Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients
The study aimed to develop the high-protein bars using organic ingredients such as whey protein concentrate (WPC), prebiotic-inulin, as well as pro-health additives (dried fruits, cereals, and nuts).The physicochemical, microbiological, sensory, and consumer evaluation of ingredients and final produ...
Main Authors: | Aleksandra Szydłowska, Dorota Zielińska, Anna Łepecka, Monika Trząskowska, Katarzyna Neffe-Skocińska, Danuta Kołożyn-Krajewska |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-09-01
|
Series: | Agriculture |
Subjects: | |
Online Access: | https://www.mdpi.com/2077-0472/10/9/390 |
Similar Items
-
Effect of processing on the composition, microstructure and functional properties of cheese whey protein concentrate
by: Mei, Fu-I
Published: (1993) -
Impact of Ovine Whey Protein Concentrates and Clarification By-Products on the Yield and Quality of Whey Cheese
by: Carlos D. Pereira, et al.
Published: (2007-01-01) -
Functionality of whey protein isolates and hydrolyzed whey proteins
by: Zoran Herceg, et al.
Published: (2005-07-01) -
Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate
by: Krunić Tanja Ž., et al.
Published: (2017-01-01) -
Use of ingredients and processing to control the stability of high whey protein concentration retort sterilized beverages
by: Perez Hernandez, Gabriela
Published: (2005)