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Milk protein fractions in liquid and solid matrices and their sensory perception.

B. Luhovyy

Events

06-23-2020

Abstract:

204
Milk protein fractions in liquid and solid matrices and their sensory perception.
E. MacEachern, Y. Xu, P. Kathirvel, B. Luhovyy*. Mount Saint Vincent University Halifax, NS, Canada.

Milk protein fractions (MPF) possess multiple biological activities and can be used in functional dairy products. The current trend among health-conscious consumers is to select products with a lower sugar content and free of artificial sweeteners and flavors. Our objective was to explore the sensory characteristics of MPF isolates solubilized in milk or water, or in a solid matrix without any sweeteners or flavors. We hypothesized that the sensory characteristics of MPF will differ in each matrix. Three randomized, double-blind crossover studies with adults (19—65 y) were conducted. The following 10% (wt/vol) MPF were tested: whey protein isolate by ion exchange (WPI-IE), whey protein isolate by membrane filtration (WPI-MF), glycomacropeptide (GMP), α-lactalbumin (ALA), micellar casein (CN), and milk protein isolate (MPI). In study 1, 40 adults (20 males, 24.4 � 5.2SD y; 20 females, 22.4 � 3.5SD y) tested MPF in whole milk. In study 2, 44 adults (22 males, 30.5 � 9.8SD y; 20 females, 26.6 � 8.0SD y) tested MPF in water. In study 3, 40 adults (20 males, 26.3 � 5.3SD y; 20 females, 26.2 � 5.3SD y) tested freeze-dried whole milk MPF. Acceptability of taste, flavor, mouthfeel, and aftertaste were measured using the 9-point hedonic scale. Sweetness, bitterness, saltiness, astringency was assessed using a 100-mm visual analog scale. Statistical analysis was performed with Friedman's test. In study 1 the mean hedonic scores were between 3.4 and 6.0. There was an effect of treatment on taste, flavor, mouthfeel, aftertaste, sweetness, bitterness, saltiness, and astringency (P < 0.05). Taste, flavor, mouthfeel, and aftertaste for ALA was higher compared with MPI, GMP, and CN (P < 0.05). In study 2 the mean hedonic scores were between 2.5 and 5.1. Taste and flavor for GMP were lower compared with other treatments except CN (P < 0.05). In study 3 the mean hedonic scores were between 3.9 and 4.8, however there was no effect of a treatment on hedonic scores and astringency. WPI-IE, WPI-MF, ALA, and GMP were sweeter than CN and MPI (P < 0.05). In conclusion, MPF have different sensory characteristics that can be modulated by a food matrix and potentially improved using small to moderate amounts of natural sweeteners and flavoring agents.

Keywords: milk proteins, hedonic, sensory.

Biography: Dr. Bohdan Luhovyy is an Associate Professor�in�the Department of Applied Human Nutrition of Mount Saint Vincent University in Halifax, Nova Scotia. He completed his�PhD�from Lviv National University in Ukraine in 2001. Bohdan was a postdoctoral fellow at the University of Pennsylvania (2002-2005), and a research associate at the University of Toronto (2006-2011). In 2011, Bohdan joined Mount Saint Vincent University. In 2017, he was awarded The President and Vice President's Advanced Career Teaching Award. His research�is focused�on milk proteins and dairy products, and their effect on blood glucose control and satiety.