<br/>Since protein does an essential role on building muscle, muscle recovery, and weight management, in today’s health/functional foods market, protein-based products have gained huge popularity and its size is getting bigger every day. There are lots of types of protein products are available in different forms such as protein powder, RTD protein drink, protein bar, protein pie/cake, and protein gel but protein powder is always no.1 selling protein product due to its affordable price (more protein per $), convenience, and lots of flavor choices.<br/>The key market trend is functionality, so to win in such a competitive functional food market, protein manufacturers are trying to enhance functionality. However, most efforts are being put by adding synthetic chemicals due to their stability and cost, which is not preferred by consumers that are looking for natural ingredients. In the present study, efforts were put to enhance the functionality of protein by fortifying with natural botanical extracts such as tea and coffee.<br/>The antioxidant changes were determined by ORAC and, antioxidant polyphenolic changes were measured by HPLC, and also % protein, % moisture, % solid content, and sensory analysis were carried to evaluate fortified protein products.   <br/>

Enhancement of powdered protein functionality by fortifying with natural extracts

256th National Meeting (2018)

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