Instrumental and Sensory Properties of Cowpea and Whey Protein Concentrate-Fortified Extruded Rice Snacks

Consumers are being encouraged to increase their protein and fibre consumption through convenient and healthy food products. Six samples of extruded rice snacks were developed by substituting rice flour with cowpea flour and whey protein concentrate (WPC). Texture and colour were assessed instrumentally, and sensory analysis was conducted by an untrained panel (N = 70) who rated overall liking using the nine-point hedonic scale, and a check-all-that-apply (CATA) question with 37 attributes and emotions. Hedonic scores of the texture, taste and overall liking were significantly different across samples (p < 0.05). The crispy and crunchy CATA attributes were associated with 10–15% cowpea and 5% WPC. Correlations between mechanical and sensory texture and colour were non-significant (p > 0.05). A principal component analysis (PCA) revealed the positive associations between the groups, crispiness and L* value, and hardness b* and a* values, respectively. The results of the present study will help to guide innovative high-protein and high-fibre plant food designs and formulations.

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Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn’s Disease

ISRN Nutrition ◽

10.5402/2013/947865 ◽

2013 ◽

Vol 2013 ◽

pp. 1-5

Author(s):

Taciana Davanço ◽

Luciano Bruno de Carvalho Silva ◽

Karina de Lemos Sampaio ◽

Cláudio Saddy Rodrigues Coy ◽

Maria Marluce dos Santos Vilela ◽

...

Keyword(s):

Amino Acids ◽

Crohn’S Disease ◽

Crohn's Disease ◽

Whey Protein ◽

Essential Amino Acids ◽

Whey Protein Concentrate ◽

Acceptance Test ◽

Protein Concentrate ◽

Hedonic Scale ◽

Number Of Individuals

The objective of this study was to evaluate the acceptability of an alimentary supplement of bovine whey-protein concentrate (WPC) and TGF-β, unavailable commercially, by patients with Crohn’s disease (CD) and determine the chemical composition, solubility, and total amino acids content. The supplement was diluted in water, and an acceptance test was done to evaluate the aroma, flavour, and viscosity of the product using facial hedonic scale (nine-point scale), applied on 54 CD patients. The supplement composition indicated 73.3% protein, 10.5% fat, 2.2% ash, 6.3% water, and 7.7% carbohydrate. The supplement is presented as a good protein source and high content of essential amino acids. The average acceptance for all the attributes was between 5.0 and 6.0, and the flavour was mainly associated with soybean/grain, sour milk, and sweet/vanilla flavour. The results indicated that the supplement provided important nutritional properties for CD patients; however, for a large number of individuals to be encouraged to perform supplementation, it is essential to improve the sensory quality of the product. In order to do so, additional research is necessary to prevent the formation of volatiles which cause off-flavours or to mask undesirable aromas/flavours found in it.

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Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

Food Science and Technology ◽

10.1590/s0101-20612012005000047 ◽

2012 ◽

Vol 32 (2) ◽

pp. 412-418 ◽

Cited By ~ 7

Author(s):

Márcia Cristina Teixeira Ribeiro Vidigal ◽

Valéria Paula Rodrigues Minim ◽

Afonso Mota Ramos ◽

Elaine Berger Ceresino ◽

Mayra Darliane Martins Silva Diniz ◽

...

Keyword(s):

Whey Protein ◽

Protein Interactions ◽

Profile Analysis ◽

Flow Behavior ◽

Principal Component ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Texture Profile ◽

Product Formulation ◽

Thixotropic Behavior

It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.

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Effect of whey protein concentrate and fruit juice on sensoryquality of enriched misti dahi

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v36i01.7455 ◽

2017 ◽

Vol 36 (01) ◽

Author(s):

T.C. Soumya Shree ◽

M.M. Venkatesh ◽

A. R. Praveen ◽

V. Sri Teja

Keyword(s):

Whey Protein ◽

Apple Juice ◽

Control Sample ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Overall Acceptability ◽

Sensory Score ◽

Cent Level ◽

Hedonic Scale ◽

Made In

An attempt has been made in the study to develop protein enriched misti dahi by incorporating whey protein concentrate (WPC) at three levels (2, 4 and 6 per cent). Addition of WPC at 2 per cent level led to product having higher overall acceptability score of 8.08 as against 8.31 for control sample based on 9-point hedonic scale. Misti dahi prepared incorporating 2 per cent WPC was considered suitable for further trials. A blend of orange and apple juice (1:1 ratio) was tried out at three levels (5, 10 and 15 per cent); 15 per cent level was found suitable yielding product having acceptable overall sensory score.

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