Development of a supplement containing cocoa, mesquite, agavins, pea protein, vitamins and minerals: effects on bone density and body composition
DOI:
https://doi.org/10.54167/tch.v20i1.2089Keywords:
supplement, functional food, bone health, body composition, healthAbstract
The development of supplements is a strategy to promote population health. This study aimed to develop a powdered supplement containing mesquite flour, pea protein, cocoa, agavins, xanthan gum, vitamins, and minerals; characterize its phytochemical and nutritional composition; and evaluate its glycemic index, glycemic load, and effects on bone mineral density and body composition. The impact of particle size and mixing time on wettability, solubility, fluidity, and foam stability was assessed through physicochemical analysis; formulations with 600 µm particles exhibited greater stability, water absorption, solubility, and fluidity. The nutritional profile was established in accordance with NOM-051-SCFI/SSA1-2010, yielding an energy value of 366.03 kcal/100 g, with 29.53 g of carbohydrates, 58.59 g of proteins, and 1.15 g of lipids. The phytochemical profile identified by LC-MS/MS revealed a polyphenol content of 6608.57 µg/100 g, highlighting hydroxycinnamic acids (2597.12 µg/100 g), flavanols (1606.77 µg/100 g), and flavonols (1526.47 µg/100 g). In an adult intervention study (n=32, 18–40 years, 30 g/day for two months), the supplement showed a glycemic index of 11.18 and a glycemic load of 5.59. Consumption improved bone health in both sexes, particularly in the radial and femoral regions, and reduced body fat, especially visceral fat.
DOI: https://doi.org/10.54167/tch.v20i1.2089
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