@article{Xu2023, 
author = {Heyang Xu and Zengli Gao and Xueyan Li and Qiuwan Jiang and Yuanjuan Wu and Zhanmei Jiang},
title = {Insight into extruded soy protein isolate for improving hardening of high protein-nutrition bars during storage},
year = {2023},
journal = {Food Science of Animal Products},
volume = {1},
number = {3},
pages = {9240036},
keywords = {high-protein nutrition bars, hardening, extrusion, soy protein isolate},
url = {https://www.sciopen.com/article/10.26599/FSAP.2023.9240036},
doi = {10.26599/FSAP.2023.9240036},
abstract = {Most high-protein nutrition bars (HPNBs) would harden during storage, seriously affecting the acceptability of consumers. In this work, soy protein isolate (SPI), extruded at 50, 75, 100, 125, and 150 ℃, was formulated for HPNBs to investigate whether extrusion protein could relieve hardening and improve quality characteristics of HPNBs during 45 days of storage at 37 ℃. HPNBs prepared with extruded SPI were notably softer. And they had higher sensory scores than HPNBs produced with unextruded SPI during storage (P < 0.05). But there were no significant differences in hardness and total color change with the increase of extrusion temperature after 45 days of storage (P > 0.05). According to the correlation analysis, HPNBs prepared by SPI extruded at 50 ℃ had the best physicochemical properties. This study provides an effective way to relieve the hardening of HPNBs during shelf life or even longer.}
}