Energy Bars Research Articles

Recovery of Undenatured Collagen Type II from Different Prototypes of Food and Beverages Using Enzyme-Linked Immunosorbent Assay (ELISA)

Abstract Objectives According to a new report in 2020, the global functional food market size is projected to reach USD 275.77 billion by 2025 at a CAGR of 7.9%. One of the major growth drivers for this includes increasing demand for nutritional and fortifying food additives. Undenatured type II collagen (UC-II®) is a dietary ingredient derived from chicken sternum and has been shown to improve joint health. The development of undenatured type II collagen in different food and beverage (F&B) products is gaining momentum. The objective of this study was to assess the compatibility and recovery of undenatured type II collagen from different prototypes of F&B. Methods A specific ELISA test that detects the presence of native type II collagen was used to measure undenatured type II collagen content. Results Results showed the recovery of undenatured type II collagen from the F&B matrices varied depending on the pH, pressure, humidity and processing temperature. Highest recovery was seen from F&B prototype of nutritional bars (∼100%), chews (98%), gummies (96%), and dairy beverage (81%). Conclusions In summary, the results from this study shows that UC-II® is able to withstand the processing conditions used for manufacturing F&B products. The applicability of this findings will allow UC-II® to be incorporated into different functional foods thereby helping the consumers to improve their joint mobility, flexibility and comfort. Funding Sources Lonza Consumer Health Ingredients Inc.

Reclaiming lost nutrition

Reclaiming lost nutrition

Relationship of Carbohydrate Intake during a Single-Stage One-Day Ultra-Trail Race with Fatigue Outcomes and Gastrointestinal Problems: A Systematic Review.

Due to the high metabolic and physical demands in single-stage one-day ultra-trail (SOUT) races, athletes should be properly prepared in both physical and nutritional aspects in order to delay fatigue and avoid associated difficulties. However, high carbohydrate (CHO) intake would seem to increase gastrointestinal (GI) problems. The main purpose of this systematic review was to evaluate CHO intake during SOUT events as well as its relationship with fatigue (in terms of internal exercise load, exercise-induced muscle damage (EIMD) and post-exercise recovery) and GI problems. A structured search was carried out in accordance with PRISMA guidelines in the following: Web of Science, Cochrane Library and Scopus databases up to 16 March 2021. After conducting the search and applying the inclusion/exclusion criteria, eight articles in total were included in this systematic review, in all of which CHO intake involved gels, energy bars and sports drinks. Two studies associated higher CHO consumption (120 g/h) with an improvement in internal exercise load. Likewise, these studies observed that SOUT runners whose intake was 120 g/h could benefit by limiting the EIMD observed by CK (creatine kinase), LDH (lactate dehydrogenase) and GOT (aspartate aminotransferase), and also improve recovery of high intensity running capacity 24 h after a trail marathon. In six studies, athletes had GI symptoms between 65–82%. In summary, most of the runners did not meet CHO intake standard recommendations for SOUT events (90 g/h), while athletes who consumed more CHO experienced a reduction in internal exercise load, limited EIMD and improvement in post-exercise recovery. Conversely, the GI symptoms were recurrent in SOUT athletes depending on altitude, environmental conditions and running speed. Therefore, a high CHO intake during SOUT events is important to delay fatigue and avoid GI complications, and to ensure high intake, it is necessary to implement intestinal training protocols.

The nature of food promotions over one year in circulars from leading Belgian supermarket chains

BackgroundTo examine the proportion of healthier and less healthy food promotions in circulars of major Belgian supermarket chains.MethodsFood promotions were collected from all circulars over 1 year from the five largest Belgian supermarket chains. Foods promoted were classified according to the World Health Organization Europe nutrient profile model categories and the level and purpose of processing as per the NOVA classification. In addition, promotional characters (i.e. cartoons, licensed characters, celebrities) and premium offers within the promotions were analysed.ResultsIn total, 15,271 food promotions were analyzed. The most frequently promoted foods in circulars were processed meat, poultry and fish (11.8%); fresh and frozen fruit, vegetables and legumes (9.5%); soft drinks and sweetened beverages (9.0%); fresh and frozen meat, poultry, fish and eggs (8.6%); cakes, sweet biscuits and pastries (8.1%); ready-made and convenience foods (8.0%); chocolate and sugar confectionery; energy bars and sweet toppings (7.7%) and cheeses (5.7%). About 52.2% of food promotions across all circulars were for ultra-processed foods, with considerable variation across chains (42.9–61.6%).Promotional characters and premium offers were found within 5.3 and 19.5% of promotions respectively. For all chains, circular covers were healthier compared to entire circulars, with a lower proportion of ultra-processed foods and a higher proportion of fresh fruit and vegetables promoted.ConclusionsFood promotions in circulars were most frequently for ultra-processed foods, with considerable variation across chains. Circular covers were healthier than entire circulars. Policies to reduce less healthy food promotions could contribute to improving the healthiness of supermarket food purchases.

The New Challenge of Sports Nutrition: Accepting Insect Food as Dietary Supplements in Professional Athletes.

Background: The dietary supplements market is growing, and their use is increasing among professional athletes. Recently, several new protein supplements have been placed in the marketplace, including energy bars enriched with insect flour. Edible insects, which are rich in protein content, have been promoted as the food of the future and athletes could be a reference sample for their continued emphasis on higher protein demand. The present study investigated the potential motivations to accept an energy protein bar with cricket flour, among a group of selected Italian professional athletes. A second aim was also to measure how an information treatment about the benefits of edible insects would have impact on acceptance. Methods: 61 Italian professional athletes (27 females) completed a structured questionnaire regarding supplements and eating habits, food neophobia, nutrition knowledge, willingness to taste edible insects and the associated factors. A question about sports endorsement was also posed at the end of the survey. Results: all subjects consumed supplements, generally recommended by medical personnel, even though their general knowledge of nutrition was poor (47.8%). Our main results shown that on a seven-point Likert scale, the protein content (5.74 ± 1.01) and the curiosity about texture (5.24 ± 0.98) were the main drivers to taste the cricket energy bar; whereas the feeling of disgust (5.58 ± 1.08) justified the rejection of tasting insects. In addition, the level of food neophobia increases with age (p < 0.05) and reduces willingness to endorse the cricket bar (p < 0.05). Male athletes (4.47 ± 1.69) were more likely to endorse the product than females (3.3 ± 1.49). An increase in willingness to taste was observed after the information treatment (z = 4.16, p < 0.001). Even though the population under investigation is unique, it is important to mention that this study involves a relatively small and convenience sample, and therefore generalizability of the results should be done with caution.

Caffeine and Cognitive Functions in Sports: A Systematic Review and Meta-Analysis.

Cognitive functions are essential in any form of exercise. Recently, interest has mounted in addressing the relationship between caffeine intake and cognitive performance during sports practice. This review examines this relationship through a structured search of the databases Medline/PubMed and Web of Science for relevant articles published in English from August 1999 to March 2020. The study followed PRISMA guidelines. Inclusion criteria were defined according to the PICOS model. The identified records reported on randomized cross-over studies in which caffeine intake (as drinks, capsules, energy bars, or gum) was compared to an identical placebo situation. There were no filters on participants’ training level, gender, or age. For the systematic review, 13 studies examining the impacts of caffeine on objective measures of cognitive performance or self-reported cognitive performance were selected. Five of these studies were also subjected to meta-analysis. After pooling data in the meta-analysis, the significant impacts of caffeine only emerged on attention, accuracy, and speed. The results of the 13 studies, nevertheless, suggest that the intake of a low/moderate dose of caffeine before and/or during exercise can improve self-reported energy, mood, and cognitive functions, such as attention; it may also improve simple reaction time, choice reaction time, memory, or fatigue, however, this may depend on the research protocols.

Emergency Food Product Packaging by Pectin-Based Antimicrobial Coatings Functionalized by Pomegranate Peel Extracts

Emergency food products (EFPs) or energy bars are used in critical situations, such as natural disasters, to promote crisis management. EFPs require sophisticated packaging strategies. Edible coatings incorporated with natural antimicrobial agents could be considered as active packaging materials for increasing EFP safety. In this study, pectin-based coatings incorporated with pomegranate peel extracts were used to protect energy bars. Initially, total phenolic contents and antimicrobial and antioxidant properties of aqueous and ethanolic pomegranate peel extracts (PPEs) were determined. Also, PPEs were analyzed by HPLC. In the next step, the extracts were incorporated into the matrix of edible coatings as active substances. The sensory properties and microbial contamination of coated energy bars were investigated during 30 days of storage. Sixteen phenolic substances were detected in the extracts with gallic acid, ellagic acid, caffeic acid, coumaric acid, and quercetin as major ingredients. The ethanolic extract exhibited higher concentrations for all phenolic compounds. The results indicated that the ethanolic extract showed inhibitory effects on S. aureus and E. coli at concentrations of 30 and 50 mg/ml, and the aqueous extract's inhibitory effects were observed at concentrations of 50 and 80 mg/ml, respectively. The antioxidant and antibacterial effects could be attributed to high phenolic content and a combination of different substances. Microbial and sensory tests performed on coated energy bars showed that the active coatings were able to control and reduce the population of microorganisms during storage without adversely affecting sensory properties.

Development of the grain energy bars with the high content of dietary fibers

The research results on the development of grain energy bars are given. The experimental plan for the mixtures was used to create the grain energy bars with prebiotic properties. Inulin, oligofructose and gum-arabic were selected as prebiotic ingredients, which were added to the binding syrup, and subsequently to cereals and fruits. Grain energy bars were analyzed by quantitative descriptive analysis and the best formulae were determined according to the preference test. It was found that the gum-arabic was responsible for the influence on the appearance of cereal flake dryness, hardness and chewability, while the oligofructosis increased the color brightness and the crunch when bitten. The optimized composition of the grain energy bar sample showed that the fiber mixture gave the bars better texture characteristics than each fiber individually. The viscosity of the syrup, which is strongly influenced by the gum-arabic concentration, had a negative correlation with the consumer preference assessment. The selected recipe of the grain energy bar allows to reduce energy value by 18-20% with simultaneous increasing of total amount of dietary fibers by 200%.

Desorption capacity of raw energy bars with fruits of Zizyphus jujuba Mill. - Bulgaria

The current study presents a mixture for raw energy bars of fresh fruits of the exotic fruit Zizyphus jujuba Mill. with origin - Bulgaria. The physico-chemical indices of the ready mixture are analyzed. A high content of carbohydrates - 24.45% and of nourishing fiber - 22.08% is reported. The desorption capacity of the exotic mixture is examined for temperatures of 10°С, 25° and 40°С in eight watery activities from 11% to 85%. The analysis shows that the equilibrium moisture lowers with the raise of temperature in constant watery activities. The desorption isotherms are of type III according to the classification of Brunauer et al. The modified model of Halsey is recommended for the isotherms description according to the estimation criteria distribution, and the model of Oswin - as a second modified model. The values of the monolayer moisture content in aw &lt;0.5 for temperatures 10°С - 5.46% dry basis (d.b.), 25°С - 5.72% d.b. and 40°C - 4.05% d.b. are calculated Brunauer-Emett-Teller model.

Indigenous Knowledge about Consumption of Edible Insects in South Africa.

Simple SummaryEdible insects are a natural resource rich in protein, fats, vitamins, amino acids, and minerals such as zinc and iron. Consumption of insects is a traditional practice in many African countries. Edible insects are consumed for their nutritional value and play an essential role in human nutrition across Africa. We conducted questionnaires intending to document indigenous knowledge regarding the consumption of insects, and collection and preparation methods used by rural people in Limpopo and KwaZulu-Natal (KZN), provinces of South Africa. We found that most people still consume insects in Limpopo while fewer people do so in KZN. In KZN, respondents cited that the decline in entomophagy might be caused by the adoption of western diets, discomfort associated with eating insects, and the decline in the availability of insects from the wild. Mopane worms and termites were the most preferred insects in Limpopo and KwaZulu-Natal, respectively. Edible insects contribute to human nutrition and play an important role in improving the livelihoods of people in rural areas of South Africa. As a result, people should be encouraged to include edible insects in their daily diets.Consumption of edible insects is an indigenous practice that has played an essential role in human nutrition across Africa. The traditional use of insects forms an important part of food culture in Africa, and insects are consumed either as a delicacy, emergency, or staple source of food. However, indigenous knowledge about insect consumption is being lost because recent generations have adopted western methods and paid less attention to traditional practices. We conducted 500 questionnaires in five local municipalities in Kwazulu-Natal (KZN), and 122 questionnaires in four local municipalities in Vhembe district in Limpopo, South Africa, to document indigenous knowledge about edible insects’ consumption, collection, and preparation methods used in Limpopo and KZN. Eight insect species belonging to five insect orders were used as food in Limpopo and KZN, with mopane worms (94%) and termites (70%) being the most preferred species by respondents in Limpopo and KZN, respectively. Ninety-five percent of the respondents occasionally consumed insects in Limpopo, while only 28% did so in KZN. Nutritional benefits and tradition were the main reasons for consuming insects. Edible insects are a nutritious diet and play an important role in people’s livelihoods in rural areas. However, there was a notable decline in entomophagy, particularly in KZN. The decline may be related to occidental acculturation, discomfort associated with eating insects, and declining insect availability. To promote entomophagy, the authorities should encourage people to include edible insects in their diets because of their nutritional value. In addition, edible insect flour should be incorporated in food products such as biscuits, bread, energy bars, cereal, and cookies to promote acceptability.

A Survey on Dietary Supplement Consumption in Amateur and Professional Rugby Players.

Purpose: the aim of the present study was to analyse the pattern of dietary supplements (DS) consumption on federated rugby players, including the analysis of differences based on the sex and competitive level (professional vs. amateurs). Material and methods: 144 rugby players (83 male and 61 female), of whom 69 were professionals and 75 amateurs, were recruited for the study. All the participants filled out a specific questionnaire about DS consumption including questions related to the consumption of DS and their effects on sport performance and health status. Results: 65.3% of participants declared consuming at least one DS, with a higher prevalence in males than females (77.1% vs. 49.2%) and in professionals thanin amateur players (79.7% vs. 52.0%). The main reason for consumption was to enhance sport performance (62.3%) with differences only based on sex (74.3% males vs. 43.2% females). The most common purchase sites were the Internet (45.6%) and specialised stores (39.8%). As to the moment of ingestion, professionals did this most frequently during competition and training (56.4% vs. 28.2%), whereas amateur players did so only during competition (20.5% vs. 3.6%). Moreover, professional player intake most frequently in post-exercise (65.5% vs. 35.9%), whereas amateur during pre-exercise (30.8% vs. 5.5%). The DS most consumed included whey protein (44%), caffeine (42%), sports drinks (38%), energy bars (34%) and creatine monohydrate (31%), with a higher prevalence in male and professional players of whey protein and creatine monohydrate. Conclusions: The main reason for DS consumption is for enhancing sports performance). Professional players more frequently purchase them on the Internet and consume DS during training and competition period and in the post-exercise, whereas amateur players consume during competition and pre-exercise. Related to the main form of DS consumption, it is observed that a moderate consumption of DS could be considered ergogenic, such as whey protein, sport bar and creatine, while an absence of other DS could be considered ergogenic.

Analysis of Sport Supplement Consumption and Body Composition in Spanish Elite Rowers.

The aim of this study was to analyze the anthropometric characteristics and sport supplement (SS) consumption patterns of heavyweight and lightweight international rowers. Methods: The 13 heavyweights (11 males) and seven lightweights (five males) of the Spanish National Rowing Team were recruited for the study. Body composition was measured by bio-impedance analysis, and the questionnaire used in this investigation was previously validated to assess SS consumption. According to anthropometrics parameters, it was reported that male heavyweight rowers were heavier (p < 0.001) and taller (p < 0.001), but no statistical differences were reported for % body fat (p = 0.104) or % lean body mass (p = 0.161). All rowers reported consumption of at least one SS. Based on the Australian Institute of Sport’s classification, higher medical supplement consumption was observed when comparing heavyweight rowers to lightweight rowers (2.5 ± 1.1 vs. 1.7 ± 0.5, p = 0.040). There were no differences in the totals of group A (strong scientific evidence for sports scenarios, p = 0.069), group B (emerging scientific support, deserving of further research, p = 0.776), or group C (scientific evidence not supportive of benefit and/or security amongst athletes, p = 0.484). The six most consumed SSs were iron (85%), caffeine (85%), β-alanine (85%), energy bars (85%), vitamin supplements (80%), and isotonic drinks (80%), with no statistical differences between heavyweight and lightweight rowers (p > 0.05). These results suggest that the absence of differences in body composition (expressed as a percentage) do not represent anthropometric disadvantages for heavyweight rowers. In addition, SS consumption was similar between rowers, reporting only higher medical supplement consumption in heavyweight rowers.

Nutritional Bar with Potato-Based Resistant Starch Attenuated Post-Prandial Glucose and Insulin Response in Healthy Adults.

Resistant starch is a non-digestible starch fraction and is classified as fiber. Beyond naturally occurring fiber sources, starches can be modified to resist digestion, increase their fiber content and provide physiological benefits. The current study examined acute postprandial glycemic responses of VERSAFIBE™ 1490 resistant starch type-4, containing 90% total dietary fiber (TDF, AOAC (Association of Official Analytical Collaboration International) 991.43 method). In a double-blind, randomized, placebo-controlled, cross-over study, healthy adults (n = 38) consumed a nutritional bar containing either control (2 g), medium (21 g) or high (30 g) fiber. The test bars were matched with control for available carbohydrates, fat and protein. Venous glucose, insulin, and capillary glucose were measured. Mean ± SEM capillary glucose incremental area-under-curve (iAUC0)-120 min in min*mmol/L was lower (p < 0.005) for both fiber bars (136.2 ± 9.2 and 137.0 ± 10.4 for the medium and high fiber bars, respectively) compared to the control bar (174.9 ± 13.5). Mean venous insulin iAUC0-120 min in min*pmol/L was also lower for medium (8096.3 ± 894.5) and high fiber (7533.8 ± 932.9) bars, respectively, compared to the control bar (11871.6 ± 1123.9, p < 0.001). Peak capillary glucose and venous insulin concentrations were also significantly reduced (p < 0.001) after consumption of both fiber bars compared to the control bar. The results of this study suggest that nutritional bars containing potato based RS4 fiber reduced post-consumption glycemic and insulinemic responses when consumed by generally healthy adults.

Formulation of functional energy bars using dairy and non-dairy ingredients: A review

Bars are compact, energy-rich, composite food in which cereals are present in major amounts. Apart from meal replacers, energy bars can be used as a dense and portable source of carbohydrates. Bars are classified as ready-to-eat formulations which are usually based on whole cereal grains, seeds, plants (non-dairy ingredients) and certain animal-based products such as dairy ingredients. An energy bar (45- 80 g) generally contains 3-9 g fat, 7-15 g protein, and 20-40 g carbohydrates that can supply about 200-300 kcal (840–1,300 kJ) energy. Skim milk powder and high protein powders such as milk protein concentrate and milk protein isolate can also act as a suitable ingredient of bars. A number of food constitutes with proven functionality can be added in bars to improve their nutritional potential to cater the need of different consumer segments. By appropriate ingredient selection and efficient processing interventions, low cost energy bars can be developed. However, further research is necessary to find the potential of plant by-products in bars to minimize nutrient wastage and to maintain the production economy.

Use of Sports Supplements in Competitive Handball Players: Sex and Competitive Level Differences.

Sports supplements are commonly used by elite athletes with the main goal of enhancing sport performance. Supplements use might be substantially different depending on the sport discipline, sex, and competitive level. To date, data about prevalence and the most-commonly used supplements in handball are scarce. Thus, the aim of this investigation was to determine the patterns of supplements use by handball players of both sexes and with different competitive levels: One hundred and eighty-seven handball players (112 men and 75 women) of different competitive levels (106 professional and 81 amateur) completed a validated self-administered questionnaire about supplements use. Supplements were classified according to the categorization of the Australian Institute of Sport (AIS). Overall, 59.9% of the handball players (n = 112) declared the use of at least one supplement and there were no significant differences between men and women (58.9% vs. 61.3%, p = 0.762) nor between professional vs. amateur handball players (67.1% vs. 53.8%, p = 0.074). The most prevalent supplements were sports drinks (42.2%), followed by energy bars (35.3%) and caffeine-containing products (31.6%). However, a greater consumption of group A supplements (those with strong scientific evidence; p = 0.029) and group B supplements (those with emerging scientific support, p = 0.012) was observed in male compared to female handball players. Supplements categorized as medical supplements were more commonly consumed in professional vs. amateur players (0.48 ± 0.80 vs. 0.21 ± 0.44, supplements p < 0.006). Additionally, a higher consumption of group B supplements was observed in professional compared to amateur players (0.58 ± 0.88 vs. 0.33 ± 0.72 supplements, p = 0.015). Handball players revealed a moderate use of supplements while sex and competitive level slighted changed the pattern of supplements use. A high portion of handball players use supplements as fuel during exercise and reported the use of caffeine-containing supplements to enhance performance.

Sensory evaluation and acceptance of food made of edible insects

This paper discusses the sensory analysis of food enriched with selected edible insect species which are labelled as a novel food – house cricket (Acheta domesticus) and mealworm (Tenebrio molitor). Energy bars of two different compositions with the addition of cricket flour and puff pastry bars sprinkled with the whole roasted mealworm larvae were evaluated by consumer tests performed via a questionnaire survey. Respondents represented both men and women in equal numbers and included consumers with the experience of the sensory analysis and edible insects to ensure accurate results. Sensory analyses revealed that respondents associated their tastes with already known flavors (salty, sweet, bitter, fish, French fries, chicken, and mushrooms). The most common answer from respondents was a salty taste, followed by a sweet taste. There were also unusual comparisons such as pine seeds. Consumers’ positive attitude to these energy bars has been registered which shows that the Czech consumer accepts edible insects in a suitable form as a novel food and possible part of the food basket.

Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes

SummaryDate fruit is an excellent source of nutritional and health benefits. The chemical composition of dates includes carbohydrates, dietary fibre, proteins, fats, minerals and vitamins, enzymes, phenolic acid and carotenoids, all of which are directly linked to nutritional and health benefits for consumers. A number of studies have also confirmed the therapeutic effects of dates and their efficacy in the treatment of many disease conditions. As a result, a number of food products such as date syrup, date juice and date paste have been developed in order to harness the nutritional potential of dates. Adequate sources of nutrition are important for all consumers, especially for active lifestyle individuals such as athletes and sportspeople. As the goal of every athlete is to enhance athletic performance and prevent energy deficit, the use of dietary supplements has been highly recommended as a solution in this regard. For example, nutrition bars are one source of high energy and nutrients that can provide the required energy for enhanced athletic performance, and date fruits could be valorised into nutrition bars in order to help athletes to achieve their performance and nutritional goals. In this paper, we review the chemical composition and health benefits of date fruit, its food application and consequently its formulation in nutrition bars for athletes.

Glycemic Index of lentil- and cherry-based sport nutrition products for endurance athletes

Summary Objective Endurance athletes may benefit from consuming foods low in glycemic index (GI) before sport performance. Foods such as lentils and tart cherries have a very low GI, but processing these ingredients into products that can easily be consumed before performance may affect their GI. The study determined whether processing lentils into a sports nutrition bar and tart cherries into a drink affected the glycemic index. Methods Using a randomized counterbalanced design, we compared the GI of a lentil-based sports nutrition bar (n = 10) to two versions of a popular sports nutrition bar (i.e. Power Bar Harvest and Power Bar Recovery, n = 9) in young, healthy individuals. We then evaluated the GI of raw tart cherries and juice from tart cherries in another group of young healthy individuals (n = 7). Results The lentil-based sports nutrition bar had a lower GI than the other bars (i.e. 45 ± 17 versus 55 ± 13 and 55 ± 14 for the lentil bar, Power Bar Harvest and Power Bar Recovery, respectively; p 0.05). Conclusions A sports nutrition bar with lentils as a main ingredient or cherry juice offer low GI carbohydrate options for endurance athletes.

Effects of particle size and aging of milk protein concentrate on the biophysical properties of an intermediate-moisture model food system

This study investigates the effects of particle size (22.4 and 7.5 μm diameters) and aging history (40 °C, 20 days) of milk protein concentrate (MPC) powders on their rehydration properties as well as the biophysical properties including molecular migration, microstructure, and texture of a high-protein nutrition bar (HPNB) made using these MPC powders. It was observed that the rehydration properties (wettability and solubility) of MPC powders decreased with aging but increased with the decrease in the MPC particle sizes. The migration of small molecules (water, glycerol and sorbitol) was slower for HPNB formulated with aged powders of the same sizes but faster for those formulated with small-sized powders of the same aging history. Plasticization of powder particles was lesser for HPNB formulated with aged powders having the same sizes, but greater for those formulated with small-sized powders with the same aging history. The increase in hardness during storage was smaller for HPNB formulated with fresh and small-sized powders, compared to those formulated with aged and large-sized powders. The cohesiveness was higher for HPNB formulated with small-sized powders, compared to those formulated with large-sized powders. These results suggest that the reduction of the MPC powder particle size by manipulating the spray airflow rate offers a potential route to manipulate the textural properties of HPNB.

Development of energy bars formulae for athletes, based on the essential nutrients balance

This work is devoted to creating formulae for energy bars for sports nutrition, based on the maximum balance in the ratio of proteins, fats and carbohydrates. To create the bars, only natural, nutritionally rich ingredients were used. Forecasting of the nutritional value of formulae various options for and their further evaluation by quality indicators, made it possible to obtain the optimal ratio of components corresponding to high nutritional and energy values and consumer activity.