Development and Evaluation of the Physicochemical Properties of Fenugreek Energy Bars and Their Relationship with Polycystic Ovary Syndrome

Abstract

Background: Polycystic ovary syndrome (PCOS) is a heterogeneous reproductive and metabolic disorder in which healthy lifestyle and dietary management are important components of care. Fenugreek contains fiber and bioactive compounds that have attracted interest in metabolic nutrition, but incorporation into foods requires simultaneous consideration of composition and palatability. Objective: To develop fenugreek-containing energy bars and evaluate their physicochemical, total phenolic, and sensory characteristics as a preliminary functional-food formulation potentially relevant to dietary strategies for women with PCOS. Methods: Four formulations were prepared: a peanut-butter-containing control (T0) and three fenugreek formulations containing 5% (T1), 10% (T2), or 15% (T3) fenugreek powder. Moisture, protein, fat, fiber, ash, carbohydrate, and total phenolic content were evaluated. Fifteen panelists aged 20–35 years assessed appearance, taste, aroma, texture, and overall acceptability using a 9-point hedonic scale. Results: Moisture, protein, fiber, ash, and total phenolic content increased across T0–T3, while fat decreased modestly. T3 had the highest fiber (2.90±0.11%), ash (1.56±0.07%), and total phenolic content (57.4±1.6 mg GAE/100 g). Corrected carbohydrate-by-difference values were 61.15%, 59.87%, 59.83%, and 59.04% for T0–T3, respectively. Sensory distributions showed T0 as the most highly rated overall formulation; among fenugreek-containing bars, T2 had the greatest overall acceptability, while T3 had markedly poorer ratings. Conclusion: Fenugreek-containing bars with measurable fiber and phenolic content were successfully formulated. A 10% fenugreek formulation provided the best sensory balance among the fenugreek-enriched products. Clinical effects in PCOS were not evaluated and require dedicated intervention studies.