Table 1.

Ingredients and proportions used in the formulation of 3 protein bars (PB1, PB2, and PB3)

Formula ingredients	Function(s)	Formulas (g/100 g)
		PB1	PB2	PB3
Dry ingredients
Whey protein concentrate	Source of protein	6.66	20	13.33
Isolated soy protein	Source of protein, fibre, and isoflavones	20	6.66	13.33
Oat bran	Source of fibre	11.67	11.67	11.67
Hydrolysed collagen	Source of protein and binding agent	6.67	6.67	6.67
Grains of toasted soy	Source of fibre, protein, isoflavones, and crunchiness	3.33	3.33	3.33
Sucralosea	Sweetener	1.33	1.33	1.33
Citric acid	Acidulant, preservative	0.33	0.33	0.33
Sodium chloride	Protein binding agent	0.31	0.31	0.31
Soy isoflavonesb	Bioactive substance	0.24	0.24	0.24
Malic acid	Acidulant	0.13	0.13	0.13
Liquid and semisolid ingredients
Soy lecithin	Emulsifier	7	7	7
Sorbitol	Sweetener and humectant	6.67	6.67	6.67
Orange flavouring	Flavour and smell	1.8	1.8	1.8
Palm fat	Softness	3.33	3.33	3.33
Vitamin E	Antioxidant	0.33	0.33	0.33
Glycerine	Humectant	0.2	0.2	0.2
Diet milk chocolate	Coating	30	30	30
Total		100	100	100

Bold indicates proportion of substitution of whey protein by isolated soy protein in protein bar formulations at 25% (PB2), 50% (PB3), or 75% (PB1)

^aDiluted in 1:50 parts of whey protein concentrate

^b44.48% isoflavones containing 1.23% genistin, 0.14% genistein, 9.55% daidzein, 32.5% daidzein, 0.54% glycitein, and 0.52% glycitein, corrected by a factor of 2.24