Development and Evaluation of Pea Protein-Boosted Hazelnut Granola Bar

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.