Work

Optimizing Protein Bars With Whey Protein Isolate, Pea Protein Isolate, and Blue Whiting ( Micromesistius poutassou ) Fish Protein Hydrolysate: A Simplex‐Centroid Mixture Design Study

Year: 2024

Type: article

Abstract: The aim of this study was to use blue whiting fish protein hydrolysate (BWFPH) as a novel dietary amino acid supplement in whey protein isolate (WPI) and pea protein isolate (PPI)-based protein bars. The findings indicate that incorporating BWFPH significantly influenced the nutritional profile of the protein bars, leading to a ~93% reduction in hardness compared to bars without the hydrolysate. Additionally, BWFPH effectively delayed the hardening process during storage. However, sensory evaluation revealed that the inclusion of BWFPH adversely affected the sensory characteristics, indicating a need for optimization. Using a simplex centroid mixture design, we identified an optimized protein blend compromising 76.02% WPI, 6.72% PPI, and 17.26% BWPFH, which achieved a balance of improved texture and sensory appeal. These results suggest that high-protein bars can be enhanced by integrating novel protein sources through careful formulation and optimization.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.4701

Authors: Diako Khodaei, Francesco Noci, Lisa Ryan

Institutions: Technological University Dublin, Atlantic Technological University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,460