Maillard‐Reaction‐Induced Modification and Aggregation of Proteins and Hardening of Texture in Protein Bar Model Systems
Peng Zhou, Mufan Guo, Dasong Liu, Xiaoming Liu, Teodore P. Labuza
Journal of Food Science
Abstract
The hardening of high-protein bars causes problems in their acceptability to consumers. Maillard reaction is one of the mechanisms contributing to the hardening of bar matrix, particularly for the late stage of storage. The replacement of reducing sugars with nonreducing ingredients such as sugar alcohols in the formula will minimize the changes in texture.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
replacement of reducing sugars minimizes changes in texture
“The replacement of reducing sugars with nonreducing ingredients such as sugar alcohols in the formula will minimize the changes in texture.”
Maillard reaction contributes to hardening of bar matrix
“Maillard reaction is one of the mechanisms contributing to the hardening of bar matrix, particularly for the late stage of storage.”