Effect of Different Modified Starches on Storage Quality of Protein Bars

WANG Yiqian; HU Xuewei; WEN Chengrong; QI Libo; SHANG Shan; FU Baoshang

doi:10.13386/j.issn1002-0306.2024060346

Volume 46 Issue 10

May 2025

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Science and Technology of Food Industry > 2025 > 46(10): 131-137. > DOI: 10.13386/j.issn1002-0306.2024060346

WANG Yiqian, HU Xuewei, WEN Chengrong, et al. Effect of Different Modified Starches on Storage Quality of Protein Bars[J]. Science and Technology of Food Industry, 2025, 46(10): 131−137. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060346.

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Effect of Different Modified Starches on Storage Quality of Protein Bars

WANG Yiqian^1,,
HU Xuewei¹,
WEN Chengrong^{1, 2, 3, 4},
QI Libo^{1, 2, 3, 4},
SHANG Shan^{1, 2, 3, 4},
FU Baoshang^{1, 2, 3, 4, ,}

1.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
2.
SKL of Marine Food Processing & Safety Control, Dalian 116034, China
3.
National Engineering Research Center of Seafood, Dalian 116034, China
4.
Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China

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Received Date: June 23, 2024
Available Online: March 11, 2025

Graphical Abstract

Abstract

Abstract

In order to mitigate protein bar aging during storage and enhance their sensory attributes, the effects of adding four different modified starches on protein bar aging were investigated in the present study through systematic measurements of hardness, colorimetric parameters, and amylose/amylopectin contents. The findings demonstrated that all four modified starches significantly inhibited protein bar hardening and browning (P<0.05). Pregelatinized acetylated distarch adipate (PADA), hydroxypropyl distarch phosphate (HDP), and distarch phosphate (DP) altered the ratio of straight-chain to branched-chain starch content while substantially increasing slowly digestible starch (SDS) levels (P<0.05). Acetylated distarch adipate (ADA) notably reduced hardness, browning intensity, and enthalpy of aging (P<0.05), thereby enhancing the sensory quality of protein bars. Therefore, ADA is the most suitable modified starch to be added to protein bars.
- modified starches,
- protein bars,
- harden,
- storage quality

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References (31)

References

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