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

B. Luhovyy




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.