Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate

Jabeen, Sidra; Huma, Nuzhat; Sameen, Aysha; Zia, Muhammad Anjum

doi:10.1590/fst.12220

Cited by 15 publications

(18 citation statements)

References 39 publications

(41 reference statements)

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“…Similar results were reported for probiotic yogurt supplemented with passion 222 Organoleptic evaluation of enriched Ladakhi churpe _____________________________________________ fruit or pineapple peel powders (Espirito et al, 2012;Sah et al, 2016). The addition of apricot to fruit-cheese bar, spinach powder to UF-soft cheese and Moringa oleifera leaves powder to soft cheese enhanced acid development (Jabeen et al, 2020;El-Sayed, 2020;Hassan et al, 2017). Storage led to increase in titratable acidity, from 6.07 to 6.45 in balls and from 6.36 to 6.85 in strips.…”

Section: Sensory Propertiessupporting

confidence: 66%

Organoleptic evaluation of Ladakhi churpe enriched with apricot and spinach

Hussain¹,

Yangchan²,

Tundup³

et al. 2022

Journal of Veterinary and Animal Sciences

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Dried dairy products viz. churpe-balls and churpe-strips were developed with the incorporation of apricot powder into cottage cheese at different levels (05, 10, 15 and 20%) and spinach powder at levels 03, 06, 09 and 12 percent, respectively. The sensory attributes of the products were studied during the investigation. The appearance of balls first decreased, then increased and again decreased and that of strips first increased and then decreased. The supplementation resulted in significant (P < 0.05) decline in texture of both products. Flavor increased in balls and decreased in strips with the addition of supplements. Overall acceptability first got increased and then decreased with the increase in the level of supplementation of the products. The titratable acidity increased whereas pH decreased in both products upon the incorporation of additives. Storage studies done for 360 days reveal that except texture and titratable acidity, there were losses in all the parameters in both products with the advancement of storage. Except flavor in case of balls and overall acceptability and pH in case of strips, all the interaction effects of supplementation and storage were found to be statistically significant.

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Section: Sensory Propertiessupporting

confidence: 66%

Organoleptic evaluation of Ladakhi churpe enriched with apricot and spinach

Hussain¹,

Yangchan²,

Tundup³

et al. 2022

Journal of Veterinary and Animal Sciences

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“…The products cannot be considered sources of protein, as they do not provide enough to cover the daily needs of healthy individuals. For example, in order to provide enough protein in snack bars, other authors have used whey protein isolate or whey protein concentrate as an ingredient [ 18 , 35 ].…”

Section: Resultsmentioning

confidence: 99%

“…This could be due to the small particles of peach powder drawing moisture from the product and leaving less water available for microbial activity [ 54 ] and to the antimicrobial properties of the “Evmolpiya” peach itself. Microorganisms are mostly neutrophilic and cannot grow at less than 4.5 pH and 0.8 water activity [ 35 ]. Lower water activity, in general, helps to prevent the proliferation of microorganisms [ 55 ].…”

Section: Resultsmentioning

confidence: 99%

Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder

Mihaylova

Popova

Goranova

et al. 2022

Foods

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Changing nutritional demands, in combination with the global trend for snacking, sets a goal for preparing food products for direct consumption with certain beneficial properties. This study was designed to investigate the quality characteristics of raw vegan bonbons enriched with lyophilized peach powder. Three types of formulations were prepared in which 10%, 20%, and 30% of lyophilized peach powder were, respectively, added. The newly developed vegan products were characterized in terms of their physical (moisture, ash, color, water activity), microbiological, and nutritional characteristics. Their antioxidant activity, flavonoid, and phenolic content were also evaluated. Considering the content of the bonbons, the reported health claims indicate that they are sources of fiber, with no added sugar, and contain naturally occurring sugars. The color measurements demonstrated similarity in the values. This study showed that there is significant potential in the production of healthy snacks for direct consumption, with beneficial properties.

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“…Each panelist was offered drinking water during evaluation to rinse the mouth before testing the next bar. The product attributes to be tested, including taste, aroma, texture, color, and overall acceptability, were based on a 9‐point hedonic scale ranging from "1 dislike‐extremely to 9 like‐extremely" (Jabeen et al., 2020). Based on sensory testing, the selected ERP bars were analyzed for composition, protein fractions, and ACE‐I potential.…”

Section: Methodsmentioning

confidence: 99%

Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities

Jabeen

Javed

Hettiarachchy

et al. 2022

Food Science & Nutrition

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Three energy‐rich protein (ERP) bars were prepared to meet the daily recommended dietary allowance (RDA) for the protein of Pakistani athletes. The bars were developed using dates, cheddar cheese (CC), whey protein isolate (WPI), roasted chickpea flour, and rice flour in different proportions. Bar #1 contained 64 g dates, 16 g dried apricots, 12 g WPI, and 8 g ripened CC. Bar #2 contained the same proportion of these ingredients with an addition of 12.5 g roasted chickpea flour, while bar #3 contained 6.25 g roasted rice and 6.25 g roasted chickpea flour. All the ingredients were homogeneously mixed into paste to form bars weighing 100–110 g per serving size. These bars were studied for the compositional analysis (moisture, protein, and lipid content), protein characterization through sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE), and in vitro determination of the angiotensin I‐converting enzyme (ACE‐I) antihypertensive activity. Moisture and lipid content in bars were 22% and 0.057%–0.313%, respectively, while protein, fiber, and ash contents varied from 22.3% to 23.6%, 6.66 to 5.81, and 2.12% to 2.44%, respectively. The minimum energy content was recorded (272.70 Kcal/100 g) in bar #1 while bar #3 showed the highest energy content 274.65 Kcal/110 g with the addition of (5%) roasted chickpea and rice flour, respectively. Electrophoresis analysis of proteins in bar # 1 (cheese +WPI) showed the four bands at 62, 24, 20, and 12 kDa. Bar #2 (10% roasted chickpea flour) showed some additional bands at 40, 36, 34, and 28 kDa while relatively lower antihypertensive activity than bars #1 and 3. The study revealed that adding 10% roasted chickpea flour (bar #2) increased the protein content and diversity in proteins. It provided 40% proteins to athletes and could be helpful to meet their R.D.A. by consuming two bars/day.

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Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate

Cited by 15 publications

References 39 publications

Organoleptic evaluation of Ladakhi churpe enriched with apricot and spinach

Organoleptic evaluation of Ladakhi churpe enriched with apricot and spinach

Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder

Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities

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