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[Development of soy-based protein candy bars for athletes]
E Wittig de Penna1, A Bunger, M Sansur
1Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, U. de Chile.
Archivos Latinoamericanos De Nutricion
|September 1, 1993
Summary
Two new soy-based candy bars, almond and nut, offer high protein for sportsmen. Both varieties exhibit excellent sensory and microbiological quality with good shelf-life, ideal for active individuals.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Product Development
Context:
- Sports nutrition demands convenient, high-protein food sources.
- Soy-based products offer a viable alternative for increased protein intake.
- Developing palatable and stable protein-rich snacks is crucial for athletes.
Purpose:
- To develop and characterize two novel soy-based candy bar varieties (almond and nut) for sportsmen.
- To evaluate the sensory attributes, microbiological quality, nutritional composition, and shelf-life of the developed products.
Summary:
- Two soy-based candy bars, featuring almond and nut flavors, were created using isolated soy protein, texturized soy flour, and other ingredients, coated in chocolate.
- Nutritional analysis revealed approximately 12.4% protein, 9% lipids, and 58.7% carbohydrates per 100g, with a caloric value of 375.2 kcal.
- Shelf-life studies indicated the nut variety remained stable for 30 days and the almond variety for at least 60 days at room temperature when packaged in aluminum foil.
Impact:
- Provides a new, high-protein snack option for athletes and sportsmen.
- Demonstrates the potential of soy-based ingredients in creating functional food products.
- Offers valuable data on the stability and quality of protein-enriched confectionery for extended storage.