Soy Protein Functionality and Food Bar Texture

摘要

Six Sigma Methodology was employed to investigate the relationship between the chemical and physical properties of isolated soy proteins (ISP) and the food bar texture based on mechanical hardness and sensory during accelerated storage. Selected bar model systems with high protein content at > 30% were used in the study. The mechanical bar hardness measured by Texture Analyzer was found to be correlated with the hedonic Overall Liking score in sensory evaluation of the high protein bars. Five critical properties of the soy protein important to the bar texture were identified. They are protein solubility, degree and type of enzymatic protein hydrolysis, density, particle size, and particle surface morphology. The protein solubility and degree of hydrolysis are the primary protein properties most significantly affecting the bar hardness and sensory. Density is a secondary property revealed after the primary properties are controlled. Effect of particle size is shown when the first and secondary properties are comparable within narrow ranges. Commercially available ISP's, Supro~? 320, Supro~? 313 and Supro~? 430 developed from this study can provide technical solutions for creating desirable texture and shelf life in the high protein food bar formulations containing various dairy proteins and sugar syrup levels.