DEVELOPMENT OF PROTEIC SOY-BASED CANDY BA RS FOR SPORTSMEN

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 protei n, texturized soy flour, milk solids, cocoapowder, toasted oat, nuts, almonds, authorized flavors, preservants and antioxidants. Controls we re carried out in the optimized products, and the results indicate a v ery 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 signi ficant changes during 30 days for the nut candy, and at least for 60 d ays for the almond candy bar.