Thesis Abstract

Abstract
In recent years, there has been a growing interest in developing nutrient-rich snack bars using alternative protein sources to cater to the increasing demand for healthier snack options. This thesis explores the development of snack bars enriched with essential nutrients by incorporating alternative protein sources. The project aims to address the need for convenient and nutritious snack options that can contribute to a balanced diet. Chapter One provides an introduction to the research topic, including background information on the significance of nutrient-rich snack bars and the problem statement regarding the limitations of conventional snack options. The objectives, scope, and structure of the thesis are outlined, along with the definition of key terminologies used throughout the study. Chapter Two presents a comprehensive literature review that examines existing research on alternative protein sources and their potential applications in snack bar formulations. The review covers various aspects such as nutritional benefits, sensory attributes, and consumer acceptance of snack bars made with alternative proteins. Chapter Three details the research methodology adopted for this study, including the selection of alternative protein sources, formulation of snack bar prototypes, and evaluation of their nutritional profiles and sensory qualities. The chapter also describes the analytical techniques used to analyze the nutrient content and functional properties of the snack bars. Chapter Four presents a detailed discussion of the findings obtained from the experimental work, including the nutrient composition, texture, flavor, and overall acceptability of the developed snack bars. The chapter highlights the potential of alternative protein sources in enhancing the nutritional value and sensory characteristics of snack bars. Chapter Five concludes the thesis by summarizing the key findings, implications, and recommendations for future research in the field of developing nutrient-rich snack bars using alternative protein sources. The study underscores the importance of innovative approaches in creating healthier snack options that appeal to consumers seeking convenient and nutritious food choices. In conclusion, the "Development of Nutrient-Rich Snack Bars Using Alternative Protein Sources" project contributes to the growing body of knowledge on functional food product development and provides valuable insights into the formulation of snack bars with enhanced nutritional profiles. The findings of this study have the potential to influence the food industry in creating healthier snack alternatives that align with consumer preferences for sustainable and nutritious food products.

Thesis Overview

The project titled "Development of Nutrient-Rich Snack Bars Using Alternative Protein Sources" aims to explore innovative approaches to create snack bars that are not only tasty but also packed with essential nutrients by incorporating alternative protein sources. This research overview will provide a comprehensive explanation of the project, highlighting the significance, objectives, methodology, expected findings, and potential implications. Snack bars have become increasingly popular as convenient, on-the-go food options. However, many commercially available snack bars lack sufficient nutritional value, often containing high levels of sugar and unhealthy fats. This project seeks to address this issue by focusing on developing snack bars that are not only delicious but also provide a balanced nutritional profile, with an emphasis on incorporating alternative protein sources. The primary objective of this research is to investigate the feasibility and effectiveness of using alternative protein sources, such as plant-based proteins (e.g., pea protein, soy protein) and insect-based proteins (e.g., cricket flour), in the formulation of nutrient-rich snack bars. By utilizing these alternative protein sources, the project aims to enhance the protein content of the snack bars while also exploring potential environmental and sustainability benefits associated with diversifying protein sources. The research methodology will involve a combination of literature review, experimental studies, and sensory evaluations. The literature review will provide a comprehensive overview of existing research on alternative protein sources, snack bar formulation, and consumer preferences. Experimental studies will focus on optimizing the formulation of the snack bars to achieve the desired nutritional profile and sensory characteristics. Sensory evaluations will be conducted to assess consumer acceptance and preference for the developed snack bars. The expected findings of this research include the development of novel snack bar formulations that are rich in essential nutrients, particularly protein, and are well-received by consumers in terms of taste and texture. Additionally, the project aims to provide insights into the potential benefits of incorporating alternative protein sources in snack bar production, such as sustainability and environmental impact considerations. Overall, the project "Development of Nutrient-Rich Snack Bars Using Alternative Protein Sources" holds great promise in advancing the field of food science and technology by offering a sustainable and nutritious alternative to traditional snack bars. The research outcomes are expected to contribute to the development of healthier and more environmentally friendly food products, catering to the evolving preferences of consumers seeking convenient yet nutritious snack options.