Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow
Although there are numerous high protein products on the market, they are typically not designed with, or for, older consumers. This is surprising considering that dietary guidelines recognise the need for higher protein intake in later life. Protein fortified products are, however, associated with...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/9/1328 |
| _version_ | 1797553056385073152 |
|---|---|
| author | Victoria Norton Stella Lignou Stephanie P. Bull Margot A. Gosney Lisa Methven |
| author_facet | Victoria Norton Stella Lignou Stephanie P. Bull Margot A. Gosney Lisa Methven |
| author_sort | Victoria Norton |
| collection | DOAJ |
| description | Although there are numerous high protein products on the market, they are typically not designed with, or for, older consumers. This is surprising considering that dietary guidelines recognise the need for higher protein intake in later life. Protein fortified products are, however, associated with negative sensory attributes and poor consumer acceptance. This paper investigates the extent of mouthdrying sensations within a high protein solid food matrix, along with the effect of age and saliva flow. Solid models using cakes and biscuits, with or without protein fortification, were investigated. The sensory profile and physical properties were analysed and two volunteer studies (<i>n</i> = 84; <i>n</i> = 70) were carried out using two age groups (18–30; 65+). Volunteers rated individual perception and liking of products, and salivary flow rates (mL/min) were measured. Unstimulated salivary flow rates were significantly lower (<i>p</i> < 0.05) in older adults, although this was not found to influence product perception. Protein fortification of cakes and biscuits significantly increased (<i>p</i> < 0.05) perceived mouthdrying, hardness and “off” flavours, and significantly reduced (<i>p</i> < 0.05) melting rate, moistness and liking compared with the control versions. There is a clear need to address negative sensory attributes associated with protein fortification of cakes and biscuits to ensure product suitability for older adults. |
| first_indexed | 2024-03-10T16:09:57Z |
| format | Article |
| id | doaj.art-b44d6c06ae7141169b92fde7a044ae42 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T16:09:57Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b44d6c06ae7141169b92fde7a044ae422023-11-20T14:32:31ZengMDPI AGFoods2304-81582020-09-0199132810.3390/foods9091328Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva FlowVictoria Norton0Stella Lignou1Stephanie P. Bull2Margot A. Gosney3Lisa Methven4Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UKDepartment of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UKDepartment of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UKRoyal Berkshire NHS Foundation Trust, London Road, Reading RG1 5AN, UKDepartment of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UKAlthough there are numerous high protein products on the market, they are typically not designed with, or for, older consumers. This is surprising considering that dietary guidelines recognise the need for higher protein intake in later life. Protein fortified products are, however, associated with negative sensory attributes and poor consumer acceptance. This paper investigates the extent of mouthdrying sensations within a high protein solid food matrix, along with the effect of age and saliva flow. Solid models using cakes and biscuits, with or without protein fortification, were investigated. The sensory profile and physical properties were analysed and two volunteer studies (<i>n</i> = 84; <i>n</i> = 70) were carried out using two age groups (18–30; 65+). Volunteers rated individual perception and liking of products, and salivary flow rates (mL/min) were measured. Unstimulated salivary flow rates were significantly lower (<i>p</i> < 0.05) in older adults, although this was not found to influence product perception. Protein fortification of cakes and biscuits significantly increased (<i>p</i> < 0.05) perceived mouthdrying, hardness and “off” flavours, and significantly reduced (<i>p</i> < 0.05) melting rate, moistness and liking compared with the control versions. There is a clear need to address negative sensory attributes associated with protein fortification of cakes and biscuits to ensure product suitability for older adults.https://www.mdpi.com/2304-8158/9/9/1328protein fortified foodsmouthdryingolder adultswhey proteinsaliva flow |
| spellingShingle | Victoria Norton Stella Lignou Stephanie P. Bull Margot A. Gosney Lisa Methven Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow Foods protein fortified foods mouthdrying older adults whey protein saliva flow |
| title | Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow |
| title_full | Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow |
| title_fullStr | Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow |
| title_full_unstemmed | Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow |
| title_short | Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow |
| title_sort | consistent effects of whey protein fortification on consumer perception and liking of solid food matrices cakes and biscuits regardless of age and saliva flow |
| topic | protein fortified foods mouthdrying older adults whey protein saliva flow |
| url | https://www.mdpi.com/2304-8158/9/9/1328 |
| work_keys_str_mv | AT victorianorton consistenteffectsofwheyproteinfortificationonconsumerperceptionandlikingofsolidfoodmatricescakesandbiscuitsregardlessofageandsalivaflow AT stellalignou consistenteffectsofwheyproteinfortificationonconsumerperceptionandlikingofsolidfoodmatricescakesandbiscuitsregardlessofageandsalivaflow AT stephaniepbull consistenteffectsofwheyproteinfortificationonconsumerperceptionandlikingofsolidfoodmatricescakesandbiscuitsregardlessofageandsalivaflow AT margotagosney consistenteffectsofwheyproteinfortificationonconsumerperceptionandlikingofsolidfoodmatricescakesandbiscuitsregardlessofageandsalivaflow AT lisamethven consistenteffectsofwheyproteinfortificationonconsumerperceptionandlikingofsolidfoodmatricescakesandbiscuitsregardlessofageandsalivaflow |