ArticleFoods (Basel, Switzerland)2024
Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 18 citations in OpenAlex.
- Design-Driven Gel-Based Delivery Systems for Bioactives in Sports Nutrition.Gels (Basel, Switzerland) · 2026Review
- Development, nutritional profiling, physicochemical properties, computational protein-polyphenol interactions, and sensory properties of high-energy Medjool date bars.Frontiers in nutrition · 2026Article
- Characterization of Plant-Based Nutritional Bar Formulated with Chickpea andFoods (Basel, Switzerland) · 2025Article
- Elucidating the Nutritional Profile and Biochemical Characterization of High-Energy Nutritional Bar Formulated with Sukkari Date Paste and Mixed Nuts.Foods (Basel, Switzerland) · 2025Article
- Passion Fruit Seeds as a Functional Ingredient in Snack Bars: A Nutritional and Sustainable Approach.Foods (Basel, Switzerland) · 2025Article
- Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract.Foods (Basel, Switzerland) · 2025Article
- Raisin as a Functional Food: Antioxidant and Antiglycation Activity Assessed by Model Systems.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- The Possibility of Using Oil Pomace as a Substitute for Walnuts (Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
9 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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