A Texture Analysis of Protein Bars

Abstract

The five objectives of this test were: (1) to develop a texture lexicon for protein bars; (2) to establish references relevant to protein bar texture that represent a specific intensity on a 10 point scale; (3) to use the developed lexicon to describe and compare the textures of 11 protein bar formulations in a six month shelf life test; (4) to take analytical measurements of hardness using the TA.XT2 Texture Analyzer puncture test at each time point; and (5) to determine the relationship between protein bar texture and acceptability using a consumer test on 60 day-old protein bars. The lexicon contained thirty texture attributes to describe protein bar texture. Overall, the bars increased in oiliness and toughness over the 6-month shelf life. The consumers liked the commercial Balance® bar best. They liked the Whey Protein Concentrate Blend 1 best of the Dairy Products Technology Center-produced bars; consumers found it to be easy to chew and soft. Hardness ratings for both the consumer and trained panelists were poorly related to the instrumental measurements of force.