Quality of high-protein diet bar plus chia (Salvia hispanica L.) grain evaluated sensorially by untrained tasters

Abstract The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein and concentrated whey protein, in proportions of 0, 10, 15 and 20%. The proximate composition was analyzed of PB, for microbiological quality of Bacillus cereus, Filamentous fungi and yeast count, total fecal coliforms, and Salmonella ssp. search. Sensory analysis was performed utilizing acceptance testing of characteristics on a nine-point hedonic scale for various attributes, including purchasing intention of the tested PB. Bars showed 20% moisture, 2.3% ash, 20-23% protein and 19% lipids. The effect of increasing of chia was to increase crude fiber content and decrease total carbohydrate and total energy value. All samples were within the microbiological food standards established by current legislation. All PB formulations obtained a good overall impression index and all characteristics were above mean grades, with the exception of taste (63%) in the PB containing 0% chia. Chia grain has a positive influence on sensory aspects and appears to be an alternative way to increase the nutritional quality of high-protein diet bars.

摘要 本研究旨在开发添加奇亚籽（Salvia hispanica L.）的高蛋白代餐棒（PB），以其部分替代分离大豆蛋白与浓缩乳清蛋白，设置0%、10%、15%及20%四种添加比例，并对该代餐棒的组成进行分析，同时评价其微生物学与感官特性。
对PB的常规营养成分进行了测定，同时检测了样品的微生物学指标，包括蜡样芽孢杆菌（Bacillus cereus）计数、丝状真菌与酵母菌总数、总粪大肠菌群，以及沙门氏菌属（Salmonella ssp.）筛查。
感官评价采用九点喜好量表对各项属性进行接受度测试，涵盖受试PB的购买意向。
测试结果显示，代餐棒的水分含量为20%、灰分2.3%、蛋白质含量20%~23%、脂质含量19%。随着奇亚籽添加量提升，粗纤维含量升高，总碳水化合物与总能量值则随之降低。
所有样品均符合现行法规规定的食品微生物安全标准。
所有PB配方均获得了良好的整体印象评分，各项属性得分均高于平均水平，仅添加0%奇亚籽的PB的风味得分（63%）除外。奇亚籽对感官品质具有积极影响，可作为提升高蛋白代餐棒营养品质的可行替代方案。