title: [Development of soy-based protein candy bars for athletes].
abstract: Two varieties of soy-based candy bars were developed for sportsmen who need a higher protein intake. The two varieties, almond and nut, were covered with chocolate. The ingredients used were isolated soy protein, texturized soy flour, milk solids, cocoa powder, toasted oat, nuts, almonds, authorized flavors, preservants and antioxidants. Controls were carried out in the optimized products, and the results indicate a very good sensory and microbiological quality. The average nutritional composition of both varieties is: 12,4% proteins, 9% lipids and 58,7% carbohydrates, and the caloric value is 375,2 kcal/100 g. A shelf-life study was performed at room temperature with the candy bars packed in an aluminium foil. Determining that the quality remains without significant changes during 30 days for the nut candy, and at least for 60 days for the almond candy bar.
authors.affiliation: Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, U. de Chile.
authors.forename: E
authors.initials: E
authors.lastname: Wittig de Penna
authors.forename: A
authors.initials: A
authors.lastname: Bunger
authors.forename: M
authors.initials: M
authors.lastname: Sansur
authors.forename: L
authors.initials: L
authors.lastname: López
authors.forename: R
authors.initials: R
authors.lastname: Santana
mesh_terms: D000818:Animals; D002182:Candy / Q000032:analysis; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005511:Food Handling; D005519:Food Preservation; D005527:Food, Fortified; D008892:Milk; D009754:Nuts; D013025:Glycine max; D013177:Sports
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins
vernacular_title: Desarrollo de confites proteicos a base de soya para deportistas.