Particle Size of Milk Protein Concentrate Powder Affects the Texture of High‐Protein Nutrition Bars During Storage

Banach, Justin C.; Clark, Stephanie; Lamsal, Buddhi P.

doi:10.1111/1750-3841.13684

Cited by 16 publications

(6 citation statements)

References 38 publications

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“…Thus the relatively small adhesiveness and cohesiveness parameters in favor of the usually elevated adhesiveness parameter. This is also confirmed by the Banach et al research [ 27 ]. Based on the Hogan et al study, hardness, was probably related to the microstructure of the molecules of a given type of protein and their ability to aggregate inside the food product [ 28 ].…”

Section: Resultssupporting

confidence: 85%

“…Each bar was packed in a metallized barrier foil and placed in a plastic container. The storage conditions and time were selected on the basis of the tests carried out by Banach et al [ 27 ], which stated that parameters such as water activity change to the greatest extent within a month from the date of production of high-protein products [ 31 ].…”

Section: Resultsmentioning

confidence: 99%

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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

Małecki

Terpiłowski

Nastaj

et al. 2022

IJERPH

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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/cm3), 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.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

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

Małecki

Terpiłowski

Nastaj

et al. 2022

IJERPH

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show abstract

“…The developed high-protein bars are characterized by large variety of parameters. Considering the research of Banach et al [ 33 ], a certain regularity can be noted for bars made of whey proteins. Relatively low value of the hardness parameter translates into high values of the adhesiveness and cohesiveness, and simultaneously low levels of fracturability.…”

Section: Resultsmentioning

confidence: 96%

The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People

Małecki

Tomašević

Đjekić

et al. 2020

Foods

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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.

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“…We offer three observations: Cohesiveness is treated as one end of a scale. A common partner to cohesiveness in this context is crumbliness and certainly recognizing the opposite does help in defining, for example “…altered cohesiveness/crumbliness” (Banach et al, 2016) as well as (Banach, Clark, & Lamsal, 2017; Imtiaz, Kuhn‐Sherlock, & Campbell, 2012). Wu et al, (2017) give another example when they define a lexicon of terms for cooked quinoa and include “Separate/cohesive.” Among synonyms or closely related terms, the commonest such term associated with cohesiveness is adhesiveness.…”

Section: Resultsmentioning

confidence: 99%

What is cohesiveness?—A linguistic exploration of the food texture testing literature

Rosenthal

Thompson

2021

Journal of Texture Studies

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Cohesiveness is a widely used term in the food texture literature. Authors of this literature employ divergent methodologies, and can be divided into those who assess texture through sensory evaluation and those who use instrumental techniques. Within each of these disciplines, there are some specialized uses of the word, creating discipline specific terms such as “cohesiveness of mass.” The fact that many researchers attempt to (re)define cohesiveness, does suggest that the term is not universally understood. This blurring arises partly from the abstract nature of what it describes and also from ill matching measurements being used to quantify it. A widely agreed definition is that cohesiveness is “the strength of the internal bonds making up the body of the product,” yet a challenge continues to be how we can measure it. Using the Sketch Engine corpus analysis interface to examine a corpus of articles from the food texture literature in the periods 2002–2017, the contexts in which the word stem “cohes*” is used were explored. Collocation analysis suggests that in addition to considerable commonality in the way that “cohesiveness” combines with other terms, differences reflect the foci of the disciplines with the instrumental community predominantly dealing with physical measurement while the sensory community relate “cohesiveness” more to oral processing and texture perception.

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Particle Size of Milk Protein Concentrate Powder Affects the Texture of High‐Protein Nutrition Bars During Storage

Cited by 16 publications

References 38 publications

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

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 Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People

What is cohesiveness?—A linguistic exploration of the food texture testing literature

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