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*Solution for Hardening during shelf-life in protein bars, Interaction…
*Solution for Hardening during shelf-life in protein bars
NORTHEAST AGRICULTURAL UNIV
Extrusion pretreatment
of soybean protein isolate, whey protein isolate, and sodium caseinate in a co-rotating twin-screw extruder reduces the hardening rate and browning of the protein bar.
ZHEJIANG UNIVERSITY OF TECHNOLOGY
To slow down the hardening process, incorporate food-grade
calcium carbonate and silicon dioxide
into the energy bar to inhibit or diminish the Maillard reaction and protein cross-linking. The hardness can be assessed using the
TA-XT Plus physical property tester
Zein
promotes the creation of disulfide bonds and initiates pre-crosslinking of the protein, resulting in alterations to certain functionalities of the protein. This process decreases intermolecular crosslinking, slows the hardening of energy bars, and extends the product's shelf life. The
TA-XT Plus physical property tester
is utilized to assess the hardness
Cold plasma is utilized to treat soybean protein isolate, followed by a
spray drying process
. The exposure of hydrophobic groups results in hydrophobic interactions among protein molecules which effectively mitigates the hardening of the bar
SHANGHAI JIAO TONG UNIV
The interaction between
hemp seed protein and mealworm protein
was examined to determine its effect on reducing the hardening rate during storage. The alterations in the hardness of the protein bar were assessed using the
Texture Analyzer testing platform
GLANBIA NUTRITIONALS LTD
Utilizing microbial inoculum to
hydrolyze whey protein
during fermentation can reduce hardening over time and enhance shelf life.
CORN PRODUCTS DEVELOPMENT INC
The hardness of the food decreased as the concentration of
allulose
increased, reaching a maximum of 10%. The hardness of the bars was evaluated through texture analysis using the
Stable Micro Systems TAXT2 Texture Analyzer
Interaction between protein and non- protein/protein ingredients
Zein
promotes the creation of disulfide bonds and initiates pre-crosslinking of the protein, resulting in alterations to certain functionalities of the protein. This process decreases intermolecular crosslinking, slows the hardening of energy bars, and extends the product's shelf life. The
TA-XT Plus physical property tester
is utilized to assess the hardness
The interaction between
hemp seed protein and mealworm protein
was examined to determine its effect on reducing the hardening rate during storage. The alterations in the hardness of the protein bar were assessed using the
Texture Analyzer testing platform
To slow down the hardening process, incorporate food-grade
calcium carbonate and silicon dioxide
into the energy bar to inhibit or diminish the Maillard reaction and protein cross-linking. The hardness can be assessed using the
TA-XT Plus physical property tester
Sericin hydrolysate
is utilized to mitigate the phase separation in protein bar products, decrease the development of disulfide bonds, and preserve the stability of the matrix, ultimately addressing the issue of hardening in the protein bars. A comprehensive texture analysis of the resulting products was conducted using a physical
property analyzer (TA-XTPLUS, Stable Micro System, UK).
The combination of
whey protein concentrate (WPC) and glucose syrup
positively influenced the reduction of hardness in the bars following the storage period. The hardness was assessed using the
Texture Analyzer TA-XT2i (Stable Micro Systems, Godalming, UK)
along with the Texture Expert software
HPN derived from WPI, along with the incorporation of
cysteine and N-ethylmaleimide (NEM)
, led to a decrease in hardening . It was proposed that the formation of thiol-disulfide bonds primarily contributed to hardening during the initial stages of storage
The blend of protein powders, specifically
whey protein powder and/or soy protein powder
, along with protein particles derived from whey and/or soy, can enhance the chewiness of the protein bar. The
texture analyzer (TA-XT2i)
is utilized to assess the parameters related to chewability.
Solution for off-flavours or strong protein flavors in protein bars
GLANBIA NUTRITIONALS LTD
Incorporating the microbial inoculum to
hydrolyze whey protein
during fermentation enhanced the flavor and diminished bitterness
FRIESLANDCAMPINA INGREDIENTS
Acidulants
, which consist of food-grade acids, help to minimize the development of off-flavors as time progresses
DSM IP ASSETS BV
Rapeseed protein
mitigates the undesirable taste associated with a bar made entirely of pea protein
ABBOTT LAB INC
Potato protein
can be incorporated into a nutritional formulation without introducing any undesirable flavor off-notes
INGREDION
Non-hydrolyzed plant protein
reduces bitterness while providing a texture comparable to that of hydrolyzed protein
CARBERY
Optipep® 4BARS is mildly hydrolyzed,
providing a subtle bitter flavor profile, and has been specifically formulated for incorporation into protein bars.
Solution for Hardening during shelf-life in protein bars
IOWA STATE UNIVERSITY
Extruded milk protein concentrate (MPC)
demonstrated a slower hardening process. MPC80 was extruded under two distinct conditions, and model HPN bars were subsequently produced. A trained sensory panel, along with instrumental methods, was employed to assess the firmness of the HPN bars.
NORTH CAROLINA STATE UNIVERSITY
Bars made with
WPI-cranberry freeze-dried particles
(WPI–C FD) help prevent hardening.
UNIVERSITY OF MINNESOTA
The use of
maltitol
as a substitute for HFCS/CS (high-fructose corn syrup/50% corn syrup (HFCS/CS) in all bar formulations led to a reduction in hardness
UNIVERSITY OF LIFE SCIENCES IN LUBLIN
The combination of
whey protein concentrate (WPC) and glucose syrup
positively influenced the reduction of hardness in the bars following the storage period. The hardness was assessed using the
Texture Analyzer TA-XT2i (Stable Micro Systems, Godalming, UK)
along with the Texture Expert software
The bars with the reduced hardness levels were primarily made with
Oligofructose (OF).
The hardness was assessed using the
TA-XT2i Texture Analyzer
from Stable Micro Systems, located in Godalming, Surrey, UK
TAMIL NADU AGRICULTURAL UNIVERSITY
Enzymatic modification of whey protein concentrate (WPC)
resulted in a reduction of hardness in high-protein bars. The hardness was assessed using a texture analyzer
UNIVERSITY OF AGRICULTURE FAISALABAD
The hardness of the sesame bars significantly reduced as the amount of
sesame increased
. Hardness measurements were conducted using a
texture analyzer (TA-XT Plus, Stable Microsystem, UK),
operated with the Texture software export program.
Solution for Mouth drying in protein bars
DSM IP ASSETS BV
The use of
rapeseed protein
in high protein bars has been validated by a sensory panel consisting of four testers. These individuals tasted the protein bars in a randomized and anonymous manner, subsequently ranking them based on their experience, which indicated a reduction in mouth dryness
ATP INST PL
Humectants
consist of one or more hydrophilic groups capable of forming hydrogen bonds with water, thereby aiding in the retention, promotion, or enhancement of moisture within protein food products.
WARSAW UNIVERSITY OF LIFE SCIENCES
High-protein nutrition bars made with
milk protein concentrate
exhibited elevated moisture levels, varying from 15.4 to 16.8 g per 100 g. A notable increase (p < 0.05) in moisture content was specifically recorded for the B2 series following three months of storage at 4 °C.
CHAUDHARY SARWAN KUMAR HIMACHAL PRADESH
Bars were formulated with various seed types, including
flax seeds, chia seeds, and pumpkin seeds,
at blending levels of 5%, 10%, 15%, and 20%. These variations resulted in a non-significant increase in moisture content.
Research indicates that
oat bran
possesses the greatest water-holding capacity (WHC), which aids in maintaining moisture levels in bars.
Solution for Chewiness in protein bars
HENAN BEST FOOD CO LTD
The blend of protein powders, specifically
whey protein powder and/or soy protein powder
, along with protein particles derived from whey and/or soy, can enhance the chewiness of the protein bar. The
texture analyzer (TA-XT2i)
is utilized to assess the parameters related to chewability.
WUHAN POLYTECHNIC UNIV
Pregelatinized brown rice flour
preserves the desirable chewiness while minimizing the stickiness of the protein bar. The measurement method is based on
GB5009.88-2014,
which is the "National Food Safety Standard for Determination of Dietary Fiber in Foods
ROACH GINA
Cellulose and xanthan gums
serve as binding and thickening agents that can be incorporated into the mixture to enhance stability and maintain chewiness throughout the product's shelf life
KIRKLAND
Microwaving
protein bars results in a slightly less chewy texture.
CARBERY
A mixed protein bar with 30% protein and 7%
Optipep (protein hydrolysates manufactured from whey proteins)
inclusion exhibits a 52% decrease in chewiness compared to the control after 12 months.
Solution for Hardening during shelf-life in protein bars
FRIESLANDCAMPINA INGREDIENTS
The presence of bicarbonate or carbonate decreased the initial hardness. A
Texture Analyzer (TA-CT2Ϊ, Stable Microsystems)
equipped with a cylindrical probe measuring 8 mm in diameter is utilized to conduct texture analysis for assessing the hardness of protein bars.
JIANGNAN UNIV
Phospholipids
have the ability to decrease the hardness, thereby alleviating or preventing the hardening of nutrition bars during storage. Tests conducted using a
texture analyzer** demonstrated a significant reduction in the product's hardness
MERIT FUNCTIONAL FOODS CORP
Using a
Texture Technologies TXT plus Texture Analyzer
equipped with a TA-45 blade, the
concentrated canola protein ingredient
was found to have a lower "hardness" and a better softness property.
HEFEI UNIVERSITY OF TECHNOLOGY
Sericin hydrolysate
is utilized to mitigate the phase separation in protein bar products, decrease the development of disulfide bonds, and preserve the stability of the matrix, ultimately addressing the issue of hardening in the protein bars. A comprehensive texture analysis of the resulting products was conducted using a physical
property analyzer (TA-XTPLUS, Stable Micro System, UK).
SUZHOU HENGRUI HEALTH TECH CO LTD
Compound non-reducing sugar alcohol binders
assist in mitigating the hardening process by restricting the movement of water. The extent of hardening is assessed using a
texture analyzer
, where hardness serves as the key evaluation criterion
Solution for Hardening during shelf-life in protein bars
OCEAN UNIVERSITY OF CHINA
The choice of raw materials, the replacement of protein with
hydrolyzed protein, modifications to protein, the incorporation of polyphenols
, storage conditions, and various other techniques have yielded encouraging initial results in preventing hardening.
NATIONAL RESEARCH CENTRE CAIRO
HPN derived from WPI, along with the incorporation of
cysteine and N-ethylmaleimide (NEM)
, led to a decrease in hardening . It was proposed that the formation of thiol-disulfide bonds primarily contributed to hardening during the initial stages of storage
ZHEJIANG UNIVERSITY OF TECHNOLOGY
The incorporation of
anticaking agents SiO2 and Ca3(PO4)2
reduced the occurrence of protein aggregation caused by the Maillard reaction, proving effective in reducing the hardening of the bars
Zein
substitution effectively inhibited protein aggregation by preventing cross-linking, the Maillard reaction, and the transformation of protein secondary structure from α-helix to β-sheet, which in turn reduced the hardening of WPC-based HPN bars
HEFEI UNIVERSITY OF TECHNOLOGY
Sericin peptide
enhances the movement of water and small hydrophilic molecules, thereby delaying phase separation and serving as a promising ingredient to prevent hardening.
Solution for Hardening during self-life in protein bars
UNIVERSITY OF AGRICULTURE FAISALABAD
The hardness of the sesame bars significantly diminished as the amount of
sesame increased
. Hardness measurements were conducted using a
texture analyzer (TA-XT Plus, Stable Microsystem, UK),
operated with the Texture software export program.
Solution for Grittiness, sandiness in protein bars
GLANBIA NUTRITIONALS LTD
The acidified protein slurry undergoes
spray drying
at an inlet temperature ranging from approximately 235 to 245°C, enhancing the quality of the protein