Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities
Abstract Three energy‐rich protein (ERP) bars were prepared to meet the daily recommended dietary allowance (RDA) for the protein of Pakistani athletes. The bars were developed using dates, cheddar cheese (CC), whey protein isolate (WPI), roasted chickpea flour, and rice flour in different proportio...
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| Format: | Article |
| Language: | English |
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Wiley
2022-04-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.2756 |
| _version_ | 1797807505134321664 |
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| author | Sidra Jabeen Faiqa Javed Navam S. Hettiarachchy Amna Sahar Aysha Sameen Moazzam Rafiq Khan Azhari Siddeeg Ayesha Riaz Rana Muhammad Aadil |
| author_facet | Sidra Jabeen Faiqa Javed Navam S. Hettiarachchy Amna Sahar Aysha Sameen Moazzam Rafiq Khan Azhari Siddeeg Ayesha Riaz Rana Muhammad Aadil |
| author_sort | Sidra Jabeen |
| collection | DOAJ |
| description | Abstract Three energy‐rich protein (ERP) bars were prepared to meet the daily recommended dietary allowance (RDA) for the protein of Pakistani athletes. The bars were developed using dates, cheddar cheese (CC), whey protein isolate (WPI), roasted chickpea flour, and rice flour in different proportions. Bar #1 contained 64 g dates, 16 g dried apricots, 12 g WPI, and 8 g ripened CC. Bar #2 contained the same proportion of these ingredients with an addition of 12.5 g roasted chickpea flour, while bar #3 contained 6.25 g roasted rice and 6.25 g roasted chickpea flour. All the ingredients were homogeneously mixed into paste to form bars weighing 100–110 g per serving size. These bars were studied for the compositional analysis (moisture, protein, and lipid content), protein characterization through sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE), and in vitro determination of the angiotensin I‐converting enzyme (ACE‐I) antihypertensive activity. Moisture and lipid content in bars were 22% and 0.057%–0.313%, respectively, while protein, fiber, and ash contents varied from 22.3% to 23.6%, 6.66 to 5.81, and 2.12% to 2.44%, respectively. The minimum energy content was recorded (272.70 Kcal/100 g) in bar #1 while bar #3 showed the highest energy content 274.65 Kcal/110 g with the addition of (5%) roasted chickpea and rice flour, respectively. Electrophoresis analysis of proteins in bar # 1 (cheese +WPI) showed the four bands at 62, 24, 20, and 12 kDa. Bar #2 (10% roasted chickpea flour) showed some additional bands at 40, 36, 34, and 28 kDa while relatively lower antihypertensive activity than bars #1 and 3. The study revealed that adding 10% roasted chickpea flour (bar #2) increased the protein content and diversity in proteins. It provided 40% proteins to athletes and could be helpful to meet their R.D.A. by consuming two bars/day. |
| first_indexed | 2024-03-13T06:23:30Z |
| format | Article |
| id | doaj.art-393650bae6bd4d93a3434bf12ad22880 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-13T06:23:30Z |
| publishDate | 2022-04-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-393650bae6bd4d93a3434bf12ad228802023-06-09T11:26:01ZengWileyFood Science & Nutrition2048-71772022-04-011041239124710.1002/fsn3.2756Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activitiesSidra Jabeen0Faiqa Javed1Navam S. Hettiarachchy2Amna Sahar3Aysha Sameen4Moazzam Rafiq Khan5Azhari Siddeeg6Ayesha Riaz7Rana Muhammad Aadil8National Institute of Food Science and Technology University of Agriculture Faisalabad PakistanNational Institute of Food Science and Technology University of Agriculture Faisalabad PakistanDepartment of Food Science University of Arkansas Fayetteville Arkansas USANational Institute of Food Science and Technology University of Agriculture Faisalabad PakistanNational Institute of Food Science and Technology University of Agriculture Faisalabad PakistanNational Institute of Food Science and Technology University of Agriculture Faisalabad PakistanDepartment of Food Engineering and Technology Faculty of Engineering and Technology University Gezira Wad Medani SudanInstitute of Home Sciences University of Agriculture Faisalabad PakistanNational Institute of Food Science and Technology University of Agriculture Faisalabad PakistanAbstract Three energy‐rich protein (ERP) bars were prepared to meet the daily recommended dietary allowance (RDA) for the protein of Pakistani athletes. The bars were developed using dates, cheddar cheese (CC), whey protein isolate (WPI), roasted chickpea flour, and rice flour in different proportions. Bar #1 contained 64 g dates, 16 g dried apricots, 12 g WPI, and 8 g ripened CC. Bar #2 contained the same proportion of these ingredients with an addition of 12.5 g roasted chickpea flour, while bar #3 contained 6.25 g roasted rice and 6.25 g roasted chickpea flour. All the ingredients were homogeneously mixed into paste to form bars weighing 100–110 g per serving size. These bars were studied for the compositional analysis (moisture, protein, and lipid content), protein characterization through sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE), and in vitro determination of the angiotensin I‐converting enzyme (ACE‐I) antihypertensive activity. Moisture and lipid content in bars were 22% and 0.057%–0.313%, respectively, while protein, fiber, and ash contents varied from 22.3% to 23.6%, 6.66 to 5.81, and 2.12% to 2.44%, respectively. The minimum energy content was recorded (272.70 Kcal/100 g) in bar #1 while bar #3 showed the highest energy content 274.65 Kcal/110 g with the addition of (5%) roasted chickpea and rice flour, respectively. Electrophoresis analysis of proteins in bar # 1 (cheese +WPI) showed the four bands at 62, 24, 20, and 12 kDa. Bar #2 (10% roasted chickpea flour) showed some additional bands at 40, 36, 34, and 28 kDa while relatively lower antihypertensive activity than bars #1 and 3. The study revealed that adding 10% roasted chickpea flour (bar #2) increased the protein content and diversity in proteins. It provided 40% proteins to athletes and could be helpful to meet their R.D.A. by consuming two bars/day.https://doi.org/10.1002/fsn3.2756ACE‐I activitycheeseenergy‐rich protein barspeptidesproteins |
| spellingShingle | Sidra Jabeen Faiqa Javed Navam S. Hettiarachchy Amna Sahar Aysha Sameen Moazzam Rafiq Khan Azhari Siddeeg Ayesha Riaz Rana Muhammad Aadil Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities Food Science & Nutrition ACE‐I activity cheese energy‐rich protein bars peptides proteins |
| title | Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities |
| title_full | Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities |
| title_fullStr | Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities |
| title_full_unstemmed | Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities |
| title_short | Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities |
| title_sort | development of energy rich protein bars and in vitro determination of angiotensin i converting enzyme inhibitory antihypertensive activities |
| topic | ACE‐I activity cheese energy‐rich protein bars peptides proteins |
| url | https://doi.org/10.1002/fsn3.2756 |
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