Pearl millet protein bar: nutritional, organoleptic, textural characterization, and in-vitro protein and starch digestibility

A novel protein bar formulated with hempseed protein and Tenebrio molitor larvae protein: Nutritional, sensory characterization and hardening, volatile profile changes assessment

“…Sharma and Prabhasankar (2021) recently found that the substitution with whole hempseed flour in bars increased fat and ash content of chapati. The moisture content of bars in the present study varied from 18.39% to 20.20%, which was in agreement with the value of high protein bars and belonged to intermediate moisture foods (Samuel & Peerkhan, 2020). In terms of energy supply, our bars could provide 336.98–356.13 kcal/g energy and were similar to whey protein‐millet pearl protein bars (providing 332–379 kcal/100 g energy) made by Samuel & Peerkhan, (2020).…”

“…The moisture content of bars in the present study varied from 18.39% to 20.20%, which was in agreement with the value of high protein bars and belonged to intermediate moisture foods (Samuel & Peerkhan, 2020). In terms of energy supply, our bars could provide 336.98–356.13 kcal/g energy and were similar to whey protein‐millet pearl protein bars (providing 332–379 kcal/100 g energy) made by Samuel & Peerkhan, (2020). It is important to highlight the fact that the bar 10/0 has the potential to provide the highest energy (356.13 kcal/100 g) and the addition of TPI reduced the energy supply of bars.…”

“…Proximate composition of our HPI‐TPI bars with different protein ratios (w/w) were initially evaluated and displayed in Table 1. Our bar samples were confirmed as high protein bars (HPB) with the protein content ranged in 27.79%–33.02% and were 2–3 times that of commercial protein bars (2–15 g/100 g) (Lima et al., 2021; Samuel & Peerkhan, 2020). More addition of TPI led to significant increase in protein content and the bar 3/7 contained 33.02% protein.…”

“…In vitro protein digestibility of bar samples was examined as mentioned previously with slight modifications (Samuel & Peerkhan, 2020). The samples (0.2 g) were suspended in 20 ml HCl (0.01 M) containing 4 mg pepsin and incubated at 37°C for 1 hr.…”

“…The selection of raw materials such as protein plays an important role in the hardening process, and the multiple‐protein system could display slower hardening behaviors mainly due to changes in the secondary and tertiary structures of the mixed protein. Bars made from multiple protein have become popular recently such as whey protein—pearl millet protein bars (Samuel and Peerkhan, 2020), rice protein—hempseed protein bars (Norajit et al., 2011), and oat protein—soybean protein bars (Ramírez‐Jiménez et al., 2018) but there has been no research to characterize the bar qualities of plant‐insect protein system such as texture and flavor.…”