Master of Science (MS)


School of Nutrition and Food Sciences

Document Type



Athletes and gym goers are continuously searching for sports supplements that will set them apart from others. Resistance training is a popular form of exercise that enables one to increase in strength and power. Resistance or strength training, however, results in several degradation processes. A popular way of enhancing workouts and recovering after workouts is through the consumption of sports drinks. In study one, a preliminary study, eight pre-workout and eight post-workout sports drinks were formulated that contained whey proteins, sugars, natural fruit flavors, and other vitamins and supplements. A consumer acceptance test was preliminarily conducted to evaluate consumer acceptability of several sensory attributes and purchase intent of the sports drinks. Overall, acceptance of appearance, aroma, color, consistency, mouthfeel, flavor, sweetness, and overall liking were not acceptable to consumers, and purchase intent was not adequate. For the second study, improvements were made to the sports drinks formulated in the first study. A consumer acceptance test was conducted to test the acceptability of eight new pre-workout and eight new post-workout formulations. Based on the consumers’ results, one pre-workout and one post-workout formulation were selected for further study. Selection was based on acceptance of specific sensory attributes, overall product acceptance, and purchase intent. In the third study, the two most acceptable sports drinks from the second study were selected for validation of consumer acceptance and for the analysis of market potential. Two commercially available sports drinks were also selected. A consumer acceptance test (N=300) was conducted. The consumers evaluated the commercially available pre-workout beverage as having greater acceptance and purchase intent than the formulated beverage, but they evaluated the formulated post-workout sports drink as being more acceptable than the commercially available drink. No statistical differences were found in the acceptability and purchase intent between the commercially available and formulated sports drinks. Therefore, the formulated beverages have the potential to be innovative products on store shelves. Further analysis of the formulated beverages would be worthy of studying. Consumers’ perception and acceptability of the two sports drinks if they were packaged together, and the shelf-life of the beverages are ideas worth researching.



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Committee Chair

Witoon Prinyawiwatkul



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Life Sciences Commons