文章基本信息

标题：Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate
其他标题：Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate
本地全文：下载
作者：JABEEN, Sidra ; HUMA, Nuzhat ; SAMEEN, Aysha 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2021
卷号：41
页码：197-207
DOI：10.1590/fst.12220
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Six protein energy-bars (B1-B6) were prepared for Pakistani-athletes using dates, dried apricots, Cheddar-cheese and whey-protein isolate. Bars B1-B3 contained 5 g Cheddar-cheese and 13 g whey-protein isolate while quantity of dates were 74, 68 and 65 g and apricots 8, 14 and 17 g respectively. Bars B4-B6 contained 8g Cheddar-cheese and 12 g whey protein isolate while dates and apricots were same as in bars B1-B3. Bars were sealed in aluminium foil, stored at 20 ± 5 °C for 45 days to evaluate their sensory, compositional, physicochemical, microbial, textural and antioxidant properties. All bars have good sensory attributes except B6 that showed (p < 0.05) lower acceptability. The pH, water activity and microbial count decreased (p < 0.05) in all the bars. Maximum hardness was noticed in bar B1 and lowest in B6 while highest firmness was recorded in B2 and lowest in B6. The increase (p < 0.05) of total phenolic content was noticed in B6 and the highest increase of total flavonoid content was estimated in B2 at day 45, while B5 showed the highest antioxidant-activity on the 30th day afterwards a decline was observed in all the bars. Study revealed that these bars have good sensory attributes, physical characteristics and shelf-stability and could be a healthy snack for athletes.
关键词：protein energy-bars; dates; apricots; chadder-cheese; whey-protein isolate.
其他关键词：protein energy-bars;dates;apricots;chadder-cheese;whey-protein isolate