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Modified Milk Protein Concentrates in High-Protein Nutrition Bars Justin Charles Banach Iowa State University

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Modified Milk Protein Concentrates in High-Protein Nutrition Bars Justin Charles Banach Iowa State University Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 Modified milk protein concentrates in high-protein nutrition bars Justin Charles Banach Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Food Science Commons Recommended Citation Banach, Justin Charles, "Modified milk protein concentrates in high-protein nutrition bars" (2016). Graduate Theses and Dissertations. 15135. https://lib.dr.iastate.edu/etd/15135 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Modified milk protein concentrates in high-protein nutrition bars by Justin Charles Banach A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Food Science and Technology Program of Study Committee: Buddhi P. Lamsal, Major Professor Stephanie Clark Jay-lin Jane Nuria Acevedo Dong Ahn Iowa State University Ames, Iowa 2016 Copyright © Justin Charles Banach, 2016. All rights reserved. ii TABLE OF CONTENTS LIST OF FIGURES ........................................................................................................... iv LIST OF TABLES ............................................................................................................. vi CHAPTER 1. GENERAL INTRODUCTION ................................................................... 1 1.1 Research Problem ............................................................................................. 1 1.2 Overall Goal and Study Hypotheses ................................................................. 1 1.3 Significance....................................................................................................... 3 1.4 Dissertation Organization ................................................................................. 3 1.5 References ......................................................................................................... 3 CHAPTER 2. MILK PROTEIN CONCENTRATE AND HIGH-PROTEIN NUTRITION BARS ........................................................................................................... 4 2.1 Abstract ............................................................................................................. 4 2.2 Milk Protein Concentrate Powders ................................................................... 4 2.3 High-protein Nutrition Bars and Texture Changes during Storage ................ 19 2.4 Functionality of Milk Protein Concentrate with Emphasis on High-protein Nutrition Bars........................................................................................................ 34 2.5 Modification of Milk Protein Concentrate for Enhanced Performance in High-protein Nutrition Bars .................................................................................. 43 2.6 Conclusions ..................................................................................................... 49 2.7 References ....................................................................................................... 49 CHAPTER 3. MICROSTRUCTURAL CHANGES IN HIGH-PROTEIN NUTRITION BARS FORMULATED WITH EXTRUDED OR TOASTED MILK PROTEIN CONCENTRATE ........................................................................................... 61 3.1 Abstract ........................................................................................................... 61 3.2 Practical Application ....................................................................................... 62 3.3 Introduction ..................................................................................................... 62 3.4 Materials and Methods .................................................................................... 64 3.5 Results and Discussion ................................................................................... 69 3.6 Conclusions ..................................................................................................... 86 3.7 Acknowledgement .......................................................................................... 87 3.8 References ....................................................................................................... 87 CHAPTER 4. INSTRUMENTAL AND SENSORY TEXTURE ATTRIBUTES OF HIGH-PROTEIN NUTRITION BARS FORMULATED WITH EXTRUDED MILK PROTEIN CONCENTRATE ................................................................................ 90 4.1 Abstract ........................................................................................................... 90 4.2 Practical Application ....................................................................................... 91 4.3 Introduction ..................................................................................................... 91 4.4 Materials and Methods .................................................................................... 94 4.5 Results and Discussion ................................................................................. 100 4.6 Conclusions ................................................................................................... 117 4.7 Acknowledgement ........................................................................................ 118 4.8 References ..................................................................................................... 118 iii CHAPTER 5. TEXTURAL PERFORMANCE OF CROSSLINKED OR CALCIUM-REDUCED MILK PROTEIN INGREDIENTS IN MODEL HIGH- PROTEIN NUTRITION BARS ..................................................................................... 121 5.1 Abstract ......................................................................................................... 121 5.2 Practical Application ..................................................................................... 122 5.3 Introduction ................................................................................................... 122 5.4 Materials and Methods .................................................................................. 126 5.5 Results and Discussion ................................................................................. 130 5.6 Conclusions ................................................................................................... 143 5.7 Acknowledgement ........................................................................................ 143 5.8 References ..................................................................................................... 144 CHAPTER 6. EXTRUSION-MODIFIED PHYSICOCHEMICAL PROPERTIES OF MILK PROTEIN CONCENTRATE FOR IMPROVED HIGH-PROTEIN NUTRITION BAR TEXTURE ...................................................................................... 147 6.1 Abstract ......................................................................................................... 147 6.2 Practical Application ..................................................................................... 148 6.3 Introduction ................................................................................................... 148 6.4 Materials and Methods .................................................................................. 150 6.5 Results and Discussion ................................................................................. 156 6.6 Conclusions ................................................................................................... 174 6.7 Acknowledgement ........................................................................................ 174 6.8 References ..................................................................................................... 174 CHAPTER 7. PARTICLE SIZE OF MILK PROTEIN CONCENTRATE POWDER AFFECTS THE TEXTURE OF HIGH-PROTEIN NUTRITION BARS DURING STORAGE...................................................................................................... 179 7.1 Abstract ......................................................................................................... 179 7.2 Practical Application ..................................................................................... 180 7.3 Introduction ................................................................................................... 180 7.4 Materials and Methods .................................................................................. 184 7.5 Results and Discussion ................................................................................. 188 7.6 Conclusions ................................................................................................... 208 7.7 Acknowledgement ........................................................................................ 208 7.8 References ..................................................................................................... 208 CHAPTER 8. GENERAL CONCLUSIONS ................................................................. 212 8.1 Summary ....................................................................................................... 212 8.2 Recommendations ........................................................................................
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