Abstract
The effects of milk protein type, formulation and storage were investigated in model bar systems to gain improved insight into deteriorative, textural changes. Texture analysis, water activity measurements, confocal laser scanning microscopy and Fourier transform infrared (FT-IR) spectroscopy were used to monitor interactive physical and chemical changes in bars during storage. Hardness of bars was dependent on protein type, concentration and co-solvents. Microstructural changes in bars during elevated temperature storage showed swelling and fusion of powder particles. FT-IR spectra suggest a molecular contribution to hardening due to solvent-induced plasticisation and reconformation of protein secondary structures. Hardness development in high-protein bars appears to result from non-equilibrium changes due to the hydration behaviour of individual components and the competition for available moisture. Minimisation of water activity differences between ingredients provides a means of controlling hardness. The work provides improved understanding of textural changes in highly-concentrated food systems.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
