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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

Author

Listed:
  • Jan Małecki

    (Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
    EUROHANSA Sp. z o.o., ul. Letnia 10-14, 87-100 Toruń, Poland
    Plant in Puławy, ul. Wiślana 8, 24-100 Puławy, Poland)

  • Konrad Terpiłowski

    (Department of Interfacial Phenomena, Institute of Chemical Sciences, Maria Curie-Sklodowska University in Lublin, pl. Maria Curie-Sklodowska 2, 20-031 Lublin, Poland)

  • Maciej Nastaj

    (Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland)

  • Bartosz G. Sołowiej

    (Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland)

Abstract

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∙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.

Suggested Citation

  • Jan Małecki & Konrad Terpiłowski & Maciej Nastaj & Bartosz G. Sołowiej, 2022. "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," IJERPH, MDPI, vol. 19(7), pages 1-15, March.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:7:p:3923-:d:779512
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    References listed on IDEAS

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    1. Ariana Saraiva & Conrado Carrascosa & Dele Raheem & Fernando Ramos & António Raposo, 2020. "Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts," IJERPH, MDPI, vol. 17(14), pages 1-28, July.
    2. Maria Iannario & Marica Manisera & Domenico Piccolo & Paola Zuccolotto, 2012. "Sensory analysis in the food industry as a tool for marketing decisions," Advances in Data Analysis and Classification, Springer;German Classification Society - Gesellschaft für Klassifikation (GfKl);Japanese Classification Society (JCS);Classification and Data Analysis Group of the Italian Statistical Society (CLADAG);International Federation of Classification Societies (IFCS), vol. 6(4), pages 303-321, December.
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