EVALUATION OF ENERGY AND NUTRIENT CONTENT OF PROTEIN BARS SOLD IN TURKEY

Öz

Objective: The aim of this study is to examine the nutritional labels of protein bars in terms of their energy and nutrient contents. Materials and Methods: In this study, the label information of a total of 65 protein bars from 10 different brands sold in Turkey was examined in detail, and the energy, macro, and micronutrient contents were evaluated. The label information of the protein bars was transferred to the Excel 16.0 program for evaluation, and the SPSS 22.0 statistical program was used for the statistical analysis of the data. Findings: The average energy, protein, and fat content per 100 grams of the protein bars examined in the study were 373.90±42.14 kcal, 26.67±7.06 g, and 26.67±7.06 g, respectively. 56.9% of the examined protein bars contain sweeteners, while 43.1% do not. It has been determined that whey protein, palm oil, and dates are used in the highest proportions as sources of protein, fat, and fruit in protein bars. It has been determined that different types and amounts of vitamins, minerals, prebiotics, and functional components are added to protein bars. Conclusion: Protein bars have become popular in recent years and stand out as a snack due to their protein content per serving. It is important for individuals consuming protein bars to make their selections based on the amounts of fat, saturated fat, and added sugars declared on the product labels.

Anahtar Kelimeler

• Protein bar
• food label
• energy
• macro and micronutrient

TÜRKİYE’DE SATIŞA SUNULAN PROTEİN BARLARIN ENERJİ VE BESİN ÖGESİ İÇERİKLERİNİN DEĞERLENDİRİLMESİ

Öz

Amaç: Bu çalışmada, protein barların besin etiketlerinin enerji ve besin ögesi içerikleri bakımından incelenmesi amaçlanmıştır. Gereç ve Yöntem: Bu çalışmada, Türkiye’de satışa sunulan 10 farklı markaya ait toplam 65 adet protein barın etiket bilgileri detaylı olarak incelenerek enerji, makro ve mikro besin ögesi içerikleri değerlendirilmiştir. Protein barların etiket bilgileri Excel 16.0 programına aktarılarak değerlendirilmiş ve verilerin istatistiksel analizinde SPSS 22.0 istatistik programı kullanılmıştır. Bulgular: Çalışmada incelenen protein barların 100 gramlarındaki ortalama enerji, protein ve yağ içeriği, sırasıyla, 373,90±42,14 kkal, 26,67±7,06 g ve 26,67±7,06 g’dır. İncelenen protein barların %56,9’u tatlandırıcı içerirken %43,1’i tatlandırıcı içermemektedir. Protein barlarda protein, yağ ve meyve kaynağı olarak en yüksek oranla peynir altı suyu proteini, palm yağı ve hurma kullanıldığı saptanmıştır. Farklı tür ve miktarlarda vitamin, mineral, prebiyotik ve fonksiyonel bileşenlerin protein barlara ilave edildiği belirlenmiştir. Sonuç: Protein barlar, son yıllarda popüler hale gelen, bir porsiyonundaki protein içeriğiyle atıştırmalık olarak tercih edilmesi sebebiyle dikkat çeken bir yiyecektir. Protein bar tüketecek olan bireylerin ürünlerin etiketlerinde beyan edilen özellikle yağ, doymuş yağ ve eklenmiş şeker miktarlarını dikkate alarak seçim yapmaları önemlidir. Anahtar Kelimeler: Protein bar, besin etiketi, enerji, makro ve mikro besin ögesi

Anahtar Kelimeler

• Protein bar
• besin etiketi
• enerji
• makro ve mikro besin ögesi

Kaynakça

1. 1. Małecki J, Tomasevic I, Djekic I, Sołowiej BG. The effect of protein source on the physicochemical, nutritional properties and microstructure of high-protein bars ıntended for physically active people. Foods. 2020; 9(10):1467.
2. 2. Małecki J, Terpiłowski K, Nastaj M, Sołowiej BG. Physicochemical, nutritional, microstructural, surface and sensory properties of a model high-protein bars ıntended for athletes depending on the type of protein and syrup used. Int. J Environ. Res. Public Health. 2022; 19(7):3923.
3. 3. Jiang Z, Wang K, Zhao X, Li J, Yu R, Fu R, He Y. et al. High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage, Food Control. 2021, Volume 127.
4. 4. Keefer HRM, Nishku S, Gerard PD, Drake MA. Role of sweeteners on temporality and bar hardening of protein bars. Int. J. Dairy Sci. 2020; 103(7): 6032-53.
5. 5. Gümüş AB, Yardımcı, H. Üniversite öğrencilerinin günlük besin ögesi alımlarının akdeniz diyeti kalite indeksi ile ilişkisi. Adıyaman Üniversitesi Sağlık Bilimleri Dergisi. 2020; 6(2): 167-73.
6. 6. Değerli C, El SN. Optimum beslenmede sağlıklı atıştırmalıkların yeri. Gıda. 2019; 44(6): 988-99.
7. 7. Saygı YB, Mankan E, Ceylan Z, Çelik Ş, Uçkan Çakır, M. Snack barlar ve tüketim eğilimleri. Türk Turizm Araştırmaları Dergisi. 2022; 6(3): 607–27.
8. 8. Garipağaoğlu M, Yoldaş H. Çocuk beslenmesi ve sağlıklı atıştırmalıklar. Klinik Tıp Pediatri Dergisi. 2019; 11 (5):255-61.

9. 9. Pillitteri JL, Shiffman S, Rohay JM, Harkins AM, Burton SL, Wadden TA. Use of dietary supplements for weight loss in the United States: results of a national survey. Obesity. 2008; 16(4):790–796.
10. 10. Laddu D, Dow C, Hingle M, Thomson, C, Going, S. A Review of evidence-based strategies to treat obesity in adults. Nutr. Clin. Pract. 2011; 26(5):512–25.
11. 11. Giezenaar C, Trahair LG, Luscombe-Marsh ND, Hausken T, Standfield S, Jones KL. et al. Effects of randomized whey-protein loads on energy intake, appetite, gastric emptying, and plasma gut-hormone concentrations in older men and women. Am. J. Clin. Nutr. 2017; 106(3):865–77.
12. 12. Lu N, Zhang L, Zhang X, Li J, Labuza TP, Zhou P. Molecular migration in high-protein intermediate-moisture foods during the early stage of storage: Variations between dairy and soy proteins and effects on texture. Food Res. Int. 2016; 82(4):34-43.
13. 13. Rao Q, Kamdar AK, Guo M, Labuza TP, Effect of bovine casein and its hydrolysates on hardening in protein dough model systems during storage. Food Control. 2016; 60(2):621-28.
14. 14. Khalesi M, FitzGerald RJ. Insolubility in milk protein concentrates: Potential causes and strategies to minimize its occurrence. Crit. Rev. Food Sci. Nutr. 2022; 62(25):6973-89.
15. 15. Banach JC, Clark S, Lamsal BP. Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates. Food Sci. Tech. 2014; 56(1):77– 86.
16. 16. Chang C, Li X, Li J, Niu F, Zhang M, Zhou B. et al. Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein. Food Hydrocoll. 2017; 65:87-95.
17. 17. Razi SM, Fahim H, Amirabadi S, Rashidinejad A. An overview of the functional properties of egg white proteins and their application in the food industry. Food Hydrocoll. 2023; 135:108-83.
18. 18. Paulsen PV. Isolated soy protein usage in beverages. Editor(s): Paquin P. In woodhead publishing series in food science, technology and nutrition, functional and speciality beverage technology, Woodhead publishing, 2009, p:318-345.
19. 19. Ali, A., Lee, S.J., Rutherfurd-Markwick, KJ. Sports and exercise supplements. In: Deeth HC, Bansal N, eds. Whey protein from milk to medicine. London 2019: p:579-635.
20. 20. Sadigova MK, Buhovets VA, Belova, MV, Rysmuhambetova GE. Technology solutions in case of using chickpea flour in industrial bakery, Scientific Study & Research. Chemistry & Chemical engineering. Biotechnology. Food Ind. 2018;19(2):169–180.
21. 21. Yazdanpanah S, Ansarifard S, Hasani M. Development of novel gluten-free sausage based on chickpea, corn flour, and HPMC. Int. J. Food Sci. 2022;(1) 3616887.
22. 22. Duman E, Keser A. Palm yağı ve sağlık üzerine etkileri. Süleyman Demirel Üniversitesi Sağlık Bilimleri Dergisi. 2018;9(3):54-8.
23. 23. Çakmakçı S, Kahyaoğlu DT. Effects of Fatty Acids on Health and Nutrition. Turk.Bilimsel Derleme Dergisi. 2012;(2):133-37.
24. 24. Güneş E, Biçer Bayram Ş, Erçetin HK. Palm Yağının İn Vivo Kullanımı. UCBAD. 2019;2(2):61-8.
25. 25. Behrens M, Meyerhof W, Hellfritsch C, Hofmann T. Sweet and umami taste: natural products, their chemosensory targets, and beyond. Angewandte Chemie (International ed. in English). 2011; 50(10):2220–42.
26. 26. McCain HR, Kaliappan S, Drake MA. Invited review: Sugar reduction in dairy products. J. Dairy Sci. 2018;101(10), 8619–8640.
27. 27. Wagoner TB, McCain HR, Foegeding, EA, Drake MA. Food texture and sweetener type modify sweetness perception in whey protein-based model foods. J. Sens. Stud. 2018;33(4) 12333.
28. 28. Wilkinson C, Dijksterhuis GB, Minekus M. From food structure to texture. Trends Food Sci. Technol. 2000; 11(12):442-50
29. 29. Kearsley MW, Deis RC. Sweeteners and sugar alternatives in food technology. Editor: Wiley J. Sons, Ltd, Chichester, United Kingdom 2012, p:295–308.
30. 30. Thabuis C, Cazaubiel M, Pichelin M, Wils D, Guerin-Deremaux L. Short-term digestive tolerance of chocolate formulated with maltitol in children. Int. J. Food Sci. Nutr. 2010; 61(7):728–38.
31. 31. Zhou X, Wang M, Zhang L, Liu Z, Su C, Wu M. et al. Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage. Food Sci. Tech. 2022; Vol.163, 113607, ISSN 0023-6438.
32. 32. Portmann MO, Kilcast D. Psychopysical characterization of new sweeteners of commercial impotance for the EC food industry. Food Chem. 1996; 56(3):291–302.
33. 33. Thabuis C, Rodriguez B, Gala T, Salvi A, Parashuraman M, Wils D, Guerin-Deremaux L. Evalution of glycemic and insulinemic responses of maltitol in Indian healthy volunteers. Int. J. Diabetes Dev. Ctries. 2015; 35,482–87.
34. 34. Hussain MI, Farooq M, Syed QA. Nutritional and biological characteristics of the date palm fruit (Phoenix dactylifera L.) A review. Food Bio. Sci. 2020;34, 100509.
35. 35. Kaushik B, Sharma J, Kumar P, Shourie, A. Phytochemical properties and pharmacological role of plants: secondary metabolites. Biosci. Biotech. Res. Asia. 2021;18(1):23.
36. 36. Fernández-López J, Viuda-Martos M, Sayas-Barberá E, Navarro-Rodríguez C, Pérez-Álvarez JÁ. Biological, nutritive, functional and healthy potential of date palm fruit (Phoenix dactylifera L.): Current research and future prospects. Agronomy. 2022;12(4), 876.
37. 37. Razali NSM, Wenyin B, Arjunan RD, Hashim H, Abdullah A. Total phenolic content and antioxidant activities of date fruit extracts. Malaysian App. Bio. J. 2019; 48(2):103-108.
38. 38. Ibrahim SA, Fidan H, Aljaloud SO, Stankov S, Ivanov G. Application of date (Phoenix dactylifera L.) fruit in the composition of a novel snack bar. Foods (Basel, Switzerland). 2021;10(5), 918.
39. 39. Gürsul Aktağ I, Gökmen V. Acrylamide formation in apple juice concentrates during storage. J. Food Comp. Analy. 2023; Vol.21,105413, ISSN 0889-1575.