4.3 Article

Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used

出版社

MDPI
DOI: 10.3390/ijerph19073923

关键词

plant protein; liquid fiber; industrial application; nutritional value; optical microscopy; contact angle

资金

  1. Ministry of Science and Higher Education in Poland [0029/DW/2018]

向作者/读者索取更多资源

The main objective of this study was to investigate the possibility of using a combination of vegetable proteins and liquid syrups in high-protein bars. The combinations of proteins and syrups had positive effects on the hardness reduction of the bars. Microstructure and contact angle showed a large influence on the features of the manufactured products. The combination of proteins and syrups significantly reduced the sugar content of the product, and certain combinations showed a high potential for use in this type of products.
The main objective of this study was to investigate the possibility of using a combination of vegetable proteins from soybean (SOY), rice (RPC), and pea (PEA) with liquid syrups: tapioca fiber (TF), oligofructose (OF), and maltitol (ML) in the application of high-protein bars to determine the ability of these ingredients to modify the textural, physicochemical, nutritional, surface properties, microstructure, sensory parameters, and technological suitability. Ten variants of the samples were made, including the control sample made of whey protein concentrate (WPC) in combination with glucose syrup (GS). All combinations used had a positive effect on the hardness reduction of the bars after the storage period. Microstructure and the contact angle showed a large influence on the proteins and syrups used on the features of the manufactured products, primarily on the increased hydrophobicity of the surface of samples made of RPC + ML, SOY + OF, and RPC + TF. The combination of proteins and syrups used significantly reduced the sugar content of the product. Water activity (<0.7), dynamic viscosity (<27 mPas center dot g/cm(3)), and sensory analysis (the highest final ratings) showed that bars made of RPC + OF, SOY + OF, and SOY + ML are characterized by a high potential for use in this type of products.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.3
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据