Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars.

Effect of substitution of brown flour (BF) with fiber
rich ingredient mixture, FRIM (banana flour, psyllium husk,
partially defatted coconut flour and oats) and protein rich
ingredient mixture, PRIM (chickpea flour, sesame, soya protein
isolate and whey protein concentrate) at the levels of 25,
50 and 75 % on the rheological, nutritional and quality characteristics
of baked energy bars (BEB) were studied. Use of
increasing amount of FRIM increased farinograph water absorption
and amylograph peak viscosity while PRIM decreased
the aforementioned parameters. Addition of FRIM
or PRIM increased the bar dough hardness and decreased
cohesiveness and springiness. The overall quality score of
BEB increased only up to the substitution of 50 % of BF with
FRIM or PRIM. The BEB with 50 % FRIM and PRIM
remained chemically stable during storage up to 3 months
and showed 9 times increase in dietary fiber content and about
2 times increase in protein content respectively.