Product qualities and sensory evaluation of high protein snack bar incorporated with pea protein isolate

S Gunyaphan,C Khemthong,C Chupeerach,R Chamchan,N On-Nom,A Nana,U Suttisansanee

doi:10.26656/fr.2017.4(s4).008

Abstract

Snack bars are convenient and nutritious food composed of several ingredients. It also can be supplemented by some health-promoting substances such as pea protein isolate (PPI). The aim of this study was to formulate a high-protein snack bar using pea protein isolate using INMUCAL-Nutrients V.4.0. Moreover, the product qualities of PPI snack bars in term of physical and sensory qualities and nutritive values were also determined. Protein content of the PPI snack bars (20-25 g per 100 g sample) was criteria for the formulation. As the result the physical qualities of PPI snack bars showed that water activity was below 0.65, therefore snack bars should be stable against microbial growth. No significant difference was found in color values between the PPI snack bar and the control formula, but PPI snack bars had higher hardness than the control formula. The energy, carbohydrate, protein, fat and dietary fiber of PPI snack bar was 439.40 kcal, 46.88 g, 22.20 g 18.12 g and 7.17 g per 100 g, respectively. Moreover, it had balanced energy distribution of carbohydrate: protein: fat at 54:25:21. The results from the sensory evaluation indicated that the liking score of appearance, color, odor, taste texture and overall liking of PPI snack bars were higher than 7 (like moderately). Therefore, PPI appears to be an alternative ingredient used to improve the nutritional quality of the high protein diet bar

Highlights

Pea protein isolate (PPI) is a protein isolate obtained from pea (Pisum sativum) containing 85% of proteins and rich in essential branch-chain amino acid (BCAA; leucine, isoleucine and valine) known to play an important role in muscle protein synthesis (Stark et al, 2012)
It was found that PPI snack bars contain higher amount of protein and dietary fiber than the control formula
Energy, fat and carbohydrate of the PPI snack bars were lower than the control formula

Summary

Introduction

Convenience, price and sensory attributes are important characteristics in determining the acceptability of a food product (Boustani and Mitchell, 1990; Bower and Whitten, 2000). The process for manufacturing snack bars is relatively easy, incorporating high amounts of functional components can be difficult due to the individual characteristics of the components and their interactions with corn syrup or other ingredients. These functional components can be detrimental to sensory characteristics, such as texture and taste, and physical properties, such as water activity. Babault et al (2015) reported that when 25 g protein was consumed twice a day during 12-week training period. Pea protein could contribute to muscle protein synthesis when taken immediately after resistance exercises (Chesley et al, 1992; Biolo et al, 1995; Phillips et al, 1997)

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Conclusion