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2023 (published: 30.03.2023)
Number 1(55)
Home > Issue > The quality of a protein bar for sports nutrition with fish protein supplements
Nekrasova Yulia O. , Mezenova O. Ya., Andreev M. P.
The quality of a new protein bar for sports nutrition, enriched with fish protein supplements, obtained by hydrolysis of fish scales, was investigated. The objects of the study were two types of protein supplements and the finished product. The paper explores the main indicators of the bar quality. The mass fraction of moisture, fat, and ash was determined according to GOST 5900-2014, GOST 31902-2012 and GOST 5901-2014, the amino acid composition was determined by ion-exchange chromatography, and the mineral composition was determined by atomic absorption spectrometry. The biological value of the additives’ protein and the finished product was determined by the calculation method, structural and mechanical characteristics – using a Brookfield CT3 texture analyzer, organoleptic indicators – on a 100-point scale, microbiological indicators – by standard methods. The peptide-protein and protein-mineral supplements contained 98.8% and 54.1% protein, respectively. The second supplement contained calcium and phosphorus, respectively, 22% and 12%. The amino acid composition of the bar showed the presence of all essential amino acids and glycine, proline, alanine, which are important for the athletes. The mass fraction of protein in the finished bar was 23.5%, which is adequate to 24% of its total energy value and corresponds to high-protein sports nutrition products according to GOST 34006-2016. It has been proven that a bar weighing 60 g is functional in terms of the content of calcium and phosphorus (satisfaction with the daily norm by 44% and 31.4%, respectively), vitamin E and dietary fiber (satisfaction by 22.4% and 58%). The organoleptic analysis revealed its positive perception in all respects and the absence of a fishy aftertaste; the total scoring of the product was 85.75 points. Rational values of rheological parameters were established: limiting shear stress 20–25 kPa, adhesion 200–220 mJ, penetration number 4.7–5.2 mm, elastic modulus 0.08–0.1. According to the results of microbiological studies, the shelf life of protein bars was 28 days.
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Keywords: food proteins; protein bar; sports nutrition; fish protein supplements; functional product quality
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.38:796/799
The quality of a protein bar for sports nutrition with fish protein supplements
The quality of a new protein bar for sports nutrition, enriched with fish protein supplements, obtained by hydrolysis of fish scales, was investigated. The objects of the study were two types of protein supplements and the finished product. The paper explores the main indicators of the bar quality. The mass fraction of moisture, fat, and ash was determined according to GOST 5900-2014, GOST 31902-2012 and GOST 5901-2014, the amino acid composition was determined by ion-exchange chromatography, and the mineral composition was determined by atomic absorption spectrometry. The biological value of the additives’ protein and the finished product was determined by the calculation method, structural and mechanical characteristics – using a Brookfield CT3 texture analyzer, organoleptic indicators – on a 100-point scale, microbiological indicators – by standard methods. The peptide-protein and protein-mineral supplements contained 98.8% and 54.1% protein, respectively. The second supplement contained calcium and phosphorus, respectively, 22% and 12%. The amino acid composition of the bar showed the presence of all essential amino acids and glycine, proline, alanine, which are important for the athletes. The mass fraction of protein in the finished bar was 23.5%, which is adequate to 24% of its total energy value and corresponds to high-protein sports nutrition products according to GOST 34006-2016. It has been proven that a bar weighing 60 g is functional in terms of the content of calcium and phosphorus (satisfaction with the daily norm by 44% and 31.4%, respectively), vitamin E and dietary fiber (satisfaction by 22.4% and 58%). The organoleptic analysis revealed its positive perception in all respects and the absence of a fishy aftertaste; the total scoring of the product was 85.75 points. Rational values of rheological parameters were established: limiting shear stress 20–25 kPa, adhesion 200–220 mJ, penetration number 4.7–5.2 mm, elastic modulus 0.08–0.1. According to the results of microbiological studies, the shelf life of protein bars was 28 days.
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Keywords: food proteins; protein bar; sports nutrition; fish protein supplements; functional product quality
DOI 10.17586/2310-1164-2023-16-1-10-20
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License