The Preliminary Formulation of Zea Mays as Exercise Recovery Gel

Abstract

Recovery nutrition play an important role in body adaptation towards exercise and sports performance. Combination of different saccharides and amino acid content fasten recovery result which promotes exercise adaptation and prepared athletes’ body for next session of exercise. There are abundant of recovery supplement available but most of it was milk base products which could contribute to lactose intolerance negative effect among consumers. Therefore, Zea mays which is plant based is propose as an alternative food supplement for exercise recovery choices. Zea mays kernel was grind for the juice and homogenized with sugar, fructose, xanthan gum and pectin. The mixture been cook for 20 minutes using double boiler at 95°C. The gel sample then fill in the gel pack and keep at room temperature for shelve live assessment. Proximate analysis showed the presence of sucrose (20.5g/100g), fructose (9.2g/100g) and total carbohydrate is 51.5g/100g. Essential amino acids that presence is arginine (1.75%w/w), histidine (0.52%w/w), isoleucine (0.17%w/w), lysine (0.08%w/w), threonine (0.15%w/w) and valine (0.31%w/w). After 30 days at room temperature, the Zea mays gel showed same texture, colour, smell, and taste. Therefore, the preliminary formulation of Zea mays gel showed a possible innovation for local exercise recovery gel.