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Development of protein bars for functional nutrition | ||
| Caspian Journal of Environmental Sciences | ||
| مقالات آماده انتشار، اصلاح شده برای چاپ، انتشار آنلاین از تاریخ 28 اردیبهشت 1405 اصل مقاله (786.28 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22124/cjes.2026.9614 | ||
| نویسندگان | ||
| Alina Berdaly1؛ Dina Dautkanova* 2؛ Zhibek Ussembayeva2؛ Nurlan Dautkanov2؛ Assemay Kazhymurat2 | ||
| 1Higher School of Textile and Food Engineering, Department of Technology and safety of food products, M. Auezov South Kazakhstan University, Tauke Khan Ave., 5, Shymkent, Republic of Kazakhstan, 160012 | ||
| 2Department of Crop Production Processing, Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238G, Almaty, Republic of Kazakhstan, 050060 | ||
| چکیده | ||
| The object of the present study is fermented soy protein isolate and the quality of protein bars formulated with its incorporation. These products are intended to meet the daily protein requirements for specialized functional purposes across different population groups (children, athletes, students, etc.). The developed bars are ready-to-eat, require no preparation, possess an extended shelf life, and are characterized by enhanced nutritional value. Addressing the challenge of ensuring a stable protein supply for various population groups, including children and athletes, is based on the development of protein bars containing protein levels adequate for physiological needs, particularly in children. This approach aligns with global trends toward safe and healthy nutrition. The study provides data on the chemical composition and nutritional value (including amino acid profiles, mineral composition, and vitamin content) of protein bars enriched with fermented soy protein isolate. An assessment of compliance with recommended protein intake levels was conducted, for instance, for primary school-aged children. In addition, the effect of the combined use of wheat flour and plant-based protein on product quality was evaluated using a scoring system. The findings indicate that protein bars can diversify the diet and contribute to human health due to their nutritional composition and functional potential. The energy value of the developed bars ranged from 369 to 386 kcal per 100 g, which falls within the optimal range for energy-dense products (350-420 kcal). Consumption of a single 50 g portion provides approximately 184-193 kcal, corresponding to 9-10% of the recommended daily energy intake of 2000 kcal. The practical significance of the study lies in the potential application of fermented soy protein isolate in the production of high-protein bars. These outcomes are supported by the developed formulation and processing technology. | ||
| کلیدواژهها | ||
| Plant protein؛ Nutritional value؛ Protein bars؛ School nutrition | ||
| مراجع | ||
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آمار تعداد مشاهده مقاله: 103 تعداد دریافت فایل اصل مقاله: 72 |
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