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Optimizing Protein Bars With Whey Protein Isolate, Pea Protein Isolate, and Blue Whiting (Micromesistius poutassou)
Diako Khodaei1,2, Francesco Noci2, Lisa Ryan2
1School of Food Science and Environmental Health, Environmental Sustainability and Health Institute Technological University Dublin Dublin Ireland.
Food Science & Nutrition
|January 13, 2025
Summary
Blue whiting fish protein hydrolysate (BWFPH) softens protein bars and delays hardening. An optimized blend of whey protein isolate (WPI), pea protein isolate (PPI), and BWFPH balances texture and sensory appeal in novel protein bars.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Protein Chemistry
Background:
- Protein bars often face texture degradation, specifically hardening, during storage.
- Whey protein isolate (WPI) and pea protein isolate (PPI) are common protein bar bases but can exhibit undesirable textural properties.
- Novel protein sources are sought to improve the nutritional and textural profiles of protein bars.
Purpose of the Study:
- To evaluate blue whiting fish protein hydrolysate (BWFPH) as a dietary amino acid supplement in WPI and PPI-based protein bars.
- To assess the impact of BWFPH on the nutritional profile, texture, and storage stability of protein bars.
- To optimize the protein blend for improved texture and sensory characteristics.
Main Methods:
- Incorporation of BWFPH into WPI and PPI-based protein bar formulations.
- Analysis of nutritional composition and textural properties (hardness).
- Storage stability assessment and sensory evaluation.
- Application of a simplex centroid mixture design for formulation optimization.
Main Results:
- BWFPH significantly reduced protein bar hardness by approximately 93% compared to control bars.
- BWFPH demonstrated efficacy in delaying the hardening process during storage.
- Sensory evaluation indicated that BWFPH inclusion negatively impacted sensory attributes, necessitating optimization.
- An optimized blend (76.02% WPI, 6.72% PPI, 17.26% BWFPH) was identified, balancing improved texture and sensory appeal.
Conclusions:
- Blue whiting fish protein hydrolysate can be effectively utilized to improve the texture and reduce hardness in protein bars.
- Careful formulation and optimization are crucial for integrating novel protein sources like BWFPH to achieve desirable sensory characteristics.
- The study demonstrates a viable strategy for enhancing high-protein bars by incorporating novel protein ingredients through precise blend optimization.
