Record Details

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

Indian Agricultural Research Journals

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Field Value
 
Title THE ERGOGENIC POTENTIAL OF AN OAT-BASED ENERGY BAR: A COMPREHENSIVE NUTRITIONAL EVALUATION
 
Creator S. ARCHANA
V. AKHILA
M. R. ANJU
 
Subject Energy bar
Ergogenic aid
Oats
Sensory analysis
Why protein
 
Description 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.
 
Publisher Acharya N. G. Ranga Agricultural University, Guntur
 
Date 2024-03-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/TJRA/article/view/152015
10.58537/jorangrau.2024.52.1.07
 
Source The Journal of Research ANGRAU; Vol. 52 No. 1 (2024): The Journal of Research ANGRAU ; 60-68
0970-0226
10.58537/jorangrau.2024.52.1
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/TJRA/article/view/152015/54644
 
Rights https://creativecommons.org/licenses/by-nc-sa/4.0