The defatted sunflower meals have relatively high content of protein, and have great economic value as a food additive. Sunflower seed is one of five major oil sources in the world. Įxamples of proteins that are not currently used on a large scale in Europe are e.g., sunflower, wheat, algae, hemp, and rice proteins. In addition, the use of plant proteins in food applications (including high-protein bars) may also increase the interest in these products among vegans, vegetarians, and people with an active lifestyle. Animal protein presents growing costs and limited supply, which has been highly associated with climate change, freshwater depletion, biodiversity loss, and hazards for human health related to cardiovascular diseases etc. Recently, plant proteins have been increasingly used as an economical and versatile alternative replacing animal source in human nutrition, as well as functional ingredients for product formulation. For some time, however, there has been a sharp increase in interest in alternative protein sources (especially plant proteins) that could compete with the commonly used WPC protein in terms of physicochemical, textural or nutritional features. In the food industry, proteins of this type are widely used because of their high nutritional value, desirable sensory properties (milk flavor), and excellent functional properties. Whey derivatives, such as concentrates or isolates, are abundant sources of proteins, in particular alpha-lactalbumin and beta-lactoglobulin. It was found that the addition of whey protein hydrolysates used in the application of high-protein bars has a positive effect on maintaining the soft structure of these products, but may affect the slightly bitter aftertaste. High-protein bars most commonly found on the store shelves contain a small range of proteins of both plant (primarily soy protein concentrates and isolates) and animal origin (especially whey protein concentrates and isolates). Products resulting from such activities can be of particular interest to people using different types of diets. For this purpose, manufacturers searching for suitable alternatives to commonly used ingredients, such as high fructose and glucose syrups, fats or allergenic proteins, into their alternative components, e.g., polyols, fructo-oligosaccharides, or different protein sources (plant and animal proteins), while maximizing maintaining the technological parameters of the production process. As a result of such a large interest in high-protein products on the market, manufacturers meet the consumers’ requirements and constantly develop recipes for innovative products that can be part of current trends in healthy and functional nutrition. ![]() This type of product can be used in the segment of quick snacks (designed to temporarily satisfy hunger), in sports nutrition (muscle tissue growth) or products intended for nutrition of the elderly and sick people who are at risk of developing sarcopenia. In particular, since products enriched in protein or in which protein is the main ingredient, can be used in products intended for a wide group of consumers. High-protein products, including bars, have recently become extremely popular. Obtained results suggest that selection of the right type of protein for a given application may have a significant impact on the physicochemical features and microstructure of high-protein bars and their nutritional values. However, a slight similarity can be found between whey and soy proteins (amino acids) and between whey and sunflower proteins (microstructure). There was a clear differentiation of amino acids (g/100 g) and microstructure in bars depending on the type of protein used. Bars prepared of wheat and algae proteins had the highest nutritional value, while the lowest one was recorded in products containing sunflower and hemp proteins. Color of the tested bars measured by means of Computer Vision System (CVS) was from light cream (soy, pea) to dark green (hemp, pumpkin). ![]() ![]() Bars made with the use of wheat, hemp and pumpkin proteins had noticeably higher viscosities than other samples. The use of proteins from algae, pea, and wheat resulted in a significant reduction in the water activity of the finished product compared to WPC80. A significant increase, in particular the hardness parameter relating to the control sample (whey protein concentrate-WPC80), was noted for bars containing algae, sunflower, and wheat proteins, with high values of the adhesiveness parameter concurrently. Texture properties, such as hardness, fracturability, cohesiveness, and adhesiveness, have changed depending on the type of protein used. ![]() The purpose of this study was to investigate the effect of protein sources (algae, pumpkin, wheat, sunflower, rice, soy, hemp, pea, and whey) on selected physicochemical, nutritional, and structural parameters of high-protein bars.
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