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Driskell, J. “Summary: Vitamins and trace elements in sports nutrition,” In: Driskell J, Wolinsky I, eds. Sports Nutrition. Vitamins and Trace Elements. NY, USA: CRC/Taylor & Francis; 2006: 323-331.

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Article

Formulation and Evaluation of High Energy-protein Bars as a Nutritional Supplement for Sports Athletics

1Food Science and Technology Department, Fac. of Agric., El-Shatby, 21545, Alexandria University, Alexandria, Egypt

2Department of Special Food and Nutrition Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt


American Journal of Food Science and Technology. 2022, Vol. 10 No. 1, 53-65
DOI: 10.12691/ajfst-10-1-8
Copyright © 2022 Science and Education Publishing

Cite this paper:
Faten Farouk Abdel-salam, Rehab Mohamed Ibrahim, Maha IK Ali. Formulation and Evaluation of High Energy-protein Bars as a Nutritional Supplement for Sports Athletics. American Journal of Food Science and Technology. 2022; 10(1):53-65. doi: 10.12691/ajfst-10-1-8.

Correspondence to: Maha  IK Ali, Department of Special Food and Nutrition Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. Email: mahaik82@yahoo.com

Abstract

The objective of this study was to formulate and evaluate high energy-protein bars as a nutritional supplement for sports athletics. The nutritional bars (formulas A, B, and C) were prepared using the same ratios of whole oat, kidney beans flour, peanut butter, dried berries, sugar, and glucose, in addition to sweet potato (with formula A), carrot flour (with formula B) and banana flour (with formula C). The chemical composition, texture profile analysis, Total phenolic content (TPC), Total flavonoids (TF), DPPH radical scavenging activity, and Ferric reducing antioxidant power (FRAP), energy content and sensory evaluation of bars were determined. Formula A was the highest bar in terms of protein, fat, minerals, and energy content, while, formula C was the highest in carbohydrate and ash values. The highest crude fiber was observed with formula B. Also, formula B exhibited the highest antioxidant activity compared to all other formulas. No significant differences could be traced among bars in the sensory properties. Moreover, the bar with banana flour (formula C) was significantly higher in hardness, adhesiveness, resilience, and springiness compared with the other bars formulas. This study recommends the use of formula A as a source of protein, fat, minerals, and energy in the nutrition of athletes, and formula B which has a higher antioxidant capacity to improve the health of the athletes.

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