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Investigation Of Sugar/Polyols As Weakly Interacting Cosolvents And Their Influence On Hardening Of High-Protein Nutrition Bars, Sami Kadhim Hassan
Investigation Of Sugar/Polyols As Weakly Interacting Cosolvents And Their Influence On Hardening Of High-Protein Nutrition Bars, Sami Kadhim Hassan
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The Western Dairy Center (WDC) at Utah State University demonstrated opportunities to improve the quality of high-protein snack foods that becoming more prevalent in western diets. Previously, such high-protein nutrition bars became too hard during storage and they had a limited shelf life, resulting in disappointment by consumers or loss of product as older products needed to be discarded.
With sponsorship as a doctoral student by the Iraq Ministry of Higher Education and Scientific Research and in conjunction with WDC researchers, an investigation was conducted into the chemistry of high-protein nutrition bars and how the various components (protein, carbohydrate and …