THE ERGOGENIC POTENTIAL OF AN OAT-BASED ENERGY BAR: A COMPREHENSIVE NUTRITIONAL EVALUATION


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Authors

  • S. ARCHANA College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University,Pookode, Wayanad – 673576
  • V. AKHILA College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University,Pookode, Wayanad – 673576
  • M. R. ANJU College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University,Pookode, Wayanad – 673576

https://doi.org/10.58537/jorangrau.2024.52.1.07

Keywords:

Energy bar, Ergogenic aid, Oats, Sensory analysis, Why protein

Abstract

The study was conducted during the year 2022 and the objective was to develop a minimally processed energy bar using peanuts, oats, whey, dates, and pumpkin seeds. The ideal composition of the energy bar was determined as a combination of 60% oats and 40% peanuts, based on the sensory analysis. The energy bar exhibited a moisture content of approximately 10%, ash content of 1.55%, crude fat content of 16.42%, crude fibre content of 3.73%, and crude protein content of 20.83%. The energy value was calculated as 213.13 kcal per serving. The hardness value of the energy bar was found to be 150 ± 0.870 N. The nutritional analysis of this minimally processed energy bar suggested it is a convenient and functional ergogenic aid for health-conscious people, particularly athletes, and active individuals.

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Submitted

25-05-2024

Published

31-03-2024

How to Cite

S. ARCHANA, & V. AKHILA. (2024). THE ERGOGENIC POTENTIAL OF AN OAT-BASED ENERGY BAR: A COMPREHENSIVE NUTRITIONAL EVALUATION. The Journal of Research ANGRAU, 52(1), 60-68. https://doi.org/10.58537/jorangrau.2024.52.1.07

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