Evaluation of protein quantity and protein nutritional quality of protein bars with different protein sources.

ABSTRACT: A comprehensive overview of commercially available protein bars, focusing on their protein content, protein source(s) and nutritional composition. Four protein bars were selected based on the quality of their protein sources; (i) plant only (pea and rice); (ii) animal only (milk proteins); (iii) mix of animal (milk and egg) and plant (soy); (iv) mix of animal (milk and collagen) and plant (soy) to assess the relationship between protein sources and protein nutritional quality. Data analysis was conducted on data from an online consumer-generated database (OpenFoodFacts.org). Indeces of protein nutritional quality, DIAAS and PDCAAS, were determined after in vitro digestion simulation using the Infogest method. Of the 1641 bars, 81% had sufficient protein to be classified as "high in protein

SUBMITTER: Tormasi J 

PROVIDER: S-EPMC11920265 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature