Abstract:
The increasing demand for high-protein, nutrient-dense, and functional snack options has
led to the development of innovative protein bars. This study aimed to formulate and
develop a protein bar incorporating plant-based proteins and fish gelatin, providing a
balanced and sustainable protein source. Plant-based proteins derived from soybeans,
mung beans, and millets were used for their rich amino acid profile, while fish gelatin was
incorporated as a natural binding agent and collagen source. Protein bars were developed
through controlled ingredient selection and processing techniques to achieve optimal
texture, flavor, and nutritional composition. Physicochemical properties such as moisture
content, texture, color, and pH were analyzed along with sensory evaluation conducted to
find the best sample. Out of 4 treatment samples ( Tr,Tz,T:,T+) panelists chose Ts as the
best treaf,nent sample. A 60-day shelf-life study was conducted to examine the stability of
the bars under controlled storage conditions, including microbiological safety and
physicochemical properties. The results revealed that developed protein bar contain
29.63%protein, 18.06%moisture, 2.27%ash, 10.35% of fat, 5.52%of fiber. These results
indicated that the combination of plant-based proteins and fish gelatin enhanced the
textural integrity, protein qualify, and overall sensory appeal of the product without
affecting fish gelatin taste for sensory properlres. Further research is recommended to
optimize storage conditions and explore additional preservative options for improved
product stability and nutritional benefits.
