Sahni Prashant, Sharma Savita, Singh Baljit, Bobade Hanuman
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India.
J Food Sci Technol. 2022 Oct;59(10):3827-3835. doi: 10.1007/s13197-022-05404-5. Epub 2022 Mar 2.
The utilization of conventional protein sources like gluten, soy, dairy proteins, and nuts in the development of protein-enriched cereal bars presents a challenge for their consumption by the population suffering from celiac and other food protein allergies. In the present investigation, protein-rich cereal bars were developed using non-conventional protein isolates (alfalfa and dhiancha (API & DPI) and were evaluated for their quality attributes, nutritional composition, and bioactive potential. The incorporation of protein isolates increased the weight, density, and non-enzymatic browning and decreased the water activity in the bars. The hardness of the bar increased with the addition of protein isolates; however, reduced hardness was observed at 7.5 and 10% levels of API. Supplementation with protein isolates enhanced the protein content (7.83-16.71%), total phenols (1642-4956 GAE μg/g), total flavonoids (268-984 QE μg/g), DPPH radical scavenging activity (96.38-114.82 TEAC μmol/100 g) and reducing power (1926-3586 AAE μg/g) of the bars. Cereal bars maintained good sensory score and overall acceptability at 10 and 5% level of incorporation of API and DPI respectively.
在富含蛋白质的谷物棒的开发过程中，使用面筋、大豆、乳蛋白和坚果等传统蛋白质来源，对于患有乳糜泻和其他食物蛋白过敏的人群来说，在食用方面存在挑战。在本研究中，使用非常规蛋白质分离物（苜蓿和菽麻（API和DPI））开发了富含蛋白质的谷物棒，并对其质量属性、营养成分和生物活性潜力进行了评估。蛋白质分离物的加入增加了谷物棒的重量、密度和非酶褐变，并降低了其水分活度。随着蛋白质分离物的添加，谷物棒的硬度增加；然而，在API含量为7.5%和10%时，观察到硬度有所降低。添加蛋白质分离物提高了谷物棒的蛋白质含量（7.83 - 16.71%）、总酚含量（1642 - 4956 GAE μg/g）、总黄酮含量（268 - 984 QE μg/g）、DPPH自由基清除活性（96.38 - 114.82 TEAC μmol/100 g）和还原能力（1926 - 3586 AAE μg/g）。当API和DPI的添加量分别为10%和5%时，谷物棒保持了良好的感官评分和总体可接受性。
