Between busy work schedules, after school activities and household chores, it can be difficult to ensure we’re eating a balanced diet, creating a growing market for fortified and enriched foods.
Da Chen, assistant professor of food science, suggests that although protein powders, shakes and bars have been on store shelves for years, consumers sometimes avoid reaching for the “healthier” snack options due to concern about less appealing flavors and textures.
Chen, whose research focuses on protein-rich foods, explains that people tend to associate high-protein snacks with being “chalky” and “earthy.” Finding the balance between desirable flavor and texture can vary depending on the protein’s derivative, which is commonly either plant or whey-based.
“Whey proteins are typically used to create shakes, but not everyone finds that texture appealing,” Chen said. “In our research, we are working to create a ‘thinner mouthfeel’ on high protein shakes without taking away the high levels of nutrients.”
Obtaining protein from animal and plant sources also requires extensive energy, Chen explains, creating a larger carbon footprint for the industry. In a recent study, Chen’s lab identified a more sustainable method for producing plant protein-based fat replacers as food textural modifiers.
The researchers worked with fat-free cream cheese, a product that becomes stiff in production after removing the fat, making it difficult to spread. Fat replacers in dairy products like cream cheese are typically carbohydrate-based, resulting in a lower nutritional value. Chen’s lab sought to find a protein-based fat replacer to solve that problem.
From right to left, containers of cream cheese show the difference between the non-fat cream cheese base to increased percentages of fat replacer derived from protein, offering a softer texture. Photos provided by Da Chen.
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