Cargando…
Investigating Methods to Mitigate Whey Protein Derived Mouthdrying
Mouthdrying is commonly associated with whey protein fortified products. Therefore, mitigating strategies could be key to reducing mouthdrying and maximising the benefits from such products. Currently, few studies have successfully mitigated whey protein derived mouthdrying and this paper aims to in...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467667/ https://www.ncbi.nlm.nih.gov/pubmed/34574175 http://dx.doi.org/10.3390/foods10092066 |
_version_ | 1784573456933715968 |
---|---|
author | Norton, Victoria Lignou, Stella Faka, Marianthi Rodriguez-Garcia, Julia Methven, Lisa |
author_facet | Norton, Victoria Lignou, Stella Faka, Marianthi Rodriguez-Garcia, Julia Methven, Lisa |
author_sort | Norton, Victoria |
collection | PubMed |
description | Mouthdrying is commonly associated with whey protein fortified products. Therefore, mitigating strategies could be key to reducing mouthdrying and maximising the benefits from such products. Currently, few studies have successfully mitigated whey protein derived mouthdrying and this paper aims to investigate different strategies to reduce mouthdrying effects. Accordingly, a series of experiments were carried out with a trained sensory panel (n = 11). Two different whey protein food matrices were tested: (a) whey protein beverages (WPB) varying in lactose (0.05–12.4% w/v) and fat (0.9–7.2% w/v) levels and (b) whey protein fortified snacks: cupcakes with differing whey protein concentrate (WPC) powders (standard and heat-stable) and scones with varying fat content (with and without cream topping). Overall results suggested the tested strategies had limited significant effects on whey protein derived mouthdrying. Increasing lactose (9.4% w/v) in WPBs and fat levels (via cream topping) on scones significantly suppressed mouthdrying. However, all other tested strategies (increasing fat in WPBs and heat-stable WPC in cupcakes) had no significant effect on suppressing perceived mouthdrying. This work demonstrates the challenges with mitigating whey protein derived mouthdrying; however, cross-modal taste suppression and increasing lubrication warrant further investigation. |
format | Online Article Text |
id | pubmed-8467667 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-84676672021-09-27 Investigating Methods to Mitigate Whey Protein Derived Mouthdrying Norton, Victoria Lignou, Stella Faka, Marianthi Rodriguez-Garcia, Julia Methven, Lisa Foods Article Mouthdrying is commonly associated with whey protein fortified products. Therefore, mitigating strategies could be key to reducing mouthdrying and maximising the benefits from such products. Currently, few studies have successfully mitigated whey protein derived mouthdrying and this paper aims to investigate different strategies to reduce mouthdrying effects. Accordingly, a series of experiments were carried out with a trained sensory panel (n = 11). Two different whey protein food matrices were tested: (a) whey protein beverages (WPB) varying in lactose (0.05–12.4% w/v) and fat (0.9–7.2% w/v) levels and (b) whey protein fortified snacks: cupcakes with differing whey protein concentrate (WPC) powders (standard and heat-stable) and scones with varying fat content (with and without cream topping). Overall results suggested the tested strategies had limited significant effects on whey protein derived mouthdrying. Increasing lactose (9.4% w/v) in WPBs and fat levels (via cream topping) on scones significantly suppressed mouthdrying. However, all other tested strategies (increasing fat in WPBs and heat-stable WPC in cupcakes) had no significant effect on suppressing perceived mouthdrying. This work demonstrates the challenges with mitigating whey protein derived mouthdrying; however, cross-modal taste suppression and increasing lubrication warrant further investigation. MDPI 2021-09-01 /pmc/articles/PMC8467667/ /pubmed/34574175 http://dx.doi.org/10.3390/foods10092066 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Norton, Victoria Lignou, Stella Faka, Marianthi Rodriguez-Garcia, Julia Methven, Lisa Investigating Methods to Mitigate Whey Protein Derived Mouthdrying |
title | Investigating Methods to Mitigate Whey Protein Derived Mouthdrying |
title_full | Investigating Methods to Mitigate Whey Protein Derived Mouthdrying |
title_fullStr | Investigating Methods to Mitigate Whey Protein Derived Mouthdrying |
title_full_unstemmed | Investigating Methods to Mitigate Whey Protein Derived Mouthdrying |
title_short | Investigating Methods to Mitigate Whey Protein Derived Mouthdrying |
title_sort | investigating methods to mitigate whey protein derived mouthdrying |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467667/ https://www.ncbi.nlm.nih.gov/pubmed/34574175 http://dx.doi.org/10.3390/foods10092066 |
work_keys_str_mv | AT nortonvictoria investigatingmethodstomitigatewheyproteinderivedmouthdrying AT lignoustella investigatingmethodstomitigatewheyproteinderivedmouthdrying AT fakamarianthi investigatingmethodstomitigatewheyproteinderivedmouthdrying AT rodriguezgarciajulia investigatingmethodstomitigatewheyproteinderivedmouthdrying AT methvenlisa investigatingmethodstomitigatewheyproteinderivedmouthdrying |