Nutritional, biochemical and sensory properties of snack bars enriched with fish protein powder

Ready-to-Eat (RTE) and Ready-to-Cook (RTC) are the new concepts in the food industry to define how quickly and conveniently food can be prepared and relished. Trials were conducted to develop a nutrition bar supplemented with fish protein powder extracted from carp (Labeo rohita) to improve protein in snack bar. The nutrition bar without Fish Protein Powder (FPP) was considered as control (C), whereas Fish Protein Powder was added @ 2.5% in T1, 5.0% in T2, 7.5% in T3, 10.0% in T4, and 12.5% in T5. Nutrition bars were analysed for proximate composition; the moisture content of the nutrition bars ranged between 6.22-6.25%, Protein 13.79% (in control) to 27.70% (T5). Fat 10.82% (T5) to 12.10% (control), Ash 2.51% (Control) to 2.87% (T5), and carbohydrate 52.36% (T5) to 65.33% (control). 'L*' & 'a*' values of colour analysis were increased, whereas 'b*' value decreased with the addition of FPP. Hardness of the nutrition bar was also increased due to the addition of Fish Protein Powder. Among all the treatments T3 (7.5% FPP) was highly accepted by the sensory evaluators. It can be concluded that FPP can be added to the nutrition bar up to 7.5% without significantly altering its sensory acceptability.