Formulation and development of a high-fiber snack bar with baobab and lupin flour

Authors : Ceren Oğuz, Filiz Hazal, Hatice Neval Özbek, Banu Koç, Fahrettin Göğüş

Pages : 1366-1373

Doi:10.5505/pajes.2025.67675

View : 73 | Download : 237

Publication Date : 2025-12-15

Article Type : Research Paper

Abstract :High protein, high energy, and nutritious snack bars are considered great supplemental meals. The purpose of this study was to develop a nutritionally balanced, high fiber, antioxidant-rich snack bar using baobab powder and lupin flour. Healthy snack bar formulations containing lupin flour alone and containing 10%, 30%, and 50% baobab instead of lupin flour were evaluated, and their sensory, textural and color properties were analyzed. Sensory analysis identified the snack bar with 10% baobab as the best formulation, achieving the highest ratings for sweetness, texture and overall acceptability. Further analyses were conducted to evaluate its composition, total phenolic content, and DPPH radical scavenging activity. The snack bar with 10% baobab demonstrated a well-balanced nutritional profile, with high protein content (19.11%), dietary fiber (20.6%), moderate fat content (12.42%), and low carbohydrate levels (48.95%). Additionally, it exhibited strong antioxidant properties, with a total phenolic content of 20.08 mg GAE/g and a DPPH radical scavenging activity of 50.66%. The results highlight the potential of incorporating baobab powder and lupin flour into snack bars to produce high-energy, nutrient-dense products with substantial health benefits, making them an appealing option for health-conscious consumers.
Keywords : Baobab tozu, Duyusal analiz, Acı bakla unu, Atıştırmalık bar

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