Preparation and evaluation of an instant drink for athletes based on protein isolates from legumes and cereals

Ali, Maha Ibrahim kamal; Ibrahim, Rehab Mohamed; Khalil, Ensaf Mohamed; Hashem, Saadia Mohamed

doi:10.21608/ejfs.2025.386754.1213

	Preparation and evaluation of an instant drink for athletes based on protein isolates from legumes and cereals
Egyptian Journal of Food Science
Volume 53, Issue 1, May 2025, Page 61-79 PDF (1.16 MB)
Document Type: Original Article
DOI: 10.21608/ejfs.2025.386754.1213
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Authors
Maha Ibrahim kamal Ali ¹; Rehab Mohamed Ibrahim ²; Ensaf Mohamed Khalil³; Saadia Mohamed Hashem ⁴
¹_ food technology institute research
²Department of Specialist Foods and Nutrition, Food Technology Research Institute, Agricultural Research Center
³Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
⁴Food Science and Technology Department, Facualty of Agriculture El-Shatby, Alexandria University, Egypt
Abstract
This study aimed to prepare and evaluate an instant drink for athletes based on protein isolates from cereals and legumes. Three formulations (Formula A, B, and C) were developed with different ratios of legume and cereal protein isolates: 50% legumes and 50% cereals (Formula A), 60% legumes and 40% cereals (Formula B), and 70% legumes and 30% cereals (Formula C). All formulations contained the same proportions of date powder, cinnamon, Arabic gum, salt, and vanillin. The physicochemical properties, minerals content, color measurement, amino acid composition, and sensory properties of the final formulations were assessed. Formula A had the highest levels of protein, certain essential and non-essential amino acids, sodium, potassium, and energy value. In contrast, Formula C had the highest ash and carbohydrate contents, along with elevated levels of minerals like iron, calcium, zinc, and magnesium. Sensory evaluations of the instant drinks prepared at 5%, 10%, and 15% of Formulas A, B, and C indicated that the 5% of Formulas A and B achieved the highest scores in terms of odor, color, overall acceptability, and taste. This study recommends using Formula A as a good source of protein, energy, and amino acid content, and Formula C for its high carbohydrate, and ash contents, in the preparation of an instant functional drink aimed at enhancing athletic performance.
Keywords
Instant drink; protein isolate; amino acid composition


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