Quality of high-protein diet bar plus chia (Salvia hispanica L.) grain evaluated sensorially by untrained tasters

Abstract

The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein and concentrated whey protein, in proportions of 0, 10, 15 and 20%. The proximate composition was analyzed of PB, for microbiological quality of Bacillus cereus, Filamentous fungi and yeast count, total fecal coliforms, and Salmonella ssp. search. Sensory analysis was performed utilizing acceptance testing of characteristics on a nine-point hedonic scale for various attributes, including purchasing intention of the tested PB. Bars showed 20% moisture, 2.3% ash, 20-23% protein and 19% lipids. The effect of increasing of chia was to increase crude fiber content and decrease total carbohydrate and total energy value. All samples were within the microbiological food standards established by current legislation. All PB formulations obtained a good overall impression index and all characteristics were above mean grades, with the exception of taste (63%) in the PB containing 0% chia. Chia grain has a positive influence on sensory aspects and appears to be an alternative way to increase the nutritional quality of high-protein diet bars.

Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate

“…The addition of WPI and cheese not only enhanced the amount of protein content but also improved the nutritional quality of PE-bars. Veggi et al (2018) prepared the high-protein diet bars by the addition of soy-protein isolate and whey-protein concentrate and reported the similar results as their product contained 20-23% protein.…”

Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

“…In the last few decades, breads made from rice flour, which contains easily digestible carbohydrates and no gluten, have become increasingly popular, fueling a growing market and serving individuals with medical needs and millions who seek healthy food (Figueira et al, 2011;Coelho & Salas-Mellado, 2015;Torrelio Martos & López, 2018;Brites et al, 2019). Chia (Salvia hispanica L.) is an annual herbaceous plant belonging to the family Lamiaceae and is a good source of protein, which ranges from 15-25% (Veggi et al, 2018); this content is greater than that in traditionally used grains such as wheat (14%), oat (15.3%), maize (14%) and rice (8.5%) (Orona-Tamayo et al, 2015). Due to its properties, some foods have already been developed with chia, such as bar (Iuliano et al, 2019), cookies (Brites et al, 2019) and milk sweet (Chaves et al, 2018).…”

Evaluation of physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus)

“…The organoleptic test was carried out to determine the characteristics of food ingredients with the help of the human senses, including the senses of sight, smell, taste, and hearing (Veggi et al, 2018). The organoleptic test results of fish nuggets combined with M. oleifera leaves can be seen in Figure 3.…”