| dc.contributor.advisor | Mitra, Pranabendu | |
| dc.contributor.author | Pidikiti, Chaithanya | |
| dc.contributor.author | Pashika, Harsha | |
| dc.contributor.author | Ambadi, Venkat Ramana | |
| dc.contributor.author | Mane, Kiran | |
| dc.contributor.author | Bandla, Sambasiva Rao | |
| dc.date.accessioned | 2024-05-23T16:07:11Z | |
| dc.date.available | 2024-05-23T16:07:11Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://digital.library.wisc.edu/1793/85368 | |
| dc.description | UW-Stout Research Day showcases student, faculty, and staff research, creativity, and innovation and its impact on business, industry and the community. | en_US |
| dc.description.abstract | This project developed pea protein-boosted hazelnut granola bars to
meet consumer demand for convenient, protein-rich, plant-based snacks.
Three variations with 10%, 15%, and 20% pea protein isolate underwent
analytical testing, resulting in an optimized formulation with 15% pea
protein. Nutritional profiling confirmed high protein content and
sustainability. The final product fills a market gap for mainstream snack
bars with superior nutritional value. Results show the feasibility of
incorporating pea protein while overcoming textural challenges. This
contributes to the field of high-protein, functional snack foods and guides
manufacturers in utilizing pea protein for healthy, plant-based snacking
options. Future research will assess sensory attributes through consumer
testing. | en_US |
| dc.description.sponsorship | Office of Research & Sponsored Programs | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | University of Wisconsin--Stout | en_US |
| dc.title | Development and Evaluation of Pea Protein-Boosted Hazelnut Granola Bar | en_US |
| dc.type | Presentation | en_US |
| dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | en_US |
