Valorization and formulation study of an energy bar using a bakery by-product

Abstract

The objective of this study is valorizing stale bread, a significant by-product in Algeria, by developing two energy bars for consumers over and under the age of 18. A survey of 123 participants (65% of whom were adults, and 35% of whom were children or teenagers) identified taste (23.3%), protein content (21.8%), and affordability (18.3%) as the primary criteria for choice. The majority of respondents, 68.9%, expressed a preference for a texture that is both crunchy and meltable. In contrast, 35% of respondents indicated a preference for a price between 100 and 150 DA. A mere 23.8% expressed approval for by-product products such as stale bread, while 47.5% remained undecided, underscoring a pressing need for educational initiatives and effective communication strategies. Physic-chemical analysis reveal balanced profiles: Formulation 1 contains 17.10% moisture, 16.21% fat, 7.40% protein, and 1.67% ash, while Formulation 2 contains 15.21% moisture, 13.56% fat, 6.31% protein, and 1.20% ash. These values correspond to the nutritional requirements of the target demographic. The incorporation of stale bread, dates, and pumpkin seeds contributes to a favorable energy and mineral intake. Conducting a thorough microbiological analysis has confirmed that the levels of microbial contaminants are consistently below the regulatory thresholds established by the relevant authorities. Sensory evaluation indicates a general appreciation, particularly with regard to texture and taste. However, further optimization of aromatic complexity and aftertaste has the potential to enhance satisfaction. These bars, therefore, meet nutritional, safety, and organoleptic criteria, while concomitantly contributing to the reduction of waste. In light of these observations, subsequent initiatives must prioritize consumer education, product optimization, and rigorous testing to facilitate their sustainable integration into the Algerian market