Study of the Chemical and Rheological Properties to the Food Bars Manufactured From Milk Proteins

Abstract

Abstract The chemical composition was studied and the difference between its rheological characteristics was compared. Five samples were made of nutritional bars fortified with casein protein (A), whey (B), Milk protein concentrate (C), and conjugated precipitates to which calcium salts (D) and salts were added. Iron (F) The moisture content of each of the A, B, C, D and F samples, was (12.9, 12.5, 16.5, 16.7, 11)%, respectively, and the percentage of ash was (1, 0.6, 0.9, 1.2, 151.5)%, respectively. The percentage of ash increased in both sample D and E. This increase is due to the addition of salts to it. The protein content of the samples was (18.4, 9, 15.9, 13.3, 17.6) %, respectively, the percentage of protein increased in sample A compared to other samples. Because casein contained, the percentage of fat decreased in samples A until it reached (16, 17, 18, 15.1, 15.5)%, respectively, the pH was( 6.3, 6.5, 6.4, 5.9, 5.2) respectively and the total acidity was (1.1, 0.7, 0.9, 0.1, 0.1) respectively, The percentage of carbohydrates was (51.7, 54. 48.7, 53.7, 54.4)% respectively, The rheological characteristics of each sample A, B, C, D, and F were studied, and their hardness was (511.4, 30.8, 408.6, 6.9, 6.9) g, while the cohesion was samples 0.57, 0.74, 0.31, 0.01, 0.43, respectively, and adhesion (4, 3.3, 1.7, 5, 5) mm, This study was conducted in order to develop milk protein concentrates and include them in the manufacture of developed foods rich in protein that athletes need to build muscle mass. It is recommended to eat these foods who follow a diet or an integrated healthy diet.