Physicochemical and nutritional characteristics of nutrition bar fortified with cowpea protein.

Maleki, Gisoo; Shadordizadeh, Talieh; Mozafari, M. R.; Attar, Farnaz Rezaiyan; Hesarinejad, Mohammad Ali

Cooked and oven-dried cowpea in different four concentrations of 0%, 10%, 20%, and 30% was incorporated into nutrition bars (CNB0, CNB10, CNB20, and CNB30 respectively). The nutrition bar contained other ingredients including roasted crushed peanuts, almonds, cashew, oatmeal, raisins, date syrup, hazelnut butter, glucose syrup, sorbitol, and glycerol. The bars were packed and stored at room temperature for 180 days and experiments were conducted at interwall of 30 days. Nutritional value, moisture content, hardness, organoleptic properties, and microbial test of the bars were evaluated. Nutritional values showed that CNB30 is generally more nutritious than other treatments with less energy value. Decrease in moisture content directly affected the hardness of nutrition bar during 6 months storage. However, water–protein interaction modified the textural properties of the samples. Addition of cowpea as a protein source resulted in greater organoleptic properties so that CNB30 received the highest score in overall acceptability even after 180 days with score 6. Microbial count of sample CNB30 was within the standard acceptable range showing the product remained stable and safe for consumption until the end of 180 day. Consequently, the use of cowpea protein in nutrition bars had significant impact on physicochemical properties and overall acceptability of the bars.

COWPEA; NUTRITION; NUTRITIONAL value; PROTEIN bars; PROTEINS

Journal of Food Measurement & Characterization, 2023, Vol 17, Issue 2, p2010

2193-4126

Academic Journal

10.1007/s11694-022-01768-6