Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients (original) (raw)
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Whey protein mouth drying influenced by thermal denaturation
Food Quality and Preference, 2017
Whey proteins are becoming an increasingly popular functional food ingredient. There are, however, sensory properties associated with whey protein beverages that may hinder the consumption of quantities sufficient to gain the desired nutritional benefits. One such property is mouth drying. The influence of protein structure on the mouthfeel properties of milk proteins has been previously reported. This paper investigates the effect of thermal denaturation of whey proteins on physicochemical properties (viscosity, particle size, zeta-potential, pH), and relates this to the observed sensory properties measured by qualitative descriptive analysis and sequential profiling. Mouthcoating, drying and chalky attributes built up over repeated consumption, with higher intensities for samples subjected to longer heating times (p < 0.05). Viscosity, pH, and zeta-potential were found to be similar for all samples, however particle size increased with longer heating times. As the pH of all samples was close to neutral, this implies that neither the precipitation of whey proteins at low pH, nor their acidity, as reported in previous literature, can be the drying mechanisms in this case. The increase in mouth drying with increased heating time suggests that protein denaturation is a contributing factor and a possible mucoadhesive mechanism is discussed.
International Dairy Journal, 2011
Whey proteins in acidic beverages (pH < 4.5) are astringent, producing a dry mouth-feel. Astringency is thought to be caused by interaction of food components with saliva, often leading to aggregate formation. Such interactions decrease saliva lubrication, form rough particles, and probably increase friction on oral surfaces e changing mouth-feel. Dynamic in vitro models were constructed to reproduce the likely interaction of whey proteins with saliva in the mouth during the course of beverage ingestion. Aggregate formation in the models was examined for numerous whey protein solutions under different conditions. Trends observed in the models were consistent with previous reported sensory evaluations of whey protein astringency. For example, maximum turbidity changed little in the models with increasing protein concentration, consistent with literature describing little increase in astringency with increasing protein concentration. Modelling mouth conditions, to measure proteinesaliva interactions, related to astringency better than mixing saliva and protein in simple ratios.
Journal of Agricultural and Food Chemistry, 2005
The influence of gel texture on retronasal aroma release during mastication was followed by means of real-time proton-transfer reaction mass spectrometry and compared to sensory perception of overall aroma intensity. A clear correlation was found between individual-specific consumption patterns and the respective physicochemical release patterns in vivo. A modified data analysis approach was used to monitor the aroma changes during the mastication process. It was found that the temporal resolution of the release profile played an important role in adequate description of the release processes. On the basis of this observation, a hypothesis is presented for the observed differences in intensity rating.
Impact of composition and texture of protein- added yogurts on oral activity
Understanding how oral processing is altered in response to changes in the composition and mechanical properties of food provides useful information to design food with improved satiating capacity which is largely influenced by oral exposure. In turn, this information deepens the knowledge about the physiology of texture perception. Six yogurts were formulated with different amounts of protein and protein sources and addition of apple cubes: control (C), extra skimmed milk powder-added (MP), whey protein isolate-added (WPI), and whey protein microgels-added (WPM). In addition, MP was also added with maltodextrin (MPMD) and with fresh apple cubes (MPF). Activities of masseter, anterior temporalis and anterior digastric muscles during oral processing of each sample were recorded (electromyography), and jaw movement amplitudes in three dimensions were determined (jaw tracking system). The jaw muscle activities were highly dependent on the type of yogurt. Addition of apple cubes (MPF) almost doubled the oral processing time, number of chews, and muscle activity of all samples. MP and MPMD required similar but lower values of oral processing than MPF attributed to their reinforced network of milk protein. The lowest values were found for WPI, C and WPM, indicating a weaker, more fluid material. These behavioral results, which clearly differentiate the samples, are discussed in connection to the rheological and sensory properties of the yogurts. This study suggests that adding apple cubes significantly alters the oral processing pattern, such that they may be a more effective way of increasing the oral processing time (time exposure) compared to more subtle changes in the protein amount or source. Nevertheless, changes in the protein amount and source also affected, although to a lesser extent, the behavioral, rheological, and sensory properties of yogurt.
Perceived thickness and creaminess modulates the short-term satiating effects of high-protein drinks
British Journal of Nutrition, 2013
Previous research suggests that increasing beverage protein content enhances subsequent satiety, but whether this effect is entirely attributable to post-ingestive effects of protein or is partly caused by the distinct sensory characteristics imparted by the presence of protein remains unclear. To try and discriminate nutritive from sensory effects of added protein, we contrasted effects of three higher-energy (about 1·2 MJ) and one lower-energy (LE: 0·35 MJ) drink preloads on subsequent appetite and lunch intake. Two higher-energy drinks had 44 % of energy from protein, one with the sensory characteristics of a juice drink (HP2, low-sensory protein) and the second a thicker and creamier (HPþ, high-sensory protein) drink. The high-carbohydrate preload (HCþ , high-sensory carbohydrate) was matched for thickness and creaminess to the HPþ drink. Participants (healthy male volunteers, n 26) consumed significantly less at lunch after the HPþ(566 g) and HCþ (572 g) than after HP2 (623 g) and LE (668 g) drinks, although the compensation for drink energy accounted for only 50 % of extra energy at best. Appetite ratings indicated that participants felt significantly less hungry and more full immediately before lunch in HPþ and HCþ groups compared with LE, with HP2 being intermediate. The finding that protein generated stronger satiety in the context of a thicker creamier drink (HPþ but not HP2) and that an isoenergetic carbohydrate drink (HCþ ), matched in thickness and creaminess to the HPþ drink, generated the same pattern of satiety as HPþ, both suggest an important role for these sensory cues in the development of protein-based satiety.
The role of saliva in food sensory perception : relevant knowledge to design healthy foods
2017
Food choices and consumption are determined by a range of factors that contribute to aversion or pleasure and guide to final intake. Among these, the sensorial characteristics of food have a major and decisive role in choice behaviour. Although some of the mechanisms involved in oral food perception, namely in taste and astringency perception, are considerable known, many questions remains, particularly in what concerns variations among individuals in their sensitivity for food sensorial aspects. The understanding of the mechanisms leading to different responses for the same sensorial stimulus is particularly important to understand food choices.
Sensory Properties of Whey and Soy Proteins
Journal of Food Science, 2006
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.