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Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults

To promote healthy aging and minimize age-related loss of muscle mass and strength, adequate protein intake throughout the day is needed. Developing and commercializing protein-enriched foods holds great potential to help fulfill the nutritional demands of older consumers. However, innovation of app...

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Detalles Bibliográficos
Autores principales: Song, Xiao, Perez-Cueto, Federico J. A., Bredie, Wender L. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6116038/
https://www.ncbi.nlm.nih.gov/pubmed/30071689
http://dx.doi.org/10.3390/nu10081006
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author Song, Xiao
Perez-Cueto, Federico J. A.
Bredie, Wender L. P.
author_facet Song, Xiao
Perez-Cueto, Federico J. A.
Bredie, Wender L. P.
author_sort Song, Xiao
collection PubMed
description To promote healthy aging and minimize age-related loss of muscle mass and strength, adequate protein intake throughout the day is needed. Developing and commercializing protein-enriched foods holds great potential to help fulfill the nutritional demands of older consumers. However, innovation of appealing protein-enriched products is a challenging task since protein-enrichment often leads to reduced food palatability. In this study, rye bread and cream cheese prototypes fortified by whey protein hydrolysate (WPH), whey protein isolate (WPI), and/or soy protein isolate (SPI) were developed. Both sensory properties and consumer liking of prototypes were evaluated. Results showed that different proteins had various effects on the sensory characters of rye bread and cream cheese. The taste and texture modification strategies had positive effects in counteracting negative sensory changes caused by protein-enrichment. Consumers preferred 7% WPH and 4% WPH + 4% SPI-enriched breads with taste and texture modified. Sour taste and dry texture had considerable effects on consumer liking of rye bread. Addition of WPI and butter enhanced the flavor of cream cheese and increased consumer acceptance. Protein-enrichment doubled the protein content in the most liked prototypes, which have the potential to be incorporated into older consumers’ diets and improve their protein intake substantially.
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spelling pubmed-61160382018-09-04 Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults Song, Xiao Perez-Cueto, Federico J. A. Bredie, Wender L. P. Nutrients Article To promote healthy aging and minimize age-related loss of muscle mass and strength, adequate protein intake throughout the day is needed. Developing and commercializing protein-enriched foods holds great potential to help fulfill the nutritional demands of older consumers. However, innovation of appealing protein-enriched products is a challenging task since protein-enrichment often leads to reduced food palatability. In this study, rye bread and cream cheese prototypes fortified by whey protein hydrolysate (WPH), whey protein isolate (WPI), and/or soy protein isolate (SPI) were developed. Both sensory properties and consumer liking of prototypes were evaluated. Results showed that different proteins had various effects on the sensory characters of rye bread and cream cheese. The taste and texture modification strategies had positive effects in counteracting negative sensory changes caused by protein-enrichment. Consumers preferred 7% WPH and 4% WPH + 4% SPI-enriched breads with taste and texture modified. Sour taste and dry texture had considerable effects on consumer liking of rye bread. Addition of WPI and butter enhanced the flavor of cream cheese and increased consumer acceptance. Protein-enrichment doubled the protein content in the most liked prototypes, which have the potential to be incorporated into older consumers’ diets and improve their protein intake substantially. MDPI 2018-08-01 /pmc/articles/PMC6116038/ /pubmed/30071689 http://dx.doi.org/10.3390/nu10081006 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Song, Xiao
Perez-Cueto, Federico J. A.
Bredie, Wender L. P.
Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults
title Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults
title_full Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults
title_fullStr Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults
title_full_unstemmed Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults
title_short Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults
title_sort sensory-driven development of protein-enriched rye bread and cream cheese for the nutritional demands of older adults
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6116038/
https://www.ncbi.nlm.nih.gov/pubmed/30071689
http://dx.doi.org/10.3390/nu10081006
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