Development and Characterization of a Kinnow Functional Bar Enriched with Coagulated Mung Bean Protein

Abstract

The present study developed and characterised a kinnow functional bar enriched with coagulated mung bean protein. Five formulations (T0–T4) were prepared by progressively increasing coagulated mung bean protein from 0 to 25 g while varying kinnow pulp and maintaining the other stated ingredients. The bars were evaluated for proximate composition, bioactive compounds, antioxidant activity, protein quality, mineral composition, colour, texture, microbiological quality, and reported sensory acceptability. The optimised formulation (T4) contained 12.90% protein, 4.10% dietary fibre, 1.82% ash, 75.10% carbohydrates, and 3.25% fat. It also showed total phenolic and flavonoid contents of 34.20 mg GAE/g and 22.40 mg QE/g, respectively, with DPPH antioxidant activity of 83.50%. The reported protein digestibility, PDCAAS, and DIAAS values were 83.4%, 0.75, and 70.6, respectively. Potassium was the predominant mineral at 689.10 mg/100 g, while calcium, sodium, and iron were also detected. During 10 days of refrigerated storage, the total plate count increased from 720 to 1,642 CFU/g, while yeast, mould, and total coliforms remained below detectable levels. Overall, incorporation of coagulated mung bean protein improved the reported nutritional and functional characteristics of the kinnow bar. Further verification of formulation totals, calculated energy, sensory data, and extended shelf-life performance is required before commercial application.