COMPARATIVE STUDY ON THE IMPACT OF PLANT PROTEIN CONCENTRATE AND INULIN FIBER COMPOSITION ON THE HARDNESS OF NUTRITION BARS

Abstract

This study investigated the effect of different plant protein concentrates- chickpea, pea, rice, jackfruit seed, and moong on the hardness and textural properties of nutrition bars, with inulin used as a dietary fibre source. Each bar formulation was standardized to a similar protein and moisture content, with varying protein sources and fixed inulin concentrations. Bars formulated with inulin displayed higher moisture content (13.0 ± 0.6) compared to control samples (10.2 ± 0.4), while water activity (aₓ) remained within a stable range (0.613 ± 0.004), ensuring microbial shelf stability. Textural analysis was performed using a texture profile analyser to determine hardness, cohesiveness, and chewiness. Results showed that protein concentrate sources significantly influenced bar hardness. Bars made from rice and jackfruit seed protein concentrates exhibited higher hardness values, while those prepared with chickpea and moong proteins were softer and more cohesive. The inclusion of inulin improved moisture retention and reduced overall hardness, indicating its role as a natural plasticizer in high-protein matrices. These findings highlight the potential of combining specific plant proteins with soluble dietary fibres to improve the textural quality and consumer acceptability of plant-based nutrition bars.