Formulation and Evaluation of High Energy-protein Bars as a Nutritional Supplement for Sports Athletics
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.
Publication year 2022
Pages 53-65
Organization Name
serial title American Journal of Food Science and Technology
Web Page
Author(s) from ARC
External authors (outside ARC)
    فاتن فاروق عبدالسلام قسم علوم تقنية الأغذية- كلية الزراعة- الشاطبى- 21545 - جامعة الإسكندرية- الإسكندرية- مصر
Publication Type Journal
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