Sensory Properties of Meal Replacement Bars and Beverages Made from Whey and Soy Proteins

Journal of Food Science - Tập 72 Số 6 - 2007
Jessica L. Childs‐Disney1, M.D. Yates1, M.A. Drake1
1Dept. of Food Science, North Carolina State Univ., Box 7624, Raleigh, NC 27695, U.S.A.

Tóm tắt

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.

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Journal of Food Science

Tập 72 Số 6

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