Dietary fiber energy bar containing brewer's grains and chia seeds and preparation method of dietary fiber energy bar

Abstract

The invention discloses a dietary fiber energy bar containing brewer's grains and chia seeds and a preparation method of the dietary fiber energy bar. The dietary fiber energy bar comprises the following raw materials in parts by weight: 145-155 parts of oat, 50-70 parts of nuts, 5-20 parts of whey protein powder, 10-20 parts of butter, 10-20 parts of chocolate, 0-10 parts of dried fruits, 3-9 parts of vegetable oil, 5-15 parts of brewer's grain powder, 25-35 parts of chia seeds and 42-66 parts of honey. According to the energy bar, flavor substances in whey protein are utilized to effectively neutralize the peculiar smell of the brewer's grains; the chia seeds are added, so that the satiety of the energy bar is improved; the obtained product is good in palatability, artificial flavoring agents do not need to be added, high-value utilization of the brewer's grains is achieved, meanwhile, a novel functional convenient food rich in nutrition is provided for the market, and the brewer's grains conform to the current development trend of healthy diet and resource recycling.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a dietary fiber energy bar containing brewer's grains and chia seeds and its preparation method. Background Technology

[0002] Brewer's grains, a major byproduct of the brewing industry, are the residue left after fermentation of grains (such as barley and wheat) to extract soluble carbohydrates. As a primary byproduct of the brewing industry (0.2 kg per liter of beer), brewer's grains are rich in protein (18.5%-24.7%) and dietary fiber (19%-20% hemicellulose + 15.2%-28.7% cellulose). However, currently over 80% is inefficiently used as animal feed or landfilled, resulting in resource waste and environmental pollution. Among existing food processing technologies for brewer's grains, extrusion puffing can sterilize them, but the high temperatures cause protein denaturation (loss of 35%) and phenolic loss (>50%), while enzymatic hydrolysis is costly and cannot completely remove the bitterness of brewer's grains.

[0003] Energy bars are portable food products designed for quick energy replenishment, typically in bar shape, hence the name. They are primarily composed of carbohydrates and protein, suitable for rapid energy replenishment during exercise or physical activity. Currently, most commercially available energy bars use traditional ingredients such as oats and nuts, generally suffering from low dietary fiber content (≤5g / 100g) and limited nutritional variety, failing to meet modern consumers' demand for high-fiber, low-calorie healthy foods. Brewer's grains, a byproduct of brewing, are rich in dietary fiber and protein, but currently, 90% of the approximately 39 million tons produced globally annually is discarded or used as animal feed, resulting in significant resource waste. There is an urgent need to develop a low-temperature molded, high-fiber, low-calorie brewer's grains-chia seed energy bar that balances nutrition, taste, and sustainability. Summary of the Invention

[0004] The purpose of this invention is to address the above-mentioned problems by providing a dietary fiber energy bar containing brewer's grains and chia seeds, and a method for preparing the same.

[0005] To achieve its objective, the present invention employs the following technical solution:

[0006] The first aspect of the present invention provides a dietary fiber energy bar containing brewer's grains and chia seeds, comprising, by weight, the following ingredients:

[0007] 145-155 parts oats, 50-70 parts nuts, 5-20 parts whey protein powder, 10-20 parts butter, 10-20 parts chocolate, 0-10 parts dried fruit, 3-9 parts vegetable oil, 5-15 parts brewer's grains powder, 25-35 parts chia seeds, and 42-66 parts honey.

[0008] Preferably, the dietary fiber energy bar containing brewer's grains and chia seeds comprises, by weight, the following ingredients: 145-155 parts oats, 55-65 parts nuts, 10-18 parts whey protein powder, 12-18 parts butter, 12-18 parts chocolate, 3-10 parts dried fruit, 4-6 parts vegetable oil, 8-12 parts brewer's grains powder, 28-33 parts chia seeds, and 54-66 parts honey; or...

[0009] Oatmeal 147-153 parts, nuts 57-63 parts, whey protein powder 12-17 parts, butter 14-16 parts, chocolate 14-16 parts, dried fruit 3-8 parts, vegetable oil 5-7 parts, brewer's grains powder 9-11 parts, chia seeds 28-33 parts, honey 60-66 parts.

[0010] Preferably, the dietary fiber energy bar containing brewer's grains and chia seeds comprises, by weight, the following ingredients: 150 parts oats, 60 parts nuts, 15 parts whey protein powder, 15 parts butter, 15 parts dark chocolate, 5 parts dried cranberries, 6 parts corn oil, 10 parts brewer's grains powder, 30 parts chia seeds, and 66 parts honey.

[0011] The nuts are selected from one or more of the following: walnuts, almonds, cashews, hazelnuts, pistachios, pine nuts, macadamia nuts, almonds, pecans, peanuts, and sunflower seeds;

[0012] The chocolate is selected from one or more of dark chocolate and white chocolate, and is used to provide fast-release carbohydrates and cocoa butter to meet the high calorie requirements of energy bars.

[0013] The dried fruit is selected from one or more of the following: raisins, dried mangoes, dried cranberries, dried figs, dried blueberries, dried yellow peaches, dried apples, dried apricots, dried lychees, dried longans, dried strawberries, dried plums, dried kiwis, dried hawthorns, dried mulberries, dried plums, and dried lemons. It is used to provide natural sweetness and sourness, balance the slightly bitter taste of brewer's grains, enhance overall palatability, and increase chewiness and moisture.

[0014] The vegetable oil is selected from one or more of corn oil, coconut oil, sunflower seed oil, soybean oil, rapeseed oil, peanut oil, sesame oil, rice bran oil, olive oil, flaxseed oil, camellia seed oil, avocado oil, perilla seed oil, and blended edible vegetable oils, and is used to enhance the crispness and moisture of the energy bars and avoid a rough texture due to high fiber content.

[0015] The butter is animal butter; the oats are quick-cooking oatmeal;

[0016] The whey protein comprises the following components: 50-55 wt% β-lactoglobulin; 20-25 wt% α-lactalbumin; and 5-10 wt% bovine serum albumin.

[0017] The dietary fiber energy bar is prepared by soaking chia seeds in water, mixing them with other ingredients, and then baking them. The beer lees powder is obtained by sterilizing, drying, and pulverizing beer lees into powder form.

[0018] The baking conditions are: baking at 160-200℃ for 15-35 minutes, preferably at 170-190℃ with both top and bottom heat for 20-30 minutes; the beer lees powder is a powdered beer lees obtained by sterilizing and drying beer lees and then pulverizing it through a 90-110 mesh sieve.

[0019] The second aspect of the present invention provides a method for preparing the above-mentioned dietary fiber energy bar containing brewer's grains and chia seeds: take chia seeds soaked in water, brewer's grains powder and other raw materials, mix them evenly, and bake at 160-200°C for 15-35 minutes.

[0020] The preparation method involves taking water-soaked chia seeds, brewer's grains powder, and other raw materials, mixing them evenly, and baking them in an oven at 170-190℃ for 20-30 minutes.

[0021] Preferably, bake in an oven at 180℃ with both top and bottom heat for 25 minutes.

[0022] Preferably, the beer lees powder is obtained by pulverizing beer lees after high-temperature sterilization and low-temperature drying at 50-65°C.

[0023] The beneficial effects of this invention are:

[0024] 1) The beer lees are pulverized and sieved through a 100-mesh screen, which solves the problem of the coarse texture of traditional beer lees products;

[0025] 2) Utilizing the flavor compounds in whey protein to effectively neutralize the off-flavors of brewer's grains;

[0026] 3) Add chia seeds to increase the feeling of fullness in the energy bar;

[0027] 4) The resulting product has good palatability and does not require the addition of artificial flavorings. While realizing the high-value utilization of brewer's grains, it provides the market with a new type of functional convenience food that is rich in nutrients, which is in line with the current development trend of healthy eating and resource recycling. Attached Figure Description

[0028] Figure 1 This is a flowchart of the preparation process of the energy bar in Example 1.

[0029] Figure 2 This is the result of an analysis of the effect of the amount of beer lees powder added on the sensory quality of beer lees dietary fiber energy bars.

[0030] Figure 3 This is the result of an analysis of the effect of honey addition on the sensory quality of brewer's grains dietary fiber energy bars.

[0031] Figure 4 This is the result of an analysis of the effect of whey protein addition on the sensory quality of brewer's grains dietary fiber energy bars.

[0032] Figure 5 This is the result of an analysis of the effect of baking time on the sensory quality of brewer's grains dietary fiber energy bars.

[0033] Figure 6 This is the result of an analysis of the effect of baking temperature on the sensory quality of brewer's grains dietary fiber energy bars.

[0034] Figure 7 This is a photograph of the energy bar prepared in Example 1. Detailed Implementation

[0035] The present invention will be further described below with reference to embodiments, but these embodiments are not intended to limit the scope of the invention.

[0036] Unless otherwise specified, the experimental methods described in the following examples are conventional methods.

[0037] Example 1

[0038] 1. Materials and Methods

[0039] 1.1 Materials and Equipment

[0040] 1.1.1 Materials and Reagents

[0041] Main raw materials / sources:

[0042] Quick-cooking oatmeal, acacia honey, dried cranberries, dark chocolate, animal butter, and corn oil: These are commercially available regular products.

[0043] Fresh brewer's grains: from Chongqing Jiawei Beer Co., Ltd.;

[0044] Mixed nuts: Contains equal proportions of walnuts, macadamia nuts, hazelnuts, cashews, and almonds.

[0045] Whey protein powder: A protein supplement made from whey through processes such as concentration, separation, and drying. Purchased from Anhui Yikang Pharmaceutical Co., Ltd., it contains 80% protein, with the remaining components mainly being lactose, fat, and minerals. The whey protein contains the following components: β-lactoglobulin (CAS 9045-23-2) 50-55 wt%; α-lactalbumin (CAS 9051-29-0) 20-25 wt%; bovine serum albumin (CAS 9048-46-8) 5-10 wt%. It also contains other trace whey proteins such as immunoglobulins, glycomacropeptides, and lactoferrin. The combined content of β-lactoglobulin, α-lactalbumin, and bovine serum albumin accounts for more than 85% of the total protein.

[0046] 1.1.2 Instruments and Equipment

[0047] Electric ovens, Xinmai Machinery Co., Ltd.

[0048] 1.2 Methods

[0049] 1.2.1 Process Flow

[0050] like Figure 1 As shown.

[0051] 1.2.2 Method and Steps

[0052] Soften the butter by heating it until melted. Weigh 30g of chia seeds and soak them in 25ml of water for 10 minutes. Sterilize and dry the brewer's grains: Sterilize under high-pressure steam at 121℃, then dry at a low temperature of 60℃, and pulverize through a 100-mesh sieve. Prepare the ingredients: Mix the weighed quick-cooking oats, mixed nuts, whey protein powder, dark chocolate, dried cranberries, melted butter, corn oil, soaked chia seeds, and sterilized and dried brewer's grains powder. Baking and shaping: Place the mixture on a baking tray in the oven, set the baking temperature (top heat / bottom heat) to 180℃ / 180℃ and the baking time to 25 minutes, until shaped and golden brown.

[0053] 1.2.3 Single-factor experiment

[0054] Based on the basic formula of brewer's grains dietary fiber energy bars (150g quick-cooking oats, 60g mixed nuts, 15g whey protein powder, 15g butter, 15g dark chocolate, 30g chia seeds, 6g corn oil, and 5g dried cranberries), a single-factor experiment was conducted using sensory evaluation as the evaluation index to investigate the effects of the following additions on the sensory quality of brewer's grains dietary fiber energy bars: brewer's grains powder addition (5, 10, 15, 20, 25g), honey addition (30, 42, 54, 66, 78g), whey protein addition (5, 10, 15, 20, 25g), baking time (15, 20, 25, 30, 35min), and baking temperature (160, 170, 180, 190, 200℃).

[0055] 1.2.4 Orthogonal Experimental Design

[0056] Significance analysis of the single-factor experimental data was conducted, and four factors that had a significant impact on the quality of the energy bars (addition amount of beer lees powder, addition amount of honey, baking temperature and baking time) were selected. Sensory scores were used as evaluation indicators, and an L9(34) orthogonal experiment was carried out to optimize the beer lees dietary fiber energy bar formula. The orthogonal experimental design is shown in Table 1.

[0057] Table 1. Factors and Levels of Orthogonal Experiment

[0058]

[0059] 1.2.5 Sensory evaluation

[0060] The sensory evaluation of beer lees dietary fiber energy bars was conducted according to the following method, as detailed in Table 2. The energy bars were evaluated from four aspects: morphology, color, texture, and aroma / taste. The evaluation panel consisted of 10 specially trained personnel, and the arithmetic mean was used as the final score.

[0061] Table 2 Sensory Evaluation Standards for Beer Grains Dietary Fiber Energy Bars

[0062]

[0063] 1.2.6 Data Processing

[0064] Single-factor experimental data were plotted as line graphs using Origin software, and F-tests were performed on the single-factor data using SPSS. Orthogonal experimental data were calculated using Excel software, and analysis of variance was performed using SPSS.

[0065] 2 Results and Analysis

[0066] 2.1 Results of Single-Factor Experiment

[0067] 2.1.1 Effect of the amount of brewer's grains powder added on the sensory quality of brewer's grains dietary fiber energy bars

[0068] Adding brewer's grains to oatmeal when making energy bars can increase the dietary fiber content, enhance the crispiness and flavor, and improve the overall texture. Figure 2 It can be seen that the sensory score of the energy bar first increases and then decreases with the increase of the amount of beer lees added. When the amount of beer lees added is too low or too high, the flavor of the energy bar is poor, bland, or has an off-flavor, resulting in a low sensory score; when the amount added is 10g, the taste is better, the flavor is optimal, and the sensory score is the highest. Therefore, beer lees added at amounts of 5, 10, and 15g were selected for subsequent orthogonal experiments.

[0069] A one-way F-test was performed, and Table 3 shows that there were highly significant differences in the sensory quality of beer lees dietary fiber energy bars made with different amounts of beer lees powder (P < 0.01).

[0070] Table 3. Significance test of beer lees addition amount

[0071]

[0072] Note: ** in Table 3 indicates extremely significant differences (P < 0.01), and the same applies to Tables 4 to 9.

[0073] 2.1.2 Effect of Honey Addition Amount on Sensory Quality of Brewer's Grains Dietary Fiber Energy Bars

[0074] Adding honey to oatmeal when making energy bars can increase their viscosity, making them more intact and improving their texture. Figure 3 It can be seen that the sensory score of the energy bar first increases and then decreases with the increase of honey addition. When the amount of honey added is too low or too high, the flavor of the energy bar is poor, the shape is loose and incomplete, and the sensory score is low; when the amount added is 54g, the taste is better, the flavor is best, and the sensory score is the highest. Therefore, honey addition amounts of 42, 54, and 66g were selected for subsequent orthogonal experiments.

[0075] A one-way F-test was performed, and Table 4 shows that there were highly significant differences in the sensory quality of beer lees dietary fiber energy bars made with different amounts of honey added (P < 0.01).

[0076] Table 4. Significance test of honey addition amount

[0077]

[0078] 2.1.3 Effect of whey protein addition on the sensory quality of brewer's grains dietary fiber energy bars

[0079] Depend on Figure 4It can be seen that the sensory score of the energy bar first increases and then decreases with the increase of whey protein addition. When the whey protein addition reaches 15g, the energy bar has a good flavor and the highest sensory score; when the addition is less than 15g, the aroma is weak; when the addition is more than 15g, the taste is poor and the sensory score is low. Therefore, the optimal amount of whey protein added is determined to be 15g.

[0080] A one-way F-test was performed, and Table 5 shows that there was no significant difference in the sensory quality of beer lees dietary fiber energy bars made with different amounts of whey protein.

[0081] Table 5. Significance test of whey protein addition amount

[0082]

[0083] 2.1.4 Effect of baking time on the sensory quality of brewer's grains dietary fiber energy bars

[0084] Baking time significantly impacts the quality of energy bars. Insufficient baking time results in loose, soft bars with undercooked or overly soft oats; excessive baking time leads to overly hard bars that are burnt; and the appropriate baking time yields a better product. Figure 5 As shown, if the baking time is too long, the energy bars will turn burnt and have a burnt taste, and be too hard. If the baking time is too short, the surface of the energy bars will be too white, resulting in a poor taste and a low sensory score. When the baking time is 25 minutes, the energy bars are moderately soft and hard, without being over-burnt or undercooked, and have a good taste, resulting in the highest sensory score. Therefore, baking times of 20, 25, and 30 minutes were selected for subsequent orthogonal experiments.

[0085] A one-way F-test was performed, and as shown in Table 6, there were highly significant differences in the sensory quality of beer lees dietary fiber energy bars made with different baking times (P < 0.01).

[0086] Table 6. Significance test of baking time

[0087]

[0088] 2.1.5 Effect of baking temperature on the sensory quality of brewer's grains dietary fiber energy bars

[0089] Baking temperature significantly affects the quality of energy bars. Too low a baking temperature results in loose, soft bars with undercooked or soft oats; too high a temperature causes the bars to become overcooked and burnt. A suitable baking temperature yields a better product. Figure 6As shown, if the baking temperature is too high, the energy bars will turn brown and have a burnt taste, and be too hard. If the baking temperature is too low, the surface of the energy bars will be too white, resulting in a poor taste and a low sensory score. When the baking temperature is 180℃, the energy bars are of medium firmness, without being over-burnt or undercooked, and have a good taste, resulting in the highest sensory score. Therefore, baking temperatures of 170, 180, and 190℃ were selected for subsequent orthogonal experiments.

[0090] A one-way F-test was performed, and Table 7 shows that there were highly significant differences in the sensory quality of beer lees dietary fiber energy bars made at different baking temperatures (P < 0.01).

[0091] Table 7. Significance test of baking temperature

[0092]

[0093] 2.2 Results and Analysis of Orthogonal Experiments

[0094] The orthogonal experimental design and results are shown in Table 8, and the results of the orthogonal experimental variance analysis are shown in Table 9. Table 8 shows that the factors affecting the sensory quality of the energy bars are ranked as follows: baking time (B) > baking temperature (A) > honey addition (D) > beer lees powder addition (C). Based on the k-values ​​in the experimental results, the optimal preparation process and formula for beer lees dietary fiber energy bars is A2B2C2D3, i.e., 10g of beer lees powder, 66g of honey, a baking temperature of 180℃, and a baking time of 25min. Table 9 shows that baking temperature and baking time have a highly significant effect on the sensory score of the energy bars (P < 0.01), the amount of honey has a significant effect (P < 0.05), and the amount of butter added to the water-oil dough has no significant effect.

[0095] Table 8. Results and Analysis of the Orthogonal Experiment for Beer Grains Dietary Fiber Energy Bars

[0096]

[0097] Table 9. Analysis of Variance of Factors in the Orthogonal Experiment of Beer Grains Dietary Fiber Energy Bars

[0098]

[0099] Note: In Table 9, ** indicates extremely significant effect (P < 0.01); * indicates significant effect (P < 0.05).

[0100] 2.3 Verification of test results

[0101] As shown in Table 10, the optimal process formula A2B2C2D3 obtained through range analysis of the orthogonal experiment is not in the orthogonal experiment table. Therefore, the optimal process formula A2B2C2D3 obtained from the orthogonal experiment and the process formula A2B2C3D1 with the highest sensory score in the orthogonal experiment were verified. The former had a sensory score of 87.68 points, and the latter had a score of 86.50 points. Therefore, the optimal process formula for brewer's grains dietary fiber energy bars was determined to be A2B2C2D3. The brewer's grains dietary fiber energy bars prepared according to the optimal process formula have a complete shape, uniform color, light brownish-yellow color, a hard and crisp texture, and a unique malty aroma of brewer's grains and a unique flavor of oats.

[0102] 3. Analytical Conclusions

[0103] This study, through single-factor and orthogonal experiments, using sensory evaluation as the evaluation index, determined the optimal process for brewer's grains dietary fiber energy bars as follows: 150g quick-cooking oats, 60g mixed nuts, 15g whey protein powder, 15g butter, 15g dark chocolate, 5g dried cranberries, 6g corn oil, 10g brewer's grains powder, 30g chia seeds, and 66g honey. The mixture was baked in an oven at 180℃ for 25 minutes. The brewer's grains dietary fiber energy bars produced using the optimal process parameters have a complete shape and a brownish-yellow surface. Figure 7 It has a firm, crisp, and delicate texture with distinct layers of structure, and a rich aroma of brewer's grains and malt. It is a safe, healthy, and convenient snack food. The production and development of this product has broad prospects and is of great significance for the utilization and value-added of brewer's grains resources in my country.

[0104] Example 2: Analysis of the masking effect of whey protein on odor substances

[0105] 1. Experimental Materials

[0106] Prepare different experimental material groups:

[0107] (1) Blank group: 1g of pure brewer's grain powder, evenly spread at the bottom of the test chamber (avoid accumulation to avoid affecting airflow).

[0108] (2) Whey protein + blank group: 1g pure brewer's grains powder + 1.5g whey protein powder, spread evenly at the bottom of the test chamber (avoid accumulation to avoid affecting airflow).

[0109] (3) Full formula control group: All ingredients of the energy bar (without added whey protein powder), mixed evenly to ensure uniform distribution of ingredients, and 10g of sample was taken (containing 1g of brewer's grains).

[0110] (4) Whey protein experimental group: Energy bar full ingredients (with added whey protein powder), mixed evenly to ensure uniform distribution of ingredients, and 10g of sample (containing 1g of beer lees powder) was taken.

[0111] In the full-formula control group and the whey protein experimental group, the proportions of all ingredients except for brewer's lees powder were as described in Example 1, and the specific formulas are shown in Table 10.

[0112] Table 10

[0113]

[0114]

[0115] 2 Experimental Methods

[0116] The C-Nose type (brand: Shanghai Baosheng) electronic nose was used to detect volatile flavor compounds. The C-Nose electronic nose consists of 10 sensors, and their performance is described in Table 11. 10g of sample was accurately measured into a 50ml headspace vial and allowed to stand (25℃, 30min). The electronic nose was preheated for 20min, and after the sensors were cleaned for 120s, the sample was injected (1L / min). Detection and analysis were performed for 100s, with each sample measured six times in parallel. The sensor signal stabilized after 30s, and the signal acquisition time was selected to be the mean of the smoothed curve after 40s.

[0117] Table 11

[0118] Serial Number Sensor Name Sensitivity can describe 1 W1C Sensitive to benzene and aromatic components 2 W5S Sensitive to nitrogen oxides 3 W3C Sensitive to ammonia and aromatic components 4 W6S Selectivity for hydrides 5 W5C Sensitive to short-chain alkanes and aromatic components 6 W1S Sensitive to methyl compounds 7 W1W Sensitive to sulfides 8 W2S Sensitive to alcohols, aldehydes and ketones 9 W2W Sensitive to organosulfur compounds and aromatic components 10 W3S Sensitive to long-chain alkanes

[0119] 3. Test Results

[0120] 3.1 Electronic nose analysis of off-odor substances in brewer's grains from different treatment groups

[0121] The results of the electronic nose sensor response comparison (whey protein masking effect analysis) are shown in Table 12. The results of the one-way ANOVA of the electronic nose response to beer lees off-flavor substances in different treatment groups are shown in Table 13.

[0122] Table 12 Comparison of Electronic Nose Sensor Response Values ​​(Analysis of Whey Protein Masking Effect)

[0123]

[0124]

[0125] Table 13 Results of one-way ANOVA of electronic nose response to beer lees odor substances in the same treatment group

[0126]

[0127] The results in Tables 12 and 13 show that the response values ​​of the whey protein group were significantly lower than those of the blank group (-17.36%) and the full-formula group (-12.16%), confirming its masking effect on aldehydes and ketones. Whey protein significantly reduced the response value of the S8 (alcohols, aldehydes, and ketones) sensor by 17.36%–22.34%. Other sensors (S7 sulfides) showed no significant changes, indicating that the masking effect is selective.

[0128] The results of multiple comparisons across different groups are shown in Table 14. The S8 response value of the whey protein group was significantly lower than that of the blank group (p<0.001) and the full-formula control group (p=0.001). The S8 response value of the whey protein + blank group was significantly lower than that of the blank group (p=0.001). S8 corresponds to the electronic nose sensor name W2S, which is sensitive to alcohols, aldehydes, and ketones. The results in Table 14 show that the inhibitory effect of whey protein on alcohol, aldehyde, and ketone off-odors is dose-dependent (p<0.001). In the optimal ratio, when 1g of brewer's grains is combined with 0.49g of whey protein powder, an off-odor reduction rate of 26.1% can be achieved (under the complete formulation system).

[0129] Table 14

[0130]

[0131]

[0132] 3.2 Sensory evaluation of odor intensity

[0133] Rating criteria: 1 point (no odor) to 5 points (strong odor), blind test by the raters.

[0134] The sensory evaluation team consisted of eight food science students who received standardized sensory evaluation training.

[0135] The sensory evaluation results (odor intensity score) are shown in Table 15.

[0136] Table 15 Sensory Evaluation Results (Odor Intensity Score)

[0137]

[0138] Table 16 shows the correlation results with the electronic nose data: sensory scores are highly positively correlated with S8 response values ​​(r = 0.93), verifying the reliability of the electronic nose results.

[0139] Table 16. Correlation between sensory scores and electronic nose data

[0140]

[0141] 4 Analysis

[0142] The above results show that the whey protein in the energy bar of the present invention has the following properties:

[0143] 1. Selective adsorption of aldehyde and ketone odors:

[0144] The response value of the whey protein experimental group was significantly lower than that of the blank group, and the response value of the electronic nose S8 (W2S) decreased by 17.36% (P<0.001), corresponding to a significant reduction in alcohol, aldehyde and ketone substances.

[0145] The response value of the whey protein experimental group was significantly lower than that of the full-formula control group. The response value of the electronic nose S8 (W2S) decreased by 12.16% (P = 0.001), corresponding to a significant reduction in alcohol, aldehyde, and ketone substances.

[0146] The response value of the whey protein + blank group was significantly lower than that of the blank group, and the response value of the electronic nose S8 (W2S) decreased by 22.34% (P = 0.001), corresponding to a significant reduction in alcohol, aldehyde and ketone substances.

[0147] Compared with the control group containing no whey protein, the sensory score of off-odor intensity in the whey protein experimental group decreased by 34.5% (p = 0.021) (Table 15), directly confirming the reduction in off-odor intensity.

[0148] 2. Partially suppresses odor:

[0149] Compared to the control group containing only whey protein, the response values ​​of the electronic nose S4 (W6S) decreased by 4.03%, S5 (W5C) by 1.69%, and S7 (W1W) by 0.65% in the control group, indicating that whey protein has limited masking effect on sulfides, hydrides, and short-chain alkanes. Whey protein can significantly remove aldehydes and ketones, effectively neutralizing the off-flavor of brewer's grains.

Claims

1. A dietary fiber energy bar containing brewer's grains and chia seeds, characterized in that, By weight, it includes the following ingredients: 145-155 parts oats, 50-70 parts nuts, 5-20 parts whey protein powder, 10-20 parts butter, 10-20 parts chocolate, 0-10 parts dried fruit, 3-9 parts vegetable oil, 5-15 parts brewer's grains powder, 25-35 parts chia seeds, and 42-66 parts honey.

2. The dietary fiber energy bar containing brewer's grains and chia seeds according to claim 1, characterized in that, By weight, it includes the following raw materials: Oatmeal 145-155 parts, nuts 55-65 parts, whey protein powder 10-18 parts, butter 12-18 parts, chocolate 12-18 parts, dried fruit 3-10 parts, vegetable oil 4-6 parts, brewer's grains powder 8-12 parts, chia seeds 28-33 parts, honey 54-66 parts; or Oatmeal 147-153 parts, nuts 57-63 parts, whey protein powder 12-17 parts, butter 14-16 parts, chocolate 14-16 parts, dried fruit 3-8 parts, vegetable oil 5-7 parts, brewer's grains powder 9-11 parts, chia seeds 28-33 parts, honey 60-66 parts.

3. The dietary fiber energy bar containing brewer's grains and chia seeds according to claim 2, characterized in that, By weight, it includes the following raw materials: 150 parts oatmeal, 60 parts nuts, 15 parts whey protein powder, 15 parts butter, 15 parts dark chocolate, 5 parts dried cranberries, 6 parts corn oil, 10 parts brewer's grains powder, 30 parts chia seeds, and 66 parts honey.

4. The dietary fiber energy bar containing brewer's grains and chia seeds according to any one of claims 1 to 3, characterized in that; The nuts are selected from one or more of the following: walnuts, almonds, cashews, hazelnuts, pistachios, pine nuts, macadamia nuts, almonds, pecans, peanuts, and sunflower seeds; The chocolate is selected from one or more of dark chocolate and white chocolate, and is used to provide fast-release carbohydrates and cocoa butter to meet the high calorie requirements of energy bars. The dried fruit is selected from one or more of the following: raisins, dried mangoes, dried cranberries, dried figs, dried blueberries, dried yellow peaches, dried apples, dried apricots, dried lychees, dried longans, dried strawberries, dried plums, dried kiwis, dried hawthorns, dried mulberries, dried plums, and dried lemons. It is used to provide natural sweetness and sourness, balance the slightly bitter taste of brewer's grains, enhance overall palatability, and increase chewiness and moisture. The vegetable oil is selected from one or more of corn oil, coconut oil, sunflower seed oil, soybean oil, rapeseed oil, peanut oil, sesame oil, rice bran oil, olive oil, flaxseed oil, camellia seed oil, avocado oil, perilla seed oil, and blended edible vegetable oils, and is used to enhance the crispness and moisture of the energy bars and avoid a rough texture due to high fiber content. The butter is animal butter; The oats mentioned are quick-cooking oat flakes; The whey protein comprises the following components: 50-55 wt% β-lactoglobulin; 20-25 wt% α-lactalbumin; and 5-10 wt% bovine serum albumin.

5. The dietary fiber energy bar containing brewer's grains and chia seeds according to claim 1, characterized in that: The dietary fiber energy bar is prepared by soaking chia seeds in water, mixing them with other ingredients, and then baking them. The beer lees powder is obtained by sterilizing, drying, and pulverizing beer lees into powder form.

6. The dietary fiber energy bar containing brewer's grains and chia seeds according to claim 5, characterized in that: The baking conditions are: baking at 160-200℃ for 15-35 minutes, preferably at 170-190℃ with both top and bottom heat for 20-30 minutes; The beer lees powder is obtained by sterilizing and drying beer lees and then pulverizing them through a 90-110 mesh sieve.

7. The method for preparing the dietary fiber energy bar containing brewer's grains and chia seeds according to any one of claims 1 to 6, characterized in that: Take chia seeds soaked in water, brewer's grains powder, and other ingredients, mix them evenly, and bake at 160-200℃ for 15-35 minutes.

8. The preparation method according to claim 7, characterized in that: Take the soaked chia seeds, brewer's grains powder, and other ingredients, mix them evenly, and bake in an oven at 170-190℃ for 20-30 minutes.

9. The preparation method according to claim 8, characterized in that: Bake in a preheated oven at 180°C (350°F) for 25 minutes.

10. The preparation method according to claim 7, characterized in that: The beer lees powder is obtained by sterilizing beer lees at high temperature, drying them at low temperature of 50-65℃, and then pulverizing them.

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