Semester
Spring
Date of Graduation
2024
Document Type
Thesis
Degree Type
MS
College
Davis College of Agriculture, Natural Resources and Design
Department
Animal and Nutritional Sciences
Committee Chair
Kristen Matak
Committee Co-Chair
Jacek Jaczynski
Committee Member
Cangliang Shen
Committee Member
Ayesha Sarker
Abstract
The objectives of this study were to 1) formulate a novel energy bar containing significant macronutrients and calories per serving with favorable ratings from consumers; 2) analyze responses to a consumer preference survey and sensory evaluation of novel energy bars compared to a commercially available energy bar. For the first study, fourteen iterations of an energy bar were synthesized with differing protein sources (whey, soy, pea, hemp), and characteristic variations (nougat, chocolate truffle, peanut butter, double-date caramel). A shortbread base, date caramel, and chocolate coating were included in every bar. Sensory evaluations determined that the most liked variation overall was pea nougat. Results also showed the nougat variations of each protein source were moderately more well-liked than the other characteristic variations. Proximate composition, water activity, pH, and texture were measured on the nougat variations from each protein source. Significant differences were found in crude protein between all bars. The water activity of the pea date caramel was found to be higher than the acceptable limit for shelf stability. The mean pH for all bars was 6.03 ± 0.33. Significant differences in hardness were found in the chocolate layer, the date caramel, and the shortbread layer. For the second study, the four novel bars, formulated with different protein sources (whey, soy, pea, hemp) were compared to a commercially available bar by taste, texture, and overall acceptance. Consumer behaviors toward energy bar consumption and selection were also evaluated. Significant differences were found in the scores between the novel bars and the commercial bar in the categories of overall acceptance, taste, and texture (p < 0.05). Significant differences were found in texture scores from the whole sample between the control bar and the pea and soy variations (p < 0.05). Significant differences were also found between the biological sexes and overall preference and taste of the control and pea protein bars (p < 0.05). Overall, males preferred the control bar more than females, and females preferred the pea bar more than males. Males preferred the taste of the control bar more than females, while females preferred the taste of the pea bar more than males. Significant differences were also found when comparing the texture of the control bar to the other bars between the biological sexes (p < 0.05). Males preferred the texture of the control bar more than females. The top attributes reported to influence consumer bar selection were taste, nutritional content, and price. These consumer behaviors and sensory evaluation scores can be used to improve energy bar formulas in preparation for commercialization.
Recommended Citation
Israelsen, Ian Phillip, "Formulation, Sensory Evaluation, and Physicochemical Assessment of and Consumer Behavior Toward Novel Energy Bars" (2024). Graduate Theses, Dissertations, and Problem Reports. 12448.
https://researchrepository.wvu.edu/etd/12448
Embargo Reason
Patent Pending