DEVELOPMENT OF A FUNCTIONAL PROTEIN BAR ENRICHED WITH ANTIOXIDANT COMPOUNDS DERIVED FROM CACAO (Theobroma cacao L.)

Abstract

A high-protein functional bar was developed using a blend of pea protein, pumpkin seeds, sunflower seeds, blended peanut butter, dried cranberries, cacao powder, olive oil, and dark chocolate. Among the tested formulations, Formula II (approximately 12 g per piece) demonstrated the highest overall acceptability based on sensory evaluation. Nutritional analysis revealed that each piece contained 3.8 g of protein, 0.95 g of carbohydrate, and 0.74 g of fat, reflecting a macronutrient profile suitable for health-conscious consumers. In terms of bioactivity, Formula II exhibited strong antioxidant potential, with DPPH radical scavenging activity decreasing slightly from 89.74% at production to 87.29% after 21 days of refrigerated storage at 4 °C. These results highlight the stability and efficacy of cacao-derived bioactive compounds, particularly phenolics and flavonoids, in contributing to antioxidant function. The formulation’s high protein content, low carbohydrate level, and antioxidant enrichment position it as a promising candidate for functional food applications. Furthermore, the potential incorporation of probiotic strains may enhance its health-promoting properties, supporting digestive health and overall wellness.