University of Agriculture, Faisalabad

National Institute of Food Sciences and Technology

(Synopsis for Msc. Hons.)

TITLE: Production of dairy based energy bar

Name of Student: Waqas Tariq

Registration No: 2005-ag-1638

Abstract

Energy bars are supplemental bars containing cereals and other high energy foods
targeted at people that require quick and easy to digest energy but do not have time for a
meal. They are different from energy drinks, which contain caffeine, whereas bars
provide food energy. They typically contain a healthy combination of fats, carbohydrates
and proteins and mostly consumed by militants and athletes. There are many different
varieties of these bars available, and choosing one will depend on personal preference
and your reason for wanting an energy bar. Some of these bars can be used as meal
replacements and others are meant to be used as a means to replace nutrients that you
may have lost during exercise. Providing additional calories in the form of an energy bar
to endurance athletes will increase performance and muscle re-synthesis, reduce muscle
breakdown, and shorten recovery time. An energy bar containing a blend of dairy
proteins and carbohydrates will create a product with superior functionality, including
bioactive and immunity enhancing properties from dairy derived ingredients. On the basis
of all above mentioned advantages of energy bar we are also conducting an experiment
on preparation of a dairy based energy bar which can be used by the militants to help
them to acquire a quick energy in the form of this energy. This bar will be full of
nutrients which are required for quick overcome to fatigue, reduce muscle breakdown,
and shorten recovery time. In order to meet requirements of nutrition in the energy bar we
will use skimmed milk powder, whole milk powder, whey protein concentrate, dried
apricot, dried fig, gram flour and dates. This energy bar will be prepared in the National
Institute of Food science in dairy lab.
 UNIVERSITY OF AGRICULTURE, FAISALABAD
National Institute of Food Sciences and Technology
(Synopsis for Msc( Hons). Degree in Food Sciences and Technology)

Personal:-
Name : Waqas Tariq
Regd. No. : 2005-ag-1638
Supervisor : Dr. Nuzhat Huma

Supervisory Committee:-
1. Dr. Nuzhat Huma : (Chairman)
2. Dr. Tahir Zahoor : (Member)
3. Dr. Mehrunisa : (Member)

Introduction
In the past mainly food production has been directed toward cost reduction and yield
improvement, while nutritive aspects yet ignored. This criteria has recently been altered
and the challenge for the food scientist and nutritionist in the last few years has been to
produce more nutritious food products, adapting to opportunities market segmentation,
convenience aspects and increase product quality so food manufacturers are seeking new
technologies and raw materials, not always the conventional ones, while trying to keep
the acceptance as close as possible to that of traditional foods( Loey et al., 1996;
Cardoso-Santiago et al., 2001). Nutrition bars are among the easiest products to fortify.
They have an easy dry mixing stage, low thermal processing (if any), and they generally
utilize opaque laminate packaging (Hazen 2009). A consideration that should be taken
into account with an RTE bar is that protein metabolism requires more water than either
lipids or carbohydrates (Lemon 1987). The form and source of protein in a food product
is of great importance, in that it must appeal to the target market, meet nutritional
objectives and function appropriately in the formula (Hazen 2008).
During combat or regular training soldiers expend from (3109 kcal to 7131kcal) per day
while consuming on average only 3000kcals per day (Tharion et al. 2005). There are
many reasons for these extreme dietary deficiencies including: loss of appetite, lack of
time and portability issues. If not properly addressed, this energy imbalance can lead to
loss in lean muscle mass, and impaired physical and cognitive performance (Marriott
1995). Diarrhea and other gastrointestinal problems have been associated with both
military personnel and endurance athletes. The causes of these problems have been linked
to stress, nutrition, and the physiological effect of exercise on the digestive system. One
hypothesis is that during periods of extreme exertion blood flow is directed toward the
active muscles, thus temporarily dehydrating the gut and increasing its sensitivity to
stress (Ha and Zemel 2003).
Dairy products have historically been associated with gut health and research has
identified whey protein as one contributing factor. Whey proteins provide
glycomacropeptides that are potentially utilized as prebiotics, which stimulate the growth
of probiotics. Glycomacropeptides may also activate cholecystokinin which has many
physiological effects such as the regulation of food intake and the release of pancreatic
enzymes (Dockray 2009). Milk also contains prebiotics and is commonly associated with
Lactic acid bacteria (Hazen 2009). There is a long-standing theory held by many athletes,
coaches, supplement companies, and nutritionists that athletes need additional dietary
protein. The logic being that proteins and amino acids are responsible for the synthesis
and replacement of the structures associated with exercise and muscle building (Nemet
and Eliakim 2007).
Dried apricots provides 55 mg calcium, 32 mg magnesium, 71 mg phosphorus, 2.66 mg
iron, 10 mg sodium and 1162 mg potassium per 100 g edible portion. They also contain
thiamin riboflavin, niacin, vitamin A and vitamin C(USDA, 2008). Dates have high
percentage of dietary fiber, fat comprising fatty acids of 14 types and have high
percentage of digestive carbohydrates (Al. Shahib and Marshall, 2003).

Review of literature
Dairy protein, in particular whey protein, appears to be best suited for a protein bar
product. In addition to their nutritional properties, whey proteins have critical functional
properties that make them practical in bar formulations. They retain moisture, have a
mild flavor, contribute to extended shelf life, lead to reduced cooking/baking losses, and
can be used to replace carbohydrates (Runestad 2004).
Much of the disagreement on the effects of combining protein with carbohydrates for
improved recovery is due to the quantity of protein or carbohydrates provided and the
style and extent of the exercise, as well as the method of measurement. In a study that
resulted in a zero net gain in muscle glycogen synthesis, blood insulin levels increased
when protein and carbohydrates were administered (Jentjens et al. 2001). Yet other
studies found a net gain in muscle synthesis if protein was included in the supplements
(Zawadzki et al. 1992; Kimball et al. 2002).
The effect of a negative energy balance has been investigated by numerous studies over
the years. Observations include, but are not limited to: large losses in body mass, physical
and mental fatigue, muscle soreness, weakness during recovery, impaired group function
and loss of motivation (Montain and Young 2003). While the extent of the physical or
mental impairment fluctuated between the different tests, the general consensus is that the
performance of the soldiers was negatively affected. Each research group applied its own
levels of nutrients (fasting through 3600kcal per day) for varying periods (5 days - 6
months) as well as using different tests to register the response (time to complete run
versus hand grip) (Montain and Young 2003). Consensus among athletes, trainers, and
nutritionists is that consuming supplemental protein and carbohydrate at the end of
exercise provides a better anabolic environment (Nemet and Eliakim 2007).
Casein and whey proteins behave differently during processing and digestion. Casein will
coagulate in the stomach forming clots that are harder for enzymes to proteolysie;
however once in the small intestine they are absorbed quite readily. Whey proteins do not
coagulate on contact with the stomach’s acid and are thus transferred quickly to the small
intestine where they slowly become absorbed over a much greater length of time
(Walzem et al. 2002). Milk has been shown to be an effective functional ingredient for
promoting positive health and athletic performance. A study comparing a carbohydrate
and soy supplement to a skim milk one in a controlled laboratory weightlifting
experiment showed that skim milk increased the type I and type II muscle fiber areas
greater than the soy and carbohydrate products. Skim milk also increased the fat and bone
free mass above that of the other treatments, and led to a greater reduction in fat mass
(Hartman et al. 2007). Components beyond the macronutrients of milk, such as minerals
and carbohydrates, have also gained recent attention. Lactose has the ability to form
oligosaccharides which have both specific and broad prebiotic properties. These
oligosaccharides can be labeled Generally Recognized As Safe (GRAS) for use in
products desiring enhanced probiotic effects. Lactose may also influence the absorption
of calcium, which in turn is said to have a role in regulating blood pressure. Milk
enzymes do not appear in finished products as they are deactivated during pasteurization.
However there is emerging research on particular enzymes like lactoperoxidase which is
used as a preservative in some products (Walzem et al. 2002).
b- carotenes are present in abundant amount in apricots. The b carotens defend diseases
and infections by maintaing strong immunity, protect eyes and health to keep skin, hair,
gums and various glands healthy. They also important role in building bones and teeth. In
addition to many other food uses, fresh or processed apricot are excellent source of
nutritious breakfast (shahidi and Naczk, 1995). The dates considered to have quality
proteins and good amount of essential amino acids. The predominant amino acids in dates
are mainly lysine, glutamic acid, glycine, leucine and aspartic acid which play an active
role in building of human body (Al-Farsi and Lee, 2008). Dates provide rapid energy due
to 70-80 % of carbohydrate content (Myhara et al., 1999).
3. Materials and Methods

3.1 Skimmed milk powder

It will be collected from departmental store.

3.2 Whey protein concentrate

It will be collected from scientific store.

3.3 Whole milk powder

It will be collected from departmental store.

3.4 Dried apricot

It will be collected from dry fruit shop.

3.5 Dates

It will be collected from fruit shop.

3.6 Dried fig

It will be collected from dry fruit shop.

3.7 Gram flour

It will be prepared in the milling room from grams purchased from dry fruit shop.

3.9 Mixing

All the ingredients will be properly mixed by hand.

3.10 Sheeting

All the well mixed mass will be spread on spreading table then roller is will be used for

sheeting purpose.

3.11 Cutting

Cuttings will b done by rolling cutter.

3.12 Packaging

3.13 Storage

Packed bars will b stored at room temperature.

References
• AOAC. 2000. Official methods of analysis. The association of official analytical
chemists. 17th ed. Arlington, USA.
• Abd EI-Khair AA. 2009. Production and evaluation of a high protein version of

non fat yogurt. J Agri Biolog Sci 5(4):310-316.

• Amatayakul T, Sherkat F and Shah N. 2006. Synersis in set yogurt as effected by

EPS starter cultures and level of solids. Int J Dairy Technol 59:216-220.

• Atta MS, Hashim MM, Zia A and Masud T. 2009. Influence of different amounts

of starter cultures on the quality of yogurt prepared from buffalo milk. Pak J Zool

Suppl 9:129-134.

• Ahmad S, Gaucher I, Rousseau F, Beaucher E, Piot M, Grongnet JF and

Gaucheron F. 2008. Effects of acidification on physico-chemical characteristics of

buffalo milk: A comparison with cow’s milk. Food Chem 106:11-17.

• De Brabandere GA and De Baerdemaeker GJ.1997. Effects of process on pH

development during yogurt manufacturing. J Food Engg 41(3-4):221-227.

• Guzel- Seydim BZ, Sezging E and Seydim CA. 2005. Influence of

exopolysaccharide producing cultures on the Quality of Plain Set Type of Yogurt.

Food Control 16(3):205-209.

• Lucey JA, Munro PA and Singh H.1998. Rhelogical properties and microstructure

of acid milk gels as effected by fat content and heat treatments. J Food Sci 63

(4):660-664.

• Lee WJ and Lucey JA. 2004. Structure and physical properties of yogurt

gels:Effect of inoculation rate and incubation temperature. J Dairy Sci

87(10):3153-3164.

• Ledward DA. 2000. Effect of viscosity by addition of gelatin. Int Dairy

J.21(7):48-51.

• Marshall RT.1992. Standard methods for the examination of dairy products. 6th

ed. American Public Health Association, Washington, DC

• Mahdian E, Tehrani M M. 2007. Evaluation the Effect of Milk Total Solids on the

Relationship Between Growth and Activity of Starter Cultures and Quality of

Concentrated Yogurt. J. Agric. & Environ. Sci., 2 (5): 587-592.

• Mahmood M, Abbas N, Gilani AH. 2008. Quality of Stirred Buffalo Milk Yogurt

Blended With Apple and Banana Fruits. Pak. J. Agri. Sci., Vol. 45(2).

• Shaker RR, Jumah RY and Abdujdayil B. 2002. Rheological properties of set

yogurt as influenced by incubation temperature and homogenization. J Food

Quality 25:409-418.
• Sandoval-Castilla O, Lobato-Calleros C, Aguirre- Mandujano E and Vernon-

Carter JE. 2004. Microstructure and texture of yogurt as inflenced by fat

replacers. Int Dairy J 41(2):151-159.

• Sodini I, Remeuf F, Haddad S and Corrieu G. 2005. The relative effect of milk

base starter and process on yogurt texture: A review. food and nutrition

44(2):113-137.

• Soukoulis C, Panagiotidis P, Koureli R and Tzia C. 2007. Industrial yogurt

manufacturing: Monitoring of fermentation process and improvement of final

product quality. J Dairy Sci 90:2614-2654.

• Trachoo N. 2002. The fermented milk. J Sci and Technol 24:727-737.

• Xu ZM, Emmanoudidou DG, Raphaelides SN and Antoniou KD. 2007. Effects

of heating temperature and fat content on the structure development of set Yogurt.

J Food Engg 85 (4):590-597.

• Goncalvez G, Perez MC, Reolon G, Segura N, Lema P, Gambaro A, Varela P,

AresG.