Development of Snack Bar from Edamame and Pumpkin Seed as Healthy Snack for Teenagers

Background/Aims: Indonesia is going through increasing trend of obesity, including among teenage population. This phenomenon could be attributed to unhealthy dietary pattern and sedentary lifestyle. Unhealthy diet is often supported by marketing of snack and junk food that contain high calorie, but low dietary fiber and micronutrients. Hence, development of convenient food products such as snack bar is important to provide healthier choices of food for teenagers. Edamame and pumpkin seed contain high dietary fiber and unsaturated fatty acids; thus, they have great potential to be developed into snack bar. The objective of this research was to develop snack bar from damame and pumpkin seed as an alternative for healthy snack. Methods: The product was developed and followed by sensory acceptance test. Results: The selected sample had the highest scores for color and aroma attributes (4.7 out of 5), while its score for texture was slightly lower (3.4). In terms of overall acceptance, the sample was scored 3.81, which showed that it was relatively well accepted by the panelists. The energy, protein, fat, and fiber content per 100 g of the sample was estimated to be 435 kkal, 11.8 g, 15.6 g, and 7.9 g, respectively. Conclusions: