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.）的高蛋白膳食棒（PB），分析其组成并评价其微生物学与感官特性：以0、10、15、20%的比例，用奇亚籽部分替代分离大豆蛋白（isolated soy protein）与浓缩乳清蛋白（concentrated whey protein）。本研究对PB的常规营养组成进行了分析，同时开展了蜡样芽孢杆菌（Bacillus cereus）、丝状真菌（Filamentous fungi）与酵母菌（yeast）菌落计数、总粪大肠菌群（total fecal coliforms）及沙门氏菌属（Salmonella ssp.）的微生物学质量筛查。感官分析采用九点喜好量表（nine-point hedonic scale）对多项特性进行接受度测试，涵盖受试PB的购买意愿。检测结果显示，样品水分含量为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（crude fiber）含量升高，总碳水化合物（total carbohydrate）与总能量值（total energy value）随之降低。所有样品均符合现行法规设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，各项特性评分均高于平均水平，仅0%奇亚籽添加组的风味评分（63%）为例外。奇亚籽对感官品质具有积极影响，可作为提升高蛋白膳食棒营养品质的可行替代方案。