Abstract
The purpose of this study was to investigate the effect of protein sources (algae, pumpkin, wheat, sunflower, rice, soy, hemp, pea, and whey) on selected physicochemical, nutritional, and structural parameters of high-protein bars. Texture properties, such as hardness, fracturability, cohesiveness, and adhesiveness, have changed depending on the type of protein used. A significant increase, in particular the hardness parameter relating to the control sample (whey protein concentrate—WPC80), was noted for bars containing algae, sunflower, and wheat proteins, with high values of the adhesiveness parameter concurrently. The use of proteins from algae, pea, and wheat resulted in a significant reduction in the water activity of the finished product compared to WPC80. Bars made with the use of wheat, hemp and pumpkin proteins had noticeably higher viscosities than other samples. Color of the tested bars measured by means of Computer Vision System (CVS) was from light cream (soy, pea) to dark green (hemp, pumpkin). Bars prepared of wheat and algae proteins had the highest nutritional value, while the lowest one was recorded in products containing sunflower and hemp proteins. There was a clear differentiation of amino acids (g/100 g) and microstructure in bars depending on the type of protein used. However, a slight similarity can be found between whey and soy proteins (amino acids) and between whey and sunflower proteins (microstructure). Obtained results suggest that selection of the right type of protein for a given application may have a significant impact on the physicochemical features and microstructure of high-protein bars and their nutritional values.
Highlights
High-protein products, including bars, have recently become extremely popular
The bar made of sea algae proteins (ALP) had the highest hardness (276.43 N with chocolate and 288.50 N without chocolate coating) in both cases, while the lowest hardness characterized bars made from pea protein (PAP) in the sample without chocolate (13.62 N) and made from rice protein (RPC) in the sample with chocolate coating (20.95 N)
Regarding the research of Huang et al and Kaneta et al [54,55], it can be assumed that the increased elements for bars made of may result from the ability of rice, one of the most commonly cultivated level of these elements for bars made of RPC may result from the ability of rice, one of the most plants on earth, to absorb significant amounts of heavy metals amounts from its cultivation sites
Summary
High-protein products, including bars, have recently become extremely popular. In particular, since products enriched in protein or in which protein is the main ingredient, can be used in products intended for a wide group of consumers [1].This type of product can be used in the segment of quick snacks (designed to temporarily satisfy hunger), in sports nutrition (muscle tissue growth) or products intended for nutrition of the elderlyFoods 2020, 9, 1467; doi:10.3390/foods9101467 www.mdpi.com/journal/foodsFoods 2020, 9, 1467 and sick people who are at risk of developing sarcopenia [2]. As a result of such a large interest in high-protein products on the market, manufacturers meet the consumers’ requirements and constantly develop recipes for innovative products that can be part of current trends in healthy and functional nutrition [3] For this purpose, manufacturers searching for suitable alternatives to commonly used ingredients, such as high fructose and glucose syrups, fats or allergenic proteins, into their alternative components, e.g., polyols, fructo-oligosaccharides, or different protein sources (plant and animal proteins), while maximizing maintaining the technological parameters of the production process. Manufacturers searching for suitable alternatives to commonly used ingredients, such as high fructose and glucose syrups, fats or allergenic proteins, into their alternative components, e.g., polyols, fructo-oligosaccharides, or different protein sources (plant and animal proteins), while maximizing maintaining the technological parameters of the production process Products resulting from such activities can be of particular interest to people using different types of diets [4,5]
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