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. 2022 Mar 25;19(7):3923.
doi: 10.3390/ijerph19073923.

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

Jan Małecki  1   2   3 , Konrad Terpiłowski  4 , Maciej Nastaj  1 , Bartosz G Sołowiej  1
Affiliations

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

Jan Małecki et al. Int J Environ Res Public Health. .

Abstract

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.

Keywords: contact angle; industrial application; liquid fiber; nutritional value; optical microscopy; plant protein.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
(a–j) Microstructure of the surface of the tested high-protein bars from the optical microscope (MAG: 400×). The method used to present photos of the microstructure of the surface for comparison for individual components.
Figure 2
Figure 2
Influence of the combination of proteins and syrups on the (a) water activity (aw) and (b) ultrasonic viscosity of the developed high-protein bars. The letters (a–i) indicate significant differences at p < 0.05 (Tukey’s HSD test). The control sample color is yellow. The best prognostic samples for both determinations are marked green. The aw tests were carried out in five repetitions (n = 5) and ultrasonic viscosity in three replications (n = 3).
Figure 2
Figure 2
Influence of the combination of proteins and syrups on the (a) water activity (aw) and (b) ultrasonic viscosity of the developed high-protein bars. The letters (a–i) indicate significant differences at p < 0.05 (Tukey’s HSD test). The control sample color is yellow. The best prognostic samples for both determinations are marked green. The aw tests were carried out in five repetitions (n = 5) and ultrasonic viscosity in three replications (n = 3).
Figure 3
Figure 3
Influence of the combination of proteins and syrups on the (a) energy value and (b) nutritional value of the developed high-protein bars.
Figure 4
Figure 4
Influence of the combination of proteins and syrups on the sensory evaluation of the developed high-protein bars. The letters (a–d) indicate significant differences at p < 0.05 (Tukey’s HSD test). Fifteen trained evaluators participated in the study (n = 15).
Figure 5
Figure 5
Comparison of individual water droplets kinetics depending on the type of protein and syrup used in the production of the developed high-protein bars.
Figure 6
Figure 6
Changes in the TSI over time during the heating of individual syrups used in the production of high-protein bars being the subject of implementation.
See this image and copyright information in PMC

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