Sensory Properties of Whey and Soy Proteins
TL;DR: This article developed a sensory lexicon for whey and soy proteins, and subsequently identified and compared the descriptive sensory properties of both protein types, including appearance, flavor, and texture/mouthfeel of rehydrated proteins.
Abstract: 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.
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TL;DR: Information on available sensory tests, when and how to use them, and the powerful results that can be obtained is presented.
242 citations
Cites background from "Sensory Properties of Whey and Soy ..."
...WPC = whey protein concentrate; WPI = whey protein isolate. Taken from Russell et al. (2006) ....
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TL;DR: It is indicated that the optimum shelf life at 21 degrees C for nonagglomerated whey proteins is 12 to 15 mo and 8 to 12 mo for agglomerated wheys, while trained panelists detected differences among beverages and rehydrated proteins earlier.
Abstract: The impact of agglomeration on flavor and flavor stability of whey protein concentrates 80% (WPC80) and whey protein isolates (WPI) has not been widely addressed. This study examined the impact of agglomeration on the flavor and flavor stability of commercial WPC80 and WPI across 18 mo of storage. Duplicate agglomerated and nonagglomerated WPC80 and WPI were collected from 4 facilities and stored at 21 degrees C, 50% relative humidity. Volatile analysis using solid phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis were conducted every 2 mo. Solubility index, bulk volume, dispersibility, moisture, and color (L, a, b) were tested every 3 or 6 mo. Consumer acceptance testing with protein beverages was conducted with fresh and stored whey proteins. Higher intensities and more rapid development of lipid oxidation flavors (cardboard, raisin/brothy, cucumber, and fatty) were noted in agglomerated powders compared to nonagglomerated powders (P < 0.05). Volatile analysis results confirmed sensory results, which indicated increased formation of aldehydes and ketones in agglomerated products compared to nonagglomerated powders (P < 0.05). Consumer acceptance scores for protein beverages were lower for beverages made with agglomerated WPC80 stored for 12 mo and agglomerated or nonagglomerated WPI stored for 18 mo compared to fresh products while trained panelists detected differences among beverages and rehydrated proteins earlier. Agglomeration with or without lecithin decreased the storage stability of whey proteins. These results indicate that the optimum shelf life at 21 degrees C for nonagglomerated whey proteins is 12 to 15 mo and 8 to 12 mo for agglomerated whey proteins.
117 citations
TL;DR: Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded, and which combination of protein type and food carrier closer to conventional foods received more acceptance.
89 citations
TL;DR: To better map the opportunities and challenges associated with functional beverages development, this review focusses on recent trends in the global market and new opportunities that may arise as a result.
Abstract: Health and wellness are among the core segments of the fast-moving consumer goods (FMCG), with the ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in food industry. However, the novel functional food product development requires extensive research and development activities i.e., clinical efficacy trials, which the food manufacturing companies cannot afford to perform owing to their limited R&D budget and limited technical know-how in this particular aspect. Further the consumer acceptance of these food products is another area of concern for functional beverages development. For example, among the beverages, one challenging task is to replace sucrose with naturally occurring sweeteners, which could effectively address concerns of sugar intake in patients with diabetes and provide a healthy choice for consumers. However, consumer acceptance of these beverages from the sensory point of view remains challenging. Therefore, to better map the opportunities and challenges associated with functional beverages development, this review focusses on recent trends in the global market and new opportunities that may arise as a result. A detailed analytical discussion on new potential functional beverages and related products has also been presented.
79 citations
TL;DR: Sensory properties of prototype bars and beverages fell within the spectrum of commercial products, which will aid researchers and product developers in optimizing sensory quality in meal replacement products.
Abstract: Whey and soy proteins have a variety of applications. Previous work has documented flavors of rehydrated whey and soy proteins. It is necessary to understand what flavors whey and soy proteins contribute to product applications to optimize protein performance in desired applications. This research was conducted to characterize sensory properties of meal replacement products containing whey and soy proteins. Flavor and texture lexicons were developed for meal replacement bars and beverages. Commercial peanut butter-flavored meal replacement bars and vanilla meal replacement shakes were evaluated by an experienced, trained descriptive panel (n= 9). Prototypes of bars and beverages were developed with 3 levels of whey and soy protein and subsequently evaluated. Consumer acceptance testing (n= 85) was conducted on the prototype bars and beverages. Protein type as well as product-specific formulation contributed differences in flavor and texture of commercial bars and beverages (P < 0.05). Sensory properties of prototype bars and beverages fell within the spectrum of commercial products. Prototype bars made with whey protein were characterized by sweet aromatic and vanillin flavor notes while the texture was characterized by adhesiveness and cohesiveness. Prototype bars made with soy protein were characterized by nutty flavor while the texture was characterized by tooth-pack and denseness. Whey protein contributed to sweet aromatic and vanillin flavors in prototype beverages while soy protein contributed cereal/grainy flavors. Consumer acceptance scores were higher for prototype bars and beverages containing whey protein or a mixture of whey/soy protein than for products made with soy protein alone (P < 0.05). These results will aid researchers and product developers in optimizing sensory quality in meal replacement products.
73 citations
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TL;DR: Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability as discussed by the authors, these properties reflect the composition and conformation of the proteins, their interactions with other food components, and they are affected by processing treatments and the environment.
Abstract: Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability. these are the intrinsic physicochemical characteristics which affect the behavior of protein in food systems during processing, manufacturing, storage and preparation, e.g., sorption, solubility, gelation, surfactancy, ligand-binding, and film formation. These properties reflect the composition and conformation of the proteins, their interactions with other food components, and they are affected by processing treatments and the environment. Because functional properties are influenced by the composition, structure and conformation of ingredient proteins, systematic elucidation of the physical properties of component protein is expedient for understanding the mechanism of particular functional traints. The composition and properties of the major components of soy proteins are summarized, and the functional properties of soy proteins of importance in current applications (e.g., hydration, gelation, emulsifying, foaming and flavorbinding characteristics) are briefly reviewed.
1,194 citations
TL;DR: In this article, the effects of these modifications are demonstrated by discussing how they alter gelation and interfacial properties, and how these modifications can be used for designing functionality for specific applications.
Abstract: Whey protein ingredients are used for a variety of functional applications in the food industry. Each application requires one or several functional properties such as gelation, thermal stability, foam formation or emulsification. Whey protein ingredients can be designed for enhanced functional properties by altering the protein and non-protein composition, and/or modifying the proteins. Modifications of whey proteins based on enzymatic hydrolysis or heat-induced polymerization have a broad potential for designing functionality for specific applications. The effects of these modifications are demonstrated by discussing how they alter gelation and interfacial properties.
395 citations
TL;DR: In this paper, a standardized descriptive language for Cheddar cheese flavor was developed and validated using a 3-dimensional roundtable discussion with 15 individuals from industry, academia, and government.
Abstract:
A standardized descriptive language for Cheddar cheese flavor was developed and validated. Representative Cheddar cheeses (240) were collected. Fifteen individuals from industry, academia, and government participated in a 3-d roundtable discussion to generate descriptive flavor terms. A highly trained descriptive panel (n = 11) refined the terms and identified references. Cheddar cheeses (24) were presented to the panel for validation with the identified lexicon. The panel differentiated the 24 Cheddar cheeses as determined by univariate and multivariate analysis of variance (P < 0.05). Twenty-seven terms were identified to describe Cheddar flavor. Seventeen descriptive terms were present in most Cheddar cheeses. A standard sensory language for Cheddar cheese will facilitate training and communication between different research groups.
201 citations
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TL;DR: B baseline data on flavor and flavor sources in whey proteins will aid ongoing and future research and will help to identify the most appropriate whey ingredients to use to control or minimize flavor variability in Whey enhanced products.
141 citations