Characterisation of the sensory properties of whey protein concentrates

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dc.contributor.authorLammert, Amy M.
dc.contributor.authorOlabi, Ammar A.
dc.contributor.authorKalache, Loulwa
dc.contributor.authorBrooks, Katie
dc.contributor.authorTong, Phillip S.
dc.contributor.departmentDepartment of Nutrition and Food Sciences
dc.contributor.facultyFaculty of Agricultural and Food Sciences (FAFS)
dc.contributor.institutionAmerican University of Beirut
dc.date.accessioned2025-01-24T11:18:49Z
dc.date.available2025-01-24T11:18:49Z
dc.date.issued2014
dc.description.abstractThe objective of this work was to evaluate the effect of four commercial whey protein concentrates (WPCs) on the sensory and selected physical properties (colour, viscosity) in sweet solutions. WPCs exhibited significant differences in colour properties, including the L, a and b-values (P < 0.001). Triangle tests, with 25 untrained panellists, revealed significant brand differences. Descriptive analysis, with eight trained judges, corresponded to instrumental analysis with differences in opacity (P < 0.05) and colour (P < 0.001), but no differences on odour/flavour despite minor differences in composition. The lack of effect on odour/flavour may not be translated to more complex matrices such as WPC-fortified dairy beverages. © 2013 Society of Dairy Technology.
dc.identifier.doihttps://doi.org/10.1111/1471-0307.12102
dc.identifier.eid2-s2.0-84892437964
dc.identifier.urihttp://hdl.handle.net/10938/24695
dc.language.isoen
dc.relation.ispartofInternational Journal of Dairy Technology
dc.sourceScopus
dc.subjectProtein-fortified beverages
dc.subjectSensory evaluation
dc.subjectBeverages
dc.subjectWhey
dc.subjectFood science
dc.titleCharacterisation of the sensory properties of whey protein concentrates
dc.typeArticle

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