Development of a nutrient-dense snack bar: Sensory, nutritional, and physicochemical insights

• 14 protein snack bars were developed using four different protein sources • Nougat-layer bars were rated most favorably in taste, texture, and appearance • Pea protein with nougat layer achieved top sensory evaluation scores • Two nougat bars showed strong purchase intent from sensory panelists Snack bars are often used to supplement daily protein intake, though these bars are often reported as having bland or unappealing flavors. Therefore, this study aimed to develop a new snack bar using various protein sources while optimizing sensory attributes. Fourteen bars were formulated, and each consisted of a shortbread base, date caramel layer with protein (whey, soy, pea or hemp), a flavor-texture layer (nougat, chocolate truffle, peanut butter or double-date caramel), and a chocolate coating. Sensory evaluations were conducted on a 5-point Likert scale (1 = dislike extremely, 5 = like extremely) and showed that the nougat layer bar with pea protein received the most favorable ratings, with mean scores of 4.23 ± 0.83 for taste, 4.15 ± 0.98 for texture, and 4.60 ± 0.63 for appearance (p