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

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 abilit...

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Bibliographic Details
Published in:International journal of environmental research and public health 2022-03, Vol.19 (7), p.3923
Main Authors: Małecki, Jan, Terpiłowski, Konrad, Nastaj, Maciej, Sołowiej, Bartosz G
Format: Article
Language:English
Subjects:
Athletes
Bakeries
Bars
Carbohydrates
Contact angle
Dietary Fiber
Dietary minerals
Digestive system
Edible Grain - chemistry
Food products
Fructooligosaccharides
Functional foods & nutraceuticals
Glucose
Hardness
Humans
Hydrophobicity
Meat industry
Microstructure
Parameter modification
Proteins
Recipes
Rice
Sensory evaluation
Sensory properties
Soybeans
Surface properties
Syrups
Tapioca
Veganism
Vegetarianism
Viscosity
Water - analysis
Water activity
Whey
Whey protein
Whey Proteins
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Summary: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 (
ISSN:1660-4601
1661-7827
1660-4601
DOI:10.3390/ijerph19073923