Semester
Spring
Date of Graduation
2025
Document Type
Thesis
Degree Type
MS
College
Davis College of Agriculture, Natural Resources and Design
Department
Human Nutrition and Foods
Committee Chair
Kristen Matak
Committee Co-Chair
Jacek Jaczynski
Committee Member
Jacek Jaczynski
Committee Member
Annette Freshour
Committee Member
Cangliang Shen
Abstract
ABSTRACT
Sensory Evaluation and Consumer Acceptance of a Protein Enriched Energy Bar
Brennah Groves
This study evaluated the sensory properties and consumer acceptance of a protein enriched energy bar. The objectives of this study were to 1) formulate a high-protein energy bar containing at least 20 g of protein per 100 g serving, and 2) determine whether increasing the protein content in an energy bar would enhance the sensory evaluation and improve consumer acceptance among collegiate athletes. The control energy bar featured a shortbread base, date caramel with whey protein, a nougat layer, and a chocolate coating. Additional collagen protein was incorporated into the nougat layer of the experimental protein bars. Macronutrient composition was confirmed using ReciPal, an online nutrition analysis and labeling software (ReciPal, Mamaroneck, NY, USA). Control and high-protein energy bars were presented to both male and female athletes, ages 18-22, in sports such as rowing, swim, gymnastics, and soccer (n=91). Athletes were instructed to taste each bar and evaluate attributes such as appearance, taste, and texture using a 5-point Hedonic scale where 1 = dislike extremely and 5 = like extremely. They were also asked which sample they preferred. In addition, athletes were given a questionnaire to ascertain their purchasing behaviors towards protein bars. Nutritional analysis confirmed that the experimental protein bar contained 22 g protein, 55 g carbohydrates and 16 g fat per 100 g sample. There were no significant differences between the control and protein-enriched formulations for appearance and taste (p > 0.05). However, the high-protein bar had significantly better texture scores (p = 0.0191). When participants were asked to choose which bar they preferred, there was no significant difference with 46 respondents preferring the control and 45 respondents preferring the protein-enriched bar. The majority of participants, 80%, primarily consider protein content when purchasing commercial energy bars. Additionally, over half of the participants want at least 20g of protein per bar. Despite adding more protein, consumer preference remained unchanged, indicating that increased protein content can improve nutritional value without compromising sensory attributes.
Recommended Citation
Groves, Brennah T., "Sensory Evaluation and Consumer Acceptance of a Protein Enriched Energy Bar" (2025). Graduate Theses, Dissertations, and Problem Reports. 12805.
https://researchrepository.wvu.edu/etd/12805