Formulation of Energy Bars by using Sunflower Seeds

Abstract

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).