Malecki, Jan; Terpilowski, Konrad; Nastaj, Maciej; Solowiej, Bartosz G. published an article in 2022, the title of the article was Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used.Application of 585-88-6 And the article contains the following content:
The main objective of this study was to investigate the possibility of using a combination of vegetable proteins from soybean (SOY), rice (RPC), and pea (PEA) with liquid syrups: tapioca fiber (TF), oligofructose (OF), and maltitol (ML) in the application of high-protein bars to determine the ability of these ingredients to modify the textural, physicochem., nutritional, surface properties, microstructure, sensory parameters, and technol. suitability. Ten variants of the samples were made, including the control sample made of whey protein concentrate (WPC) in combination with glucose syrup (GS). All combinations used had a pos. effect on the hardness reduction of the bars after the storage period. Microstructure and the contact angle showed a large influence on the proteins and syrups used on the features of the manufactured products, primarily on the increased hydrophobicity of the surface of samples made of RPC + ML, SOY + OF, and RPC + TF. The combination of proteins and syrups used significantly reduced the sugar content of the product. Water activity (<0.7), dynamic viscosity (<27 mPas•g/cm3), and sensory anal. (the highest final ratings) showed that bars made of RPC + OF, SOY + OF, and SOY + ML are characterized by a high potential for use in this type of products. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Application of 585-88-6
The Article related to protein bar athlete syrup physicochem nutritional microstructure sensory property, contact angle, industrial application, liquid fiber, nutritional value, optical microscopy, plant protein and other aspects.Application of 585-88-6
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