Campus Units

Food Science and Human Nutrition

Document Type

Article

Publication Version

Accepted Manuscript

Publication Date

8-2016

Journal or Book Title

Journal of Dairy Science

Volume

99

Issue

8

First Page

6061

Last Page

6070

DOI

10.3168/jds.2016-10995

Abstract

Transglutaminase (Tgase) crosslinking and calcium reduction were investigated as ways to improve the texture and storage stability of high-protein nutrition (HPN) bars formulated with milk protein concentrate (MPC) and micellar casein concentrate (MCC). The MPC and MCC crosslinked at none, low, and high levels, and a reduced-calcium MPC (RCMPC) were each formulated into model HPN bars. Hardness, crumbliness, moisture content, pH, color, and water activity of the HPN bars were measured during accelerated storage. The HPN bars prepared with MPC were harder and more cohesive than those prepared with MCC. Higher levels of Tgase crosslinking improved HPN bar cohesiveness and decreased hardening during storage. The RCMPC produced softer, yet crumblier HPN bars. Small textural differences were observed for the HPN bars formulated with the transglutaminase crosslinked proteins or RCMPC when compared with their respective controls. However, modification only slightly improved protein ingredient ability to slow hardening while balancing cohesion and likely requires further improvement for increased applicability in soft-texture HPN bars.

Comments

This accepted article is published as Banach, J.C., Clark, S., and Lamsal, B.P.* 2016. Textural performance of crosslinked or reduced-calcium milk protein ingredients in model high-protein nutrition bars, Journal of Dairy Science, 99(8);6061–6070. Doi: 10.3168/jds.2016-10995. Posted with permission.

Copyright Owner

Elsevier Ltd

Language

en

File Format

application/pdf

Published Version

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