AUTHOR(S): Swati Vyas and Garima Saini

ABSTRACT:
Sports performance and the way human body responds to exercise, training and various environmental stimuli is greatly influenced by the quality of nutrition they consume. How ever because of their busy routine and difficult exercise regime often their nutritional intake remains compromised. Hence its important to develop and introduce some healthy ready to eat nutrient dense snacks to ensure regular supply of nutrients in their diets. Developing Nutri rich bars for college level athletes can be one such alternate to ensure regular supply nutrients. Hence in present research nutri bars were developed using locally available ingredients and their biochemical estimation and acceptability trial was performed. Two different type of mixes were developed Mix A with oats as base ingredient; Mix B with wheat puffs as base ingredient other ingredients common in both were whey protein powder, nuts, dates, chocolate, flax seeds and raisins. Roasting and processing methods were applied to make mixes of energy bars. Two types of bars and their variants developed by replacing base ingredient ie oats or wheat flakes with whey protein powder (10%, 20%,30%). Acceptability Trail was performed for the developed bars and the results highlighted that in case of oats protein bar variation A2(10%) and B2 (10%) from wheat protein bar was the most accepted one. Biochemical estimation of most acceptable variants was performed and the developed nutri bars contained 22.65g/100g protein of A2 Bar and 18.91g/100g protein of B2 Bar, fat content was 23.80g/100g of A2 Bar and 22.58g/100g of B2 Bar, fiber content was 25.26g/100g of A2 Bar and31.58g/100g of B2 Bar, Carbohydrates content was 25.26g in A2 bar and 31.58g in B2 bar and the iron content of A2 bar was 2.3mg and B2 was 2.1mg.Thus, it can be concluded that developed nutri bars fulfilled the needs of various nutrients source for athletes and wereacceptable in terms of all sensory attributes.

Pages: 297-302  |  1026 Views  166 Downloads