Influence of amaranth and melon seeds on the nutritional composition of an energy bar

Energy bars are considered a healthy food alternative due to the different properties attributed to them. The research aimed to evaluate the influence of amaranth and melon seeds on the nutritional composition of an energy bar intended for human consumption. A unifactorial design with three treatments T1 (45% amaranth, 15% melon seeds), T2 (30% amaranth, 30% melon seeds), T3 (15% amaranth, 45% melon seeds) was used to prepare the bars. energetic. Proximal analysis of protein, ash, fat, fiber, moisture, carbohydrates, and energy were performed on each of the formulations. A sensory evaluation of each of the treatments was carried out in which the attributes of smell, color, flavor, texture and general appearance were evaluated; A total of 20 untrained panelists were used for this. The results were analyzed with the statistical program InfoStat. The proximal analysis shows that the content of protein, ash and fiber was higher in the T2 treatment with a total of 11.03%, 12.59% and 13.43%, respectively. The fat, moisture and energy contents were higher in the T3 treatment with a total of 13.74%, 5.62% and 3820.85%. While the highest carbohydrate content was presented in treatment T1 with 67.14%. The evaluation of the organoleptic properties of taste, smell, color, texture and general appearance was better in the T3 treatment. The inclusion of the different levels of amaranth flour and melon seeds showed favorable results of the proximal and sensory characteristics (color, smell, flavor, texture and general appearance).

An Intermittent Fasting Mimicking Nutrition Bar Extends Physiologic Ketosis in Time Restricted Eating: A Randomized, Controlled, Parallel-Arm Study

There has been increasing interest in time-restricted eating to attain intermittent fasting’s metabolic benefits. However, a more extended daily fast poses many challenges. This study was designed to evaluate the effects of a 200-calorie fasting-mimicking diet (FMD) energy bar formulated to prolong ketogenesis and mitigate fasting-associated side effects. A randomized, controlled study was conducted comparing the impact of consuming an FMD bar vs. continued water fast, after a 15-h overnight fast. Subjects in the FMD group showed a 3-h postprandial beta-hydroxybutyrate (BHB) level and 4-h postprandial BHB area under the curve (AUC0–4) that were non-inferior to those who continued with the water fast (p = 0.891 and p = 0.377, respectively). The postprandial glucose AUC0–4 in the FMD group was non-inferior to that in the water fast group (p = 0.899). A breakfast group served as a control, which confirmed that the instrument used in home glucose and ketone monitoring functioned as expected. The results indicate that FMD bar consumption does not interfere with the physiological ketogenesis associated with overnight fasting and could be used to facilitate the practice of time-restricted eating or intermittent fasting.

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%.

Physicochemical properties and sensory acceptance of Canavalia ensiformis tempeh energy bar

The food industry needs a creative approach to innovation in order to produce revolutionary materials, innovations and fresh, nutritious, sustainable food products. Tempeh is a traditional meal prepared using Rhizopus oligosporus to ferment dehulled and cooked soybeans to a compact and sliceable cake. Because of their high content of proteins, carbohydrates, lipids, and minerals, energy bars are snacks offering good sensory and nutritional properties. Canavalia ensiformis (Kacang Koro), is an underutilised legume that contains up to 32% of protein. To our knowledge, no prior studies have studied regarding tempeh and energy bars, especially in Malaysia. This research aimed to evaluate both the physicochemical properties and sensory acceptance of the C. ensiformis tempeh energy bar. Energy bars of six formulations (Formulation A – E) were produced using different percentages of C. ensiformis tempeh namely 0%, 4.8%, 9.5%, 14.3%, 19.0% and 23.8%. The physical characteristics of the energy bar were analysed based on colour profile analysis, texture analysis and also the pH value, while the chemical characteristics were analysed based on proximate analysis, calories, mineral content, and toxicity analysis. The results showed that the energy bars consist of moisture content of 9.29-13.09%, ash of 0.99-1.56%, crude fibre of 1.82-7.27%, protein of 4.93-10.34%, crude fat of 12.36-15.97%, carbohydrate of 58.91-64.94%, and calorie content of 4627.55 - 5267.80 cal. Energy bars with 23.8% of C. ensiformis tempeh exhibited highest in moisture and protein, moderate in ash and fibre and showed no significance in carbohydrate and fat contents. The taste and overall acceptability indicate that formulation A showed the best acceptance among the prepared formulations. The utilization C. ensiformis tempeh could diversify the usage of C. ensiformis in the food industry, hence promoting their application.

The effects of different pre-treatments on the physicochemical composition and sensory acceptability of ‘Kacang Koro’ energy bar

Every good food comes with its negative side, and ‘Kacang Koro’ is one of them. Although ‘Kacang Koro’ contains a lot of protein, it also has a negative side, such as an anti-nutritional factor. These anti-nutrient factors need to be removed in order to produce nutritious food. This study was aimed to determine the effect of pre-treatment (soaking, soaking-boiling, soaking-roasting, soaking-microwave) on physicochemical composition and sensory acceptability in ‘Kacang Koro’ energy bar. The energy bars were subjected to physical analyses, proximate analysis, calorie content, phytochemical analyses and sensory analysis. All the different treatments of ‘Kacang Koro’ energy bar showed moisture content of 8.29 - 12.42%, ash of 1.09 - 1.11%, crude protein of 7.51 - 10.14%, crude fat of 12.75 - 17.77%, crude fibre of 2.78 - 3.62%, and carbohydrate of 57.19 - 63.91%. The calorie content was found to be 484.81 - 511.29 kcal/100 g. The oxalate content in all ‘Kacang Koro’ pre-treated is ranged between 29.81 - 45.1 mg/kg. The phytic acid content is between 0.15% - 0.37% and the tannin content is in the range of 25.53 L - 52.30 mg GAE/L. Energy bar with soaking-microwave pretreated ‘Kacang Koro’ has higher value in crude protein, crude fat, and crude fibre but moderate in moisture and carbohydrate content, meanwhile lower in ash content. Sensory acceptability tests showed the sweetness, taste and overall acceptability of the samples were significantly different between ‘Kacang Koro’ energy bars using soaking compared to soaking-microwave pretreatment. The pre-treatment of ‘Kacang Koro’ may boost the use of these ‘Kacang Koro’ in the food industry and promote their application.

The Effect of Nutrient-Dense Foods in Older, Elite Pickleball Athletes

Pickleball is a rapidly growing sport, especially among older individuals. Competitive players are elite athletes like those of any other sport, and nutritional information is lacking. The purpose of this two-week, single-arm, prospective study was to determine if elite pickleball athletes can improve quality of life with nutrient-dense foods. Subjects, with an average age of 55 ± 8 years, were recruited at a competition and were all avid players. Three nutrient-dense foods were provided daily – a brain-enhancing shake to improve focus, a bar to increase energy, and a hot meal to help with endurance and recovery. Ten, general quality of life questions used a rating system of 1 to 5, with 5 being the best. Four pickleball-targeted questions were asked using Yes (noticed a change) or No (no change). Three of these four were also asked using the numeric rating system. During week 1, about half of the participants (47%; 7/15) consumed one brain-enhancing product daily, but more consumed one energy bar daily (80%; 12/15) and the meals (60%; 9/15). At week 2, fewer participants consumed the one brain-enhancing shake daily (13%) and one meal daily (20%); but all consumed one energy bar each day. Participants engaged in exercise more than 500 minutes each week. For the ten general quality of life indicators, the range of the percentage change that showed improvement was 8% to 27%. Only Gastrointestinal issues worsened by 23%. The greatest improvements were seen in: Sleeping better (27%), Feeling full (24%), and Passion (21%). The four pickleball-targeted quality of life questions improved: 40% had better Endurance and Recovery; 33% had more Energy; and 27% had better Focus. The three questions that were asked using both systems showed similar improvements. The ability to improve quality of life in elite athletes exceeds what others have found. In summary, nutrient-dense foods can be readily incorporated into the lives of older, elite pickleball athletes and improve quality of life indicators.