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Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients

Author

Listed:
  • Aleksandra Szydłowska

    (Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02776 Warszawa, Poland)

  • Dorota Zielińska

    (Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02776 Warszawa, Poland)

  • Anna Łepecka

    (Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02776 Warszawa, Poland)

  • Monika Trząskowska

    (Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02776 Warszawa, Poland)

  • Katarzyna Neffe-Skocińska

    (Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02776 Warszawa, Poland)

  • Danuta Kołożyn-Krajewska

    (Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02776 Warszawa, Poland)

Abstract

The study aimed to develop the high-protein bars using organic ingredients such as whey protein concentrate (WPC), prebiotic-inulin, as well as pro-health additives (dried fruits, cereals, and nuts). The physicochemical, microbiological, sensory, and consumer evaluation of ingredients and final products were made. The musli (M), pumpkin (P), and coconut (C) bars were developed including three different flavors for each bar. The novel products were found to be a good source of protein and fiber. The M and P3 bar samples contained >10 g of fiber/100 g of product. The M and C bars contained over 20 g/100 g proteins in total, while P bars contained 17.3–19.1 g/100 g of protein. The antioxidant activity of bars was proportional to the fruit content. The water activity was varied (0.63–0.74), while pH value ranged from 6.3 to 7.0. Microbiological quality of ingredients and bars were good, though in M and P bars, the presence of Bacillus cereus was found. The C bars found the highest marks of the overall quality. The newly developed high-protein products can be used in rational nutrition of a wide group of people who are health-conscious.

Suggested Citation

  • Aleksandra Szydłowska & Dorota Zielińska & Anna Łepecka & Monika Trząskowska & Katarzyna Neffe-Skocińska & Danuta Kołożyn-Krajewska, 2020. "Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients," Agriculture, MDPI, vol. 10(9), pages 1-20, September.
    • Handle: RePEc:gam:jagris:v:10:y:2020:i:9:p:390-:d:408539
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    References listed on IDEAS

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    1. Jessica Aschemann-Witzel & Stephan Zielke, 2017. "Can't Buy Me Green? A Review of Consumer Perceptions of and Behavior Toward the Price of Organic Food," Journal of Consumer Affairs, Wiley Blackwell, vol. 51(1), pages 211-251, March.
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