Objectives of the Study
???The general objective of the study is to develop a protein bar for local mountain hikers.
??Specifically the study aims to:
Process jackfruit,mug beans, pumpkin seeds and sesame seeds or through dehydration.
Formulate protein bar using dehydrated jackfruit, mug beans, pumpkin seeds, egg powder and sesame seeds.
Identify the appropriate packaging and design label of the product.
Analyze the product’s test such as proximate analysis, microbial tests, nutritional analysis and shelf-life testing.
Assess the product through sensory evaluation and general acceptability through qualitative scoring.
Compare jackfruit, egg powder, mug beans, pumpkin seeds and sesame seeds or JEMPS protein bar with available protein bar out in the market.
Scope and Limitations of the Study
??The researchers will focus on the acceptability of local protein bar made of jackfruit, egg powder, mug beans, pumpkin seeds and sesame seeds or JEMPS protein bar. The researchers use local raw materials which are affordable for the local hikers. Any other way, to form JEMPS protein bar The research study will benefit people who do mountaineering and hiking. The raw materials used in this study contains high amount of protein, anti-oxidants, minerals and vitamins fit for human consumption. \
??The product will be subjected to through different food processes such as dehydration, mixing and oven baking. The finish product will use flexible aluminum packaging with product information indicated the label and its nutritive value. The study will use proximate analysis, to determine the value of macronutrients such as protein, fat, moisture, carbohydrates, minerals and vitamins. The will be conducted in the first and second semester of school Year 2019-2020 at the Technological University of the Philippines, College of Industrial Technology under Food and Apparel Technology Department and different places which the researchers will be implemented and evaluated.