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Research Article | Open Access

Insight into extruded soy protein isolate for improving hardening of high protein-nutrition bars during storage

Heyang Xu1,§, Zengli Gao2,§, Xueyan Li3, Qiuwan Jiang1, Yuanjuan Wu4( ), Zhanmei Jiang1( )
Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China
Beikang Brewing Food Co., Ltd., Changchun 130053, China
Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Shandong Academy of Agricultural Sciences, Jinan 250100, China

§These authors contributed equally to this article.

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Abstract

Most high-protein nutrition bars (HPNBs) would harden during storage, seriously affecting the acceptability of consumers. In this work, soy protein isolate (SPI), extruded at 50, 75, 100, 125, and 150 ℃, was formulated for HPNBs to investigate whether extrusion protein could relieve hardening and improve quality characteristics of HPNBs during 45 days of storage at 37 ℃. HPNBs prepared with extruded SPI were notably softer. And they had higher sensory scores than HPNBs produced with unextruded SPI during storage (P < 0.05). But there were no significant differences in hardness and total color change with the increase of extrusion temperature after 45 days of storage (P > 0.05). According to the correlation analysis, HPNBs prepared by SPI extruded at 50 ℃ had the best physicochemical properties. This study provides an effective way to relieve the hardening of HPNBs during shelf life or even longer.

Keywords

extrusionsoy protein isolatehigh-protein nutrition barshardening

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Food Science of Animal Products
Volume 1 Issue 3,
September 2023
Article number: 9240036
DOI: 10.26599/FSAP.2023.9240036
Cite this article:
Xu H, Gao Z, Li X, et al. Insight into extruded soy protein isolate for improving hardening of high protein-nutrition bars during storage. Food Science of Animal Products, 2023, 1(3): 9240036. https://doi.org/10.26599/FSAP.2023.9240036

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Received: 31 July 2023
Revised: 09 October 2023
Accepted: 28 October 2023
Published: 18 December 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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