A novel protein bar formulated with hempseed protein and Tenebrio molitor larvae protein: Nutritional, sensory characterization and hardening, volatile profile changes assessment
Xuefu Zhou
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
Contribution: Data curation, Formal analysis, Investigation, Software, Writing - original draft, Writing - review & editing
Search for more papers by this authorYuanrong Zheng
State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, P.R. China
Contribution: Data curation, Formal analysis, Resources
Search for more papers by this authorYu Zhong
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
Contribution: Software, Writing - review & editing
Search for more papers by this authorDanfeng Wang
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
Contribution: Formal analysis, Resources
Search for more papers by this authorJingyao Xu
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
Contribution: Investigation, Visualization
Search for more papers by this authorRen Liu
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
Contribution: Data curation, Investigation
Search for more papers by this authorCorresponding Author
Yun Deng
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
Correspondence
Yun Deng, Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China.
Email: [email protected]
Contribution: Conceptualization, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorXuefu Zhou
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
Contribution: Data curation, Formal analysis, Investigation, Software, Writing - original draft, Writing - review & editing
Search for more papers by this authorYuanrong Zheng
State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, P.R. China
Contribution: Data curation, Formal analysis, Resources
Search for more papers by this authorYu Zhong
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
Contribution: Software, Writing - review & editing
Search for more papers by this authorDanfeng Wang
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
Contribution: Formal analysis, Resources
Search for more papers by this authorJingyao Xu
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
Contribution: Investigation, Visualization
Search for more papers by this authorRen Liu
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
Contribution: Data curation, Investigation
Search for more papers by this authorCorresponding Author
Yun Deng
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
Correspondence
Yun Deng, Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China.
Email: [email protected]
Contribution: Conceptualization, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorAbstract
Hempseed protein (HPI) and Tenebrio molitor larvae protein (TPI), two novel but limited-utilized food resources, have an excellent nutritional profile that could potentially mitigate protein deficiency. This work was aiming to develop nutritive bars with HPI and TPI with different ratios (10/0, 9/1, 7/3, 5/5, and 3/7). Results showed that the TPI addition enhanced the antioxidant activities of bars but reduced the energy supply. The bar 7/3 had the highest in vitro protein digestibility (88.11%) and the best sensory acceptance with the score of 5.82. Suitable addition of TPI could retard the bars hardening and aggregation of protein phase within 14–28 days of storage but the excessive addition led to loose microstructure and intensified hardening in the early storage. For the volatile profile, aldehydes and ketones were the reason for the odor deterioration as TPI content increased, but the odor acceptance might be improved during storage since these off-flavor components were unstable.
Novelty impact statement
- Bars were made of hempseed protein (HPI) and Tenebrio molitor larvae protein (TPI). And the bar 7/3 (HPI/TPI) was optimal for nutritional and sensory evaluation.
- TPI addition influenced the bars hardening behaviors during storage.
- We were the first to analyze the changes of bars volatile profile during storage and found that aldehydes and ketones were responsible for the off flavor of our bars.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data used to support the findings of this study are available from the corresponding author upon request.
Supporting Information
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| jfpp16276-sup-0001-Supinfo.docxWord 2007 document , 49.1 KB | Supplementary Material |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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