Food and Fermentation Industries >

2025 , Vol. 51 >Issue 7: 243 - 249

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039621

Study on the quality improvement of protein bars by different modified starches

  • WANG Yiqian ,
  • HU Xuewei ,
  • WEN Chengrong ,
  • QI Libo ,
  • SHANG Shan ,
  • FU Baoshang
Expand
  • 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: 2024-04-18

  Revised date: 2024-06-04

  Online published: 2025-04-29

Fold

Abstract

The process of starch modification not only eliminates some unfavorable physical and chemical properties of natural starch, but also provides new product properties.Modified hydroxypropyl distarch phosphate (HDP), distarch phosphate (DP) and acetylated distarch adipate (ADA) are more resistant to high and variable temperatures, factors such as shear or low pH, and are often used as stabilized crosslinking starches for food processing to enhance the performance of pasta and bakery products.Four typical high quality modified starches were explored, with rheological properties, hardness, protein secondary structure, color and sensory indexes.The quality characteristics and hardening improvement effects of HDP, DP, ADA and pre-gelatinized acetylated distarch adipate (PADA) with different proportions (4%, 8%, 12%, 16%) on protein bars were studied.The results showed that 4% of HDP, DP, ADA, and 8% of PADA significantly reduced the hardness of protein bars and improved the sensory quality of the products.This study provides theoretical support for the feasibility and market value of the transformation of refined starch processing industry.

Key words： protein bars; modified starches; improver

Cite this article

WANG Yiqian , HU Xuewei , WEN Chengrong , QI Libo , SHANG Shan , FU Baoshang . Study on the quality improvement of protein bars by different modified starches[J]. Food and Fermentation Industries, 2025 , 51(7) : 243 -249 . DOI: 10.13995/j.cnki.11-1802/ts.039621

References

[1] EL-SALAM M H A, EL-SHIBINY S.Hardness of high protein nutrition bars based on milk protein concentrates:A review[J].Biointerface Research in Applied Chemistry, 2020, 10(1):4914-4921.
[2] KEEFER H R M, NISHKU S, GERARD P D, et al.Role of sweeteners on temporality and bar hardening of protein bars[J].Journal of Dairy Science, 2020, 103(7):6032-6053.
[3] 朱凯悦, 江彩艳, 温成荣, 等.不同变性淀粉对麻糬面包品质的影响[J].现代食品科技, 2023, 39(3):209-215.
ZHU K Y, JIANG C Y, WEN C R, et al.Effects of different modified starches on the quality of mochi bread[J].Modern Food Science and Technology, 2023, 39(3):209-215.
[4] 牛艺臻, 刘传富.羟丙基二淀粉磷酸酯对面粉及馒头品质的影响研究[J].农产品加工, 2021(15):6-8.
NIU Y Z, LIU C F.Effects of hydroxypropyl distarch phosphate on flour characteristics and steamed bread qualities[J].Farm Products Processing, 2021(15):6-8.
[5] 郭嘉林, 杨小芝.磷酸酯双淀粉对面粉品质的影响[J].食品工业, 2021, 42(8):154-157.
GUO J L, YANG X Z.The effect of the distarch phosphate on the quality of the wheat flour[J].The Food Industry, 2021, 42(8):154-157.
[6] 熊小兰, 杨俊丽, 栾庆民, 等.乙酰化二淀粉磷酸酯的湿法制备及在食品中的应用研究[J].精细与专用化学品, 2022, 30(1):31-34.
XIONG X L, YANG J L, LUAN Q M, et al.Wet preparation of acetylated starch and its application in food[J].Fine and Specialty Chemicals, 2022, 30(1):31-34.
[7] 马春敏, 高欣茹, 吴巧艳, 等.预糊化淀粉的制备、性质及其在淀粉基食品中的应用[J].食品工业科技, 2024, 45(15):409-418.
MA C M, GAO X R, WU Q Y, et al.Preparation, properties and applications of pre-gelatinized starch on starch based foods[J].Science and Technology of Food Industry, 2024, 45(15):409-418.
[8] 徐露, 蔡淑玉, 陈乐宜, 等.不同改良剂对木薯粉圆品质的影响[J].中国粮油学报, 2023, 38(10):81-89.
XU L, CAI S Y, CHEN L Y, et al.Effect of different modifiers on the quality of tapioca pearl[J].Journal of the Chinese Cereals and Oils Association, 2023, 38(10):81-89.
[9] 聂海军. 酵母蛋白营养成分分析及其在蛋白棒中的应用研究[J].农产品加工, 2022(18):10-12.
NIE H J.Analysis of nutritional components of yeast protein and its application in protein bar[J].Farm Products Processing, 2022(18):10-12.
[10] FERREIRA L S, BRITO-OLIVEIRA T C, PINHO S C.Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3:Effect of protein solubility on their mechanical and rheological characteristics[J].Food Bioscience, 2022, 45:101455.
[11] 王金秋, 李柯萌, 何睿琳,等.蛋清蛋白棒制备工艺及其质构特性研究[J].成都大学学报(自然科学版), 2018, 37(3):273-277.
WANG J Q, LI K M, HE R L, et al.Preparation of egg white protein bar and its texture characteristics[J].Journal of Chengdu University(Natural Science Edition), 2018, 37(3):273-277.
[12] YANG J J, ZHANG B, ZHANG Y Q, et al.Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs[J].Journal of Food Engineering, 2021, 293:110377.
[13] 吴香. 变性淀粉对肌原纤维蛋白特性和低温香肠贮藏品质影响研究[D].合肥:安徽农业大学, 2019.
WU X.The effect of modified starches on the characteristies ofmyofibrillar proteins and chilled sausages in storage[D].Hefei:Anhui Agriculturai University, 2019.
[14] ROMAN L, BELORIO M, GOMEZ M.Gluten-free breads:The gap between research and commercial reality[J].Comprehensive Reviews in Food Science and Food Safety, 2019, 18(3):690-702.
[15] HEDAYATI S, SHAHIDI F, KOOCHEKI A, et al.Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsions[J].Food Hydrocolloids, 2020, 102:105620.
[16] 王玉牛, 蔡舒晴, 徐卓越, 等.三种羟丙基二淀粉磷酸酯对木薯淀粉特性的影响[J].中国食品添加剂, 2023, 34(5):209-215.
WANG Y N, CAI S Q, XU Z Y, et al.Effect of three hydroxypropyl distarch phosphate on tapioca starch properties[J].China Food Additives, 2023, 34(5):209-215.
[17] CAO X H, ISLAM M N, NING X, et al.Effects of superheated steam processing on the physicochemical properties of sea rice bran[J].Ciencia y Tecnologia de Los Alimentos Internacional, 2023, 29(2):115-125.
[18] TANDAZO A S, OZTURK O K, HAMAKER B R, et al.Rice starch and co-proteins improve the rheological properties of zein dough[J].Journal of Cereal Science, 2021, 102:103334.
[19] TIAN S Q, CHEN Y M, CHEN Z C, et al.Preparation and characteristics of starch esters and its effects on dough physicochemical properties[J].Journal of Food Quality, 2018, 2018(1):1395978.
[20] BRUNI G P, DE OLIVEIRA J P, EL HALAL S L M, et al.Phosphorylated and cross-linked wheat starches in the presence of polyethylene oxide and their application in biocomposite films[J].Starch-Stärke, 2018, 70(7-8):1700192.
[21] XIONG J, LI Q Y, SHI Z X, et al.Interactions between wheat starch and cellulose derivatives in short-term retrogradation:Rheology and FTIR study[J].Food Research International, 2017, 100:858-863.
[22] ZHANG M, JIA H Y, WANG B, et al.A prospective review on the research progress of citric acid modified starch[J].Foods, 2023, 12(3):458.
[23] 岳书杭, 刘忠义, 刘红艳, 等.复配变性淀粉的性质及其在面团中的应用[J].中国粮油学报, 2020, 35(1):26-32.
YUE S H, LIU Z Y, LIU H Y, et al.Properties and application in dough of compound modified starch[J].Journal of the Chinese Cereals and Oils Association, 2020, 35(1):26-32.
[24] KORUS J, ZIOBRO R, WITCZAK T, et al.Effect of octenyl succinic anhydride (OSA) modified starches on the rheological properties of dough and characteristic of the gluten-free bread[J].Molecules, 2021, 26(8):2197.
[25] WANG H W, XIAO N Y, WANG X T, et al.Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings[J].Food Chemistry, 2019, 283:248-256.
[26] ROJHANI A, NARANJO J, OUYANG P.Physiochemical properties and sensory characteristics of resistant starch enriched cookies[J].Nutrition & Food Science, 2022, 52(5):791-800.
[27] FEDERICI E, JONES O G, SELLING G W, et al.Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough[J].Journal of Cereal Science, 2020, 91:102866.
[28] OBADI M, XU B.Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products[J].Food Hydrocolloids, 2021, 112:106286.
[29] KAPELKO-Z·EBERSKA M, ZIBA T, SPYCHAJ R, et al.Acetylated adipate of retrograded starch as RS 3/4 type resistant starch[J].Food Chemistry, 2015, 188:365-369.
[30] 马宁, 陈雨婷, 方东路, 等.猴头菇-青稞预糊化粉的添加对桃酥品质的影响[J].食品科学, 2020, 41(20):46-53.
MA N, CHEN Y T, FANG D L, et al.Effect of adding different amounts of pre-gelatinized highland barley flour supplemented with Hericium erinaceus powder on the quality characteristics of crisp cakes[J].Food Science, 2020, 41(20):46-53.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.