coefficient indicated a highly significant positive correlation coefficient (p < 0.01) between T-AOC and either MDA or SOD, as well as between MDA and SOD. The principal component analysis demonstrated a strong and positive relationship between SOD and TPC at 60 and 120 min after DBB ingestion. In conclusion, the relative changes in postprandial responses in T-AOC and MDA did not significantly (p > 0.05) differ between DBBs and FBBs, except for TPC (p = 0.04, paired t-test) and SOD (p = 0.003, paired t-test). Further studies with an extended experimental time are needed to confirm the current findings.

Impact of date-based energy bar intake on postprandial appetite, metabolism and thermogenesis

Research studies suggest that date-palm (Phoenix dactylifera L.) fruits provide a superior nutritional and health benefits, compared to other fruits (1). They are rich source of many essential nutrients including carbohydrates, dietary fibre, vitamins, minerals, phytochemicals, and antioxidants. The date palm fruits are produced in many countries around the world and about 10-15% of the total production is lost or sold extremely at low prices (2, 3). Despite these, date fruits have been rarely used as an ingredient in commercially available energy bars. The aim of this study is to investigate the impact of newly formulated date-based energy bar (DBEB) (4) intake on subjective appetite, postprandial metabolism, energy substrate oxidation and diet-induced thermogenesis (DIT).Twenty-seven healthy male adults (mean ± SD, aged 20.8 ± 3.5 years with body weight of 66 ± 8 kg) participated in a randomised crossover design study. Each participant conducted two experimental arms and was investigated prior to (baseline) and for three-hours after consumption of either a date- based energy bar (DBEB) or an isocaloric and macronutrient matched mixed fruit-based energy bar (FBEB) as control arm. The DBEB contained significantly less fructose and glucose, but more sucrose and fibre than FBEB. Both experimental arms involved blood sampling, subjective appetite, and indirect calorimetry measurements. At the end of each experiment, an ad libitum buffet meal was provided. Data analysis used descriptive statistics, paired t-test, and two-way ANOVA.Time-averaged composite appetite and satiety scores were not significantly different between control (FBEB) and DBEB arms. Energy intake during ad libitum buffet was also not different between arms. Metabolic rate measured at baseline and during post-ingestion of the bars were not significantly different between FBEB and DBEB arms (arm effect, P&gt;0.05). Thermic effect of bars calculated as percentage increase in metabolic rate above RMR during whole postprandial duration was (mean ± SE) 9.5 ± 1.6 % in DBEB arm and 8.7 ± 1.3 % in the FBEB arm (arm effect, P&gt;0.05). Rates of carbohydrate and fat oxidation were also not different between the two arms (arm effect, P&gt;0.05) Time-averaged concentrations of blood glucose, insulin and triglycerides were similar between the study arms.The obtained results suggest that energy bars based on dates or mixed fruits produce similar effects on postprandial appetite, fat and carbohydrate oxidation, thermic effect and cardiometabolic risk factors. Date fruits can be used as rich source for carbohydrate and energy. However, future research should investigate the impact of date-based energy bars on antioxidant capacity and other health related markers.

Quality Characteristics of Nutritional Bar with Varying Concentrations of Enteromorpha intenstinalis Powder

This study analyzed the quality characteristics of nutritional bars with varying concentrations (0, 0.5, 1.5, 2.5%) of Enteromorpha intenstinalis powder added. To achieve this, color analysis, an assessment of DPPH radical scavenging activities, and sensory evaluations were performed. The results revealed that as the amount of Enteromorpha intestinalis powder (EIP) increased, pH and lightness values decreased. DPPH radical scavenging activities of 75.26%, 56.11%, 71.59%, and 62.49% were exhibited for the 0%, 0.5%, 1.5%, and 2.5% concentrations, respectively at 50 mg/mL. Significant differences were observed between the samples with respect to the color, appearance, texture, taste, and overall preference for the nutritional bars. Overall preference was highest for the nutritional bar with 1.5% Enteromorpha intenstinalis powder added. Therefore, adding 1.5% of Enteromorpha intenstinalis powder to a nutritional bar is most suitable for enhancing preference and quality characteristics.

Intake of Snacks and Sweets in a National Study of Built and Social Environments: the REasons for Geographic And Racial Differences in Stroke Study

BackgroundFew national studies across the United States’ rural-urban continuum examine neighborhood effects on snacks and sweets intake among adults. ObjectivesThis study examines associations of urbanicity/rurality-tailored measures of food store availability and neighborhood socioeconomic status (NSES) with the intake of snacks and sweets in a national sample of middle and older age adults. MethodsThis cross-sectional study used food frequency questionnaire data collected in the REasons for Geographic And Racial Differences in Stroke study (N = 21,204). What We Eat in America food group categorizations guided outcome classification into 1 main category (total snacks and sweets) and 4 subcategories (savory snacks and crackers; sweet bakery products; candy and desserts; nutrition bars and low-fat snacks and sweets). NSES and food store availability were determined using geographic information systems. Food store availability was characterized as geographic access to primary food stores (e.g., supermarkets, supercenters, and select food retailers) in urbanicity/rurality-tailored neighborhood-based buffers. Multiple linear regression was used to predict each outcome. ResultsLiving in neighborhoods with a high density of primary food stores was associated with 8.6%, 9.5%, and 5.8% lower intake of total snacks and sweets, sweet bakery products, and candy and desserts, respectively. Living in the highest NSES quartile was associated with 11.3%, 5.8%, and 18.9% lower intake of total snacks and sweets, savory snacks and crackers, and sweet bakery products, respectively. Depending on primary food store availability, higher household income was associated with significantly greater intake of nutrition bars and low-fat snacks and sweets. Living in a United States Department of Agriculture-defined food desert was not associated with intake. ConclusionsIn a geographically diverse sample of middle and older age United States adults, living in neighborhoods with no primary food stores or neighborhoods of low-SES was associated with higher intake of total snacks and sweets and subgroups of snacks and sweets.

Gluten-free foods are expensive and nutritionally imbalanced than their gluten-containing counterparts.

Nutritional quality of gluten-free (GF) food products is very important, as patients with celiac disease consume these products for lifelong. There is paucity of data on the nutritional content and cost of GF food products compared with their gluten-containing (GC) counterparts from India (Asia). After a detailed market survey, packaged and labeled GF food products (n=485) and their packaged GC counterparts (n=790) from the supermarkets of Delhi (India) and e-commerce websites were included. Nutritional content and cost/100 g food (in US dollars) were calculated using the information on food label. Gluten-free food products were 232% (range: 118% to 376%) more expensive than their GC counterparts. Energy content of all GF food products was similar to their GC counterparts, except cereal-based snacks (GF: 445 kcal vs. GC: 510 kcal, p<0.001). The protein content was significantly lower in GF pasta and macaroni products (single-grain: GF: 6.5 g vs. GC:11. 5 g, p-0.002; multigrain: GF:7.6 g vs. GC:11.5 g, p-0.027), cereal flours (single-grain: GF: 7.6 g vs. GC: 12.3 g, p<0.001; multigrain: GF:10.9 g vs. GC: 14.1 g, p-0.009) and nutritional bars (GF: 21.81 g vs. GC:26 g, p-0.028) than their GC counterparts. Similarly, the dietary-fiber content of GF pasta and macaroni products, cereal flours, cereal premix and nutritional bars of GF foods was significantly lower than their GC counterparts. Gluten-free bread and confectionary items, biscuits and cookies and snacks had higher total fats and trans-fat content than their GC counterparts. Gluten-free cereal-based snacks had higher sodium content than their GC counterparts (GF: 820 mg vs. GC:670 mg; p<0.001). GF foods are significantly more expensive, contain less protein and dietary fiber and higher fat, trans-fat and sodium than their GC counterparts. Strategies must be developed to reduce the cost and improve the nutritional profile of GF foods.

Chemical and sensory evaluations of energy bar made from purple sweet potatoes and tapioca flour with the addition of Sidempuan salak (Salacca sumatrana (Becc.)) fruit

Sidempuan salak is a local fruit originating from South Tapanuli, North Sumatra. This fruit has a unique taste of sweet, sour and slightly astringent. This fruit can be consumed fresh or processed into several products, such as flour, drinks and sweets. This study aimed to develop a food-based energy bar from Sidempuan salak fruit (Salacca sumatrana (Becc.)). Energy bar formulation was done by blending purple sweet potato flour, tapioca flour, glucose syrup, egg albumen, coconut oil, salt, and dried salak fruit powder at 0 g as the control, 100 g (bar 1), 150 g (bar 2) and 200 g (bar 3). The chemical characteristic analysis showed that the control energy bars (CEB) per 100 g consisted of 63.17 g of carbohydrates, 1.95 g of protein, 13.42 g of fat, 6.40 mg of vitamin C, 248.05 mg of potassium and 381.24 kcal. Energy bar salak 1 (EBS1) had 377.44 kcal with a composition of 68.34 g carbohydrates, 1.71 g protein, 10.81 g fat, 8.00 mg vitamin C and 347.05 mg potassium. Energy bar salak 2 (EBS2) contained 375.49 kcal with 71.48 g carbohydrate, 1.84 g protein, 9.12 g fat, 5.77 mg vitamin C and 368.42 mg potassium. Energy bar salak 3 (EBS3) showed 369.40 kcal with 74.54 g carbohydrates, 1.92 g protein, 7.07 g fat, 9.96 mg vitamin C and 410.24 mg potassium. Based on sensory evaluation, the untrained panellists indicated that ESB3 was the most preferred, even though EBS1 and EBS2 were also very much acceptable. In conclusion, energy bars containing salak (EBS1, EBS2, EBS3) were lower in calories than the control energy bars due to the lower addition of flour. From the data obtained, salak has a good potential to be used as an additional ingredient to develop energy bars.

Formulation and Characterization of Energy Bars with Nutritional Value Using Different Concentrations of Wheat Flour and Amaranth Flour

Formulation and Characterization of Energy Bars with Nutritional Value Using Different Concentrations of Wheat Flour and Amaranth Flour

Inclusion of reeling wastewater-derived sericin peptides in high-protein nutrition bars for antihardening and storage stability

The utilization of agroindustrial wastes to enrich food protein resources and the exploration of their broader applications are crucial for addressing the food crisis and achieving sustainable development goals. In this study, reeling wastewater-derived sericin was hydrolyzed using papain and trypsin to prepare sericin peptide (SRP) and was used as an antihardening ingredient of high-protein nutrition bars (HPNBs). The mechanism of the antihardening effect of SRP was elucidated by investigating the content of advanced glycation end products and protein oxidation products (carbonyl and free sulfhydryl), and the molecular weight change of HPNBs during storage before and after the addition of SRP. Our results confirmed the fortification of HPNBs with SRP, which is beneficial for the promotion and expansion of sericin applications in the food industry, with positive implications for the rational utilization of protein resources and the enrichment of food protein sources.

An overview: health benefits, nutritional profile of Cucurbitaceae family plants (muskmelon and pumpkin) seeds and their possible usage in energy bars for athletes

The motive of this review is to give knowledge about the Cucurbitaceae family plants (muskmelon and pumpkin) seeds. Around the world, athletes are health conscious and they do not get adequate time to eat a full meal. Good nutrition is essential for the health of athletes, as well as the general public. For this, energy bars are nutritious snacks that are easily available, provide nutrients and instant energy to athletes. Energy bars are different from drinks because energy bars are healthier and help to perform better, develop muscle mass, and improve the physical performance of athletes. Energy bars are made with a combination of many ingredients. Cucurbitaceae family plant seeds are necessary ingredients to be added to the energy bars for improved health and physical performance of athletes because these seeds are good in nutritional and therapeutic properties.

Determination of AGE-CML Level in Commercially Available Sports Bar in Italy.

The process of bar creation involves improving the texture of the product to increase its palatability, which can be further induced by various physical or chemical changes during storage, such as sugar crystallization and molecular migrations in which Maillard's reaction occurs, forming the N-epsilon- (carboxymethyl) lysine (CML) adduct. In this study, we aimed to assess (the CML) adduct used in commercial bars today as meal substitutes or for athletic or sports purposes. The adduct CML is an advanced glycation end-product (AGEs) found in the human body (serum) and foods. It is the significant ligand for the Receptor for Advanced Glycation End Products (RAGE), resulting in chronic inflammation upon CML activation. Additionally, it aimed to assess the amount of AGEs-CML in various energy bars available on the Italian market. CML OxiSelect ™ ELISA was used to assess the quantity of CML bars. The amount of AGE-CML was assessed in commercially available energy bars. According to the ELISA analysis, CML concentrations per g protein in all the tested energy bars varied from 138,42 to 1387,54 μg/gr per bar and from 461,41 to 3970,46 μg/gr per 100 gr of product, which depends on the quantity of protein. The amount per gram of protein is relatively uniform (with a variation of about 10%), and when compared to other foods, it is positioned in a medium-low range.

Physicochemical Properties, Glycaemic Index and Glycaemic Load of Chocolate Energy Bars Prepared with High Polyphenols Cocoa Powder and Guar Gum

This study aimed to determine the physicochemical properties, Glycaemic Index (GI) and Glycaemic Load (GL) of chocolate energy bars prepared with different percentages of guar gum (0.5%, 1.0%, 1.5%) and high polyphenols cocoa powder. Proximate analysis was determined following the official methods Association of Official Analytical (AOAC). Ten eligible respondents who met the inclusion and exclusion criteria participated in the GI and GL determination. Test and reference food were given to the participants after overnight fasting. Blood capillary finger pricks were drawn for 7 interval time at 0 until 120 min. The blood glucose responses were calculated based on Incremental Area Under Curve (IAUC). The result revealed that the fat and calorie content were significantly lower in formulations with highest guar gum percentage (p˂0.05). On the other hands the moisture, ash, carbohydrate contents, crude fibre, energy value, hardness, fracturability, pH value, and colour were all comparable to the control sample. The control and chocolate energy bars with 0.5% guar gum were in the category of high GI and GL. Whereas, the chocolate energy bars with 1.0% and 1.5% guar gum were in the medium category for both GI and GL. This study demonstrated that incorporating different percentages of guar gum in the high polyphenols chocolate energy bar changed some of the proximate compositions but not the physical properties. Furthermore, addition of guar gum affected the GI and GL as the values were reduced with the increased amount of guar gum.

Nutritional, Textural, and Sensory Attributes of Protein Bars Formulated with Mycoproteins.

Research accumulated over the past decades has shown that mycoprotein could serve as a healthy and safe alternative protein source, offering a viable substitute for animal- and plant-derived proteins. This study evaluated the impact of substituting whey protein with fungal-derived mycoprotein at different levels (10%, 20%, and 30%) on the quality of high-protein nutrition bars (HPNBs). It focused on nutritional content, textural changes over storage, and sensory properties. Initially, all bars displayed similar hardness, but storage time significantly affected textural properties. In the early storage period (0-5 days), hardness increased at a modest rate of 0.206 N/day to 0.403 N/day. This rate dramatically escalated from 1.13 N/day to 1.36 N/day after 5 days, indicating a substantial textural deterioration over time. Bars with lower mycoprotein levels (10%) exhibited slower hardening rates compared with those with higher substitution levels (20% and 30%), pointing to a correlation between mycoprotein content and increased bar hardness during storage. Protein digestibility was assessed through in vitro gastric and intestinal phases. Bars with no or low-to-medium levels of mycoprotein substitution (PB00, PB10, and PB20) showed significantly higher digestibility (40.3~43.8%) compared with those with the highest mycoprotein content (PB30, 32.9%). However, digestibility rates for all mycoprotein-enriched bars were lower than those observed for whey-protein-only bars (PB00, 84.5%), especially by the end of the intestinal digestion phase. The introduction of mycoprotein enriched the bars' dietary fiber content and improved their odor, attributing a fresh mushroom-like smell. These findings suggest that modest levels of mycoprotein can enhance nutritional value and maintain sensory quality, although higher substitution levels adversely affect texture and protein digestibility. This study underscores the potential of mycoprotein as a functional ingredient in HPNBs, balancing nutritional enhancement with sensory acceptability, while also highlighting the challenges of textural deterioration and reduced protein digestibility at higher substitution levels.

Formulation of Energy Bars by using Sunflower Seeds

The study discusses the popularity and nutritional benefits of snack foods, with a focus on granola bars as a versatile and nutrient-dense option. The importance of energy bars for athletes and individuals with busy lifestyles is highlighted. The study aims to develop a high-protein, high-energy nutritional bar using plant sources. Oats are emphasized for their rich nutrient profile, including carbohydrates, fiber, proteins and various bioactive compounds. Dates and almonds contribute additional nutrients and health benefits. Sunflower seeds are recognized for their therapeutic benefits, while honey is for its antibacterial and nutritional properties. The energy bars, including a basic version and two variations, were analyzed for various nutritional parameters. The moisture content exhibited slight increments, measuring from 6.83±0.01, to 7.03±0.01, while the ash content showed minimal differences at 0.05±0.01. Energy content increased from 380±0.032 to 410±0.026, and protein content ranged from 9.17±0.01 to 9.19±0.01. Fat composition showed marginal variations while the fiber content was measured at 6.67±0.01, 6.77±0.01 and 6.78±0.01 grams. Ascorbic acid concentrations increased from 0.7±0.015 to 0.81±0.0026, while thiamine and riboflavin concentrations showed slight fluctuations. Sensory evaluation revealed that T2 (30% honey) scored highest in various categories, including color (8.5±0.527), taste (8.6±0.516), texture (8.2±0.788), flavor (8.5±0.707), appearance (8.5±0.527) and overall acceptability (8.6±0.516). T2 emerged as the most preferred, followed by T1 (25% honey) and T3 (35% honey).

Do consumer perceptions of a product category relate to their sensory properties? A case study on energy bars with consumers of high and low familiarity

AbstractGoods in a market are typically presented in discrete categories so that consumers can easily find their way among the myriad of products available. However, sub‐categorical distinctions are often less clear. This study aimed to explore how consumer perceptions of products within a category relate to their sensory properties. By analyzing how consumers sorted energy bars and the vocabulary used to describe the resulting clusters, we found that consumers generally agree on how they perceive bars high in protein. However, energy bar consumers with high familiarity demonstrated greater levels of differentiation between clusters compared to energy bar consumers with low familiarity. They were also more consensual in their sorting. Furthermore, sensory properties were found to play a larger role in determining product clusters for consumers with high familiarity than with low familiarity. These findings shed light on the factors influencing consumer perception of energy bars. Additionally, this approach offers a simple way to investigate consumer perception of a product category and could be useful to marketers and product developers who wish to refine their offerings to better meet consumer expectations.Practical ApplicationsThe method for category appraisal described in this paper emphasizes consumer perception of products and factors, such as sensory properties and nutrition facts, that influence these perceptions. It departs from traditional approaches that focus on individual product descriptions and instead focuses on product groupings perceived by consumers. This approach allows for deeper insights to be obtained about product categories as a whole, which can inform effective marketing strategies and efficient product development.

Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties.

Protein-rich energy bars are known as an excellent nutritional supplement for athletes that help to build and repair connective tissues. The study is, therefore, aimed at developing high-protein bars using lupine seeds, wheat germ, and selected dried fruits including raisins, dates, apricots, and cranberries. Different formulations (F1, F2, F3, and F4) were performed at different ratios of ingredients to produce high-protein bars and compared them with a control bar made of whey-protein concentrate and oat flakes. For this purpose, a proximate analysis, total phenol content, total flavonoid content, DPPH radical scavenging activity, water content, nutritional, and sensory analysis was performed to evaluate the results. The proximate analysis of the produced protein bars showed a significantly higher protein content (22 ± 2) and total phenolic activity (57 ± 33) in formulation group 4 as compared to the other groups. Furthermore, the least water activity content was found in formulation group 1 (1 ± 0.0) when compared with the control group (1 ± 0.0). The results from the sensory evaluation revealed that T3 had the highest average scores in overall consumer acceptability. Our study found that total phenolic, flavonoid, and fiber content were significantly higher in the prepared protein bars indicating prospective health benefits when compared to the control group. Overall, the study demonstrates that high-protein bars using functional ingredients like dried fruit can provide enriched nutritionally valuable food options for consumers.