Campus Units

Food Science and Human Nutrition

Document Type

Article

Publication Version

Accepted Manuscript

Publication Date

5-2016

Journal or Book Title

Journal of Food Science

Volume

81

Issue

5

First Page

S1254

Last Page

S1262

DOI

10.1111/1750-3841.13270

Abstract

Previous instrumental study of high‐protein nutrition (HPN) bars formulated with extruded milk protein concentrate (MPC) indicated slower hardening compared to bars formulated with unmodified MPC. However, hardness, and its change during storage, insufficiently characterizes HPN bar texture. In this study, MPC80 was extruded at 2 different conditions and model HPN bars were prepared. A trained sensory panel and instrumental techniques were used to measure HPN bar firmness, crumbliness, fracturability, hardness, cohesiveness, and other attributes to characterize texture change during storage. Extrusion modification, storage temperature, and storage time significantly affected the instrumental and sensory panel measured texture attributes. The HPN bars became firmer and less cohesive during storage. When evaluated at the same storage conditions, the texture attributes of the HPN bars formulated with the different extrudates did not differ significantly from each other. However, textural differences were noted most of the time between the control and the HPN bars formulated with extruded MPC80. An adapted HPN bar crumbliness measurement technique produced results that were correlated with sensory panel measured crumbliness (r = 0.85) and cohesiveness (r = –0.84). Overall, the HPN bars formulated with extruded MPC80 were significantly softer, less crumbly, and more cohesive than the control during storage.

Comments

This accepted article is published as Banach, J.C., Clark, S., and Lamsal, B.P.* 2016. Instrumental and Sensory Texture Attributes of High-protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate, Journal of Food Science, 81(5): S1254-S1262. Doi: 10.1111/1750-3841.13270. Posted with permission.

Copyright Owner

Wiley Online Library

Language

en

File Format

application/pdf

Published Version

Share

COinS