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Mechanisms Of Nutrition Bar Hardening: Effect Of Hydrolyzed Whey Protein And Carbohydrate Source, Shaun P. Adams
Mechanisms Of Nutrition Bar Hardening: Effect Of Hydrolyzed Whey Protein And Carbohydrate Source, Shaun P. Adams
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The influence of increasing hydrolyzed protein content on the microstructure and hardness of high protein nutrition bars was investigated to determine the mechanism of hardening during storage. Bars with various hydrolyzed protein levels were manufactured using differing ratios of 0, 25, 50, 75, 100% (wt. /wt.) of partially hydrolyzed whey protein isolate (HWPI) to an intact (non-hydrolyzed) whey protein isolate (WPI) which made up approximately 38% of the total bar composition. High fructose corn syrup (HFCS) (42%) and vegetable shortening (20%) constituted the rest of the ingredients. Accelerated aging was performed by storing bars at 32 oC for 36 …