Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.

Whey and soy proteins are valuable dried ingredients with applications in numerous foods. Characterization and comparison of the flavor properties of these value-added ingredients are needed to interpret analytical flavor chemistry results and to identify specific ingredient applications and marketing strategies. The goals of this study were to develop a sensory lexicon for whey and soy proteins, and to subsequently identify and compare the descriptive sensory properties of whey and soy proteins. Consumers also filled out a survey to probe their opinions and attitudes to dairy and soy products. Twenty-four descriptive sensory attributes were identified to evaluate appearance, flavor, and texture/mouthfeel of rehydrated proteins. Twenty-two samples (14 whey proteins and 8 soy proteins) were selected for descriptive sensory analysis. Proteins were rehydrated (10% solids, [w/v]) and evaluated in triplicate by a highly trained sensory panel (n= 10) trained to use the developed language. Both whey and soy proteins were differentiated using the identified language (P < 0.05). Each protein type displayed sensory variability, but different sensory attributes distinguished whey proteins from soy proteins. Consumers (n= 147) perceived distinct health benefits associated with dairy and soy products, respectively. These results will enhance ongoing research and product development with these nutritional and functional ingredients.

Sensory Properties of Whey and Soy Proteins

In this study, storage-related changes in the physico-chemical and sensory properties of non-fat fermented milk drinks that contain soy protein isolate (SPI), pea protein isolate (PPI), wheat gluten (WG) and rice protein (RP) were investigated. The addition of plant protein additives to milk beverage affected the pH, titratable acidity %, syneresis, viscosity, dry matter, ash, color ( L , b values), protein and amino acid contents (p

Functional properties of fermented milk produced with plant proteins

Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment

Study of the perception of consumers in relation to different ice cream concepts

The flavor and texture effects of soy protein fortification of low-fat dairy-based ice cream were characterized. Low-fat ice cream mixes were formulated with 0%, 2%, and 4% soy protein isolate (SPI). Sensory attributes, volatile flavor components, instrumental color, and viscosity were compared. SPI-fortified mixes displayed different textural and color properties compared with the 0% SPI control. Green/grassy and doughy/fatty flavors increased in intensity with added SPI. Instrumental volatile analysis revealed higher intensities of hexanal, (Z)-4-heptanal, 2-acetyl-1-pyrroline, and (E,E)-2,4-decadienal in the SPI-fortified mixes compared with controls. This information will aid in the design and optimization of an acceptable soy-fortified dairy ice cream. Keywords: soy protein isolate, ice cream, low-fat, flavor, volatile analysis

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Y. K Aragul-Yuceer

Papers

Soy Protein Fortification of a Low‐fat Dairy‐based Ice Cream