INFLUENCE OF PROTEIN ADDITIVES ON THE CHEMICAL COMPOSITION OF BARS

Abstract

With the growing popularity of healthy eating culture, confectionery industry representatives and food science experts have to adapt to new trends, healthier alternatives and the search for innovative flavors and combinations. The aim of our work is to create an innovative protein bar enriched with various freeze-dried berries and protein isolate, and to evaluate its chemical composition. The chosen base for the protein bar was peanut butter, maple syrup and oatmeal. Protein isolates were used as additives: soy, rice and freeze-dried berries: gooseberries, lingonberries and mulberries. In the bars produced by standard methods, the following were determined: dry matter content (by drying to constant mass), protein content (by Kjeldahl method), fat content (by Soxhlet method), fiber content (by Henneberg-Stomann method), ash content (by combustion in a muffle furnace). The results showed that the lowest moisture content was found in the bar with rice protein isolate without berries (5.08%), the highest protein content was in the bar with soy protein isolate without berries (28.32%). The highest fat content in the bars was found in the bars with rice protein isolate and gooseberries (30.08%). The highest fiber content was also found in the bar with rice protein isolate and lingonberries (16.66%). The highest ash content was found in the bars with rice protein isolate and lingonberries (2.88%).