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<p>The hardening problem in high-protein nutrition bars (HPNBs) significantly affects their quality. Addition of protein hydrolysates inhibit the hardening of HPNBs. However, it is necessary to understand the anti-hardening effects of different types of protein hydrolysates on HPNBs. This study aims to systematically compare the anti-hardening and sensory characteristics of HPNBs formulated with three hydrolyzed proteins — hydrolyzed casein (CH), hydrolyzed soybean protein isolate (SPH) and hydrolyzed whey protein isolate (WPH). HPNBs were formulated using CH, SPH and WPH at 3%, 6%, 9%, 12% or 15% ratios of total protein to replace casein (CN), soybean protein isolate (SPI) and whey protein isolate (WPI). Specifically, the addition of three hydrolyzed proteins were effective in reducing the hardness and increasing the colour of all three HPNBs, where their anti-hardening effects and colour changes were proportional to the added ratios of hydrolyzed proteins from 3 to 15%. And SPH-added HPNBs exhibited the lowest hardness, follows by WPH-added HPNBs and CH-added HPNBs. Besides, addition of three hydrolyzed proteins resulted in a more uniform microstructure of HPNBs. After 45 days, SPH-added HPNBs exhibited the highest sensory score. The heatmap analysis revealed that HPNBs made by replacing SPI with SPH at the ratio of 15% total protein had the lowest hardness and the best performance. This work indicated that different types of hydrolyzed proteins would lead to difference in characteristics of HPNBs, providing actionable strategies for optimizing shelf-stable HPNBs.</p>

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Comparative Evaluation of Casein, Soy, and Whey Hydrolysates on Anti-Hardening and Sensory Attributes of High-Protein Nutrition Bars

  • 期刊论文

  • 发表日期：

    2025年9月26日

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  • Chenyue Hou,
  • Munkh-Amgalan Gantumur,
  • Jiahui Guo,
  • Yitong Gao,
  • Akhunzada Bilawal,
  • Yue Liu,
  • Zhanmei Jiang,
  • Ligang Zhang

摘要

The hardening problem in high-protein nutrition bars (HPNBs) significantly affects their quality. Addition of protein hydrolysates inhibit the hardening of HPNBs. However, it is necessary to understand the anti-hardening effects of different types of protein hydrolysates on HPNBs. This study aims to systematically compare the anti-hardening and sensory characteristics of HPNBs formulated with three hydrolyzed proteins — hydrolyzed casein (CH), hydrolyzed soybean protein isolate (SPH) and hydrolyzed whey protein isolate (WPH). HPNBs were formulated using CH, SPH and WPH at 3%, 6%, 9%, 12% or 15% ratios of total protein to replace casein (CN), soybean protein isolate (SPI) and whey protein isolate (WPI). Specifically, the addition of three hydrolyzed proteins were effective in reducing the hardness and increasing the colour of all three HPNBs, where their anti-hardening effects and colour changes were proportional to the added ratios of hydrolyzed proteins from 3 to 15%. And SPH-added HPNBs exhibited the lowest hardness, follows by WPH-added HPNBs and CH-added HPNBs. Besides, addition of three hydrolyzed proteins resulted in a more uniform microstructure of HPNBs. After 45 days, SPH-added HPNBs exhibited the highest sensory score. The heatmap analysis revealed that HPNBs made by replacing SPI with SPH at the ratio of 15% total protein had the lowest hardness and the best performance. This work indicated that different types of hydrolyzed proteins would lead to difference in characteristics of HPNBs, providing actionable strategies for optimizing shelf-stable HPNBs.