Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow.
mouthdrying
older adults
protein fortified foods
saliva flow
whey protein
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
21 Sep 2020
21 Sep 2020
Historique:
received:
16
08
2020
revised:
11
09
2020
accepted:
15
09
2020
entrez:
24
9
2020
pubmed:
25
9
2020
medline:
25
9
2020
Statut:
epublish
Résumé
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 (
Identifiants
pubmed: 32967299
pii: foods9091328
doi: 10.3390/foods9091328
pmc: PMC7555850
pii:
doi:
Types de publication
Journal Article
Langues
eng
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