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

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.

Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities

“…Rice proteins are becoming more and more popular in sports nutrition products and dietary supplements. This protein can be used as an alternative to the currently widely used casein, whey, or soy, and as an additive in the production of bread, biscuit, high-protein bars, or edible films, improving these products’ nutritional and functional value [ 117 , 118 ].…”

“…Similarly, the strength of the aftertaste depends on the concentration of sunflower protein. Therefore, mixing with other, better-tasting proteins can potentially reduce the negative aftertaste without lowering the protein content [ 118 ].…”

Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar

“…Alternative natural substitutes with technological qualities are fruit pastes, such as that of date palm fruits. Dates fit this requirement and can thus be used as an acceptable alternative to these two food raw materials [ 7 ]. The date palm is a tree with significant economic and nutritional value.…”

Sustainable Functional Food Processing

“…Since raw materials used for production of functional foods commonly employ suitable raw materials (fruits, vegetables, legumes etc.) they are mixed well with probiotics and/or biologically active compounds from plant and/or animal origin [ 10 , 16 , 17 , 18 , 19 , 20 , 21 , 22 ]. General direction for production of such foods is to have adherence to local diets (e.g., Mediterranean diets) while supplying local food markets with healthy alternatives for consumers.…”

“…For instance, good example represents European SFS-funding program or 3D-SustJuice project funded by the Croatian Science Foundation (Hurdle technology and 3D printing for sustainable fruit juice processing and preservation) which is strongly related to this special issue and serves as a vehicle for dissemination of important data to scientific community [ 23 ]. Consequently, this Special Issue of Foods collected data relevant to sustainable functional food production [ 1 , 10 , 12 , 17 , 22 , 24 , 25 , 26 ], hurdle technology [ 12 ], advanced food processing [ 1 , 2 , 12 , 17 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 ], functional beverages [ 1 , 12 , 17 , 18 , 25 , 33 ], probiotics and BACs [ 1 , 2 , 12 , 17 , 20 , 21 , 22 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 ], and authentic fruits [ 7 , 25 , 30 ].…”