CORN-BASED SNACK BAR FORMULATION FOR ATHLETES

Abstract

This invention relates to functional food technology, specifically the formulation and manufacturing process of corn-based snack bars for athletes. The main ingredient used is corn flour, combined with soybeans, roasted almonds, honey, and mineral salts to produce a solid bar-shaped product containing complex carbohydrates, vegetable protein, and balanced healthy fats. The manufacturing process includes mixing dry and wet ingredients, molding, and low-temperature baking at 110–120°C to maintain nutritional value and natural flavor. The resulting product is crispy, highly nutritious, easy to consume, and has a long shelf life, as an alternative local functional food for athletes' energy recovery.