Development and Sensory Evaluation of Antioxidant and Protein-Enriched Energy Bars using Amla Pulp, Pumpkin Peel Powder and Pumpkin Seed Powder

Abstract

The increasing demand for healthy, convenient, and functional snack foods has encouraged the development of value-added products enriched with natural bioactive ingredients. The present study aimed to develop antioxidant and protein-enriched energy bars using amla pulp (Phyllanthus emblica), pumpkin peel powder, and pumpkin seed powder, while promoting the utilization of fruit and vegetable processing by-products. Three formulations were prepared, namely T? (control), T? (15% amla pulp, 10% pumpkin peel powder, and 10% pumpkin seed powder), and T? (20% amla pulp, 15% pumpkin peel powder, and 15% pumpkin seed powder). The energy bars were prepared using oats flour and dates paste as base ingredients and evaluated for sensory attributes including colour, flavour/taste, texture, and overall acceptability using a 9-point hedonic scale. The results revealed that the moderately enriched formulation (T?) achieved the highest scores for colour (8.80 ± 0.10), flavour/taste (8.40 ± 0.12), texture (8.50 ± 0.14), and overall acceptability (8.60 ± 0.09), indicating superior consumer preference. The highly enriched formulation (T?) exhibited comparatively lower sensory scores due to increased acidity and fibre content. Cost analysis demonstrated a gradual reduction in production cost with increasing incorporation of fruit and vegetable by-products, with T? showing the lowest cost of production (Rs. 172.00/kg). The findings indicate that moderate incorporation of amla pulp, pumpkin peel powder, and pumpkin seed powder can successfully enhance the nutritional quality, antioxidant potential, and protein content of energy bars without compromising sensory acceptability. The study highlights the potential of utilizing underexploited food processing by-products for the development of sustainable, cost-effective, and health-promoting functional snack products.

Introduction

This study aimed to develop antioxidant- and protein-enriched functional energy bars using amla pulp, pumpkin peel powder, and pumpkin seed powder, while evaluating their sensory acceptability and economic feasibility. The research was motivated by the growing consumer demand for functional foods that provide health benefits beyond basic nutrition and by the need to utilize nutrient-rich food processing by-products for sustainable food production.

Amla is rich in vitamin C, polyphenols, flavonoids, and antioxidants, while pumpkin peel contains dietary fiber, carotenoids, minerals, and phenolic compounds. Pumpkin seeds contribute high-quality protein, healthy fats, and essential minerals. Combining these ingredients offers the potential to create nutrient-dense energy bars with enhanced functional properties.

Three formulations were developed:

• T? (Control): Conventional energy bar without enrichment.
• T? (Moderate Enrichment): 15% amla pulp, 10% pumpkin peel powder, and 10% pumpkin seed powder.
• T? (High Enrichment): 20% amla pulp, 15% pumpkin peel powder, and 15% pumpkin seed powder.

The bars were prepared using oats flour, dates paste, honey, peanuts, and the enrichment ingredients, then evaluated by a panel of semi-trained judges using a 9-point hedonic scale. Sensory attributes assessed included color, flavor/taste, texture, and overall acceptability. A cost analysis was also conducted to determine economic viability.

The results showed significant differences among the formulations. T? achieved the highest color score (8.80), indicating that moderate incorporation of amla and pumpkin ingredients improved visual appeal. In contrast, T? received lower color ratings due to its darker appearance caused by higher levels of pumpkin peel powder.

For flavor and taste, T? obtained the highest score (8.40), similar to the control, while T? scored significantly lower because excessive amla and pumpkin peel introduced increased acidity and slight bitterness. Texture scores for T? and T? were equally high (8.50), whereas T? showed reduced acceptability due to the denser and coarser texture resulting from higher fiber content.

In terms of overall acceptability, T? (8.70) and T? (8.60) were statistically similar and significantly superior to T? (7.30). Although the control bar achieved the highest numerical score, T? was considered the best formulation because it provided nearly the same sensory quality while offering enhanced nutritional benefits through added antioxidants, fiber, and protein.

The cost analysis revealed that production costs decreased with increasing levels of by-product incorporation:

• T?: ?180/kg
• T?: ?175/kg
• T?: ?172/kg

Although T? had the lowest production cost, its lower sensory acceptance reduced its commercial potential. T? emerged as the most economically and nutritionally balanced formulation, combining high consumer acceptability with moderate production costs.

Overall, the study demonstrates that moderate incorporation of amla pulp, pumpkin peel powder, and pumpkin seed powder can successfully enhance the nutritional value of energy bars without compromising sensory quality. The findings also highlight the potential of fruit and vegetable processing by-products in developing sustainable, functional food products that support both public health and waste reduction.

Conclusion

The present investigation successfully developed antioxidant and protein-enriched energy bars using amla pulp, pumpkin peel powder, and pumpkin seed powder. Sensory evaluation demonstrated that the moderately enriched formulation (T?) achieved the highest overall consumer acceptability while providing enhanced nutritional benefits. The incorporation of fruit and vegetable processing by-products improved product functionality and reduced production costs. The study highlights the potential of underutilized food resources in the development of sustainable, affordable, and health-promoting snack products. Future studies should focus on detailed nutritional profiling, antioxidant analysis, shelf-life evaluation, and consumer market acceptance to facilitate commercialization.

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Copyright

Copyright © 2026 Ambika Das, Souvik Tewari, Prathiksa Pramanik. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.