Food and Fermentation Industries >

2024 , Vol. 50 >Issue 21: 163 - 169

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037777

Effect of hydrophilic colloid on storage quality of protein bar

  • XUE Yuyun ,
  • HU Xuewei ,
  • WEN Chengrong ,
  • FENG Dingding ,
  • FU Baoshang ,
  • QI Libo
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  • 1(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
    2(SKL of Marine Food Processing & Safety Control, Dalian 116034, China)
    3(National Engineering Research Center of Seafood, Dalian 116034, China)
    4(Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China)

Received date: 2023-10-27

  Revised date: 2023-12-14

  Online published: 2024-11-28

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Abstract

Three common hydrophilic colloid, sodium alginate (SA), carboxy methyl cellulose sodium (CMC-Na) and xanthan gum(XG), were studied in this paper.The moisture content, water activity, hardness, XRD pattern, enthalpy of aging, microstructure and sensory evaluation of protein bars after 14 days of storage were analyzed with different dosage (0.3%, 0.5%, 0.8%).The results showed that compared with the blank control group, the addition of three kinds of hydrophilic colloid could give the protein bar dough softer texture, improve the structure of the protein bar, enhance the water retention ability of the protein bar, and delay the aging of the protein bar, and the addition of CMC-Na had the best effect.The protein bar supplemented with 0.5% CMC-Na had the best water retention ability, the most significant effect of slowing down the hardness reduction,and better delayed the aging of the protein bar.

Key words： hydrophilic colloid; protein bar; moisture content; XRD pattern; microstructure

Cite this article

XUE Yuyun , HU Xuewei , WEN Chengrong , FENG Dingding , FU Baoshang , QI Libo . Effect of hydrophilic colloid on storage quality of protein bar[J]. Food and Fermentation Industries, 2024 , 50(21) : 163 -169 . DOI: 10.13995/j.cnki.11-1802/ts.037777

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