Studies on Quality Analysis of a High-Protein Buffalo Meat Incorporated Nutribar

Abstract

Energy bars are compact, nutrient-dense food supplements formulated to deliver a rapid source of energy. Generally weighing between 30 and 50 g, they provide approximately 200-300 kcal, with 3-9 g of fat, 7-15 g of protein and 20-40 g of carbohydrates. These products serve multiple functions, including sustaining athletes during endurance activities, functioning as convenient meal replacements for weight management and helping address malnutrition. Fruit-based nutribars have gained popularity as quick energy options, while whey protein is recognized for its role in promoting muscle growth and reducing physiological stress markers linked to intense physical exertion. The present study focused on the development and shelf-life evaluation of value-added nutribars enriched with buffalo meat. Four formulations were prepared: a control without beef jerky (C) and three treatments containing 10% (T1), 15% (T2) and 20% (T3) buffalo meat. The bars were packaged aerobically in laminated pouches and stored at ambient temperature. Physico-chemical characteristics, sensory quality and microbiological status were assessed on days 0, 7, 14 and 21 of storage. Results indicated significant differences in proximate composition and cooking yield between T1, the control and other treatments. Among the treatments, T3 exhibited the highest protein and lowest fat content, while T1 demonstrated higher energy levels. Throughout the 21-day storage period, all formulations maintained acceptable microbiological quality and sensory attributes, showing no signs of spoilage, confirming their stability and safety for consumption.