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Characterisation of the sensory properties of whey protein concentrates
Author(s) -
Lammert Amy,
Olabi Ammar,
Kalache Loulwa,
Brooks Katie,
Tong Phillip
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12102
Subject(s) - flavour , food science , sensory analysis , whey protein , chemistry , sensory system , dairy industry , mathematics , biology , neuroscience
The objective of this work was to evaluate the effect of four commercial whey protein concentrates ( WPC s) on the sensory and selected physical properties (colour, viscosity) in sweet solutions. WPC s exhibited significant differences in colour properties, including the L , a and b ‐values ( P < 0.001). Triangle tests, with 25 untrained panellists, revealed significant brand differences. Descriptive analysis, with eight trained judges, corresponded to instrumental analysis with differences in opacity ( P < 0.05) and colour ( P < 0.001), but no differences on odour/flavour despite minor differences in composition. The lack of effect on odour/flavour may not be translated to more complex matrices such as WPC ‐fortified dairy beverages.