Abstract
This study was focused on the creation of high-protein bars formulated using whey protein isolate (24%) and soy protein isolate (6%) as the sources of proteins; oat flakes and inulin, both abundant in dietary fibres, and creatine monohydrate and other minor ingredients (vitamin and mineral mixture, potassium sorbate) to achieve the requirements for a meal replacement formula for physically active people. The nutritional profile of the high-protein bar was examined (energy 1215 kJ/288 kcal; protein 34.1 ± 0.20 g, fat 6.01 ± 0.13 g of which was saturated 3.12 ± 0.08 g, fibre 3.10 ± 0.17 g carbohydrate 23.0 ± 0.16 g of which sugars 1.50 ± 0.19 g and starch 21.5 ± 0.11 g in 100 g), and sensory properties with instrumental parameters (texture and colour) were determined and compared with bars commercially available on the market. The created high-protein bar was sensorily acceptable in comparison to other commercially available bars. The dietary intervention study was conducted on elite athletes (professional handball players) to evaluate effects of created versus control bar consumption on their metabolic parameters. The baseline characteristics (mean age, body mass index (BMI), fat mass, muscle mass, lean mass and fat percentage) of the athletes (8) were determined at the start of the study. The cross-over intervention study was organized in two successive phases (5 days each) with a seven-day long washout period between phases. Bars were consumed after the afternoon training unit. Blood samples were collected at the start and the end of the intervention study to analyse the metabolic profiles of the athletes. Serum levels of high-density cholesterol (HDL), low-density cholesterol (LDL) and total cholesterol (HOL), glucose, triacylglycerides (TAG), total and direct bilirubin, creatine kinase (CK), aspartate aminotransferase (AST) and lactate dehydrogenase (LDH) were measured. The results showed that bar consumption significantly decreased serum aspartate transaminase (AST) and lactate dehydrogenase (LDH) and increased total and direct bilirubin levels, suggesting lower exercise-induced muscle damage and increased antioxidative response, respectively. Therefore, it can be concluded that the consumption of the created high-protein bar was able to improve physiological adaptation after training.
Highlights
The modern lifestyle implies a long working day with changes in eating habits, meaning that traditional meals and their number per day are significantly reduced [1]
Due to the reported beneficial effects of the mentioned ingredients, the aims of this work were to (1) produce a high-protein bar using whey protein isolate and soy protein isolate as the sources of proteins, oat bran and inulin representing dietary fibres, creatine monohydrate due to its ability to enhance the energetic system of the body and other minor ingredients, which satisfied requirements for a meal replacement formula created for physically active people, (2) examine the nutritional and sensory profile of the produced bar, and (3) evaluate the effects of highprotein bar consumption on metabolic health parameters in elite athletes throughout a dietary intervention study
Creatine monohydrate and maltodextrin were obtained from Battery Nutrition (Battery Nutrition Limited, London, UK), and soy protein isolate was produced by Sojaprotein (Victoria Group, Bečej, Serbia)
Summary
The modern lifestyle implies a long working day with changes in eating habits, meaning that traditional meals and their number per day are significantly reduced [1]. Today’s lifestyle is increasingly accompanied by physical activities/sports for supporting health. These activities have to be followed by body protection from mechanical stress and the potential damaging effects of free radicals [2], whose production is reinforced during physical activities/exercise and can lead to oxidative damage of macromolecules [3]. The market supply of products such as high-protein bars, initially developed for increasing muscle mass in athletes is increasing [4]. Such products suitably replace consumed energy and nutrients immediately after physical engagement while saving meal preparation time [5]
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