Thesis Abstract

Abstract
The growing demand for functional foods with enhanced nutritional profiles has led to increased interest in incorporating alternative protein sources into food products. This thesis focuses on the development of functional snack bars using alternative protein sources to meet the needs of health-conscious consumers. The study begins with a comprehensive review of the literature on alternative protein sources and their potential applications in snack bar formulations. Various alternative protein sources, such as pea protein, quinoa, and hemp protein, are evaluated for their nutritional properties, functional attributes, and sensory characteristics. The research methodology chapter outlines the experimental approach taken to develop and optimize the formulation of the functional snack bars. Factors such as protein content, texture, flavor, and shelf-life stability are considered in the formulation process. The sensory evaluation of the developed snack bars is conducted to assess consumer acceptance and preferences. Additionally, the nutritional composition and bioavailability of protein in the snack bars are analyzed to determine their potential health benefits. The findings of the study reveal that alternative protein sources can be successfully incorporated into snack bar formulations to enhance their nutritional value and functional properties. The sensory evaluation results indicate that consumers find the functional snack bars acceptable in terms of taste, texture, and overall quality. The nutritional analysis demonstrates that the snack bars provide a good source of protein, fiber, and essential nutrients, making them a healthy snack option for consumers. In conclusion, the development of functional snack bars using alternative protein sources offers a promising opportunity to create innovative food products that cater to the increasing demand for nutritious and convenient snacks. The study contributes to the field of food science and technology by highlighting the potential of alternative protein sources in improving the nutritional quality of snack bars. Future research could further explore the use of different alternative protein sources and optimize formulation techniques to expand the range of functional snack bars available in the market.

Thesis Overview

The project titled "Development of Functional Snack Bars Using Alternative Protein Sources" aims to explore the utilization of alternative protein sources in the development of functional snack bars. The traditional snack bar industry primarily relies on common protein sources such as whey and soy. However, with the increasing demand for sustainable and plant-based food options, there is a growing interest in exploring alternative protein sources for snack bar production. This research seeks to address this gap by investigating the feasibility and potential benefits of incorporating alternative protein sources into snack bar formulations. The research will begin with a comprehensive literature review to provide a foundation for understanding the current landscape of protein sources used in snack bars, as well as the trends and consumer preferences driving the shift towards alternative proteins. This review will encompass a wide range of sources, including plant-based proteins like pea, rice, and hemp, as well as novel sources such as insect and algae proteins. Following the literature review, the research will focus on the formulation and development of functional snack bars using selected alternative protein sources. Various factors such as protein content, texture, taste, and nutritional profile will be considered in the formulation process to ensure the final products meet consumer expectations in terms of taste, texture, and nutritional value. Additionally, the research will explore the potential functional benefits of alternative protein sources, such as allergen-friendly options, sustainable sourcing, and potential health benefits. The methodology employed in this research will involve experimental trials to test different formulations of snack bars using alternative protein sources. Sensory evaluation tests will be conducted to assess consumer acceptability of the new products, while nutritional analysis will be performed to evaluate the protein content and overall nutritional profile of the bars. The research will also consider factors such as shelf stability, cost-effectiveness, and scalability of production when evaluating the feasibility of incorporating alternative protein sources into snack bar manufacturing. Overall, this research project seeks to contribute to the growing body of knowledge on alternative protein sources and their potential applications in the snack food industry. By developing functional snack bars using alternative proteins, this research aims to provide consumers with more diverse and sustainable snack options while offering insights and recommendations for manufacturers looking to innovate in this space.