Formulation and Development of Spirulina Enriched High Protein Bars for Athletes

Abstract

An athlete requires physical strength, agility, and stamina, and protein is a crucial factor for assessing sports performance. Athletes, marathon runners, and body builders need a higher protein intake of up to 1.5 to 2 gm/kg/day, depending on age and activity level. 20 to 30% of calorie intake should be proteins. The aim of the study is to formulate and develop protein bars infused with functional foods like spirulina, which will be high in protein, targeted at the sportsperson or athletes to meet their requirements. 5 spirulina-based protein bar combinations were created using high-protein and high-fibre ingredients such as whey protein isolate, inulin, and erythritol. Each serving of the protein bars ranged from 50-80 g, providing 15%-30% of energy from protein, at least 3-5 g of fibre, and 1-2 g of spirulina. The recipes varied with sesame seeds, flax seeds, chia seeds, puffed rice, and almonds. The protein bars underwent standardisation in three phases. A semi-trained panel of nutrition experts evaluated the bars using a 9-point hedonic rating scale in each phase, and recipe modifications were made accordingly. In phase 3, the chocolate-coated almond protein bar was deemed the most acceptable and underwent shelf life evaluation, chemical, physical, and microbiological analysis, with data analysed using SPSS version 20. In Phase 1, five energy bars were evaluated for taste, texture, and color, with S-E receiving the highest mean taste rating, followed by S-A, S-D, S-B, and S-C. Overall, S-A, S-D, and S-E were found to be the most acceptable. In Phase 2, S-C (Spirulina + Almonds) was rated highest in taste and texture, making it the best option in terms of overall acceptability. However, S-A had the best color. From all three phases of sensory evaluation, S-A (Spirulina + Almonds - chocolate coated) had the highest mean score for all four sensory attributes, with a ranking scale score also the highest. The protein bar showed no major changes during the 30-day shelf-life analysis, and the taste was acceptable. In Phase 1, five energy bars were evaluated for taste, texture, and color, with S-E receiving the highest mean taste rating, followed by S-A, S-D, S-B, and S-C. Overall, S-A, S-D, and S-E were found to be the most acceptable. In Phase 2, S-C (Spirulina + Almonds) was rated highest in taste and texture, making it the best option in terms of overall acceptability. However, S-A had the best color. From all three phases of sensory evaluation, S-A (Spirulina + Almonds - chocolate coated) had the highest mean score for all four sensory attributes, with a ranking scale score also the highest. The protein bar showed no major changes during the 30-day shelf-life analysis, and the taste was acceptable.