44F-5 |
Quality and stability of protein-enhanced products |
A. H. BARRETT1, P. Maguire1, A. V. Cardello2, and L. L. Lesher3. (1) Performance Enhancement & Food Safety Team, U.S. Army SBCCOM - Natick Soldier Center, Combat Feeding Program, Natick, MA 01760-5018, (2) Product Optimization & Enhancement Team, U.S. Army SBCCOM - Natick Soldier Center, Natick, MA 01760, (3) Geo-Centers, Inc., Universal Office Bldg., 190 N. Main St., Natick, MA 01760 There is current interest in enhancement of army rations with physiologically beneficial proteins. Both glutamine-enriched peptides and lactoferrin reportedly enhance immune function; whey protein reportedly enhances bone strength. Our objectives were to formulate and to test the quality and stability of products containing these proteins. Each material was incorporated into performance bars (20% levels for two glutamine peptide sources and for whey protein; 0.5% level for lactoferrin), which were evaluated by a sensory panel immediately after production and after 3 months storage at 30C. These products were also tested in comparison with a low-protein performance bar. Glutamine peptide was furthermore incorporated into shelf-stable (reduced water activity) bread at 2.5, 5, and 7.5 % levels and evaluated after production and after 4 weeks storage at 30C. Sensory evaluation of bars consisted of 9-point scale ratings of darkness, off-odor intensity, and firmess, and also judgements of flavor, texture, and overall quality. Sensory evaluation of bread consisted of 9-point scale ratings of odor, flavor, texture and overall quality. The physical properties of bread formulations were furthermore evaluated by uniaxial compression and density measurement. Results showed good quality of all initial products, but deterioration in the sensory quality of most glutamine-containing products (approximately 20% decrease in scores for overall quality) through storage. HPLC analysis showed some degradation of glutamine to glutamate. Whey protein- and lactoferrin-enriched bar products showed good maintenance of quality through storage. Results demonstrate feasibility of formulating shelf-stable foods enhanced with beneficial proteins.
Session 44F, Product Development
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