Sensory Properties of Whey and Soy Proteins

Journal of Food Science - Tập 71 Số 6 - 2006
Tara Alexandra Russell1, M.A. Drake1, Patrick D. Gerard1
1Authors Russell and Drake are with Dept. of Food Science, North Carolina State Univ., Box 7624, Raleigh, NC 27695, U.S.A. Author Gerard is with Experimental Statistics Unit, Mississippi State Univ., Mississippi State, MS 39762, U.S.A.

Tóm tắt

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.

Từ khóa


Tài liệu tham khảo

[ASA] American Soybean Association.2004.Soy protein. Available from:http://www.asasoy.com. Accessed April 10 2004.

10.1111/j.1365-2621.2005.tb07203.x

10.1111/j.1365-2621.2000.tb13593.x

10.3168/jds.S0022-0302(03)73622-4

10.3168/jds.S0022-0302(05)73068-X

10.1111/j.1365-2621.2005.tb11487.x

Civille GV, 1996, Aroma and flavor lexicon for sensory evaluation: terms, definitions, references, and examples, 158

10.3168/jds.S0022-0302(04)73221-X

10.1111/j.1541-4337.2003.tb00013.x

10.1111/j.1365-2621.2003.tb08297.x

10.1111/j.1365-2621.2000.tb10272.x

10.1111/j.1365-2621.2001.tb15225.x

10.1111/j.1745-459X.2002.tb00344.x

10.1111/j.1745-459X.2003.tb00385.x

10.1016/S0924-2244(02)00111-5

10.1111/j.1365-2621.2003.tb05784.x

Hooi R, 2004, Standard methods for the examination of dairy products, 363

10.1007/BF02671468

10.1111/j.1365-2621.2001.tb15206.x

10.1201/9781003040729

Messina MJ, 1997, Soybean chemistry technology and utilization, 442

Miller G, 2005, Healthy growth ahead for wellness drinks, Food Technol, 59, 21

10.1111/j.1365-2621.2004.tb13625.x

10.3168/jds.S0022-0302(05)72909-X

USDEC.2003.Reference manual for U.S. whey and lactose products. Available from:http://www.usdec.org. Accessed April 10 2004.

Thông tin
Thông tin xuất bản

Journal of Food Science

Tập 71 Số 6

Thông tin tác giả