Resumo (EN)
People are worrying about health and food more and more. The number of people who declare themselves vegetarian in Brazil is about 14% of the population, which is already a concern for the food industry. With this high demand for the search for products of vegetable origin, there was a need to innovate by bringing products that are sources of vegetable protein, which are available on the market, but are not very easily found or, if not, have a very high value compared to animal products. Aiming at solving this problem, the present work aimed to develop a vegetable-based protein source bar. At the end of the recipe, a nutritional table was developed containing information about its composition in accordance with RDC 359. Tables were made comparing the levels of carbohydrates, proteins, total fats, saturated fats, trans fats, fiber and sodium. The developed bar reached adequate levels of proteins, carbohydrates and a significant content of fiber and calcium.