High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study

This study was focused on the creation of high-protein bars formulated using whey protein isolate (24%) and soy protein isolate (6%) as the sources of proteins; oat flakes and inulin, both abundant in dietary fibres, and creatine monohydrate and other minor ingredients (vitamin and mineral mixture,...

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Autores principales:	Pavle Jovanov, Marijana Sakač, Mihaela Jurdana, Zala Jenko Pražnikar, Saša Kenig, Miroslav Hadnađev, Tadeja Jakus, Ana Petelin, Dubravka Škrobot, Aleksandar Marić
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	high-protein bar quality sensory properties dietary intervention study health beneficial effects Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/b8a9bf4e3008473f80300a5733914136
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spelling	oai:doaj.org-article:b8a9bf4e3008473f80300a57339141362021-11-25T17:33:37ZHigh-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study10.3390/foods101126282304-8158https://doaj.org/article/b8a9bf4e3008473f80300a57339141362021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2628https://doaj.org/toc/2304-8158This study was focused on the creation of high-protein bars formulated using whey protein isolate (24%) and soy protein isolate (6%) as the sources of proteins; oat flakes and inulin, both abundant in dietary fibres, and creatine monohydrate and other minor ingredients (vitamin and mineral mixture, potassium sorbate) to achieve the requirements for a meal replacement formula for physically active people. The nutritional profile of the high-protein bar was examined (energy 1215 kJ/288 kcal; protein 34.1 ± 0.20 g, fat 6.01 ± 0.13 g of which was saturated 3.12 ± 0.08 g, fibre 3.10 ± 0.17 g carbohydrate 23.0 ± 0.16 g of which sugars 1.50 ± 0.19 g and starch 21.5 ± 0.11 g in 100 g), and sensory properties with instrumental parameters (texture and colour) were determined and compared with bars commercially available on the market. The created high-protein bar was sensorily acceptable in comparison to other commercially available bars. The dietary intervention study was conducted on elite athletes (professional handball players) to evaluate effects of created versus control bar consumption on their metabolic parameters. The baseline characteristics (mean age, body mass index (BMI), fat mass, muscle mass, lean mass and fat percentage) of the athletes (8) were determined at the start of the study. The cross-over intervention study was organized in two successive phases (5 days each) with a seven-day long washout period between phases. Bars were consumed after the afternoon training unit. Blood samples were collected at the start and the end of the intervention study to analyse the metabolic profiles of the athletes. Serum levels of high-density cholesterol (HDL), low-density cholesterol (LDL) and total cholesterol (HOL), glucose, triacylglycerides (TAG), total and direct bilirubin, creatine kinase (CK), aspartate aminotransferase (AST) and lactate dehydrogenase (LDH) were measured. The results showed that bar consumption significantly decreased serum aspartate transaminase (AST) and lactate dehydrogenase (LDH) and increased total and direct bilirubin levels, suggesting lower exercise-induced muscle damage and increased antioxidative response, respectively. Therefore, it can be concluded that the consumption of the created high-protein bar was able to improve physiological adaptation after training.Pavle JovanovMarijana SakačMihaela JurdanaZala Jenko PražnikarSaša KenigMiroslav HadnađevTadeja JakusAna PetelinDubravka ŠkrobotAleksandar MarićMDPI AGarticlehigh-protein barqualitysensory propertiesdietary intervention studyhealth beneficial effectsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2628, p 2628 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	high-protein bar quality sensory properties dietary intervention study health beneficial effects Chemical technology TP1-1185
spellingShingle	high-protein bar quality sensory properties dietary intervention study health beneficial effects Chemical technology TP1-1185 Pavle Jovanov Marijana Sakač Mihaela Jurdana Zala Jenko Pražnikar Saša Kenig Miroslav Hadnađev Tadeja Jakus Ana Petelin Dubravka Škrobot Aleksandar Marić High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study
description	This study was focused on the creation of high-protein bars formulated using whey protein isolate (24%) and soy protein isolate (6%) as the sources of proteins; oat flakes and inulin, both abundant in dietary fibres, and creatine monohydrate and other minor ingredients (vitamin and mineral mixture, potassium sorbate) to achieve the requirements for a meal replacement formula for physically active people. The nutritional profile of the high-protein bar was examined (energy 1215 kJ/288 kcal; protein 34.1 ± 0.20 g, fat 6.01 ± 0.13 g of which was saturated 3.12 ± 0.08 g, fibre 3.10 ± 0.17 g carbohydrate 23.0 ± 0.16 g of which sugars 1.50 ± 0.19 g and starch 21.5 ± 0.11 g in 100 g), and sensory properties with instrumental parameters (texture and colour) were determined and compared with bars commercially available on the market. The created high-protein bar was sensorily acceptable in comparison to other commercially available bars. The dietary intervention study was conducted on elite athletes (professional handball players) to evaluate effects of created versus control bar consumption on their metabolic parameters. The baseline characteristics (mean age, body mass index (BMI), fat mass, muscle mass, lean mass and fat percentage) of the athletes (8) were determined at the start of the study. The cross-over intervention study was organized in two successive phases (5 days each) with a seven-day long washout period between phases. Bars were consumed after the afternoon training unit. Blood samples were collected at the start and the end of the intervention study to analyse the metabolic profiles of the athletes. Serum levels of high-density cholesterol (HDL), low-density cholesterol (LDL) and total cholesterol (HOL), glucose, triacylglycerides (TAG), total and direct bilirubin, creatine kinase (CK), aspartate aminotransferase (AST) and lactate dehydrogenase (LDH) were measured. The results showed that bar consumption significantly decreased serum aspartate transaminase (AST) and lactate dehydrogenase (LDH) and increased total and direct bilirubin levels, suggesting lower exercise-induced muscle damage and increased antioxidative response, respectively. Therefore, it can be concluded that the consumption of the created high-protein bar was able to improve physiological adaptation after training.
format	article
author	Pavle Jovanov Marijana Sakač Mihaela Jurdana Zala Jenko Pražnikar Saša Kenig Miroslav Hadnađev Tadeja Jakus Ana Petelin Dubravka Škrobot Aleksandar Marić
author_facet	Pavle Jovanov Marijana Sakač Mihaela Jurdana Zala Jenko Pražnikar Saša Kenig Miroslav Hadnađev Tadeja Jakus Ana Petelin Dubravka Škrobot Aleksandar Marić
author_sort	Pavle Jovanov
title	High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study
title_short	High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study
title_full	High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study
title_fullStr	High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study
title_full_unstemmed	High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study
title_sort	high-protein bar as a meal replacement in elite sports nutrition: a pilot study
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/b8a9bf4e3008473f80300a5733914136
work_keys_str_mv	AT pavlejovanov highproteinbarasamealreplacementinelitesportsnutritionapilotstudy AT marijanasakac highproteinbarasamealreplacementinelitesportsnutritionapilotstudy AT mihaelajurdana highproteinbarasamealreplacementinelitesportsnutritionapilotstudy AT zalajenkopraznikar highproteinbarasamealreplacementinelitesportsnutritionapilotstudy AT sasakenig highproteinbarasamealreplacementinelitesportsnutritionapilotstudy AT miroslavhadnađev highproteinbarasamealreplacementinelitesportsnutritionapilotstudy AT tadejajakus highproteinbarasamealreplacementinelitesportsnutritionapilotstudy AT anapetelin highproteinbarasamealreplacementinelitesportsnutritionapilotstudy AT dubravkaskrobot highproteinbarasamealreplacementinelitesportsnutritionapilotstudy AT aleksandarmaric highproteinbarasamealreplacementinelitesportsnutritionapilotstudy
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High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study

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