A novel protein bar formulated with hempseed protein and Tenebrio molitor larvae protein: Nutritional, sensory characterization and hardening, volatile profile changes assessment

Abstract

Hempseed protein (HPI) and Tenebrio molitor larvae protein (TPI), two novel but limited‐utilized food resources, have an excellent nutritional profile that could potentially mitigate protein deficiency. This work was aiming to develop nutritive bars with HPI and TPI with different ratios (10/0, 9/1, 7/3, 5/5, and 3/7). Results showed that the TPI addition enhanced the antioxidant activities of bars but reduced the energy supply. The bar 7/3 had the highest in vitro protein digestibility (88.11%) and the best sensory acceptance with the score of 5.82. Suitable addition of TPI could retard the bars hardening and aggregation of protein phase within 14–28 days of storage but the excessive addition led to loose microstructure and intensified hardening in the early storage. For the volatile profile, aldehydes and ketones were the reason for the odor deterioration as TPI content increased, but the odor acceptance might be improved during storage since these off‐flavor components were unstable. Novelty impact statement Bars were made of hempseed protein (HPI) and Tenebrio molitor larvae protein (TPI). And the bar 7/3 (HPI/TPI) was optimal for nutritional and sensory evaluation. TPI addition influenced the bars hardening behaviors during storage. We were the first to analyze the changes of bars volatile profile during storage and found that aldehydes and ketones were responsible for the off flavor of our bars.

Nutritional, Textural, and Sensory Attributes of Protein Bars Formulated with Mycoproteins

“…From the data presented in Table 2 , it is evident that all of our model bars exhibited comparable protein content, ranging from 36.06% to 37.63%. This content surpasses that found in commercial protein bars, which typically contain 15 to 30 g of protein per 100 g [ 1 , 25 ]. With an increasing incorporation of mycoprotein, there was a notable rise in fat and dietary fiber content.…”

“…Ready-to-eat products have been increasingly attractive to consumers, among which high-protein nutrition bars (HPNBs) have become one of the most popular products owing to their convenience and health-oriented functions in muscle building, weight control and reduction, etc. [ 1 , 2 , 3 , 4 ]. HPNBs are intermedium-moisture food products with a water activity in the range of 0.6–0.8.…”

“…In HPNB manufacturing, animal-derived proteins, such as milk whey protein and casein, are typically chosen as raw materials [ 5 , 6 ]. However, the production of animal proteins has low feed conversion efficiency and, therefore, is not environmentally and economically friendly [ 1 , 7 , 8 , 9 ]. Recently, the “green” trend, built on the idea of sustainability in the industry as well as in vegetarianism/vegan consumers’ choices, has inspired a great number of studies on the replacement of animal-derived proteins with nonanimal-derived dietary proteins that offer a good source and balance of amino acids.…”

Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment

“…This was due to the fact that DPCD treatment could lead to aggregation of milk proteins in cheese by enhancing the protein–protein interactions [ 11 , 19 ]. The transition from its protein hydration to protein–protein interactions then resulted in a more discontinuous protein matrix [ 26 ]. Additionally, this supported our sensory descriptions stating that DPCD-processed cheese had a slightly gritty flavor.…”

“…DPCD treatment resulted in a slight increase in T 21 at day 0 according to Table 5 . This might be due to the enhancement of casein surface hydrophobicity caused by DPCD, which consequently weakened the protein hydration [ 26 ]. This was consistent with the slight extension of the serum phase in cheese microstructure resulting from DPCD.…”