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.
Copyright Owner
Wiley Online Library
Copyright Date
2016
Language
en
File Format
application/pdf
Recommended Citation
Banach, Justin C.; Clark, Stephanie; and Lamsal, Buddhi P., "Instrumental and Sensory Texture Attributes of High‐Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate" (2016). Food Science and Human Nutrition Publications. 203.
https://lib.dr.iastate.edu/fshn_ag_pubs/203
Included in
Food Chemistry Commons, Food Processing Commons, Human and Clinical Nutrition Commons, Molecular, Genetic, and Biochemical Nutrition Commons
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.