Khodaei Diako, Noci Francesco, Ryan Lisa
School of Food Science and Environmental Health, Environmental Sustainability and Health Institute Technological University Dublin Dublin Ireland.
Atlantic Technological University Galway Ireland.
Food Sci Nutr. 2024 Dec 19;13(1):e4701. doi: 10.1002/fsn3.4701. eCollection 2025 Jan.
The aim of this study was to use blue whiting fish protein hydrolysate (BWFPH) as a novel dietary amino acid supplement in whey protein isolate (WPI) and pea protein isolate (PPI)-based protein bars. The findings indicate that incorporating BWFPH significantly influenced the nutritional profile of the protein bars, leading to a ~93% reduction in hardness compared to bars without the hydrolysate. Additionally, BWFPH effectively delayed the hardening process during storage. However, sensory evaluation revealed that the inclusion of BWFPH adversely affected the sensory characteristics, indicating a need for optimization. Using a simplex centroid mixture design, we identified an optimized protein blend compromising 76.02% WPI, 6.72% PPI, and 17.26% BWPFH, which achieved a balance of improved texture and sensory appeal. These results suggest that high-protein bars can be enhanced by integrating novel protein sources through careful formulation and optimization.
本研究的目的是将蓝鳕鱼蛋白水解物（BWFPH）作为一种新型膳食氨基酸补充剂，应用于以乳清分离蛋白（WPI）和豌豆分离蛋白（PPI）为基础的蛋白棒中。研究结果表明，添加BWFPH显著影响了蛋白棒的营养成分，与未添加水解物的蛋白棒相比，硬度降低了约93%。此外，BWFPH有效地延缓了储存期间的硬化过程。然而，感官评价显示，添加BWFPH对感官特性产生了不利影响，表明需要进行优化。通过单纯形重心混合设计，我们确定了一种优化的蛋白质混合物，其中包含76.02%的WPI、6.72%的PPI和17.26%的BWPFH，实现了质地改善和感官吸引力之间的平衡。这些结果表明，通过精心配方和优化整合新型蛋白质来源，可以增强高蛋白棒的性能。
