Innovative protein bar - obtaining and evaluating of some physico-chemical and nutritional characteristics


Delia - Gabriela Dumbrava, Radu - Marian Tulpan, Camelia Moldovan, Mariana Atena Poiana, Diana - Nicoleta Raba, Viorica - Mirela Popa, Nicoleta - Gabriela Hadaruga

Volume 27, Issue 2;
Pages: 243-248; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


The first objective of this paper was to obtain an innovative type of protein bar, sugar free, in two variants: one vegan with soy flour (PBAS) and the second with whey powder (PBAW). The common basis for the two types of protein bars was composed of peanut butter, dried leaf powder of Stevia rebaudiana, carob, oat flakes and inactive yeast flakes. A second objective of this paper was to determine the total polyphenol content (Folin-Ciocalteu assay), the antioxidant capacity (CUPRAC method), of the protein bars obtained, compared to the raw materials, and to determine the proximate composition and energy value of the finished products. Among the raw materials, the highest total polyphenol content was found in Stevia rebaudiana (37.22±0.94 mg gallic acid/g), followed by carob powder (16.41±0.0.70 mg gallic acid/g), and the lowest concentration of these compounds was found in whey powder (0.20±0.01 mg gallic acid/g). Regarding the antioxidant activity, the highest value was also recorded in the case of Stevia rebaudiana (114.23±1.34 mg Trolox/g). Of the two finished products obtained, the vegan protein bar (PBAS) had the highest content of total polyphenols (9.64±0.33 mg gallic acid/g) and the best antioxidant activity (55.62±0.98 mg Trolox/g). Vegan protein bar (PBAS) had no cholesterol and had a higher caloric intake than whey protein bar (PBAW) which had more protein (25.94 g/100g compared to 23.78 g/100g in. PBAS).

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