Development of an Anti-Oxidant Rich Nutrient Bar for Track and Field Athletes

Supriya V, Lalitha Ramaswamy

Abstract: Background: The beneficial effects of exercise and a healthy diet are well documented in the general population but poorly understood in athletes previous research in athletes suggests that regular training and an antioxidant-rich diet enhance antioxidant defenses and performance, endurance of athletes. Objective: To formulate an anti-oxidant rich nutri- bar supplement for athletes. Materials and methods: A ready to eat, nutri bar which is anti- oxidant rich was formulated and acceptability tests were done to be supplemented for athletes. Locally available ingredients which are anti-oxidant rich are selected and utilized for the preparation of the bar. Dehydrated carrots, pumpkin seeds, rolled oats, wheat germ, almonds which are have high anti-oxidant content were selected and nutri bar was prepared and organoleptically evaluated. Selected nutrients were analyzed by standardized methods. Results: The scores obtained for organoleptic evaluation show that nutri bar supplement taste, appearance had obtained a mean score of 4.5 out of 5 for overall acceptability and therefore highly acceptable. Nutrient analysis per 100 gms of bar revealed- 525 kcals, 24 gms proteins and 116 mg of total anti-oxidants (using DPPH method) thus confirming that the developed bar is highly nutritious. To meet the requirements of the antioxidants/day two bars (50 gm wt) would be required to be supplemented to the athletes. Conclusion: Sports nutri bar has been widely used in many countries. In India, not many studies have focused on this aspect. Development of a sports nutri bar which is anti- oxidant rich, ready to consume, easy to carry snack would be an ideal supplement for athletes- pre event and post event snack as well.

Keywords: Nutri bar, antioxidants, formulation, athletes, ready- to eat snack

How to Cite?: Supriya V, Lalitha Ramaswamy, "Development of an Anti-Oxidant Rich Nutrient Bar for Track and Field Athletes", Volume 3 Issue 9, September 2014, International Journal of Science and Research (IJSR), Pages: 2404-2406, https://www.ijsr.net/getabstract.php?paperid=SEP14689, DOI: https://dx.doi.org/10.21275/SEP14689

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