Thesis Abstract

Abstract
This thesis presents a comprehensive investigation into the development of nutrient-rich snack bars using alternative protein sources. The growing demand for healthier snack options has led to a surge in the consumption of snack bars. However, many commercially available snack bars are often high in sugar, unhealthy fats, and lacking in essential nutrients. To address this issue, this study focuses on utilizing alternative protein sources to enhance the nutritional profile of snack bars. The research begins with an exploration of the current landscape of snack bars in the market, highlighting the need for healthier and more nutritious options. By utilizing alternative protein sources such as plant-based proteins, insects, and algae, this study aims to create snack bars that are not only delicious but also packed with essential nutrients. The methodology chapter details the experimental approach taken to develop the nutrient-rich snack bars, including the selection of protein sources, formulation of recipes, and sensory evaluation tests. The research methodology also includes nutritional analysis to determine the protein content, amino acid profile, and micronutrient composition of the snack bars. The findings chapter presents the results of the sensory evaluation tests and nutritional analysis conducted on the developed snack bars. The sensory evaluation tests provide insights into the overall acceptability of the snack bars, while the nutritional analysis reveals the protein content and nutrient composition of the final products. The discussion chapter delves into the implications of the findings, highlighting the significance of utilizing alternative protein sources in snack bar development. The chapter also discusses the challenges faced during the formulation process and potential strategies for overcoming these challenges in future research. In conclusion, this thesis contributes to the field of food science and technology by demonstrating the feasibility of developing nutrient-rich snack bars using alternative protein sources. The findings of this study have implications for the food industry, providing insights into the potential for creating healthier snack options that cater to the growing demand for nutritious and sustainable food products.

Thesis Overview

The project titled "Development of Nutrient-rich Snack Bars Using Alternative Protein Sources" focuses on the creation of snack bars that are not only delicious but also packed with essential nutrients. Traditional snack bars often contain high levels of sugars, unhealthy fats, and artificial ingredients, leading to concerns about their nutritional value. By using alternative protein sources, such as plant-based proteins or novel protein ingredients, this research aims to develop snack bars that offer a healthier snacking option for consumers. The research will involve exploring various alternative protein sources to determine their nutritional profiles, functional properties, and sensory characteristics. Ingredients such as pea protein, hemp protein, insect protein, or algae protein will be evaluated for their potential use in snack bar formulations. The project will also investigate different processing techniques to optimize the texture, taste, and nutritional content of the snack bars. The significance of this research lies in addressing the growing consumer demand for healthier food options and sustainable protein sources. By incorporating alternative protein sources into snack bar formulations, the project seeks to offer a nutritious and environmentally-friendly snack alternative to conventional products. Furthermore, the project aims to contribute to the advancement of food science and technology by exploring innovative ingredients and formulation techniques in snack bar development. Overall, the research on the "Development of Nutrient-rich Snack Bars Using Alternative Protein Sources" represents a valuable contribution to the food industry, offering insights into the creation of healthier snack options that cater to the evolving needs and preferences of consumers.