Document Type : Original Article
Authors
1
_ food technology institute research
2
Department of Specialist Foods and Nutrition, Food Technology Research Institute, Agricultural Research Center
3
Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
4
Food Science and Technology Department, Facualty of Agriculture El-Shatby, Alexandria University, Egypt
Abstract
This study aimed to prepare and evaluate an instant drink for athletes based on protein isolates from cereals and legumes. Three formulations (Formula A, B, and C) were developed with different ratios of legume and cereal protein isolates: 50% legumes and 50% cereals (Formula A), 60% legumes and 40% cereals (Formula B), and 70% legumes and 30% cereals (Formula C). All formulations contained the same proportions of date powder, cinnamon, Arabic gum, salt, and vanillin. The physicochemical properties, minerals content, color measurement, amino acid composition, and sensory properties of the final formulations were assessed. Formula A had the highest levels of protein, certain essential and non-essential amino acids, sodium, potassium, and energy value. In contrast, Formula C had the highest ash and carbohydrate contents, along with elevated levels of minerals like iron, calcium, zinc, and magnesium. Sensory evaluations of the instant drinks prepared at 5%, 10%, and 15% of Formulas A, B, and C indicated that the 5% of Formulas A and B achieved the highest scores in terms of odor, color, overall acceptability, and taste. This study recommends using Formula A as a good source of protein, energy, and amino acid content, and Formula C for its high carbohydrate, and ash contents, in the preparation of an instant functional drink aimed at enhancing athletic performance.
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