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The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen. J FOOD QUALITY 2022. [DOI: 10.1155/2022/2317676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Most often, high-protein bars consist of a protein preparation in the form of a loose powder, stuck together with a syrup mixture, ensuring a stable mass. According to the legal regulations in force, at least 20% of the energy value must come from protein for the product to be called high-protein. The objective of this study was to evaluate the impact of different syrup sources (oligofructose, maltitol, tapioca fiber, and chickpea-maize fiber) on rheology, water activity, color, and nutritional and sensorial properties of high-protein bars. Texture has changed depending on the type of syrup used. A significant increase of the hardness parameter referring to the control sample was noted for bars containing chickpea-maize liquid fiber in chocolate (311.65 N), with low adhesiveness simultaneously (54.71 N). Samples without chocolate made with the use of oligofructose syrup had apparently higher dynamic viscosities than other bars (226.67 mPas · g/cm3). The water activity of all tested bars indicated the high stability of samples over time (<0.80), except for samples without chocolate made of PM syrup. The color of the tested bars was from light cream to Earth yellow. Bars obtained with tapioca liquid fiber had the lowest nutritional value. Results presented in this study suggest that selecting the correct type of syrup may significantly influence the functional properties of high-protein bars.
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de Queiroz RP, da Hora LF, Aum PTP. Study of agarose aggregate formation through rheological and DLS analyses. Colloid Polym Sci 2020. [DOI: 10.1007/s00396-020-04698-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Bae IY, Oh IK, Jung DS, Lee HG. Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami. Int J Biol Macromol 2019; 125:668-673. [DOI: 10.1016/j.ijbiomac.2018.12.027] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 11/20/2018] [Accepted: 12/02/2018] [Indexed: 12/11/2022]
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Yan L, Xiong C, Qu H, Liu C, Chen W, Zheng L. Non-destructive determination and visualisation of insoluble and soluble dietary fibre contents in fresh-cut celeries during storage periods using hyperspectral imaging technique. Food Chem 2017; 228:249-256. [DOI: 10.1016/j.foodchem.2017.02.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 01/25/2017] [Accepted: 02/02/2017] [Indexed: 11/26/2022]
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Delgado P, Bañón S. Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1327462] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Paola Delgado
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain
| | - Sancho Bañón
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain
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Mudgil D, Barak S. Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. Int J Biol Macromol 2013; 61:1-6. [DOI: 10.1016/j.ijbiomac.2013.06.044] [Citation(s) in RCA: 362] [Impact Index Per Article: 32.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2013] [Revised: 06/03/2013] [Accepted: 06/26/2013] [Indexed: 11/29/2022]
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Horinaka JI, Yasuda R, Takigawa T. Rheological properties of concentrated solutions of agarose in ionic liquid. J Appl Polym Sci 2011. [DOI: 10.1002/app.34972] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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