TY - JOUR
T1 - Textural performance of crosslinked or reduced-calcium milk protein ingredients in model high-protein nutrition bars
AU - Banach, J. C.
AU - Clark, S.
AU - Metzger, L. E.
AU - Lamsal, B. P.
N1 - Publisher Copyright:
© 2016 American Dairy Science Association
PY - 2016/8/1
Y1 - 2016/8/1
N2 - 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.
AB - 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.
KW - micellar casein concentrate
KW - milk protein concentrate
KW - protein bar
KW - transglutaminase
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U2 - 10.3168/jds.2016-10995
DO - 10.3168/jds.2016-10995
M3 - Article
C2 - 27236767
AN - SCOPUS:84969941443
SN - 0022-0302
VL - 99
SP - 6061
EP - 6070
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 8
ER -