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

Abdel-salam, Faten; Ibrahim, Rehab Mohamed; Ali, Maha IK

doi:10.12691/ajfst-10-1-8

Cited by 6 publications

(4 citation statements)

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“…While the difference between total phenolic content among snack paste samples was statistically insignificant (P >0.05); For other antioxidant analyses, the difference between the samples was statistically significant (P <0.05) (Table 4). Abdel-salam et al (2022) reported that the nutrition bars in their study indicated higher antioxidant activity since the antioxidant activity of ingredients used in preparation of these bars. Singh et al (2022) said that inhibiting oxidative chain reactions and free radicals in tissues and membranes, which protects the organism from tissue damage, is one important function of antioxidants.…”

Section: Phytochemical Contents and Antioxidant Activity Of Snack Pas...mentioning

confidence: 90%

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DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL

Gümüş

Türkmen

2023

Gıda

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Coconut oil has become popular as functional food as the consumer awareness is increasing. Snacks are preferred due to many health benefits. The aim of this study was to compare the effect of the use of honey and coconut oil on the antioxidant, physicochemical and sensory properties of snack pastes. Snack paste containing honey-coconut oil (1:0) was coded Type A, containing honey-coconut oil (1:1) was coded Type B and containing honey-coconut oil (0:1) was coded Type C. This study was observed that there were no significant differences with respect to total phenolic content among snack pastes (P >0.05). Although the difference between A and B samples was statistically insignificant with respect to pH values (P >0.05), there were significant differences among snack pastes with respect to water activity and titratable acidity (P <0.05). It was concluded that snack paste containing coconut oil can be used as an alternative to snack paste containing honey.

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Section: Phytochemical Contents and Antioxidant Activity Of Snack Pas...mentioning

confidence: 90%

“…They said that the use of nontraditional ingredients with high antioxidant activities revealed as a good way to make sensory acceptable food products. Abdel-Salam et al (2022) stated that sensory acceptance of nutrition bars is related to various components like oats and dried fruit and binders like honey.…”

Section: Sensory Evaluationmentioning

confidence: 99%

DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL

Gümüş

Türkmen

2023

Gıda

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“…Many authors have developed recipes for a variety of products from nutritional supplements of small forms (e.g., bars and others) through sweet or savoury fillings and instant powders to wholesome meals (Table 3). A considerable number of nutritive compositions for sportspeople, such as bars [64], biscuits [65,66], cakes [67], chips [68], and frozen sweets [69], have been presented. Other scientists have patented nutritive sport drinks [70][71][72][73][74][75][76][77][78][79].…”

Section: The Characteristics Of Patent Activitymentioning

confidence: 99%

Products for Sportspeople Containing Constituents Derived from the Common Bean Phaseolus vulgaris L. (Fabaceae)—A Narrative Literature Review

Kostrakiewicz-Gierałt

2023

Sports

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The third-largest land plant family, Fabaceae (Papilionaceae), includes trees, shrubs, and perennial or annual herbaceous plants containing both numerous beneficial constituents (e.g., proteins, carbohydrates, dietary fibre) and antinutrients (e.g., saponins, tannins, phytic acid, gossypol, lectins). The consumption of leguminous plants allows sports people to complete their requirements for nourishment but, on the other hand, it contributes to digestive system ailments. Therefore, the aim of the presented study was to review the experimental articles and patents referring to the application of common (kidney) bean (Phaseolus vulgaris L.)-based nutritional products for athletes. The survey of the literature was carried out according to PRISMA statements by browsing Scopus, PubMed and ISI Web of Science databases, as well as Google Scholar, Google Patents and Espacenet Patent Search engines using factorial combinations of the following keywords: (‘common bean’ or ‘kidney bean’ or ‘Phaseolus vulgaris’) and (‘athlete’ or ‘sport’) and (‘food’ or ‘nutrition’ or ‘diet’). Altogether, 84 patents issued in the years 1995–2023 were noted. The majority of patents were developed by research teams consisting of at least four authors representing scientists affiliated in the United States of America and China. The patents refer to the production of food ingredients, nutritional products, and compositions: (i) for relieving fatigue, enhancing endurance, and increasing muscle mass and strength, (ii) for maintaining physical and mental health, and (iii) for controlling body weight. Moreover, the analysis of 19 original articles indicated the substantial acceptability of meals containing the common bean. To summarize, the performed investigations demonstrate the considerable use of Phaseolus vulgaris in sport nutrition and the growing acceptance of this trend.

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“…A study of UK consumers confirms that bars have reached mass penetration, noting that one-fifth of consumers now eat protein bars at least once a week [ 5 ]. This is much more common among young adults, with 54% of those aged 25–34 saying they eat a protein bar once a week or more and 20% saying they eat them daily [ 6 , 7 ]. In addition, one in four consumers eats more protein from plant sources than a year ago [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Simulated Gastrointestinal Digestion of Nutritive Raw Bars: Assessment of Nutrient Bioavailability

Dordai

Simedru

Cadar

et al. 2023

Foods

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Raw bars have become popular among health-conscious consumers due to their nutrient-dense ingredients and lack of additives and preservatives. However, the effect of simulated gastrointestinal digestion on the nutrient content of these bars has yet to be extensively studied. In this study, four different raw bar recipes were subjected to simulated gastrointestinal digestion to evaluate the impact on their nutrient content. The recipes have dates and almond flour as base ingredients and specific ingredients such as Maca root powder, Ginger powder, Aronia powder, Pollen, Propolis extract, Astragalus powder, and Cacao powder. These variations were intended to provide diverse flavors and potential health benefits to cater to different preferences and needs. The in vitro digestion model was designed to mimic the conditions of the human gastrointestinal tract, including the mouth, stomach, and small intestine. The results showed that the simulated gastrointestinal digestion significantly impacted the nutrient content of the bars, with varying degrees of nutrient loss observed depending on the recipe. The highest phenolic content and antioxidant activity were observed in the salivary phase for all samples. Vitamin B content generally decreases from the salivary to the intestinal stage. After digestion, the recovery rates of total phenols, antioxidant capacity, and vitamins B1, B3, and B6 varied across the recipes. The recovery rates of vitamins B1, B3, and B6 were generally high across all recipes, indicating their stability and retention during digestion. The findings suggest that simulated GI digestion provides insights into the nutrient bioavailability of raw bars. These results can inform the formulation and optimization of raw bars to enhance nutrient absorption and nutritional value. Further research is warranted to investigate the effects of different processing techniques and ingredient combinations on nutrient bioavailability.

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

Cited by 6 publications

References 0 publications

DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL

DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL

Products for Sportspeople Containing Constituents Derived from the Common Bean Phaseolus vulgaris L. (Fabaceae)—A Narrative Literature Review

Simulated Gastrointestinal Digestion of Nutritive Raw Bars: Assessment of Nutrient Bioavailability

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