Effect of applying beetroot juice and functional vegetable oils in the preparation of high protein nutrition bars on its physicochemical, textural and sensorial properties

Document Type : Original Article


1 Dairy Department, Food Industries and Nutrition Division, National Research Centre, El-Buhouth st, Dokki, Cairo, Egypt

2 Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, 12622 Dokki, Cairo, Egypt

3 Oil and Fats Dept, NRC

4 Fats and Oils Dept., Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo, Egypt


High protein nutrition bars (HPNBs) can be a convenient way to add proteins, carbohydrates, vitamins and minerals to the diet. Red palm super olein (RPSO), coconut oil (CO) and black seed oil (BSO) are unique sources of essential fatty acids, medium chain fatty acids as well as natural polyphenols, tocopherols and tocotrienols that play an important role in disease prevention and human body fitness. The protein bar was formulated with 36% Whey isolate and sodium caseinate protein, 33% glucose and sorbitol, and 13% RPO, CO, and BSO to create a protein bar rich in these natural oils. The freeze-dried beetroot juice powder was added at ratio of 1% of total formula. The prepared protein bars were characterized for texture profile (TP), cutting strength, water activity and sensory evaluation. The obtained results showed that the kind of applied protein affected the texture properties and physicochemical properties. The formulated HPNB bars using sodium caseinate showed the lowest TP and cutting tests. HPNBs prepared could be regarded as a very good natural supplement of essential fatty acids needed for human beings for protecting against many diseases. The bars showed also good sensory qualities because of the contribution of the functional coconut, red palm, and black seed oils, with their high contents of phenolic compounds, natural colorants and vitamin E that could increase the shelf-life of the product.