This research aimed to evaluate tilapia by-product powders as a novel food ingredient and the suitable cooking method for snack bar (SBs) production. Tilapia by-product powders were made by two processing methods; one powder was oven-dried as tilapia dry powder (TDP) and another was bromelain-hydrolyzed and then freeze-dried as tilapia hydrolysate powder (THP). SBs were prepared by incorporating tilapia dry powders (TDP or THP; 10%). SBs were further separated in two different cooking methods, namely unbaked and baked ones. The baked SBs had yellow and darker coloration (L* value ranged from 66.38 to 76.12) and more reddish color (a* value range from -1.26 to 1.06). Addition of tilapia by-product powders significantly (p < 0.05) increased the protein content of the original SB from 21.58 to 32.08% (SB+ THP). Regarding DPPH scavenging activity, the control group showed the lowest activity, followed by SB+ TDP and SB+ THP with the highest...

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